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Best Carrot Cake Cheesecake Recipe A Dessert Youll Crave Again and Again

  • Author: Chef Mia
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 5 hours 10 minutes (includes cooling and chilling)
  • Yield: 12 1x
  • Method: Dessert
  • Cuisine: American

Description

This is the best carrot cake cheesecake recipe you’ll ever try. A creamy cheesecake layer on a spiced carrot cake base, topped with cream cheese frosting.

Ingredients

Scale
  • For the Carrot Cake Layer:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts (optional)
  • For the Cheesecake Layer:
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, whisk eggs, oil, and vanilla. Stir in grated carrots and crushed pineapple.
  4. Pour wet ingredients into dry and mix until just combined. Fold in walnuts if using.
  5. Spread carrot cake batter evenly into the prepared pan.
  6. In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, beating just until blended.
  7. Pour cheesecake mixture over the carrot cake batter and spread evenly.
  8. Bake for 35-40 minutes until the cheesecake is set and edges are lightly golden. Cool completely in pan on wire rack.
  9. For frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth.
  10. Spread frosting over cooled cheesecake. Refrigerate for at least 4 hours before serving.

Notes

For best results, use room temperature ingredients. Can be stored in the refrigerator for up to 5 days.

Nutrition

  • Calories: 450
  • Sugar: 38g
  • Fat: 25g
  • Carbohydrates: 52g
  • Protein: 7g

Find it online: https://exorecipes.com/best-carrot-cake-cheesecake-recipe/