Description
This Carrot Cake Cheesecake is the perfect blend of moist carrot cake and creamy cheesecake, topped with a luscious cream cheese frosting and optional pecans for added crunch. A delightful dessert that combines the best of both worlds, ideal for special occasions or indulgent treats.
Ingredients
Scale
Cheesecake Mixture
- 2 8 oz pkgs. cream cheese, softened (but not melted)
- 2/3 cup granulated sugar
- 1 1/2 teaspoon all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Carrot Cake
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup canola oil
- 1/4 cup unsweetened applesauce
- 2/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups finely grated carrots
Topping
- 2 oz cream cheese softened
- 1 tablespoon butter softened
- 1 1/4 cups powdered sugar
- 1/4 cup + 2 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans optional
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
- Mix Cheesecake Batter: In a mixing bowl, whisk together sugar and 1 1/2 teaspoons of flour until well combined. Add cream cheese and blend on low speed with an electric hand mixer until smooth. Incorporate eggs one at a time, blending just until combined after each addition; add vanilla extract with the second egg. Blend in sour cream. Tap the bowl forcefully against the countertop about 30 times to release any air bubbles. Set mixture aside.
- Prepare Dry Carrot Cake Ingredients: Clean the beaters. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for about 30 seconds.
- Mix Wet Carrot Cake Ingredients: In another large bowl, combine canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Blend on low speed for about 1 minute.
- Combine Carrot Cake Batter: Gradually add dry ingredients to the wet mixture while mixer runs on low speed. Mix until well blended. Stir in grated carrots until evenly distributed. Tap the bowl forcefully against the counter about 3 times to release large air pockets.
- Assemble Cake Layers: Pour 1 1/2 cups of carrot cake mixture into the prepared springform pan, spreading into an even layer. Spoon about one-third of the cheesecake mixture on top by spoonfuls without spreading or swirling. Spoon the remaining carrot cake mixture over this layer. Finally, drizzle the remaining cheesecake mixture over the carrot cake evenly using a spoon.
- Bake the Cake: Bake in the preheated oven for 60 to 65 minutes or until the center jiggles slightly. At 40 minutes, tent with aluminum foil to prevent excessive browning, making sure foil does not touch cheesecake to avoid sticking.
- Cool and Chill: Remove the cake from the oven and cool on a wire rack for 1 hour. Cover with foil and refrigerate for at least 6 hours or overnight.
- Prepare Topping: Whip cream cheese and butter in a mixing bowl until smooth using an electric hand mixer. Add powdered sugar, sour cream, and vanilla extract. Mix for about 5 minutes until pale and fluffy.
- Apply Topping and Final Chill: Spread topping evenly over the chilled cheesecake. Chill in the freezer for 20 to 30 minutes. Sprinkle chopped pecans around the edges if desired.
- Serve and Store: Remove the springform pan ring and cut the cheesecake into slices. Store leftovers in an airtight container in the refrigerator.
Notes
- Ensure cream cheese is softened but not melted before mixing for a smooth cheesecake batter.
- Tap the batter bowls to release air bubbles, preventing cracks in the cheesecake.
- Tenting with foil during baking protects the cheesecake surface from over-browning.
- Chill the cheesecake thoroughly to help it set properly before adding the topping.
- Optional pecans add a nice crunchy texture and complement the flavors well.
- Use finely grated carrots for the best texture in the carrot cake layers.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
