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Carrot Cake Cheesecake

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This Carrot Cake Cheesecake is the perfect combination of two beloved desserts! A rich and creamy cheesecake sits atop a spiced, moist carrot cake layer, creating a dreamy treat that’s both decadent and comforting. With a smooth cream cheese filling, hints of cinnamon, and sweet, grated carrots, every bite is a delightful balance of flavors and textures. This cake is perfect for special occasions like Easter, birthdays, or just a fun weekend dessert. Indulge in this layered masterpiece that’s sure to impress your guests!

Ingredients

Scale

For the Carrot Cake:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts (optional)

For the Cheesecake:

  • 2 packages (16 oz) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream

For the Topping (Optional):

  • 1/4 cup chopped walnuts or pecans
  • Whipped cream (optional)

 

Instructions

  • Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
  • For the carrot cake layer: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix the oil, sugar, eggs, and vanilla extract. Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the grated carrots and walnuts (if using).
  • Pour the carrot cake batter into the prepared springform pan, spreading evenly. Bake for 25-30 minutes, or until a toothpick comes out clean. Remove from the oven and set aside to cool slightly.
  • For the cheesecake layer: In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the vanilla extract, then mix in the eggs one at a time. Stir in the sour cream until well combined.
  • Pour the cheesecake mixture over the cooled carrot cake layer, spreading it evenly.
  • Bake for 55-60 minutes, or until the cheesecake is set with a slight jiggle in the center. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour.
  • Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
  • For the topping (optional): Sprinkle chopped walnuts or pecans on top of the chilled cheesecake. Add whipped cream, if desired.

Notes

  • For an extra touch of flavor, you can add a layer of cream cheese frosting on top of the cheesecake before serving.
  • To make the cheesecake extra creamy, use full-fat cream cheese and sour cream.
  • Be sure to let the cheesecake chill completely before serving to allow it to set properly.

Keywords: carrot cake cheesecake, cheesecake, carrot cake, layered cake, creamy cheesecake, carrot cake dessert, Easter dessert

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