Description
This Carrot Cake Cheesecake combines the rich creaminess of classic cheesecake with the warm spices and moist texture of carrot cake. Layered meticulously and baked to perfection, then topped with smooth cream cheese frosting, this dessert is a delightful twist on two favorites in one elegant cake, perfect for special occasions or indulgent treats.
Ingredients
Cheesecake Batter
- 16 oz Cream cheese (room temperature)
- 1/2 cup White granulated sugar
- 1/2 cup Sour cream (room temperature or Greek yogurt)
- 1/4 cup Heavy cream (room temperature)
- 1 tsp Vanilla bean paste
- 2 Large eggs (room temperature)
Carrot Cake Batter
- 1 3/4 cup All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/2 cup Oil (canola or vegetable oil)
- 1/2 cup Brown sugar (packed, light or dark)
- 1/3 cup White granulated sugar
- 1/2 cup Sour cream (room temperature or Greek yogurt)
- 1 tsp Vanilla bean paste
- 1 cup Grated carrots (about 2 large carrots)
- 2 Large eggs (room temperature)
Cream Cheese Frosting
- 3/4 cup Unsalted butter (room temperature)
- 8 oz Cream cheese (room temperature)
- 1 3/4 cup Powdered sugar (sifted)
- 1 tsp Pure vanilla bean paste
Instructions
- Preheat and prepare pan: Preheat your oven to 350℉ (175℃). Spray a 9-inch springform pan with baking spray. Line the bottom with a 9-inch parchment paper circle and spray again to ensure the cake doesn’t stick.
- Make the cheesecake batter: Using a mixer, beat the cream cheese and 1/2 cup white sugar on high speed for 2 minutes, scraping the bowl halfway through. Add sour cream, heavy cream, and vanilla bean paste; mix on medium speed until smooth. Add eggs one by one on low speed, mixing just until combined. Set aside.
- Mix dry ingredients for carrot cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
- Prepare carrot cake wet ingredients: Beat oil, brown sugar, and 1/3 cup white sugar on high speed for 1 minute. Add sour cream, vanilla bean paste, grated carrots, and eggs; mix on medium speed until blended.
- Combine carrot cake batter: Add the dry ingredients to the wet carrot mixture, mixing on low speed until just combined. Avoid overmixing.
- Assemble layers: Spread half of the carrot cake batter evenly in the bottom of the springform pan. Carefully spoon one-third of the cheesecake batter on top, adding it gradually to avoid mixing. Add half of the remaining carrot cake batter over the cheesecake layer, then add another third of the cheesecake batter. Finally, top with the remaining carrot cake batter and finish with the last third of cheesecake batter. Do not swirl or mix layers.
- Bake: Bake for 45-55 minutes, or until the center of the cheesecake slightly jiggles when gently shaken but is not liquid. This ensures a creamy center.
- Cool and chill: Place the pan on a cooling rack and allow to cool completely. Cover with foil and refrigerate for at least 6 hours or overnight to fully set.
- Make the cream cheese frosting: Sift powdered sugar into a bowl. Beat butter and cream cheese on high speed for 2 minutes, scraping the bowl as needed to remove lumps. Gradually add powdered sugar on low speed until combined. Add vanilla bean paste, then beat on high until smooth and creamy.
- Decorate: Remove the cheesecake from the pan, peel off the parchment paper, and spread the cream cheese frosting evenly over the top. Serve chilled.
Notes
- Use room temperature ingredients for best mixing and smooth batter.
- Do not swirl the layers to keep the distinct carrot cake and cheesecake layers.
- Ensure the cheesecake is slightly jiggly in the center when done to avoid overbaking.
- Let the cake chill overnight for optimal firmness and flavor melding.
- You can substitute Greek yogurt for sour cream in equal measure for a slight tang.
- Grate carrots finely to ensure even distribution and soft texture.
