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Carrot Cake Cheesecake

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This Carrot Cake Cheesecake combines two classic desserts into one impressive cake with tender carrot cake layers and a silky cheesecake center.

Ingredients

Scale
  • 2 cups granulated sugar (for carrot cake)
  • 1 cup canola oil
  • 4 large eggs (room temperature)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots (packed)
  • 2 packages (8 oz each) cream cheese (softened)
  • 1 cup granulated sugar (for cheesecake layer)
  • 1/4 tsp kosher salt (for cheesecake layer)
  • 2 large eggs (room temperature, for cheesecake layer)
  • 1/4 cup sour cream (room temperature)
  • 1/3 cup heavy whipping cream (room temperature)
  • 1 cup unsalted butter (softened, for frosting)
  • 1 package (8 oz) cream cheese (softened, for frosting)
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy cream (for frosting)
  • 4 cups powdered sugar (sifted)
  • 1 cup chopped pecans (toasted, optional)

Instructions

  1. Prepare the cheesecake layer and water bath. Preheat your oven to 325°F. Wrap the outside of a springform pan in foil if not water resistant. Fill a roasting pan with hot water.
  2. Make the cheesecake batter. In a large bowl, beat the softened cream cheese with 1 cup granulated sugar and 1/4 tsp kosher salt until smooth. Add 2 large eggs one at a time. Stir in 1/4 cup sour cream and 1/3 cup heavy whipping cream.
  3. Bake the cheesecake. Pour the cheesecake batter into the prepared pan and bake at 325°F for 45 minutes. Let it cool to room temperature.
  4. Chill the cheesecake. Cover and refrigerate for 2 hours.
  5. Preheat for the carrot cake. Preheat your oven to 350°F and prepare your cake pans.
  6. Combine wet ingredients for the carrot cake. In a large bowl, mix 2 cups granulated sugar, 1 cup canola oil, and 4 eggs.
  7. Add dry ingredients and carrots. Mix in 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, and 2 tsp cinnamon. Fold in 2 cups shredded carrots.
  8. Bake the carrot cake layers. Divide the batter and bake at 350°F for 30 minutes. Cool the layers.
  9. Make the frosting. Beat 1 cup butter and 1 package cream cheese, then gradually add 4 cups powdered sugar and 1 Tbsp vanilla extract. Adjust with 1/4 cup heavy cream.
  10. Assemble the cake. Layer one carrot cake layer, top with cheesecake, and then the second carrot cake layer.
  11. Frost and finish. Cover with frosting and sprinkle with chopped pecans if desired.
  12. Chill before serving. Refrigerate until set.

Notes

Use room temperature ingredients for best results. Store leftovers in the refrigerator for up to 5 days.

Nutrition

Keywords: carrot cake, cheesecake, dessert, layered cake, special occasion

Find it online: https://saveurmagique.com/carrot-cake-cheesecake/