Carrot Cake Cheesecake

Discover the amazing Carrot Cake Cheesecake Delight, a stunning fusion of two beloved desserts. This layered masterpiece features the warm spices and moist texture of carrot cake, topped with a rich and creamy cheesecake layer. Perfect for any occasion, it’s not only delicious but also visually impressive, making it a showstopper at parties. Learn how to create this delightful treat and indulge in the unique combination of flavors that will have everyone talking.

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Ingredients

For the Carrot Cake Base:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup vegetable oil

3 large eggs

2 cups grated carrots

½ cup crushed pineapple, drained

½ cup chopped walnuts (optional)

1 teaspoon vanilla extract

For the Cheesecake Layer:

16 oz cream cheese, softened

½ cup sour cream

1 cup granulated sugar

3 large eggs

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

Zest of 1 orange (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk, if needed for consistency

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Make the Carrot Cake Base:

- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

- In another bowl, mix the vegetable oil, eggs, grated carrots, crushed pineapple, walnuts (if using), and vanilla extract until well combined.

- Gradually combine the wet and dry ingredients until just mixed. Pour the batter into the prepared springform pan.

Bake the Carrot Cake: Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack.

Prepare the Cheesecake Filling:

- In a large bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.

- Add in sour cream and sugar, mixing until incorporated.

- Add eggs one at a time, mixing on low speed until each is fully incorporated before adding the next.

- Stir in the flour, vanilla extract, and orange zest (if using), mixing until smooth.

Layer the Cheesecake: Once the carrot cake layer is completely cooled, pour the cheesecake filling over it, smoothing the top with a spatula.

Bake the Cheesecake: Return to the oven and bake for an additional 50-60 minutes, or until the cheesecake is set but still has a slight jiggle in the center. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Chill the Cheesecake: Remove the cheesecake from the oven and allow it to cool at room temperature for another hour. After that, refrigerate for at least 4 hours, preferably overnight, to set completely.

Prepare the Cream Cheese Frosting:

- In a mixing bowl, combine softened cream cheese and butter, beating until smooth and creamy.

- Gradually add in powdered sugar, mixing until well combined.

- Stir in the vanilla extract. If the frosting is too thick, add in a tablespoon of milk until the desired consistency is reached.

Frost and Serve: Once the cheesecake has set, layer the cream cheese frosting on top. For an extra touch, sprinkle chopped walnuts on top or drizzle with caramel sauce. Slice and enjoy your Carrot Cake Cheesecake Delight!

Prep Time: 25 minutes | Total Time: 6 hours | Servings: 12