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Carrot Cake Cheesecake

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A showstopping dessert that combines moist and spiced carrot cake layers with a rich and silky cheesecake center, topped with classic cream cheese frosting.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 1015
Ingredients Method Nutrition Notes

Ingredients
  

For the cheesecake layer
  • 2 packages cream cheese, softened Creates the creamy filling.
  • 1 cup granulated sugar Sweetens the cheesecake.
  • 1/4 tsp kosher salt Brightens the cheesecake flavor.
  • 2 large eggs Give the cheesecake structure and set the filling.
  • 1/4 cup sour cream Adds slight tang and silkiness.
  • 1/3 cup heavy whipping cream Increases creaminess and richness.
For the carrot cake
  • 2 cups granulated sugar Provides sweetness and moisture.
  • 1 cup canola oil Keeps the cake tender and moist.
  • 4 large eggs Bind the batter and add structure.
  • 2 cups all-purpose flour Base for the cake crumb.
  • 1 tsp baking soda Helps the cake rise.
  • 1 tsp baking powder Adds lift and lightens the crumb.
  • 1/4 tsp kosher salt Balances sweetness.
  • 2 tsp ground cinnamon Warms and spices the cake.
  • 2 cups shredded carrots Adds natural sweetness and texture.
For the frosting
  • 1 cup unsalted butter, softened Provides a rich base for the frosting.
  • 1 package cream cheese, softened Classic tang for cream cheese frosting.
  • 1 Tbsp vanilla extract Adds warm vanilla aroma.
  • 1/4 cup heavy cream Thins and smooths the frosting.
  • 4 cups powdered sugar, sifted Sweetens and structures the frosting.
  • 1 cup chopped pecans, toasted Optional for garnish.

Method
 

Prepare the cheesecake layer
  1. Preheat the oven to 325°F (163°C). Place a large roasting pan in the oven and pour in 1 inch of hot water to create a water bath.
  2. Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with foil to prevent water from seeping in.
Make the cheesecake filling
  1. Beat 2 packages cream cheese with 1 cup sugar and 1/4 tsp salt until smooth and creamy.
  2. Add 2 large eggs one at a time, mixing until just combined.
  3. Stir in 1/4 cup sour cream and 1/3 cup heavy cream until the batter is silky and smooth.
Bake the cheesecake layer
  1. Pour the cheesecake batter into the prepared springform pan. Place the springform pan into the roasting pan with the hot water.
  2. Bake for 45 minutes at 325°F (163°C) until the edges are set and the center is slightly jiggly.
  3. Turn off the oven and allow the cheesecake to cool inside the oven with the door closed for a gentle finish. Once cooled, refrigerate the cheesecake until firm.
Prepare the carrot cake layers
  1. Preheat the oven to 350°F (175°C). Grease two 8- or 9-inch cake pans and line bottoms with parchment if desired.
Mix the carrot cake batter
  1. In a large bowl, whisk together 2 cups sugar, 1 cup oil, and 4 eggs until smooth.
  2. In another bowl, combine 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, and 2 tsp cinnamon.
  3. Fold the dry ingredients into the wet mixture until just combined, then fold in 2 cups shredded carrots.
Bake the carrot cake layers
  1. Divide the batter evenly between the prepared pans and bake at 350°F (175°C) for about 30 minutes, or until a toothpick inserted comes out clean.
  2. Cool the cakes completely on a wire rack before assembling.
Make the frosting
  1. Beat 1 cup butter and 1 package cream cheese until fluffy.
  2. Gradually add 4 cups powdered sugar, beating until smooth.
  3. Mix in 1 Tbsp vanilla extract and 1/4 cup heavy cream until the frosting is spreadable.
Assemble the cake
  1. Place one carrot cake layer on a serving plate and spread a layer of frosting on top.
  2. Gently set the chilled cheesecake layer on top of the frosted cake.
  3. Add the second carrot cake layer on top of the cheesecake.
  4. Frost the top and sides of the stacked cake with the remaining frosting.
  5. Sprinkle with 1 cup chopped pecans, if desired. Chill for at least 30 minutes before serving.
Serve
  1. Slice carefully with a sharp knife for clean layers and enjoy.

Nutrition

Serving: 1gCalories: 1015kcalCarbohydrates: 90gProtein: 7gFat: 72gSaturated Fat: 40gSodium: 550mgFiber: 1gSugar: 60g

Notes

Tip: Soften cream cheese and butter to room temperature for smooth cheesecake and frosting. Wrap the springform pan to prevent water from seeping in. Chill the cheesecake until fully firm before stacking.

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