Carrot Cake Cheesecake

Bring a delightful twist to your dessert table with the Carrot Cake Cheesecake Delight! This unique fusion dessert combines the moist, spiced goodness of carrot cake with the creamy richness of cheesecake, creating an unforgettable flavor explosion. Perfect for any celebration, this layered treat not only pleases the palate but also impresses with its stunning appearance. Follow our step-by-step guide to make this showstopper and elevate your baking game!

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Ingredients

For the Carrot Cake Layer:

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

2 cups grated carrots (about 2-3 medium carrots)

½ cup crushed pineapple, drained

½ cup chopped walnuts (optional)

½ cup raisins (optional)

For the Cheesecake Layer:

16 oz cream cheese, softened

1 cup granulated sugar

½ cup sour cream

2 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

1 tsp vanilla extract

1-2 tbsp milk (to achieve desired consistency)

Instructions

Prepare the Carrot Cake Layer:

- Preheat your 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, ginger, and nutmeg.

- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.

- Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the grated carrots, crushed pineapple, walnuts, and raisins (if using).

- Pour the carrot cake batter into the prepared springform pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely in the pan.

Make the Cheesecake Layer:

- In a large bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and mix until well combined.

- Add the sour cream, eggs, vanilla extract, and ground cinnamon. Mix on low speed until just combined, being careful not to overmix.

- Once the carrot cake layer is completely cool, pour the cheesecake batter over it, smoothing the top with a spatula.

Bake the Cheesecake:

- Bake in the preheated oven for 50-60 minutes or until the cheesecake is set around the edges but slightly jiggly in the center.

- Turn off the oven and leave the cheesecake inside for another hour with the oven door slightly ajar. This helps prevent cracking.

Prepare the Cream Cheese Frosting:

- In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. If needed, add milk to achieve the desired frosting consistency.

Final Assembly:

- Once the cheesecake has cooled completely, remove it from the springform pan. Spread the cream cheese frosting evenly over the top of the cheesecake.

- Chill in the refrigerator for at least 4 hours or overnight for the best flavor and texture.

Serve:

- Slice the cheesecake and serve with additional grated carrots or chopped walnuts for garnish if desired. Enjoy your Carrot Cake Cheesecake Delight!

Prep Time: 30 mins | Total Time: 6 hrs | Servings: 12