Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe

by

A delightful fusion of carrot cake and cheesecake, this dessert is a moist and flavorful treat. The cream cheese filling complements the spices and nuts in the carrot cake base perfectly.

Ingredients:

For the Carrot Cake Base:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup grated carrots
  • 1/4 cup chopped walnuts

For the Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Carrot Cake Base:
    • Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
    • In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
    • In a separate large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in grated carrots and chopped walnuts.
    • Pour the carrot cake batter into the prepared springform pan.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until well combined. Beat in eggs one at a time, then stir in vanilla extract.
    • Pour the cheesecake filling evenly over the carrot cake base.
  3. Bake:
    • Place the springform pan in a larger baking pan. Pour hot water into the larger pan to create a water bath (bain-marie), reaching about halfway up the sides of the springform pan.
    • Bake for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
    • Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually. This helps prevent cracking.  
  4. Chill and Serve:
    • Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
    • To serve, run a thin knife around the edges of the pan and release the springform.
    • Decorate with additional walnuts or a drizzle of caramel sauce, if desired.

Enjoy your delicious carrot cake cheesecake!

Leave a Comment