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Carrot Cake Cheesecake Recipe

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★★★★★

4.4 from 132 reviews

This Carrot Cake Cheesecake is a decadent dessert combining the rich, creamy texture of classic cheesecake with the moist, spiced layers of traditional carrot cake. Finished with a luscious cream cheese frosting, this layered cake is perfect for special occasions or whenever you crave an indulgent treat.

Ingredients

Scale

For Cheesecake:

  • 24 oz (680 g) cream cheese, softened (use brick-style cream cheese, not the spreadable kind sold in tubs)
  • ¾ cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup (120 g) full-fat sour cream
  • 3 large eggs, room temperature preferred

For Carrot Cake:

  • 2 ½ cups (315 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) light brown sugar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon table salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup (235 ml) vegetable oil (or substitute canola or neutral oil)
  • ½ cup (113 g) unsalted butter, melted
  • 4 large eggs, room temperature preferred
  • 1 Tablespoon vanilla extract
  • 3 cups (340 g) grated carrots (about 4 medium carrots), peeled
  • 1 cup (125 g) chopped walnuts or pecans, optional

For Frosting:

  • 8 oz (226 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • ¼ teaspoon table salt
  • 3 cups (375 g) powdered sugar
  • 1 Tablespoon heavy cream

Instructions

  1. Prepare the Cheesecake Base: Preheat your oven to 325°F (165°C) and line the bottom of an 8-inch round springform pan with parchment paper. In a large bowl, beat together 24 oz cream cheese and ¾ cup granulated sugar with an electric mixer until smooth and lump-free, scraping the bowl as needed. Add ½ cup sour cream and 1 teaspoon vanilla extract, mixing on low speed until combined. Gradually add 3 eggs one at a time, mixing gently after each to avoid over-beating. Pour the batter into the prepared pan and bake for 35 minutes until set but still slightly jiggly in the center. Cool for 10 minutes, run a knife around the edges, then cool completely before refrigerating for at least 4 hours or overnight.
  2. Prepare the Carrot Cake Layers: Increase oven temperature to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together 2 ½ cups flour, 1 cup granulated sugar, 1 cup light brown sugar, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, and ½ teaspoon nutmeg. Stir in 1 cup vegetable oil and ½ cup melted butter until well combined. Add 4 eggs one at a time, then mix in 1 tablespoon vanilla extract, 3 cups grated carrots, and 1 cup nuts if using. Divide the batter evenly between the pans and bake for 40 minutes or until a toothpick comes out clean or with a few moist crumbs. Cool in pans for 10-15 minutes, then loosen edges and invert onto wire racks to cool completely.
  3. Make the Frosting: In a large bowl, beat 8 oz cream cheese and ½ cup softened butter until creamy and smooth. Add ¼ teaspoon salt and gradually beat in 3 cups powdered sugar on low speed until fully combined. Add 1 tablespoon heavy cream and beat on high for 15-30 seconds until light and fluffy.
  4. Assemble the Cake: Level the carrot cake layers if needed. Remove the springform collar from the cheesecake. Place one carrot cake layer on a serving platter and spread a layer of frosting over the top. Carefully invert the chilled cheesecake onto the frosted cake layer. Spread another layer of frosting over the cheesecake, then top with the second carrot cake layer. Spread a smooth, even layer of frosting over the entire cake. Refrigerate until ready to serve.

Notes

  • The cheesecake batter should not be over-mixed once eggs are added to prevent cracking and a grainy texture.
  • Let the cheesecake cool gradually before refrigerating to maintain a smooth texture.
  • Using parchment paper and greasing the cake pans ensures the carrot cake layers release easily.
  • Walnuts or pecans are optional but add a pleasant crunch to the carrot cake.
  • Chill the cheesecake thoroughly before assembling to ensure stability when layering.
  • Store the assembled cake covered in the refrigerator for up to 5 days.
  • You can prepare the cheesecake and carrot cake layers in advance to save time on the day of serving.

Keywords: carrot cake cheesecake, layered cake, cream cheese frosting, carrot cake recipe, cheesecake recipe, dessert cake

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