Carrot Cake Cheesecake Recipe

This unique twist on a classic dessert combines the comforting flavors of carrot cake with the creamy richness of cheesecake.

Ingredients:

For the Carrot Cake Base:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda  
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger  
• 1/4 teaspoon ground nutmeg  
• 1/2 cup vegetable oil
• 1 cup granulated sugar  
• 1 cup packed brown sugar
• 2 large eggs  
• 1 teaspoon vanilla extract
• 2 cups grated carrots

For the Cheesecake Filling:

• 16 ounces cream cheese, softened  
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 large eggs  
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract  

Instructions:

Prepare the Carrot Cake Base:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until combined.
4. Stir in the grated carrots.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.  
7. Let the cake cool completely in the pan before proceeding.  

Make the Cheesecake Filling:

1. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
2. Beat in the flour, eggs one at a time, sour cream, and vanilla extract until just combined. Be careful not to overmix.

Assemble the Cheesecake:

1. Once the carrot cake base is completely cool, spread the cheesecake filling evenly over the top.
2. Bake for 30-35 minutes, or until the center of the cheesecake is set but still slightly jiggly.
3. Turn off the oven and leave the cheesecake inside for another 30 minutes to cool slightly.
4. Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or overnight.

Prepare the Cream Cheese Frosting:

1. In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth and creamy.
2. Gradually add the powdered sugar, beating until light and fluffy.  
3. Stir in the vanilla extract.

Frost and Serve:

1. Once the cheesecake is chilled, frost the top with the cream cheese frosting.
2. Decorate with additional carrots, nuts, or a drizzle of caramel sauce, if desired.
3. Serve chilled and enjoy!