Description
This decadent Carrot Cake Cheesecake combines moist, spiced carrot cake with a creamy, smooth cheesecake layer topped with a luscious sour cream topping. Perfect for special occasions or when you want to impress guests with a rich, multi-textured dessert blending classic flavors and creamy indulgence.
Ingredients
Scale
Carrot Cake Batter
- 1 cup grated carrots
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract (divided)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/3 cup chopped pecans (optional)
Cheesecake Layer
- 16 oz cream cheese (room temperature)
- 1/2 cup granulated sugar (from the sugars above, incorporated with eggs)
- 2 large eggs (included above, divided between layers)
- 1 teaspoon vanilla extract (from total 2 tsp)
Creamy Topping
- 1 cup sour cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (remaining from 2 tsp)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper to ensure the cake doesn’t stick and is easy to remove after baking.
- Mix dry ingredients: In a bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and a pinch of salt. This mix will lend the classic spiced flavor to the carrot cake base.
- Mix wet ingredients for carrot cake: In a separate bowl, beat together the eggs, granulated sugar, brown sugar, and 1 teaspoon of vanilla extract until smooth and well combined.
- Combine carrot cake batter: Gently fold the dry ingredients into the wet mixture, then stir in the grated carrots and chopped pecans (if using). Set this carrot cake batter aside.
- Prepare cheesecake batter: Beat the cream cheese in another bowl until smooth and creamy. Add the sugar, eggs, and 1 teaspoon vanilla extract, then mix just until smooth, careful not to overmix.
- Assemble the cake: Spread the carrot cake batter evenly into the prepared pan. Carefully and gently pour the cheesecake batter over the carrot cake layer, smoothing the top with a spatula for an even finish.
- Bake the cake: Place the pan in the oven and bake for 50 to 55 minutes. The cake should be set but still slightly jiggly in the center. After baking, turn off the oven, crack the oven door, and let the cake cool inside for 15 minutes to prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to set fully.
- Prepare topping: Mix together the sour cream, powdered sugar, and remaining 1 teaspoon vanilla extract in a small bowl until smooth.
- Add topping and final chill: Spread the creamy sour cream mixture evenly over the chilled cheesecake. Chill the cake an additional 30 minutes before serving. Garnish with extra pecans or a sprinkle of cinnamon if desired for added flavor and presentation.
Notes
- Allow the cheesecake to chill thoroughly to ensure clean slicing.
- Chopping the pecans finely helps integrate them better into the cake.
- You can substitute sour cream with Greek yogurt for a tangier topping.
- Use room temperature cream cheese for a smoother batter without lumps.
- If the cheesecake cracks, it can be hidden by the creamy topping and garnishes.
