Homemade Carrot Cake Cheesecake

Indulge in the delightful world of desserts with the Carrot Cake Cheesecake Delight, a luscious fusion that combines the moist, spiced richness of carrot cake with the creamy decadence of cheesecake. This dessert not only tantalizes the taste buds but also offers a visual feast, making it a perfect centerpiece for any gathering. As the culinary landscape evolves, fusion desserts like this one are gaining popularity, appealing to both traditional and adventurous palates alike. The Carrot Cake Cheesecake Delight is a harmonious blend that can elevate both special occasions and everyday indulgences, inviting everyone to savor its unique combination of flavors and textures.

Discover the perfect dessert fusion with the Carrot Cake Cheesecake Delight! This scrumptious recipe blends the spices of classic carrot cake with the creamy richness of cheesecake, creating a stunning centerpiece for any occasion. With layers of moist carrot cake and velvety cheesecake topped with delectable cream cheese frosting, this dessert is a crowd-pleaser that satisfies both tradition and adventure. Ideal for gatherings or everyday indulgence, it's sure to impress all dessert lovers. Happy baking!

Print Recipe Pin Recipe

Ingredients

For the Carrot Cake Layer:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups grated carrots (about 3 medium carrots)

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts or pecans (optional)

For the Cheesecake Layer:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 teaspoon lemon juice

1 teaspoon ground cinnamon

For the Cream Cheese Frosting:

6 oz cream cheese, softened

4 tablespoons unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk, as needed for consistency

Instructions

Preheat your oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it with butter or non-stick spray and lining the bottom with parchment paper.

Make the carrot cake layer: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a larger bowl, mix both sugars, vegetable oil, eggs, and vanilla until well combined. Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Fold in the grated carrots, crushed pineapple, and nuts if using.

Bake the carrot cake layer: Pour the carrot cake batter into the prepared springform pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for about 10 minutes before removing it and placing it on a wire rack. Allow it to cool completely.

Prepare the cheesecake mixture: In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar, mixing well. Add vanilla, then beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the sour cream, lemon juice, and cinnamon until everything is creamy and smooth.

Assemble the cheesecake: Once the carrot cake layer is completely cooled, place it back in the springform pan (if removed). Pour the cheesecake mixture on top of the carrot cake layer, smoothing the top with a spatula.

Bake the cheesecake: Bake in the preheated oven for about 55-70 minutes, or until the edges are set, and the center is slightly jiggly. Turn off the oven and crack the door, letting it cool in the oven for an hour. This helps prevent cracking.

Chill the cheesecake: After an hour, remove the cheesecake from the oven, and let it cool at room temperature for another hour. Wrap it in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Prepare the cream cheese frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract. Adjust with milk if a thinner consistency is needed.

Frost the cheesecake: Once the cheesecake has chilled and set, spread the cream cheese frosting on top. You can also pipe decorative swirls if desired.

Serve: Carefully remove the sides of the springform pan. Slice, serve, and enjoy your delicious homemade carrot cake cheesecake!

Prep Time: 30 minutes | Total Time: 6 hours (including chill time) | Servings: 12 slices