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Carrot Cake Cheesecake

Carrot Cake Cheesecake

Delicious Carrot Cake Cheesecake combines classic cream cheese and carrot cake flavors in one decadent dessert.
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chill Time 6 hours
Total Time 7 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 450 kcal

Equipment

  • springform pan
  • mixing bowls
  • Electric Hand Mixer

Ingredients
  

Cheesecake Mixture

  • 16 oz cream cheese softened well (but not melted)
  • cup granulated sugar
  • 1.5 teaspoon all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream

Carrot Cake

  • 1.25 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • ½ cup canola oil
  • ¼ cup unsweetened applesauce
  • cup granulated sugar
  • cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.33 cups finely grated carrots

Topping

  • 2 oz cream cheese softened
  • 1 tablespoon butter softened
  • 1.25 cups powdered sugar
  • ¼ cup sour cream
  • 2 tablespoon sour cream
  • ½ teaspoon vanilla extract
  • ½ cup chopped pecans (optional)

Instructions
 

Preparation

  • Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.

Cheesecake Mixture Instructions

  • In a mixing bowl, whisk together sugar and 1 ½ teaspoon flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth.
  • Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with the second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.

Carrot Cake Instructions

  • Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds.
  • To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute.
  • With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets.

Assemble Cheesecake

  • Pour 1 ½ cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about ⅓ of the cream cheese mixture by the spoonfuls over carrot cake layer (don't spread or swirl).
  • Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture.
  • Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning. Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.

Topping Instructions

  • In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes.
  • Spread evenly over cheesecake then chill cheesecake in freezer for 20 - 30 minutes. Sprinkle edges with chopped pecans. Remove springform pan ring then cut into slices. Store in refrigerator in an airtight container.

Notes

For best results, allow the cheesecake to chill overnight before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 12gCholesterol: 100mgSodium: 320mgPotassium: 250mgFiber: 1gSugar: 35gVitamin A: 600IUCalcium: 80mgIron: 1mg
Keyword baking, Carrot Cake, Carrot Cake Cheesecake, Cheesecake, Cream Cheese, Dessert
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