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Carrot Cake Cheesecake

There's something magical about the combination of carrot cake and cheesecake. This recipe is not only a feast for the eyes but also a delight for the taste buds, making it perfect for any occasion!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 9-inch springform pan
  • medium bowl
  • Large bowl
  • Whisk
  • Mixer
  • Oven

Ingredients
  

For the Carrot Cake Layer

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 cups vegetable oil
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 cups grated carrots
  • 0.5 cups crushed pineapple drained
  • 0.5 cups chopped walnuts optional

For the Cheesecake Layer

  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream

For the Topping

  • 0.5 cups whipped cream
  • Additional chopped walnuts or carrot shavings

Instructions
 

  • Step 1: Preheat your oven to 325°F (163°C).
  • Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • Step 3: In a large bowl, mix the vegetable oil and sugar until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts if using.
  • Step 5: Pour the carrot cake batter into a greased 9-inch springform pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool.
  • Step 6: In a large bowl, beat the softened cream cheese and sugar until smooth. Add in the vanilla extract and mix well. Add the eggs one at a time, mixing on low speed until just combined. Stir in the sour cream until smooth.
  • Step 7: Pour the cheesecake mixture over the cooled carrot cake layer in the springform pan.
  • Step 8: Bake for an additional 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for 1 hour.
  • Step 9: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
  • Step 10: Before serving, top with whipped cream and garnish with additional chopped walnuts or carrot shavings if desired. Slice and enjoy!

Notes

Store any leftovers in the refrigerator for up to 5 days. You can also freeze it for up to 3 months; just let it thaw in the fridge overnight before serving.
Keyword Carrot Cake, Cheesecake