Carrot Cake Cheesecake

5 from 8 reviews

This carrot cake cheesecake is a combination of carrot cake and a cheesecake! It has swirls of carrot cake and cheesecake. It is topped with cream cheese frosting.

Prep Time40

Cook Time55

Chilling Time6

Total Time7 35

Servings: slices

Calories: 447kcal

Author: Stephanie Rutherford

Ingredients

Cheesecake

16 oz Cream cheese room temperature
1/2 cup White granulated sugar
1/2 cup Sour cream room temperature or greek yogurt
1/4 cup Heavy cream room temperature
1 tsp Pure vanilla extract
2 Large eggs room temperature

Carrot Cake

1 3/4 cup All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 1/2 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1/2 tsp Ground ginger
1/2 cup Oil canola or vegetable oil
1/2 cup Brown sugar packed light or dark
1/3 cup White granulated sugar
1/2 cup Sour cream room temperature or greek yogurt
1 tsp Pure vanilla extract
1 cup Grated carrots about 2 large carrots
2 Large eggs room temperature

Cream Cheese Frosting

3/4 cup Unsalted butter room temperature
8 oz Cream cheese room temperature
1 3/4 cup Powdered sugar sifted
1 tsp Pure vanilla extract

US - Metric

Instructions

Cheesecake

Preheat the oven to 350℉. Spray a 9-inch springform pan with baking spray. Line the bottom with a 9-inch parchment paper and spray again.
Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl with a rubber spatula halfway through.
16 oz Cream cheese, 1/2 cup White granulated sugar
Add in the sour cream, heavy cream, and vanilla. Mix on medium until smooth.
1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract
Add in the eggs and mix on low speed until just combined. Set the batter aside.
2 Large eggs

Carrot Cake

In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside. Grate the carrots on the smallest setting on the grater and set aside.
1 3/4 cup All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 1 1/2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/2 tsp Ground ginger
Using a mixer, beat the oil, brown sugar, and sugar on high speed for 1 minute.
1/2 cup Oil, 1/2 cup Brown sugar, 1/3 cup White granulated sugar
Add in the sour cream, vanilla, grated carrots, and eggs. Mix on medium until combined. Add in the dry ingredients and mix on low speed until just combined.
1/2 cup Sour cream, 1 tsp Pure vanilla extract, 1 cup Grated carrots, 2 Large eggs
Add 1/2 of the carrot cake batter to the bottom of the springform pan. Spread it so it is even. Add 1/3rd of the cheesecake batter. Add a little at a time on top.
Add 1/2 of the remaining carrot cake batter on top of the cheesecake batter. Repeat with another 1/3rd of the cheesecake batter and then top with the remaining carrot cake batter. Top the cheesecake with the rest of the cheesecake batter. You will be creating layers in the pan. Don't swirl it.
Bake for 45-55 minutes. Bake until the middle of the cheesecake has a slight jiggle.
Place the pan on a cooling rack. Cool completely before covering with foil and chilling in the fridge. Chill for at least 6 hours or overnight.

Cream Cheese Frosting

Sift the powdered sugar in a bowl. Set aside.
1 3/4 cup Powdered sugar
Beat the butter and cream cheese on high speed for 2 minutes. Scrape the bowl with a rubber spatula. If any chunks remain, beat on high for another minute.
3/4 cup Unsalted butter, 8 oz Cream cheese
Add in the powdered sugar on low speed until just combined. Add in the vanilla and beat on high until creamy.
1 tsp Pure vanilla extract
Take the cheesecake out of the pan and remove the parchment paper. Spread the icing over the cheesecake.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake batter.

High altitude baking- Add an extra 1 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition