Carrot Cake Cheesecake

Why Make This Recipe

Carrot Cake Cheesecake is a delightful blend of two beloved desserts. The combination of moist carrot cake and creamy cheesecake makes it perfect for holidays and special occasions. This recipe is not only easy to make but also offers a unique twist that your friends and family will love. Whether you’re serving it at a holiday dinner or a birthday party, this dessert is sure to impress.

How to Make Carrot Cake Cheesecake

Ingredients

• 1 cup (125g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups (150g) finely shredded carrots
• 1/2 cup (60g) chopped walnuts or pecans (optional)
• 16 oz (450g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup (60ml) sour cream

Directions

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper.
2. Make the carrot cake layer: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat eggs, both sugars, oil, and vanilla until well combined. Stir in the dry ingredients, then fold in shredded carrots and nuts (if using). Pour into the prepared pan and smooth the top.
3. Make the cheesecake layer: In a clean bowl, beat the cream cheese until smooth. Add sugar and flour; mix well. Beat in vanilla, then the eggs one at a time. Stir in sour cream until fully incorporated. Pour gently over the carrot cake layer.
4. Bake for 50–60 minutes or until the center is just set and a slight jiggle remains. Turn off oven, crack the door, and let the cake cool for 30 minutes inside.
5. Cool completely at room temperature, then chill for at least 4 hours or overnight in the fridge.
6. Serve cold or slightly room temp. Garnish with whipped cream, chopped nuts, or a drizzle of cream cheese glaze if desired.

How to Serve Carrot Cake Cheesecake

This cheesecake can be served straight from the fridge or let it sit for a bit to reach room temperature. You can garnish it with whipped cream, some chopped nuts, or a drizzle of cream cheese glaze for an extra special touch. It pairs well with a cup of coffee or tea.

How to Store Carrot Cake Cheesecake

To store, cover the cheesecake tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 5-7 days. If you want to freeze it, wrap it well and keep it in the freezer. It can last for up to 2-3 months. Just make sure to let it thaw in the fridge before serving.

Tips to Make Carrot Cake Cheesecake

1. Make sure your cream cheese is at room temperature for easy mixing.
2. Shred your carrots finely for a smoother texture in the cake.
3. Don’t skip the chilling time; it helps the flavors meld together beautifully.

Variation

You can add different spices or variations to this recipe. For instance, adding raisins or swapping out nuts for your favorite type will create a unique flavor. You could also try different types of frosting on top if you’re looking for something a bit different.

FAQs

1. Can I make this ahead of time?
Yes! It’s actually best to make this cheesecake a day ahead to let it chill and set properly.

2. What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a similar texture and tang.

3. Can I leave out the nuts?
Absolutely! You can omit the nuts if you prefer a nut-free dessert. The cheesecake will still taste great without them.

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