Description
Indulge in the irresistible fusion of two classic desserts with this Carrot Cake Cheesecake. Imagine the creamy, tangy allure of a well-made cheesecake combined with the spiced, moist grandeur of carrot cake.
Ingredients
Scale
- 16 oz cream cheese, softened
- ⅔ cup granulated sugar
- 2 tsp all-purpose flour
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream
- ½ cup vegetable or canola oil
- ⅓ cup crushed pineapple, drained
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ¼ tsp nutmeg
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 ¼ cups finely grated carrots
- ⅓ cup chopped pecans
- 4 oz cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup powdered sugar
- ⅔ cup chopped pecans, for garnish
Instructions
- Preheat oven to 350°F and grease a 9-inch springform pan. Beat cream cheese, sugar, and flour until smooth. Add eggs, vanilla extract, and sour cream. Tap bowl to release air bubbles.
- Whisk oil, pineapple, sugars, eggs, and vanilla. Sift in cinnamon, nutmeg, flour, baking soda, baking powder, and salt. Fold in carrots and pecans.
- Spread carrot cake batter in pan. Dollop half of the cheesecake batter, then remaining carrot cake batter, and top with remaining cheesecake batter. Bake 60–65 minutes. Cool, then refrigerate overnight.
- Beat cream cheese, butter, and vanilla for frosting. Add powdered sugar. Spread on chilled cake. Garnish with pecans.
Notes
Chill the cake overnight for the best set. Use a springform pan for ease of removal.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 320 mg
- Protein: 7 g