Homemade Carrot Cake Cheesecake

If you're on the lookout for a dessert that perfectly marries the rich, spiced goodness of carrot cake with the creamy indulgence of cheesecake, then look no further than the Heavenly Carrot Cake Cheesecake. This delightful fusion dessert not only tantalizes the taste buds but also satisfies the soul with its unique combination of flavors and textures. With the warm spices of cinnamon and nutmeg from the carrot cake layer harmonizing beautifully with the velvety smoothness of the cheesecake, this dessert is sure to become a favorite at any gathering or special occasion.

Discover the Heavenly Carrot Cake Cheesecake, a delightful fusion of spiced carrot cake and creamy cheesecake. This dessert combines the warmth of cinnamon and nutmeg with a rich, velvety texture, making it perfect for any occasion. Learn how to create each layer step by step, from the moist carrot cake to the lush cheesecake filling, topped with a delectable cream cheese frosting. Impress your guests with this unique and delicious treat that’s as beautiful as it is tasty!

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Ingredients

For the Carrot Cake Layer:

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

½ cup vegetable oil

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups grated carrots (about 4 medium carrots)

½ cup crushed pineapple, drained

½ cup chopped walnuts (optional)

For the Cheesecake Layer:

2 (8 oz) packages cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

½ cup sour cream

½ teaspoon cinnamon

For the Cream Cheese Frosting:

4 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (as needed for consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: In a mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: In a large bowl, whisk together the vegetable oil and granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the grated carrots, crushed pineapple, and walnuts if using.

Step 5: Pour the carrot cake mixture into the prepared springform pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely.

Step 6: While the carrot cake is cooling, prepare the cheesecake layer. In a large mixing bowl, beat the softened cream cheese and granulated sugar until creamy. Add the vanilla extract and mix well.

Step 7: Add the eggs one at a time, beating well after each addition. Mix in the sour cream and cinnamon until fully combined.

Step 8: Once the carrot cake layer has cooled, pour the cheesecake mixture over the top, spreading it evenly.

Step 9: Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.

Step 10: Remove the cheesecake from the oven and let it cool at room temperature before refrigerating it for at least 4 hours or overnight.

Step 11: For the cream cheese frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and mix until fluffy. Add the vanilla extract and milk, one tablespoon at a time, until the desired consistency is reached.

Step 12: Once the cheesecake is chilled, spread the cream cheese frosting over the top, decorating with additional walnuts or grated carrots if desired.

Step 13: Slice and serve chilled. Enjoy your delightful Homemade Carrot Cake Cheesecake!

Prep Time: 30 minutes | Total Time: 5 hours (includes chilling) | Servings: 12 slices