Description
A luscious fusion of creamy cheesecake and spiced carrot cake, this Carrot Cake Cheesecake is a decadent dessert that brings two favorites into one unforgettable bite.
Ingredients
- Cream Cheese: 16 oz, softened
- Granulated Sugar: 1 cup
- Vanilla Extract: 2 teaspoons
- Eggs: 4 large
- Sour Cream: 1/2 cup
- All-Purpose Flour: 1 cup
- Brown Sugar: 3/4 cup
- Baking Soda: 1 teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Vegetable Oil: 1/2 cup
- Crushed Pineapple: 1/2 cup, well-drained
- Carrots: 1 1/2 cups, finely grated
- Chopped Pecans: 1/2 cup
Instructions
- Preheat Your Equipment: Set your oven to 325°F (163°C). Wrap your springform pan in foil if using a water bath.
- Combine Ingredients: In one bowl, beat cream cheese, 1/2 cup sugar, 2 eggs, vanilla, and sour cream until smooth. In another bowl, whisk flour, brown sugar, baking soda, cinnamon, nutmeg, and salt. Add in oil, remaining eggs, pineapple, carrots, and pecans. Mix until just combined.
- Prepare Your Cooking Vessel: Grease the springform pan. Pour half of the carrot cake batter, then half of the cheesecake layer, repeating until both are used up.
- Assemble the Dish: Use a spatula to gently swirl the layers if desired for a marbled effect.
- Cook to Perfection: Place pan in a larger roasting pan. Fill with 1 inch of hot water. Bake for 60–70 minutes, until the center is just set.
- Finishing Touches: Let cool in the oven with door slightly open for 1 hour. Then chill at least 4 hours or overnight.
- Serve and Enjoy: Slice with a hot knife for clean edges. Garnish with whipped cream or crushed pecans if desired.
Notes
- Use room temperature ingredients for smoother batters.
- Don’t overmix once you combine wet and dry to keep the cake fluffy.
- Cool completely before slicing to let the layers firm up.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 32g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg