Description
Indulge in the ultimate dessert mashup with this Carrot Cake Cheesecake recipe. Two classic desserts come together in perfect harmony.
Ingredients
Scale
- For the carrot cake layer:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 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
- 1/2 cup sour cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs, oil, and vanilla. Stir in carrots and pineapple.
- Add wet ingredients to dry ingredients; mix until just combined. Fold in walnuts if using. Pour into prepared pan.
- In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream; mix until smooth.
- Pour cheesecake mixture over carrot cake batter in the pan. Spread evenly.
- Bake for 50-60 minutes, until center is almost set. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
- Serve chilled. Optionally top with cream cheese frosting and additional walnuts.
Notes
For best results, ensure all ingredients are at room temperature. The cheesecake layer can be made a day ahead.
Nutrition
- Calories: 420 kcal
- Sugar: 32 g
- Fat: 24 g
- Carbohydrates: 48 g
- Protein: 7 g