Carrot Cake Cheesecake
A delightful blend of creamy cheesecake layered between moist, spiced carrot cake, perfect for family gatherings and special occasions.
Ingredients
Cheesecake Mixture
- 2 8 oz pkgs. cream cheese, softened (but not melted) Make sure cream cheese is soft for easy mixing.
- 2/3 cup granulated sugar
- 1 1/2 teaspoon all-purpose flour Don’t skip this for structure.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Carrot Cake Mixture
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup canola oil
- 1/4 cup unsweetened applesauce
- 2/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups finely grated carrots Use fresh carrots for best flavor.
Topping
- 2 oz cream cheese (softened)
- 1 tablespoon butter (softened)
- 1 1/4 cups powdered sugar
- 1/4 cup sour cream
- 2 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional) For added crunch, if desired.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
- In a mixing bowl, beat the softened cream cheese, sugar, and flour for the cheesecake mixture until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and sour cream until creamy.
- In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg for the carrot cake mixture. In a large mixing bowl, whisk together oil, applesauce, sugars, and eggs. Combine the wet and dry ingredients, then fold in the grated carrots.
Assembly
- Pour half of the carrot cake batter into the prepared springform pan. Spoon the cheesecake mixture over the batter, spreading it evenly. Top with the remaining carrot cake batter.
Topping
- In a small bowl, beat the softened cream cheese and butter together. Gradually add powdered sugar, sour cream, and vanilla until smooth. Spread over the cooled cheesecake when it’s ready to be served.
Notes
For best results, let the cheesecake cool completely before storing. Cover with plastic wrap and refrigerate for up to 5 days. Can also be frozen for about 3 months. For serving, consider a drizzle of caramel sauce or whipped cream.