Carrot Cake Cheesecake
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
For the Carrot Cake:
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
For the Cheesecake Batter:
- 2 cups cream cheese (softened, 16 oz)
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
For the Caramelized Pecans:
- 1/2 tbsp unsalted butter
- 2 tbsp granulated sugar
- 1/2 cup chopped pecans
For the Cream Cheese Frosting:
- 1/3 cup cream cheese (softened, 3 oz)
- 3 tbsp unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
Preparing the Carrot Cake:
- Preheat Oven: Set to 350°F. Line the bottom of an 8-inch or 9-inch springform pan with parchment paper and grease it.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Mix Batter: Add dry ingredients to the wet mixture and mix on low speed until just combined. Fold in the grated carrots.
Preparing the Cheesecake Batter:
- Beat Cream Cheese: In a large mixing bowl, beat cream cheese for 1 minute until smooth.
- Add Sugars: Mix in brown and granulated sugar, beating for another minute. Scrape the bowl and beat for an additional 30 seconds.
- Add Sour Cream: Mix in sour cream until combined.
- Mix Eggs and Vanilla: Add eggs one at a time, mixing until just incorporated. Add vanilla extract and salt with the last egg.
Assembling the Cake:
- Layer Batters: Pour 1/3 of the carrot cake batter into the prepared pan. Follow with 1/3 of the cheesecake batter in the center. Repeat with another 1/3 of each batter, then finish with the remaining carrot cake batter and cheesecake batter.
- Bake: Bake for about 50 minutes, until the center is slightly jiggly and edges are set. Cover with foil if edges brown too quickly.
- Cool in Oven: Turn off the oven, prop the door open, and leave the cheesecake inside for 20 minutes to prevent sinking.
- Chill: Cool completely, then refrigerate for at least 6 hours or overnight. Remove the pan ring once fully chilled.
Making the Caramelized Pecans:
- Cook Pecans: In a small saucepan over medium heat, melt butter and sugar. Add chopped pecans and stir for about 4 minutes until caramelized.
- Cool: Spread on parchment paper to cool.
Making the Cream Cheese Frosting:
- Beat Butter and Cream Cheese: In a medium bowl, beat cream cheese and butter for 30 seconds.
- Add Sugar and Vanilla: Mix in powdered sugar and vanilla extract until smooth.
Decorating the Cake:
- Frost Cake: Spread Cream Cheese Frosting over the chilled cheesecake using a spatula.
- Add Pecans: Top with caramelized pecans.
Notes
- Storage: Keep the cheesecake in an airtight container in the fridge for up to 4 days. Freeze in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.
- Brown Sugar: Light or dark brown sugar can be used based on preference.
