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Carrot Cake Cheesecake Recipe

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★★★★★

4.7 from 145 reviews

This Carrot Cake-Cheesecake is a decadent, layered dessert combining the moist, spiced flavors of carrot cake with a creamy, tangy cheesecake topping. Toasted pecans add a delightful crunch, while a smooth sour cream topping completes this elegant cake, perfect for special occasions or a luxurious treat.

Ingredients

Scale

Carrot Cake

  • 1/2 cup pecan halves (plus more, chopped, for garnish)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Kosher salt
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/2 cups shredded carrot (2 to 3 medium carrots)

Cheesecake Layer

  • Three 8-ounce packages cream cheese (softened)
  • 2/3 cup sour cream
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
  • 1 teaspoon pure vanilla extract

Sour Cream Topping

  • 1/2 cup confectioners’ sugar
  • 2 tablespoons sour cream
  • 1/4 teaspoon pure vanilla extract
  • Pinch kosher salt
  • Chopped pecans for garnish

Instructions

  1. Toast Pecans: Preheat the oven to 350°F (175°C). Spread 1/2 cup pecan halves evenly on a baking sheet. Toast in the oven for 10-12 minutes until fragrant and lightly browned. Remove from oven, let cool, then chop finely for use in the carrot cake and garnish.
  2. Prepare Carrot Cake Batter: In a mixing bowl, combine toasted pecans, flour, baking powder, baking soda, cinnamon, ginger, and a pinch of kosher salt. In a separate bowl, whisk together vegetable oil, sugar, and eggs until smooth. Stir in shredded carrots, then fold this wet mixture into the dry ingredients until just combined.
  3. Bake Carrot Cake Base: Pour the carrot cake batter into an ungreased 9-inch springform pan and spread evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
  4. Make Cheesecake Filling: In a large bowl, beat softened cream cheese with sour cream and granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in flour, lemon zest, lemon juice, and vanilla extract until fully incorporated.
  5. Assemble and Bake Cheesecake: Pour the cheesecake mixture evenly over the cooled carrot cake layer in the springform pan. Wrap the pan with foil to prevent water from seeping in. Place the springform pan inside a larger roasting pan and add hot water halfway up the sides to create a water bath. Bake at 350°F (175°C) for 1 hour.
  6. Cool and Chill: After baking, turn off the oven and allow the cheesecake to sit inside with the door closed for 30 minutes to prevent cracking. Remove from oven, cool completely at room temperature, then refrigerate for at least 8 hours or overnight to set fully.
  7. Prepare Sour Cream Topping: In a bowl, whisk together confectioners’ sugar, sour cream, vanilla extract, and a pinch of kosher salt until smooth. Spread the topping evenly over the chilled cheesecake.
  8. Garnish and Serve: Sprinkle chopped pecans over the top. Chill the cake for at least 30 minutes before serving to allow the topping to set nicely. Slice, serve, and enjoy this rich and flavorful layered dessert.

Notes

  • Make sure all cream cheese is softened to room temperature for a smooth cheesecake filling.
  • Using a water bath helps the cheesecake bake evenly and prevents cracking.
  • You can toast extra pecans for more garnish or add them into the sour cream topping if desired.
  • For best flavor and texture, chill the cake overnight before serving.
  • Use freshly grated lemon zest and juice for a bright, fresh flavor in the cheesecake.
  • To shred carrots easily, use a box grater or a food processor with a shredding attachment.

Keywords: Carrot Cake, Cheesecake, Layered Cake, Dessert, Cream Cheese, Pecan, Carrot Dessert

Find it online: https://lucabites.com/carrot-cake-cheesecake-recipe/