Ingredients:
For the Carrot Cake Layer:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 tablespoon all-purpose flour (optional, for thickening)
For the Topping:
- Whipped cream
- Additional grated carrots or nuts (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the Carrot Cake Layer: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, mix the vegetable oil and sugar until combined. Add the eggs one at a time, followed by the vanilla extract. Mix in the grated carrots, crushed pineapple, and nuts if using. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake the Carrot Cake Layer: Pour the carrot cake batter into the prepared springform pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool completely.
- Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and optional flour until fully combined.
- Layer the Cheesecake: Once the carrot cake has cooled, pour the cheesecake batter over the cooled carrot cake layer. Smooth the top and tap the pan lightly on the counter to release any air bubbles.
- Bake the Cheesecake: Bake the cheesecake for about 50-60 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for about 1 hour. This helps prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Serve: Before serving, top with whipped cream and garnish with additional grated carrots or nuts if desired. Slice and enjoy your delicious carrot cake cheesecake!