Introduction & Inspiration: Two Classic Desserts, One Amazing Cake
This Carrot Cake Cheesecake is the ultimate dessert mashup! I love both carrot cake and cheesecake individually. So I thought, why not combine them into one incredible creation?
The inspiration for this recipe came from a desire to create a dessert that was both decadent and comforting. I wanted something that would be perfect for a special occasion. But also satisfying enough for a weekend treat.
I experimented with different ratios of carrot cake batter and cheesecake filling. Until I found the perfect balance that allowed both flavors to shine. This recipe is the delicious result.
This cake is a guaranteed showstopper. With its layer of moist, spiced carrot cake topped with a creamy, tangy cheesecake layer. It’s a dessert that’s sure to impress.
Nostalgic Appeal (with a Decadent, Layered Twist)
Carrot cake and cheesecake are both classic desserts that evoke a sense of nostalgia and comfort. They remind me of holidays, family gatherings, and special celebrations. This combines both.
This Carrot Cake Cheesecake takes those familiar desserts. And combines them into one stunning and delicious creation. It’s a way to enjoy two beloved flavors.
There’s something inherently satisfying about the combination of moist, spiced cake, creamy cheesecake, and crunchy pecans. It’s a flavor and texture combination that’s both comforting and decadent.
It’s the kind of dessert that’s perfect for sharing with loved ones. Or for savoring all to yourself as a special indulgence. A moment of pure bliss.
Homemade Focus (and the Satisfaction of a Layered Masterpiece)
I’m a strong advocate for homemade desserts, and this Carrot Cake Cheesecake is a perfect example of why. Making your own cake allows you to control the ingredients. And to create a dessert.
Store-bought versions of similar desserts often lack the fresh, vibrant flavors and the perfect texture of homemade. When you bake from scratch, you can use high-quality ingredients.
This recipe is a testament to the fact that even seemingly complex desserts can be made at home. It involves several steps, but each step is relatively straightforward. The results are very rewarding.
It’s a recipe that I encourage everyone to try. It’s a great way to impress your friends and family. And to enjoy the satisfaction of creating a layered masterpiece from scratch.
Flavor Goal
The flavor goal of this Carrot Cake Cheesecake is to achieve a perfect balance of moist, spiced carrot cake and creamy, tangy cheesecake. With a hint of nuttiness from the pecans.
The carrot cake layer, made with granulated sugar, canola oil, eggs, flour, baking powder, baking soda, cinnamon, salt, grated carrots, and toasted pecans. It provides a moist, flavorful, and subtly spiced base.
The cheesecake layer, made with cream cheese, sour cream, sugar, flour, salt, eggs, and vanilla extract. Is creamy, tangy, and perfectly sweet. It complements the carrot cake beautifully.
The toasted pecans on top add a delightful crunch and nutty flavor. The overall effect is a dessert that’s both comforting and decadent.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Cake:
Granulated sugar provides sweetness. Canola oil adds moisture and tenderness to the cake.
Large eggs add richness, structure, and help to bind the ingredients together. All-purpose flour forms the base of the cake.
Baking powder and baking soda are leavening agents that help the cake rise. Ground cinnamon provides warmth and spice.
Kosher salt enhances the flavors of the other ingredients. Finely grated carrots are the star of the show.
Chopped toasted pecans add a nutty crunch and flavor. Nonstick cooking spray is used to grease the pan.
For the Cheesecake:
Cream cheese, at room temperature, forms the base of the cheesecake filling. Sour cream adds tanginess and creaminess.
Granulated sugar provides sweetness. All-purpose flour helps to thicken the cheesecake filling slightly.
Kosher salt enhances the flavors. Large eggs, at room temperature, add richness and structure.
Vanilla extract complements the other flavors.
Essential Equipment
You’ll need a few key pieces of equipment:
A 9-inch springform pan. This type of pan has removable sides, which makes it easy to release the cheesecake without damaging it.
Parchment paper.
Large and medium bowls: for mixing.
A whisk.
A stand mixer fitted with a paddle attachment (or a hand mixer) for making the cheesecake filling.
A rimmed baking sheet: to help prevent spilling.
A spatula.
That’s it! The equipment list is relatively straightforward. The key is to have a good-quality 9-inch springform pan.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Cake:
- 1 cup granulated sugar
- â…“ cup canola oil
- 2 large eggs
- 1 cup all-purpose flour
- ¾ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- ¼ tsp. kosher salt
- 1 cup finely grated carrots
- ¾ cup chopped toasted pecans, plus more for decorating
- Nonstick cooking spray
For the Cheesecake:
- 2 (8-oz.) packages cream cheese, at room temperature
- ½ cup sour cream
- ½ cup granulated sugar
- 1 Tbsp. all-purpose flour
- ¼ tsp. kosher salt
- 2 large eggs, at room temperature
- 2 tsp. vanilla extract
These are the quantities from the recipe.
Remember to use fresh, high-quality ingredients whenever possible. And to bring the cream cheese, sour cream, and eggs to room temperature before using them.
Step-by-Step Instructions
Ready to bake a stunning Carrot Cake Cheesecake? Here’s a detailed, step-by-step guide:
1. Prepare the Oven and Pan:
For the cake: Preheat the oven to 350°F (175°C).
Lightly grease a 9-inch springform pan with nonstick cooking spray.
Line the bottom of the pan with a circle of parchment paper.
Spray the parchment paper with nonstick cooking spray as well.
2. Make the Carrot Cake Batter:
In a large bowl, whisk together the granulated sugar, canola oil, and eggs until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt.
Add the flour mixture to the egg mixture. Whisk to combine.
Stir in the finely grated carrots and ¾ cup of chopped toasted pecans. Mix well until everything is evenly distributed.
3. Bake the Carrot Cake Layer: Pour the carrot cake batter into the prepared springform pan. Spread it into an even layer.
Bake until the edges of the cake are just set and the top is no longer shiny, about 18 minutes.
Let the cake layer cool in the pan for 30 minutes.
4. Make the Cheesecake Filling:
While the carrot cake layer is cooling, make the cheesecake filling.
Reduce the oven temperature to 325°F (160°C).
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until no lumps remain, about 2 minutes.
Gradually add the sour cream, granulated sugar, all-purpose flour, and kosher salt.
Beating on medium speed until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Reduce the mixer speed to medium-low. Add the eggs, one at a time, beating until just combined after each addition. Continue scraping down the sides and bottom of the bowl.
Stir in the vanilla extract. Set the cheesecake filling aside.
5. Assemble the Cheesecake:
Starting at the outer edges, carefully and evenly pour the cheesecake batter over the cooled carrot cake layer. Finishing in the center. This helps to prevent the cheesecake batter from sinking into the cake layer.
6. Bake the Cheesecake:
Place the springform pan on a rimmed baking sheet (this will catch any drips).
Bake until the edges of the cheesecake are set and the center just barely jiggles when the pan is shaken, 50 to 55 minutes.
7. Cool the Cheesecake: Transfer the pan to a wire rack to cool completely, about 2 hours.
Cover the cooled cheesecake with plastic wrap. Chill for at least 8 hours, or preferably overnight. This allows the cheesecake to set completely and the flavors to meld.
8. Serve:
To serve, run a thin knife or offset spatula along the sides of the pan to loosen the cheesecake.
Carefully remove the sides of the springform pan.
Decorate the top of the cheesecake with the remaining toasted pecans.
Slice and serve. Enjoy!
Troubleshooting
Even with a great recipe, things can happen. Here are some issues:
Problem: The carrot cake layer is dry.
Solution: Make sure you’re not overbaking the carrot cake layer. It should be just set around the edges and no longer shiny on top. Also, make sure you’re using the correct amount of oil.
Problem: The cheesecake layer is cracked.
Solution: Make sure you’re not overbeating the cheesecake filling. Overbeating can incorporate too much air, which can cause the cheesecake to crack. Also, make sure you’re baking the cheesecake at the correct temperature and not overbaking it. Cooling it slowly helps.
Problem: The cheesecake is too soft.
Solution: Make sure you’re chilling the cheesecake for at least 8 hours, or preferably overnight, to allow it to set completely.
Problem: The pecans are burnt. Solution: Watch them closely while toasting.
Problem: Cheesecake is watery. Solution: Ensure cream cheese and sour cream are room temperature.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense carrot flavor, add ½ teaspoon of ground ginger and ¼ teaspoon of ground nutmeg to the carrot cake batter.
Tip: If you don’t have a springform pan, you can use a regular 9-inch cake pan. Just make sure to line it with parchment paper with an overhang to make it easier to lift the cheesecake out.
Tip: To toast the pecans, spread them on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes, or until fragrant.
Variation: Add ½ cup of raisins or dried cranberries to the carrot cake batter.
Variation: Add ½ cup of shredded coconut to the carrot cake batter.
Variation: Use different types of nuts, such as walnuts or pistachios, instead of pecans.
Variation: Add a layer of cream cheese frosting on top of the cheesecake layer.
Variation: Add some spices to the cheesecake mixture.
Serving and Pairing Suggestions
This Carrot Cake Cheesecake is a showstopping dessert. Perfect for:
Serving Suggestions:
Serve the cheesecake chilled, straight from the refrigerator.
Serve it as a dessert for a special occasion, such as Easter, a birthday party, or a holiday gathering.
It’s also delicious for a weekend brunch or afternoon tea.
Pairing Suggestions:
This cheesecake pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A dessert wine, such as a Moscato d’Asti or a late-harvest Riesling.
A glass of sparkling wine, such as Prosecco or Champagne.
It is a very versatile dessert.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 12 servings):
- Calories: Approximately 450-550
- Protein: 6-8 grams
- Fat: 30-40 grams (mostly from the cream cheese, butter, oil, and pecans)
- Carbohydrates: 40-50 grams
- Fiber: 2-3 grams
This is just a general estimate. This Carrot Cake Cheesecake is a rich and decadent dessert. Due to the cream cheese, butter, oil, sugar, and pecans.
It does provide some fiber and vitamins from the carrots. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using reduced-fat cream cheese and less butter and oil.
Print
Carrot Cake Cheesecake
Description
This Carrot Cake Cheesecake is the ultimate dessert mashup! I love both carrot cake and cheesecake individually. So I thought, why not combine them into one incredible creation
Ingredients
For the Cake:
- 1 cup granulated sugar
- â…“ cup canola oil
- 2 large eggs
- 1 cup all-purpose flour
- ¾ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- ¼ tsp. kosher salt
- 1 cup finely grated carrots
- ¾ cup chopped toasted pecans, plus more for decorating
- Nonstick cooking spray
For the Cheesecake:
- 2 (8-oz.) packages cream cheese, at room temperature
- ½ cup sour cream
- ½ cup granulated sugar
- 1 Tbsp. all-purpose flour
- ¼ tsp. kosher salt
- 2 large eggs, at room temperature
- 2 tsp. vanilla extract
Instructions
1. Prepare the Oven and Pan:
For the cake: Preheat the oven to 350°F (175°C).
Lightly grease a 9-inch springform pan with nonstick cooking spray.
Line the bottom of the pan with a circle of parchment paper.
Spray the parchment paper with nonstick cooking spray as well.
2. Make the Carrot Cake Batter:
In a large bowl, whisk together the granulated sugar, canola oil, and eggs until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt.
Add the flour mixture to the egg mixture. Whisk to combine.
Stir in the finely grated carrots and ¾ cup of chopped toasted pecans. Mix well until everything is evenly distributed.
3. Bake the Carrot Cake Layer: Pour the carrot cake batter into the prepared springform pan. Spread it into an even layer.
Bake until the edges of the cake are just set and the top is no longer shiny, about 18 minutes.
Let the cake layer cool in the pan for 30 minutes.
4. Make the Cheesecake Filling:
While the carrot cake layer is cooling, make the cheesecake filling.
Reduce the oven temperature to 325°F (160°C).
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until no lumps remain, about 2 minutes.
Gradually add the sour cream, granulated sugar, all-purpose flour, and kosher salt.
Beating on medium speed until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Reduce the mixer speed to medium-low. Add the eggs, one at a time, beating until just combined after each addition. Continue scraping down the sides and bottom of the bowl.
Stir in the vanilla extract. Set the cheesecake filling aside.
5. Assemble the Cheesecake:
Starting at the outer edges, carefully and evenly pour the cheesecake batter over the cooled carrot cake layer. Finishing in the center. This helps to prevent the cheesecake batter from sinking into the cake layer.
6. Bake the Cheesecake:
Place the springform pan on a rimmed baking sheet (this will catch any drips).
Bake until the edges of the cheesecake are set and the center just barely jiggles when the pan is shaken, 50 to 55 minutes.
7. Cool the Cheesecake: Transfer the pan to a wire rack to cool completely, about 2 hours.
Cover the cooled cheesecake with plastic wrap. Chill for at least 8 hours, or preferably overnight. This allows the cheesecake to set completely and the flavors to meld.
8. Serve:
To serve, run a thin knife or offset spatula along the sides of the pan to loosen the cheesecake.
Carefully remove the sides of the springform pan.
Decorate the top of the cheesecake with the remaining toasted pecans.
Slice and serve. Enjoy!
Recipe Summary and Q&A
Let’s recap this Carrot Cake Cheesecake baking adventure!
Summary: This Carrot Cake Cheesecake combines two classic desserts into one stunning and delicious creation. It features a layer of moist, spiced carrot cake topped with a creamy, tangy cheesecake filling and toasted pecans. It’s perfect for any special occasion.
Q&A:
Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake is even better when made ahead of time! The flavors will meld and develop even more as it chills. You can make it up to 2 days in advance and store it, covered, in the refrigerator.
Q: Can I freeze this cheesecake?
A: Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have a stand mixer. Can I use a hand mixer?
A: Yes, you can use a hand mixer to make the cheesecake filling.
Q: I’m allergic to nuts. Can I omit the pecans?
A: Yes, you can omit the pecans or substitute them with another type of nut or seed, such as sunflower seeds or pumpkin seeds.
Q: My cheesecake cracked! What can I do? A: Cracks are very common with cheesecakes. Don’t worry, it will still taste delicious