Description
This delicious carrot cake cheesecake combines two classic desserts into one mouthwatering treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional, use pecans if preferred)
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, blend the granulated sugar, brown sugar, and vegetable oil until well combined.
- Beat in the eggs, one at a time, followed by the grated carrots and walnuts (if using).
- Gradually stir the dry ingredient mixture into the wet ingredients until just combined.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add sugar, mixing well followed by adding the eggs one at a time and lastly the vanilla extract.
- Pour the carrot cake batter evenly into the prepared springform pan.
- Gently spoon the cheesecake mixture over the carrot cake layer, being cautious not to mix the two layers.
- Place in the preheated oven and bake for about 50-60 minutes, or until the cheesecake is set and the edges begin to lightly brown. It may still have a slight jiggle in the center.
- Turn off the oven and leave the cheesecake inside for an hour to prevent cracking.
- Transfer to a wire rack to cool completely before refrigerating for at least 4 hours (or overnight for best results).
- Whip the heavy cream until soft peaks form.
- Gradually add powdered sugar and vanilla, then beat to stiff peaks.
- Carefully spread over the chilled cheesecake layer.
- Carefully remove the side of the springform pan and slice your cheesecake into wedges to serve. Enjoy!
Notes
- Refrigerating overnight enhances the flavor and texture.
- Using chopped pecans instead of walnuts is a great alternative!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg