Carrot Cake Cheesecake Recipe
Moist flavorful carrot cake topped with a smooth, delicious, creamy cheesecake, then iced with a thin layer of cream cheese frosting! Heaven in every bite!
Servings: 12
Calories: 502kcal
Ingredients
Cheesecake
- 1 1/2 tbsp All-purpose flour
- 1/2 cup Granulated sugar
- 16 oz Cream cheese softened (2 packages)
- 2 large Eggs room temperature
- 1 tsp Vanilla extract
- 1/2 cup Sour cream room temperature
Carrot Cake
- 1 1/4 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/4 tsp Ground ginger
- 1/8 tsp Ground nutmeg
- 1/4 tsp Kosher salt
- 1/4 cup Unsweetened applesauce room temperature
- 1/2 cup Vegetable oil
- 1/3 cup Dark brown sugar packed
- 2/3 cup Granulated sugar
- 2 large Eggs room temperature
- 1 tsp Vanilla extract
- 1 1/3 cups Grated carrots finely
Cheesecake Topping
- 3 oz Cream cheese softened
- 2 tbsp Unsalted butter softened
- 1/8 tsp Salt
- 1 1/4 cups Powdered sugar up to 1 1/2 cups
- 1 tsp Vanilla extract
- 1 tbsp Sour cream room temperature
- 1/2 cup Toasted chopped Pecans optional
Instructions
Cheesecake Layer
- Preheat oven to 350 degrees F. Prepare a 9-inch springform pan with baking spray and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the flour and granulated sugar. Add the cream cheese and beat until smooth.
- Add the vanilla, then add the eggs one at a time beating just until combined between each one. Blend in the sour cream. Tap the bowl on the counter a few times to remove excess air bubbles, set aside.
Carrot Cake Layer
- In a medium-size bowl whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large mixing bowl add the applesauce, oil, granulated sugar, brown sugar, eggs, and vanilla and mix with an electric mixer for about one minute until it’s combined.
- Slowly add the dry ingredients to the wet ingredients and mix until well combined. Add the grated carrots and stir just until incorporated. Tap the bowl on the counter a few times to release air bubbles.
Assemble and Bake
- Pour 1 1/2 cups of the carrot cake mixture into the prepared cake pan into an even layer.
- Spoon 1/3 of the cheesecake mixture over the carrot cake layer in dollops. Do not spread or swirl the two together.
- Spoon the remaining carrot cake batter over the cheesecake layer.
- Finish by carefully spooning the remaining cheesecake batter over the carrot cake batter, working to cover all the carrot cake batter. You might need to gently spread with an offset spatula at the end to ensure full coverage.
- Bake for 60-65 minutes in the preheated oven, or until the center jiggles just slightly. Tent with foil at about 45 minutes if it is starting to brown too much.
- Remove to a wire rack to cool completely. Cover and refrigerate for a minimum of 6 hours, overnight is always best.
Topping
- With an electric mixer beat the cream cheese, butter, and salt until smooth and creamy. Add the sour cream, 1 1/4 cups of powdered sugar, and vanilla and beat until light and smooth about 4 minutes. Add the additional powdered sugar if needed for the desired consistency.
- Spread evenly over the cheesecake with an offset spatula. Place in the freezer for 20 to 30 minutes.
- Garnish with the chopped pecans, if desired.
Nutrition
Calories: 502kcal | Carbohydrates: 53g | Protein: 7g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 307mg | Potassium: 193mg | Fiber: 1g | Sugar: 41g | Vitamin A: 3195IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg