Description
A layered carrot cake cheesecake that blends two classic desserts into one rich, spiced, and creamy treat for any occasion.
Ingredients
For the Carrot Cake Layer
1 cup (130g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup (100g) granulated sugar
1/4 cup (60ml) vegetable oil
1/4 cup (60ml) unsweetened applesauce
1 teaspoon vanilla extract
1 cup (100g) finely shredded carrots
1/4 cup (30g) chopped walnuts or pecans (optional)
For the Cheesecake Layer
16 oz (450g) cream cheese, softened
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream or Greek yogurt
For the Topping (Optional but Recommended)
Whipped cream
Chopped nuts
Cinnamon dusting or carrot shavings for garnish
Instructions
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, beat the eggs, sugar, oil, applesauce, and vanilla until well combined. Slowly mix the dry ingredients into the wet, stirring just until combined. Fold in the shredded carrots and nuts if using. Set aside.
In another bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract, then beat again until light and fluffy. One at a time, add the eggs, mixing just until incorporated. Finally, blend in the sour cream or yogurt to add that signature cheesecake tang and creaminess.
Preheat your oven to 325°F (163°C). Lightly grease your springform pan and line the bottom with parchment if desired. Pour about two-thirds of the carrot cake batter into the pan and spread evenly. Gently spoon the cheesecake batter over the top, smoothing it out without mixing into the carrot cake. Drop spoonfuls of the remaining carrot cake batter over the cheesecake and swirl gently with a knife or skewer.
Bake for 50–60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for about an hour. Then transfer it to a wire rack to cool completely before refrigerating for at least 4 hours—or ideally overnight.
Notes
Add pineapple tidbits or shredded coconut to the carrot cake layer
Swirl in caramel or cinnamon sugar between the layers
Replace the nuts with toasted sunflower seeds for a nut-free version
- Use a spice blend like pumpkin pie spice for added depth
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 12
- Calories: 400