Carrot Cake Cheesecake
Prep Time: 30 minutes
Bake Time: 60–70 minutes
Cool + Chill Time: 6+ hours (or overnight)
Serves: 12
Ingredients
Carrot Cake Batter:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 1/2 cups finely grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
Cheesecake Layer:
16 oz (2 blocks) cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
Cream Cheese Frosting (optional but amazing):
4 oz cream cheese, softened
2 tbsp butter, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
1–2 tbsp milk or cream, to thin
Instructions
1. Preheat Oven:
Preheat to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks if baking in a water bath.
2. Make Cheesecake Batter:
Beat cream cheese until smooth. Add sugar and beat until fluffy.
Add eggs one at a time, then vanilla and sour cream. Mix until smooth. Set aside.
3. Make Carrot Cake Batter:
In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk sugars, eggs, and oil until combined.
Stir in dry ingredients until just mixed, then fold in carrots, pineapple, and nuts.
4. Assemble:
Spoon about 2/3 of the carrot cake batter into the bottom of the pan and spread evenly.
Carefully pour all of the cheesecake batter over the carrot layer and smooth the top.
Dollop the remaining carrot cake batter on top and gently swirl with a knife (optional).
5. Bake:
Bake for 60–70 minutes or until center is set and slightly jiggly.
Cool in the oven with door cracked for 1 hour, then refrigerate at least 6 hours or overnight.
6. Optional Cream Cheese Frosting:
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy. Thin with milk to a spreadable or drizzle consistency.
7. Decorate & Serve:
Spread or drizzle frosting over chilled cheesecake. Garnish with extra nuts or a sprinkle of cinnamon, if desired.