Description
A cozy mash-up: spiced, tender carrot cake forms the base while a creamy vanilla cheesecake crowns the top. It’s rich, comforting, and perfect for holidays, birthdays, or any celebration when you want a dessert that looks impressive but bakes like a boss.
Ingredients
Scale
Carrot cake layer
- 1 cup (125 g) plain all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ½ cup (120 ml) vegetable oil
- 1 tsp vanilla extract
- 1½ cups (150 g) finely grated carrots
- ½ cup (60 g) chopped walnuts or pecans — optional
Cheesecake layer
- 16 oz (450 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 large eggs
- ¼ cup (60 ml) sour cream
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and, if you like, line the base with parchment for easy removal.
- Make the cake batter: Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. In another bowl, whisk together the eggs, both sugars, oil and vanilla until smooth. Fold the dry mix into the wet just until combined, then stir in the grated carrots and nuts if using. Press this batter into the prepared pan and level the surface.
- Make the cheesecake filling: In a clean mixing bowl, beat the cream cheese until silky. Add the sugar and flour and blend until smooth. Mix in vanilla, then incorporate the eggs one at a time, blending gently after each. Stir in the sour cream until the mixture is even and glossy.
- Pour the cheesecake mixture gently over the carrot layer, smoothing with an offset spatula so the top is even.
- Bake 50–60 minutes, or until the edges look set and the center still has a slight wobble (it will firm as it cools). If the top browns too quickly, tent loosely with foil.
- Turn the oven off and crack the door. Let the cake sit in the warm oven for about 30 minutes to cool gradually.
- Remove and finish cooling on a rack. Once at room temperature, chill the cheesecake in the refrigerator for at least 4 hours — overnight is ideal for the cleanest slices.
- To serve, release the springform, slice, and finish with whipped cream, chopped nuts, or a simple cream-cheese glaze if desired.
Notes
- Quick tips & notes
- Bring the cream cheese to room temperature before you start for a lump-free filling.
- Mix the cheesecake batter gently—overbeating can introduce air that causes cracks.
- Baking in a water bath (foil-wrapped pan in a larger pan with hot water) helps produce an ultra-smooth top, but it’s optional.
- This keeps well: store covered in the fridge for up to 4–5 days.
- Optional add-ins: Stir in raisins or a few tablespoons of crushed pineapple to the carrot batter for extra flavor and moisture.