Description
Carrot Cake Cheesecake: An Incredible Ultimate Recipe
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- ½ cup chopped pecans (optional)
- ½ cup raisins (optional)
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 cup whipped cream
- Additional chopped pecans for garnish
- Ground cinnamon for sprinkling
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- Prepare Carrot Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix until well combined. Add eggs one at a time, mixing well after each addition. Gradually stir in the flour mixture until just combined. Fold in grated carrots, pecans, and raisins if using.
- Make the Cheesecake Batter: In a separate bowl, beat the softened cream cheese until smooth. Add granulated sugar and beat until combined. Mix in eggs one at a time, followed by vanilla extract and flour. Blend until smooth.
- Layer the Batter: Pour half of the carrot cake batter into the prepared springform pan, smoothing the top with a spatula. Carefully pour the cheesecake batter over the carrot cake layer, using a spatula to spread it evenly. Top with the remaining carrot cake batter, smoothing the top again.
- Bake: Place the springform pan in the preheated oven and bake for 60 minutes, or until the edges are set and the center is slightly jiggly.
- Cooling: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 30 minutes. This helps prevent cracking. Then, remove it from the oven and let it cool to room temperature.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
- Prepare the Topping: Just before serving, whip the cream until soft peaks form. Spread the whipped cream over the top of the cheesecake.
- Garnish: Sprinkle additional chopped pecans and a dash of cinnamon on top for an elegant finish.
Notes
- Prep Time: 30 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg