Carrot Cake Cheesecake
Makes one 9-inch cake | Serves 10–12
Ingredients:
For the carrot cake layer:
1 cup (125g) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
2 large eggs
1/2 cup (120ml) vegetable oil
1 tsp vanilla extract
1 1/4 cups finely grated carrots
1/4 cup crushed pineapple, drained (optional but amazing)
1/4 cup chopped walnuts or pecans (optional)
For the cheesecake layer:
16 oz (450g) cream cheese, softened
2/3 cup (135g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup (60ml) sour cream or Greek yogurt
For the cream cheese frosting (optional topping):
4 oz (113g) cream cheese, softened
2 tbsp unsalted butter, softened
1 cup (125g) powdered sugar
1/2 tsp vanilla extract
Instructions:
1. Prepare the pan:
Preheat oven to 325°F (163°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
Wrap the outside of the pan with foil if you’re baking in a water bath (recommended for even baking).
2. Make the carrot cake batter:
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, mix sugars, eggs, oil, and vanilla until smooth.
Stir in carrots, pineapple, and nuts.
Fold in dry ingredients until just combined. Set aside.
3. Make the cheesecake batter:
In a large bowl, beat the cream cheese until smooth.
Add sugar and mix until combined.
Add eggs one at a time, then mix in vanilla and sour cream.
4. Assemble the layers:
Pour half of the carrot cake batter into the bottom of the pan and smooth it out.
Carefully pour all of the cheesecake batter over it.
Gently spoon the remaining carrot cake batter on top and spread it lightly (don’t worry if it doesn't fully cover — it’ll bake up beautifully swirled).
5. Bake:
Place the pan in a roasting pan and pour in hot water halfway up the sides (for a water bath).
Bake for 65–75 minutes, or until the center is just set and doesn’t jiggle much.
Turn off the oven, crack the door, and let it cool for 30 minutes inside.
Then remove, cool to room temp, and chill for at least 4 hours (overnight is best).
6. Make the frosting (optional but amazing):
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla. Beat until fluffy.
Spread or pipe over chilled cheesecake just before serving.