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Carrot Cake Cheesecake

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A showstopper dessert combining moist carrot cake with a creamy cheesecake center, topped with smooth cream cheese frosting and optional toasted pecans.

Ingredients

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  • 2 cups granulated sugar (for carrot cake)
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar (for cheesecake layer)
  • 1/4 tsp kosher salt (for cheesecake layer)
  • 2 large eggs (for cheesecake layer)
  • 1/4 cup sour cream
  • 1/3 cup heavy whipping cream
  • 1 cup unsalted butter, softened (for frosting)
  • 1 package (8 oz) cream cheese, softened (for frosting)
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy cream (for frosting)
  • 4 cups powdered sugar, sifted
  • 1 cup chopped pecans, toasted (optional)

Instructions

  1. Prepare the cheesecake layer first. Preheat the oven to 325°F (163°C). Place a large roasting pan in the oven and pour in 1 inch of hot water to create a water bath. Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside with foil to protect it from water.
  2. Beat the softened cream cheese, 1 cup granulated sugar, and 1/4 tsp kosher salt until smooth and free of lumps. Add the 2 eggs, one at a time, mixing until incorporated. Mix in the 1/4 cup sour cream and 1/3 cup heavy whipping cream until the batter is smooth.
  3. Pour into the prepared pan and bake for 45 minutes. The center should be mostly set with a slight jiggle. Cool to room temperature, then chill the cheesecake in the refrigerator for at least 2 hours.
  4. Make the carrot cake layers. Preheat the oven to 350°F (175°C). Grease and flour two round cake pans. In a large bowl, whisk together 2 cups granulated sugar, 1 cup canola oil, and 4 eggs until combined and slightly thickened.
  5. Sift together the 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp kosher salt, and 2 tsp ground cinnamon.
  6. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the 2 cups shredded carrots until evenly distributed. Divide the batter between the prepared pans and smooth the tops.
  7. Bake both pans for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Make the frosting. In a mixing bowl, beat 1 cup unsalted butter and 1 package (8 oz) cream cheese until light and fluffy. Gradually add the 4 cups sifted powdered sugar and beat until combined. Add 1 Tbsp vanilla extract and 1/4 cup heavy cream and continue to beat until smooth.
  9. Assemble the cake. Place one cooled carrot cake layer on a serving platter. Spread a layer of frosting over the top. Carefully place the chilled cheesecake layer on top. Top with the second carrot cake layer.
  10. Frost the top and sides of the assembled cake with the remaining frosting. Sprinkle with toasted pecans if using. Chill before serving for at least 30 minutes.

Notes

Soften cream cheese and butter for smooth batter. Wrap springform pan tightly with foil to prevent water seepage. Adjust pecans for allergies.

Nutrition

Keywords: Carrot Cake, Cheesecake, Dessert, Celebration, Holidays

Find it online: https://swifttasty.com/carrot-cake-cheesecake/