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Carrot Cake Cheesecake

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This Carrot Cake Cheesecake features layers of warm spiced carrot cake and a creamy cheesecake center topped with rich cream cheese frosting, perfect for special occasions.

Ingredients

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  • 2 cups granulated sugar (for carrot cake batter)
  • 1 cup canola oil
  • 4 large eggs (room temperature)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots (packed)
  • 2 packages (8 oz each) cream cheese (softened)
  • 1 cup granulated sugar (for cheesecake layer)
  • 1/4 tsp kosher salt (for cheesecake layer)
  • 2 large eggs (room temperature for cheesecake layer)
  • 1/4 cup sour cream (room temperature)
  • 1/3 cup heavy whipping cream (room temperature)
  • 1 cup unsalted butter (softened for frosting)
  • 1 package (8 oz) cream cheese (softened for frosting)
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy cream (for frosting)
  • 4 cups powdered sugar (sifted)
  • 1 cup chopped pecans (toasted, if desired)

Instructions

  1. Prepare the cheesecake layer first. Preheat the oven to 325°F (163°C). Set up a water bath for even baking by placing a roasting pan on the oven rack and filling it with hot water later. Grease a 9-inch springform pan and wrap the outside of the pan with foil.
  2. Make the cheesecake filling by beating softened cream cheese with 1 cup granulated sugar and 1/4 tsp kosher salt until smooth. Add the 2 large eggs one at a time, mixing until just combined, then stir in 1/4 cup sour cream and 1/3 cup heavy whipping cream. Pour the cheesecake batter into the prepared pan.
  3. Bake the cheesecake for 45 minutes. Remove from the water bath and allow to cool to room temperature. Refrigerate for at least 2 hours.
  4. Prepare the carrot cake layers. Preheat the oven to 350°F (175°C) and grease two 8- or 9-inch round pans.
  5. Mix 2 cups granulated sugar, 1 cup canola oil, and 4 large eggs in a large bowl until smooth.
  6. Combine dry ingredients in another bowl, then fold in the wet mixture and 2 cups shredded carrots without overmixing.
  7. Bake the cake layers for about 30 minutes or until a toothpick inserted comes out clean. Cool completely.
  8. Make the frosting by beating 1 cup softened unsalted butter and 1 package softened cream cheese until fluffy. Gradually add 4 cups powdered sugar, then mix in 1 Tbsp vanilla extract and 1/4 cup heavy cream.
  9. Assemble the cake by placing one cooled carrot cake layer on a serving plate. Spread frosting on top, place the chilled cheesecake, then top with the second carrot cake layer.
  10. Finish by frosting the top and sides of the cake with remaining frosting and sprinkle with chopped pecans. Chill for 30 minutes before slicing.

Notes

Chill the assembled cake for cleaner slices and ensure all dairy ingredients are at room temperature for the best texture.

Nutrition

Keywords: carrot cake, cheesecake, dessert, special occasion, layered cake

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