Description

This Carrot Cake Cheesecake combines two beloved desserts into one stunning treat. With a layer of moist, spiced carrot cake topped with creamy, rich cheesecake and finished with a luscious cream cheese frosting, this dessert is perfect for any occasion!

Ingredients

Scale

For the Carrot Cake Layer:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1/3 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups grated carrots

For the Cheesecake Layer:

16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk (if needed for consistency)

Instructions

Prepare the Carrot Cake Layer:

Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, mix granulated sugar, brown sugar, eggs, oil, applesauce, and vanilla extract until smooth. Stir in grated carrots.
Gradually fold the dry ingredients into the wet ingredients until just combined.

2. Prepare the Cheesecake Layer:

In a separate bowl, beat cream cheese and granulated sugar until smooth and creamy.
Add eggs, one at a time, mixing until fully incorporated.
Stir in vanilla extract and sour cream.

3. Assemble:

Pour half of the carrot cake batter into the prepared springform pan.
Gently spoon the cheesecake mixture over the carrot cake layer and spread evenly.
Add the remaining carrot cake batter in dollops over the cheesecake layer, spreading gently to create an even top.

4. Bake:

Bake for 50-55 minutes, or until the center is set. A toothpick inserted into the carrot cake portion should come out clean.
Allow the cake to cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to set.

5. Prepare the Frosting:

Beat cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla extract, mixing until fluffy.
Adjust with milk for desired consistency.

6. Frost and Serve:

Spread the frosting evenly over the chilled cheesecake.
Slice, serve, and enjoy!

Notes

Allow the cake to cool completely before frosting to prevent the frosting from melting.
If you prefer a more decadent frosting, you can add a touch of cinnamon or nutmeg for extra flavor.

Prep Time: 20 minutes (not including refrigeration time)
Cook Time: 50-55 minutes