Carrot Cake Cheesecake
This elegant Carrot Cake Cheesecake combines the moist, spiced goodness of carrot cake with the creamy richness of cheesecake, all topped with a luscious cream cheese frosting. It’s a delightful dessert perfect for special occasions and family gatherings.
- Prep Time: 30 mins
- Cook Time: 90 mins
- Total Time: 6 hours 30 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with substitutions)
Ingredients
1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
½ cup Unsalted butter, melted
1 ½ cups All-purpose flour
1 teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Ground cinnamo
½ teaspoon Ground nutmeg
1 cup Granulated sugar
½ cup Brown sugar, packed
2 Large eggs
½ cup Vegetable oil
1 ½ cups Shredded carrots (about 3 medium carrots)
24 ounces Cream cheese, softened
1 cup Granulated sugar
½ cup Sour cream
1 teaspoon Vanilla extract
2 Large eggs
2 tablespoons All-purpose flour
1 teaspoon Lemon zest (optional)
8 ounces Cream cheese, softened
½ cup Unsalted butter, softened
3-4 cups Powdered sugar
1 teaspoon Vanilla extract
1-2 tablespoons Milk or cream (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom of the pan and bake for 8-10 minutes
- Reduce oven temperature to 325°F (160°C). In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the granulated sugar, brown sugar, eggs, and vegetable oil. Gradually add the wet ingredients to the dry ingredients, then fold in the shredded carrots. Pour this batter over the cooled crust and bake for 25-30 minutes
- In a mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, eggs, and flour, mixing until just combined. Pour the cheesecake batter over the cooled carrot cake layer
- Prepare a water bath by wrapping the springform pan with heavy-duty foil and placing it in a larger roasting pan with hot water. Bake the cheesecake for 60-75 minutes, until the edges are set but the center jiggles slightly. Cool in the oven for 1 hour before transferring to a wire rack to cool completely
- Chill the cheesecake in the refrigerator for at least 6 hours or overnight before frosting
- For the cream cheese frosting, beat softened cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract until smooth. Frost the top of the cheesecake once chilled. Garnish as desired and serve
Notes
For best results, use room temperature ingredients.
Cool the cheesecake slowly to prevent cracks.
Find it online: https://onthatplate.com/carrot-cake-cheesecake/