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Carrot Cake Cheesecake

Carrot Cake Cheesecake

Indulge in the delightful layers of this Carrot Cake Cheesecake, a perfect fusion of creamy cheesecake and moist carrot cake. This dessert brings warmth with its aromatic spices and rich flavors, making it an ideal centerpiece for any gathering or a comforting treat at home. The combination of smooth cream cheese and freshly grated carrots creates a unique experience that your family and friends will love. With easy preparation steps and customizable toppings, this cheesecake is not only delicious but also versatile, ensuring it shines at birthdays, holidays, or simply as a special dessert to enjoy.

  • Total Time: 1 hour 30 minutes
  • Yield: Serves 12 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°F and grease a 9-inch springform pan.
  2. For the cheesecake filling, beat softened cream cheese with granulated sugar until smooth, then mix in flour, eggs, vanilla extract, and sour cream until fully combined.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for the carrot cake layer. Combine canola oil with applesauce and sugars; add eggs and vanilla before mixing in grated carrots.
  4. Pour half of the carrot cake batter into the prepared pan, followed by the cheesecake layer, then top with the remaining carrot cake batter.
  5. Bake for about 60 minutes until set but slightly jiggly in the center. Cool before refrigerating for at least four hours or overnight.
  • Author: Emmeline
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 350
  • Sugar: 24g
  • Sodium: 220mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 85mg

Keywords: Use room temperature ingredients for better texture. Allow cooling gradually to prevent cracks. Customize toppings with nuts or fresh fruit for added flavor.

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