Carrot Cake Cheesecake

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Indulge in the perfect fusion of two beloved desserts with this Carrot Cake Cheesecake! Featuring a moist, spiced carrot cake swirled with creamy cheesecake and topped with a rich cream cheese frosting, this dessert is perfect for holidays, birthdays, or any special occasion. This recipe is easy to follow, with detailed steps to ensure a flawless bake every time.

Why You’ll Love This Recipe

• Perfect Flavor Balance: A blend of warm spices, rich cheesecake, and tangy cream cheese frosting.
• Moist and Creamy Texture: A soft carrot cake base with a smooth cheesecake layer.
• Make-Ahead Friendly: Chills beautifully, making it ideal for preparing in advance.
• Impress Your Guests: A show-stopping dessert for Easter, Thanksgiving, or birthdays.

Tips and Tricks

• Use Room Temperature Ingredients: Helps achieve a smoother cheesecake texture.
• Don’t Overmix the Cheesecake Batter: Prevents cracks and ensures a creamy consistency.
• Let the Cake Cool Gradually: Avoids sinking or cracking.
• For a More Intense Flavor: Let the cheesecake chill overnight before serving.

Variations and Customizations

• Pineapple Addition: Add 1/4 cup crushed pineapple to the carrot cake batter for extra moisture.
• Spice It Up: Increase cinnamon, nutmeg, or add ginger for a bolder spice flavor.
• Gluten-Free Option: Swap all-purpose flour with 1:1 gluten-free flour.
• Nut-Free Version: Simply omit the nuts without affecting texture.

Pairing Suggestions

• Beverages: Enjoy with a hot chai latte, coffee, or vanilla bean tea.
• Toppings: Serve with whipped cream or caramel drizzle.
• Side Treats: Pair with candied pecans or a scoop of vanilla ice cream.

Storage Instructions

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap slices tightly in plastic wrap and freeze for up to 2 months.
• Thawing: Let frozen slices sit at room temperature for 15–20 minutes before serving.

Popular Questions

1. Can I make this cake in advance?

Yes! This cake tastes even better after chilling overnight, making it perfect for preparing ahead of time.

2. Can I make this without a springform pan?

A deep 9-inch round cake pan can work, but a springform pan makes removal easier.

3. How do I prevent my cheesecake from cracking?

Avoid overmixing, bake at the correct temperature, and cool gradually to prevent cracks.

Carrot Cake Cheesecake

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• Author: easysweetmeal
• Total Time: 7 hours (including chilling time)
• Yield: 10 servings 1x

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Description

A delicious blend of moist, spiced carrot cake and rich, creamy cheesecake, this dessert is the ultimate indulgence. Topped with optional cream cheese frosting, it’s the perfect balance of flavor and texture in every bite.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts or pecans (optional)
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1–2 teaspoons milk (to adjust consistency)

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Instructions

1. Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

2. Prepare the Carrot Cake Batter

• In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
• In a separate bowl, beat eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
• Stir the dry ingredients into the wet mixture, then fold in grated carrots and nuts (if using). Set aside.

3. Prepare the Cheesecake Batter

• In another bowl, beat cream cheese until smooth.
• Add sugar and beat until fluffy.
• Mix in eggs one at a time, then stir in vanilla extract and sour cream. Beat just until smooth.

4. Assemble the Cake

• Pour half of the carrot cake batter into the prepared pan and spread evenly.
• Carefully pour the cheesecake batter over the carrot cake layer.
• Gently spoon the remaining carrot cake batter over the cheesecake layer and smooth the top.

5. Bake the Cheesecake

• Place the pan on a baking sheet and bake for 60–70 minutes, or until the center is set and the edges are lightly golden.
• If the top begins to brown too quickly, tent it with foil during the last 15 minutes.

6. Cool and Chill

• Let the cheesecake cool completely at room temperature.
• Refrigerate for at least 6 hours or overnight for best results.

7. Make the Cream Cheese Frosting (Optional)

• Beat cream cheese and butter until creamy.
• Add powdered sugar and vanilla extract, mixing until smooth.
• If needed, add 1–2 teaspoons of milk to adjust consistency.

8. Frost and Serve

• Spread the frosting over the chilled cake and garnish with extra chopped nuts or a sprinkle of cinnamon.
• Slice and enjoy!

Notes

• For extra texture, sprinkle crushed graham crackers or cookie crumbs on top before serving.
• If making without frosting, dust with powdered sugar for a simple yet elegant finish.
• Store leftovers properly to maintain freshness and flavor.

• Prep Time: 20 minutes
• Cook Time: 60–70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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