Carrot Cake Cheesecake
Creamy, spiced, and impossibly satisfying, this Carrot Cake Cheesecake is the best of both worlds: the tender, warmly spiced crumb of a carrot cake with the silky, tangy richness of a classic cheesecake.
Servings: 12 servings
Equipment
- Mixing Bowl
- Springform Pan
- Roasting pan
Ingredients
Cheesecake Layer
- 16 oz Cream Cheese, softened
- 1 cup Granulated Sugar
- 1/4 tsp Kosher Salt
- 2 large Eggs, room temperature
- 1/4 cup Sour Cream, room temperature
- 1/3 cup Heavy Whipping Cream, room temperature
Carrot Cake Layer
- 2 cups Granulated Sugar
- 1 cup Canola Oil
- 4 large Eggs, room temperature
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 2 tsp Ground Cinnamon
- 2 cups Shredded Carrots, packed
Frosting
- 1 cup Unsalted Butter, softened
- 8 oz Cream Cheese, softened
- 1 Tbsp Vanilla Extract
- 1/4 cup Heavy Cream
- 4 cups Powdered Sugar, sifted
- 1 cup Chopped Pecans, toasted if desired
Instructions
- Prepare the cheesecake layer first. Preheat the oven to 325 degrees F. Place a large roasting pan on the oven rack and pour in 1 inch of hot water to create a water bath. Grease a 9-inch springform pan and line the bottom with parchment for easy release. Wrap the outside of the springform pan with foil to prevent water seeping in.
- In a large bowl, beat 2 packages (16 oz total) of softened cream cheese with 1 cup granulated sugar and 1/4 tsp kosher salt until smooth and creamy, scraping down the bowl as needed.
- Add 2 large eggs one at a time, beating on low speed until just combined after each addition. Mix in 1/4 cup sour cream and 1/3 cup heavy whipping cream until smooth and glossy. Pour the cheesecake batter into the prepared springform pan.
- Place the springform pan into the prepared roasting pan and carefully transfer to the oven. Bake the cheesecake for 45 minutes. The center should be slightly jiggly but set at the edges. Turn off the oven and crack the door, letting the cheesecake cool inside for about 30 minutes, then remove and cool completely on a wire rack. Chill in the refrigerator for at least 2 hours or overnight for best results.
- For the carrot cake layers, preheat the oven to 350 degrees F. Grease and flour two 8- or 9-inch round cake pans or use one pan to bake layers sequentially.
- In a large bowl, whisk together 2 cups granulated sugar, 1 cup canola oil, and 4 large eggs until combined. In a separate bowl, sift together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp kosher salt, and 2 tsp ground cinnamon. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in 2 cups shredded carrots.
- Divide the batter evenly between prepared pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, beat 1 cup softened unsalted butter and 1 package (8 oz) softened cream cheese until light and fluffy. Gradually add 4 cups sifted powdered sugar, then mix in 1 Tbsp vanilla extract and 1/4 cup heavy cream until the frosting is smooth and spreadable. Stir in chopped pecans or reserve them for topping.
- To assemble: place one carrot cake layer on your serving plate, spread a thin layer of frosting, then gently place the chilled cheesecake layer on top. Add the second carrot cake layer, frost the top and sides with the remaining frosting, and sprinkle chopped pecans on top. Chill for at least 30 minutes before slicing to ensure clean cuts.
Notes
Store leftover cake covered in the refrigerator for up to 4 days. For longer storage, slice into portions and freeze wrapped individually for up to 2 months.