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Carrot Cake Cheesecake

Carrot Cake Cheesecake

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Indulge in the creamy, spiced delight of Carrot Cake Cheesecake, a luscious dessert that beautifully combines two favorites: rich cheesecake and moist carrot cake. This stunning layered treat is perfect for any occasion, from birthdays to holiday gatherings. With its warm spices and velvety texture, it’s sure to impress friends and family alike. Plus, it’s easy to make, making it an ideal choice for novice bakers who want to create something special at home. Elevate your dessert game with this flavorful Carrot Cake Cheesecake that’s as pleasing to the eye as it is to the palate.

  • Total Time: 1 hour 30 minutes
  • Yield: Serves approximately 12 people 1x

Ingredients

Scale
  • 2 8 oz pkgs. cream cheese, softened
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoon all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 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
  • 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

  1. Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch springform pan with butter and set it aside.
  2. In a mixing bowl, beat together the softened cream cheese and granulated sugar until smooth. Then add in the flour, eggs, vanilla extract, and sour cream. Mix until fully combined and set aside.
  3. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, whisk together the canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Gradually mix in the dry ingredients until just combined. Finally, fold in the grated carrots.
  4. Pour half of the carrot cake batter into the prepared springform pan. Next, carefully pour all of the cheesecake mixture over it. Top with the remaining carrot cake batter.
  5. Bake in the preheated oven for about 60 minutes or until set. The edges should be firm while the center remains slightly jiggly.
  6. Allow cooling completely before removing from springform pan. For frosting, beat together softened cream cheese and butter with powdered sugar until fluffy. Add sour cream and vanilla; mix well. Spread over cooled cheesecake layer and sprinkle with pecans if desired.
  • Author: Madison
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (105g)
  • Calories: 360
  • Sugar: 25g
  • Sodium: 250mg
  • Fat: 22g
  • Saturated Fat: 7g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 50mg

Find it online: https://skyfoody.com/carrot-cake-cheesecake/