Carrot Cake Cheesecake

Imagine indulging in a dessert that beautifully marries the warm, spiced flavors of carrot cake with the creamy, decadent richness of cheesecake. This is exactly what the Carrot Cake Cheesecake Delight offers—a delightful dessert that is sure to impress at any gathering or special occasion. With its moist layers of spiced carrot cake nestled under a velvety cheesecake topping, this treat combines the best of both worlds, making it an irresistible choice for any dessert lover.

Discover the perfect dessert fusion with Carrot Cake Cheesecake Delight, where warm, spiced carrot cake meets rich, creamy cheesecake. This stunning treat features moist layers of carrot cake topped with velvety cheesecake, creating a delightful experience for your taste buds. Ideal for gatherings or cozy dinners, this dessert not only impresses with its flavor but also with its visual appeal. Follow our step-by-step guide to create this irresistible indulgence that will surely become a favorite among family and friends. Enjoy baking and sharing this delicious masterpiece!

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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 vegetable oil

1 cup granulated sugar

1 cup packed brown sugar

4 large eggs

2 cups finely grated carrots (about 3 medium carrots)

½ cup crushed pineapple, drained

1 cup chopped walnuts or pecans (optional)

1 tsp vanilla extract

For the Cheesecake Layer:

16 oz cream cheese, softened

½ cup granulated sugar

½ cup sour cream

2 large eggs

1 tsp vanilla extract

1 tsp lemon juice

For the Topping (optional):

Whipped cream

Shredded coconut

Additional chopped nuts

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil for a water bath.

Prepare the Carrot Cake Layer: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat together the vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the grated carrots, crushed pineapple, and nuts (if using). Gradually incorporate the dry ingredients until just combined.

Bake the Carrot Cake: Pour the carrot cake batter into the prepared springform pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool slightly in the pan while preparing the cheesecake layer.

Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy. Add the sugar and sour cream, mixing until well integrated. Add the eggs one at a time, then stir in the vanilla extract and lemon juice, mixing until smooth.

Layer the Cheesecake: Once the carrot cake layer has cooled for about 10 minutes, pour the cheesecake batter over the carrot cake layer gently to avoid mixing.

Create the Water Bath: Place the springform pan into a larger roasting pan and fill the outer pan with hot water until it comes halfway up the sides of the springform pan.

Bake the Cheesecake: Bake the cheesecake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. The cheesecake will continue to set as it cools.

Cool and Chill: Remove the cheesecake from the water bath and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours, but preferably overnight, to allow the flavors to meld and the cheesecake to firm up.

Serve: Before serving, top with whipped cream, shredded coconut, and additional nuts if desired. Carefully release the sides of the springform pan and slice the cheesecake.

Prep Time, Total Time, Servings: 30 min | 1 hr 30 min | 12 servings