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Carrot Cake Cheesecake with Creamy Topping

  • Author: Alioui
  • Total Time: 6 hours
  • Yield: 12 servings 1x

Description

A delightful combination of spiced carrot cake and rich cheesecake topped with a creamy layer.

Ingredients

Scale
  • 2 cups finely grated carrots
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 16 oz cream cheese (room temperature)
  • 1/2 cup sour cream
  • 2 large eggs (for cheesecake layer)
  • 1/3 cup granulated sugar (for cheesecake layer)
  • 1 teaspoon vanilla extract (for cheesecake layer)
  • 4 oz cream cheese (for topping)
  • 1/4 cup powdered sugar
  • 1/4 cup heavy cream
  • 1/3 cup chopped pecans (for garnish)

Instructions

  1. Start by preheating your oven to 325°F (163°C). Greasing the 9-inch springform pan will prevent the cake from sticking later on. A non-stick spray works well, or you can use a little butter to grease the pan evenly.
  2. In a mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This mixture will give your cake a great flavor profile while helping with the rise.
  3. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, 2 large eggs, and vanilla extract. This mixture will keep your cake moist and add depth to the flavors.
  4. Add the grated carrots to your wet ingredients, stirring to incorporate them well. Slowly fold in your dry mixture until just combined! Be careful not to overmix, as this could make your cake dense.
  5. For the cheesecake layer, take another bowl and beat 16 oz of softened cream cheese until completely smooth. Then, mix in 1/3 cup of sugar and 1 teaspoon of vanilla before incorporating the 2 eggs one at a time. Blend in the sour cream to achieve that creamy consistency required for cheesecake.
  6. Now it’s time for the fun part! Pour half of the carrot cake batter into the prepared pan, smoothing it out evenly. Next, gently pour in the cheesecake layer on top of this first layer of batter. Finally, spoon the remaining carrot cake batter on top. Use a knife or skewer to create swirls by gently mixing the two layers together.
  7. Now, place your cake in the preheated oven and bake it for 60 to 70 minutes. You’ll know it’s done when the center is just set and the top is a beautiful golden brown. Keeping an eye on the baking process ensures you catch it at the right moment.
  8. Once your cake is baked, let it cool in the pan for about one hour. After that, transfer it to the refrigerator to chill for at least 4 hours or overnight for the best results. This chilling period allows the flavors to meld beautifully and enhances the texture.
  9. When you’re ready to serve, make the topping by beating 4 oz of room temperature cream cheese with powdered sugar and heavy cream until fluffy. This is your luscious topping that will tantalize every guest!
  10. Spread your fluffy cream cheese topping over the chilled cake and sprinkle the chopped pecans on top for a crunchy finish. Serve chilled for the best experience!

Notes

This cake can be made a day ahead of time, as it stores well and its flavors deepen.

  • Prep Time: 30 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert

Nutrition

  • Calories: 450 per slice
  • Sodium: 320 mg
  • Protein: 8 g

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Find it online: https://corarecipes.com/delightful-carrot-cake-cheesecake-with-creamy-topping/