Print

Carrot Cake Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An impressive showstopper that combines moist carrot cake with a creamy cheesecake layer, topped with silky cream cheese buttercream and optional toasted pecans.

  • Author: daniel-kim
  • Prep Time: 40 minutes
  • Cook Time: 75 minutes
  • Total Time: 265 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups granulated sugar (for carrot cake)
  • 1 cup canola oil
  • 4 large eggs (room temperature)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots (packed)
  • 2 packages (8 oz each) cream cheese (softened)
  • 1 cup granulated sugar (for cheesecake layer)
  • 1/4 tsp kosher salt (for cheesecake layer)
  • 2 large eggs (room temperature, for cheesecake layer)
  • 1/4 cup sour cream (room temperature)
  • 1/3 cup heavy whipping cream (room temperature)
  • 1 cup unsalted butter (softened, for frosting)
  • 1 package (8 oz) cream cheese (softened, for frosting)
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy cream (for frosting)
  • 4 cups powdered sugar (sifted)
  • 1 cup chopped pecans (toasted, optional)

Instructions

  1. Preheat the oven to 325°F (163°C) and prepare a water bath for the cheesecake.
  2. Grease a 9-inch springform pan and line with parchment paper.
  3. Beat cream cheese, sugar, and salt until smooth.
  4. Add eggs one at a time, and mix in sour cream and whipping cream until smooth.
  5. Pour the cheesecake batter into the prepared springform pan and bake for 45 minutes.
  6. Cool in the oven for 30 minutes, then refrigerate for at least 2 hours.
  7. Preheat the oven to 350°F (175°C) for the carrot cake layers.
  8. Whisk together sugar, oil, and eggs until smooth.
  9. Sift dry ingredients together and mix in wet ingredients, then fold in shredded carrots.
  10. Divide batter between pans and bake for about 30 minutes.
  11. Cool in pans, then fully on a wire rack.
  12. Beat butter and cream cheese for frosting until fluffy, add sifted powdered sugar, vanilla, and heavy cream.
  13. Assemble the cake by layering carrot cakes and cheesecake, frosting the sides and top.
  14. Chill for at least 30 minutes before serving.

Notes

Store covered in the refrigerator for up to 4 days. Bring to room temperature before serving.

Nutrition

Find it online: https://daytasty.com/carrot-cake-cheesecake/