Carrot Cake Cheesecake
Creamy, spiced, and utterly indulgent — this Carrot Cake Cheesecake is the best of two classic desserts merged into one show-stopping treat.
Equipment
- Mixing Bowl
- 9-inch Springform Pan
- Roasting Pan
- Wire Rack
Ingredients
Ingredients for Cheesecake Layer
- 16 ounces cream cheese, softened (2 packages of 8 oz each)
- 1 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/4 cup sour cream, room temperature
- 1/3 cup heavy whipping cream, room temperature
Ingredients for Carrot Cake Layers
- 2 cups granulated sugar
- 1 cup canola oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 2 cups shredded carrots (about 3-4 medium carrots), packed
Ingredients for Frosting
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened (1 package)
- 1 tablespoon vanilla extract
- 1/4 cup heavy cream
- 4 cups powdered sugar, sifted
- 1 cup chopped pecans (toasted if desired)
Instructions
- Prepare the cheesecake layer first. This can be done early in the day or the night before. If freezing the cheesecake, it can be stored 1-2 weeks in the freezer.
- Preheat oven to 325 degrees F. Using a large roasting pan, add 1 inch of water to the pan and place it on the lower 2/3 of the oven. Allow it to preheat.
- Prepare the 9-inch springform pan by wrapping the bottom (outside) with a double layer of foil and lining the bottom (inside) with a circle of parchment paper.
- Beat the 16 ounces softened cream cheese with 1 cup granulated sugar for 2-3 minutes until creamy, then add 1/4 teaspoon kosher salt and 2 large eggs, one at a time, beating well after each addition.
- Beat in 1/4 cup sour cream and 1/3 cup heavy cream until light and fluffy (about 2 minutes). Pour into prepared springform pan, then place in center of the preheated roasting pan, being careful not to spill water.
- Bake cheesecake for 45 minutes, then turn off the oven and let it sit for an additional 30 minutes. Remove and cool completely on the counter.
- Once cooled, remove the outside portion of the springform pan and place in the freezer for several hours or overnight. If using within 24 hours, refrigerate instead.
- For the carrot cake layers, preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans and set aside.
- In a large mixing bowl, combine 2 cups granulated sugar, 1 cup canola oil, and 4 large eggs until blended. Add 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon kosher salt, and 2 teaspoons ground cinnamon. Beat for about 2 minutes, then fold in 2 cups shredded carrots and pour into prepared cake pans.
- Bake for 30 minutes, cool on wire rack for ten minutes, then remove from pans and cool completely.
- For the frosting, combine 1 cup unsalted butter and 8 ounces softened cream cheese in a mixing bowl and beat with a whisk attachment for 3 minutes. Add 4 cups powdered sugar, 1 tablespoon vanilla extract, and 1/4 cup heavy cream, then beat for another 3-4 minutes until light and fluffy. Fold in 1 cup chopped pecans.
- To assemble the cake, layer one layer of carrot cake on a serving plate, add the chilled or frozen cheesecake, then top with the second layer of carrot cake. Spread frosting on the sides and top, decorating with extra pecans if desired.
- Store in the refrigerator, covered, for up to 3 days. ENJOY!
Notes
This Carrot Cake Cheesecake is a celebration of textures and flavors — tender, spiced cake layers sandwiching a luxuriously smooth cheesecake and finished with a nutty cream cheese frosting.