Homemade Carrot Cake Cheesecake

Before diving into the preparation, it’s essential to understand the core components that make this Heavenly Carrot Cake Cheesecake so special. Each ingredient plays a crucial role in creating the perfect balance of flavors and textures.

Discover the delightful fusion of flavors in the Heavenly Carrot Cake Cheesecake, a scrumptious dessert that combines the moist, spiced goodness of carrot cake with the rich, creamy texture of cheesecake. Perfect for any celebration, this recipe brings sweetness to the table, catering to both carrot cake lovers and cheesecake enthusiasts. Explore the step-by-step guide for creating this multi-layered treat that will surely impress your guests!

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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 nutmeg

½ cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

3 large eggs

1 ½ cups grated carrots (about 3 medium carrots)

½ cup crushed pineapple, drained

½ cup chopped walnuts or pecans (optional)

½ cup raisins (optional)

For the Cheesecake Layer:

16 oz (2 packages) cream cheese, softened

½ cup granulated sugar

½ tsp vanilla extract

3 large eggs

½ cup sour cream

2 tbsp all-purpose flour

1 tsp ground cinnamon

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap it in aluminum foil to prevent leaks.

Make the Carrot Cake Layer: In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Beat in the eggs one at a time. Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the grated carrots, pineapple, nuts, and raisins (if using). Pour the batter into the prepared springform pan and smooth the top.

Bake the Carrot Cake: Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool while you prepare the cheesecake layer.

Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing well after each addition. Finally, add the sour cream, flour, and cinnamon, mixing until smooth and creamy.

Assemble the Cheesecake: Pour the cheesecake batter over the cooled carrot cake layer in the springform pan. Smooth the top with a spatula.

Bake the Cheesecake: Place the assembled cheesecake in the oven and bake for 60-70 minutes, or until the center is set but still slightly jiggly (it will firm up as it cools). Turn off the oven and crack the door open, letting the cheesecake cool slowly for about 1 hour.

Chill the Cheesecake: Once cooled, remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight for best results.

Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together until light and fluffy. Gradually add the powdered sugar, mixing until smooth. Stir in the vanilla extract.

Frost the Cheesecake: Once the cheesecake is set and chilled, spread the cream cheese frosting on top. For an added touch, sprinkle some chopped walnuts and a dusting of cinnamon on top.

Serve and Enjoy: Carefully remove the sides of the springform pan, slice your luxurious carrot cake cheesecake, and serve chilled!

Prep Time, Total Time, Servings: 30 minutes | 1 hour 30 minutes | 12 servings