Description
Decadent Carrot Cake Cheesecake That Will Wow Your Guests
Ingredients
Scale
- 16 oz Cream Cheese (softened)
- 1 cup Granulated Sugar
- 1/4 cup All-Purpose Flour
- 3 large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Sour Cream
- 1 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Nutmeg
- 1/2 cup Canola Oil
- 1/2 cup Unsweetened Applesauce
- 1/2 cup Granulated Sugar
- 1/2 cup Light-Brown Sugar
- 3 large Eggs
- 2 cups Finely Grated Carrots (fresh preferred)
- 8 oz Cream Cheese
- 1/2 cup Butter (softened)
- 1 cup Powdered Sugar
- 1/2 cup Sour Cream
- 1 tsp Vanilla Extract
- 1/2 cup Chopped Pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Start by greasing a 9-inch springform pan to ensure easy release when it’s baked.
- Prepare the Cheesecake Mixture: In a bowl, whisk together granulated sugar and flour. Then, blend in softened cream cheese until smooth and creamy. Add eggs one at a time, mixing just until combined, and fold in vanilla and sour cream for extra richness.
- Prepare the Carrot Cake Mixture: In a separate bowl, whisk the dry ingredients: flour, baking soda, baking powder, salt, and spices. In a larger bowl, mix oil, applesauce, and both sugars until well combined. Gradually mix in the dry ingredients, and finally stir in the finely grated carrots.
- Assemble: Pour half of the carrot cake batter into the prepared springform pan. Layer it with half of the cheesecake mixture, then add the remaining carrot batter followed by the final cheesecake mixture.
- Bake for 60-65 minutes. The cheesecake is done when the center jiggles slightly—if it’s browning too quickly, cover it with foil towards the end.
- Chill the cheesecake: After taking it out of the oven, let it cool on a wire rack for a bit, then refrigerate for at least 6 hours or preferably overnight.
- Make the Topping: In a mixing bowl, blend cream cheese and butter until smooth. Gradually mix in the powdered sugar, sour cream, and vanilla extract until you achieve a light and fluffy topping.
- Chill the topped cheesecake again for 20-30 minutes to set the topping. Garnish with chopped pecans before serving.
Notes
- Use fresh carrots for the best flavor.
- Let the cheesecake cool completely before refrigerating.
- Prep Time: 30 min
- Cook Time: 60-65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Carrot Cake Cheesecake