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Carrot Cake Cheesecake

Course Dessert
Prep Time 1 hour
Resting Time 6 hours
Servings 12

Ingredients

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.