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5 from 1 vote

Carrot Cake Cheesecake

Nutty, sweet, and decadent, each bite of carrot cake cheesecake is a dream! This dessert is so good you won’t want to stop at one piece!
Prep Time40 minutes
Cook Time45 minutes
Chill Time6 hours
Total Time7 hours 25 minutes
Course: Dessert
Servings: 1 9-inch Cheesecake
Author: Alyssa Rivers

Ingredients

Cheesecake

  • 16 Ounces Cream Cheese Room Temperature
  • ¾ Cup Powdered Sugar
  • 2 Large Eggs Room Temperature
  • 1 Teaspoon Vanilla Extract

Carrot Cake

  • 1 ¼ Cups All-Purpose Flour
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Nutmeg
  • 1/3 Cup Brown Sugar Packed
  • 2/3 Cup Granulated Sugar
  • ½ Cup Vegetable Oil
  • 1 Teaspoon Vanilla
  • 2 Large eggs
  • 1 ½ Cup Carrots Finely Grated

Instructions

  • Preheat the oven to 350°F and spray a 9-inch springform pan with baking spray. Set aside.

Cheesecake

  • In a large bowl beat together the cream cheese and powdered sugar until smooth. Add the eggs 1 at a time until fully combined. Add in the vanilla and beat until just barely fully combined. Set aside.

Carrot Cake

  • In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Side aside.
  • In another large bowl whisk together the brown sugar, granulated sugar, vegetable oil, vanilla, eggs and carrots. Add in the dry ingredients and mix until combined.

Assembly

  • Pour 2/3 Of the carrot cake batter into the bottom of the prepared springform pan and smooth. Add ½ of the cheesecake batter on top, followed by the remaining carrot cake batter and finally the last half of the cheesecake batter, smoothing each layer as necessary. .
  • Bake for 45-50 minutes, until the cheesecake is just set in the center and only jiggles slightly. If the top of the cheesecake is browning too much you can place a layer of foil over the top to prevent it from browning too much, just be sure the foil doesn’t touch the cheesecake.
  • Remove the cheesecake from the oven and let cool on a cooling rack for at least an hour. Cover with foil and chill in the fridge overnight, or at least for 6 hours.

Nutrition

Calories: 3664kcal | Carbohydrates: 463g | Protein: 68g | Fat: 176g | Saturated Fat: 98g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 1113mg | Sodium: 3546mg | Potassium: 1951mg | Fiber: 11g | Sugar: 321g | Vitamin A: 39125IU | Vitamin C: 11mg | Calcium: 799mg | Iron: 12mg

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