Description
Indulge in the delightful combination of spiced carrot cake and rich cheesecake with this Carrot Cake Cheesecake recipe. This dessert brings together the warm flavors of cinnamon, nutmeg, and freshly grated carrots, layered beneath a velvety cream cheese filling. Perfect for any occasion, this show-stopping treat is sure to impress friends and family alike!
Ingredients
Scale
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (toasted)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (160°C) and grease a springform pan.
- In a large bowl, mix grated carrots with sugar; then add eggs and vanilla extract, whisking until combined.
- In another bowl, whisk together flour, cinnamon, nutmeg, and salt. Fold this dry mixture into the wet ingredients until just combined.
- Pour the carrot batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow it to cool completely.
- For the cheesecake layer, beat softened cream cheese until smooth. Gradually add sugar and sour cream while mixing on low speed.
- Incorporate eggs one at a time along with vanilla extract until smooth. Pour over the cooled carrot cake layer in the springform pan.
- Bake for an additional 50-60 minutes until edges are set but center jiggles slightly. Turn off the oven and leave the cheesecake inside with the door ajar for one hour.
- Let cool completely before refrigerating for at least four hours or overnight.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 350
- Sugar: 28g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg