Carrot Cake Cheesecake
Indulge in the ultimate dessert mashup with this Carrot Cake Cheesecake, a decadent fusion of two beloved classics. Featuring layers of moist, spiced carrot cake and creamy, velvety cheesecake, this show-stopping treat is the perfect balance of texture and flavor. A hint of cinnamon and nutmeg adds warmth to the carrot cake, while crushed pineapple and optional pecans lend a delightful twist. The rich cheesecake layer is infused with tangy sour cream and vanilla, creating an irresistible combination in every bite. With a golden bake and a chilled, luscious finish, this easy-to-follow recipe is ideal for holidays, birthdays, or any time you want to impress. Garnish with whipped cream or extra pecans for a stunning centerpiece that’s just as delicious as it looks.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 0.75 cup vegetable oil
- 2 large eggs
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup grated carrots
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar (for cheesecake)
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs (for cheesecake)
- 0.5 cup crushed pineapple, drained
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, combine 1 cup sugar and 3/4 cup vegetable oil. Whisk in 2 large eggs until well blended.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients into the wet mixture, stirring until no lumps remain. Fold in the grated carrots, crushed pineapple, and chopped pecans (if using). Set aside.
In another large bowl, beat the softened cream cheese with 0.75 cup sugar until smooth and creamy. Mix in the sour cream and vanilla extract.
Add 2 eggs (one at a time) to the cream cheese mixture, beating on low speed until well combined and smooth (do not over-mix).
Pour the carrot cake batter evenly into the prepared pan. Then, carefully spoon the cheesecake batter over the top, starting from the center and spreading outwards.
Gently tap the pan on the counter to release any air bubbles. Place the springform pan on a baking sheet to prevent any leaks.
Bake in the preheated oven for 55–60 minutes, or until the center is just set and slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours (preferably overnight) to fully set.
Once chilled, carefully remove the springform ring and transfer the cheesecake to a serving plate. Serve as is, or garnish with whipped cream or additional chopped pecans.
Nutrition Facts
Calories |
5995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 400.2 g | 513% | |
| Saturated Fat | 143.3 g | 717% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 4446 mg | 193% | |
| Total Carbohydrate | 566.4 g | 206% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 399.3 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 874 mg | 67% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1559 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
