Description
This Carrot Cake Cheesecake combines two classics in one a moist spiced carrot cake swirled with creamy cheesecake, topped with a luscious cream cheese topping. Perfect for Easter, holidays, or any special occasion.
Ingredients
For the Carrot Cake Layer:
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 large eggs
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
1½ cups finely grated carrots
½ cup crushed pineapple, drained
½ cup chopped walnuts or pecans (optional)
For the Cheesecake Layer:
16 oz (450 g) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Creamy Topping:
8 oz (225 g) cream cheese, softened
¼ cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp milk or cream (to desired consistency)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat eggs, sugars, and oil until smooth. Fold in grated carrots, pineapple, and nuts.
4. In a separate bowl, beat cream cheese, sugar, eggs, and vanilla until creamy.
5. Spread half of the carrot cake batter in the pan, then spread cheesecake mixture over it. Top with remaining carrot cake batter.
6. Bake for 50–60 minutes, until center is set and a toothpick comes out mostly clean. Cool completely.
7. For the topping: Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, then thin with milk until creamy.
8. Spread topping over cooled cheesecake. Chill for 2–3 hours before slicing and serving.
Notes
For extra flavor, add raisins or shredded coconut to the carrot cake batter.
Chill overnight for best slicing results.
Decorate with crushed nuts or a dusting of cinnamon before serving.
- Prep Time: 25 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Carrot Cake Cheesecake, Cream Cheese Frosting, Easter Dessert