Hey everyone, Michael here from Easy Recipes List! Okay, so I have to confess something. I have a serious sweet tooth. Like, a really serious one. And two of my absolute go-to desserts? Carrot cake and cheesecake. Seriously, is there anything better? So, naturally, I thought, “Why not combine them?!” And that, my friends, is how this easy carrot cake cheesecake recipe was born.
It wasn’t a straight shot to perfection, let me tell you. There were a few… experiments. A water bath disaster (more on that later!), a slightly-too-dry cake attempt… but honestly, that’s how I learn! And that’s what I want to share with you – not just a recipe, but the process. Because cooking shouldn’t be intimidating, right? It should be fun! That’s my motto: “Fun Cooking, Easier Life!” and I really mean it.
I was thinking about this the other day, actually, while I was at the farmers market grabbing the freshest carrots. It reminded me of my grandma, who always had a carrot cake cooling on the counter. She wasn’t a fancy baker, but her cakes were always full of love (and a lot of cinnamon!). This easy carrot cake cheesecake recipe is my attempt to capture that same feeling – warm, comforting, and totally delicious.
Now, I know what you might be thinking: “Cheesecake and carrot cake? That sounds complicated!” But trust me, it’s not. This easy carrot cake cheesecake recipe is totally doable, even if you’re a beginner baker. We’re breaking it down step-by-step, and I’m sharing all my little tips and tricks along the way. I’ve tried a bunch of different methods, and I’ve landed on one that gives you a beautiful, flavorful cheesecake without a ton of fuss.
I’ve seen some recipes that suggest baking the carrot cake layer first, then adding the cheesecake on top. Honestly? It just dries out the cake. And nobody wants a dry cake! I also tried the water bath thing… oh boy. It ended up making the cake soggy, and it still cracked! So, we’re skipping that. We’re going for a rustic, slightly cracked top that we’ll cover with a generous layer of cream cheese frosting and caramelized pecans. Because, let’s be real, frosting fixes everything. 😉
Speaking of pecans… don’t skip the caramelized pecans! They add such a wonderful crunch and sweetness that really elevates the whole dessert. I mean, you could skip them, but why would you? Life’s too short for boring desserts! And honestly, making them is super easy. Just a little sugar and butter in a saucepan, and you’re good to go.
I’ve been perfecting this easy carrot cake cheesecake recipe for a while now, and I’m so excited to finally share it with you. It’s the perfect dessert for Easter, a cozy fall day, or honestly, any time you’re craving something sweet and delicious. And the best part? It’s surprisingly easy to make! So, let’s get baking!
Easy Carrot Cake Cheesecake Recipe
The Ultimate Dessert Mashup: My (Slightly Chaotic) Journey to the Perfect Carrot Cake Cheesecake! This easy carrot cake cheesecake recipe combines the best of both worlds – a moist carrot cake layer and a creamy cheesecake filling, topped with caramelized pecans.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Total Time: 7 hours (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
1 1/4 cup all-purpose flour (159 grams)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon powder
1/2 cup vegetable oil (120 ml)
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (110 grams)
2 large eggs
1 tsp vanilla extract
1 1/2 cup peeled and grated carrots (150 grams)
2 cups cream cheese, softened (453 grams)
1/3 cup brown sugar (73 grams)
1/3 cup granulated sugar (66 grams)
1/4 cup sour cream (60 grams)
2 large eggs
2 tsp vanilla extract
1/4 tsp salt
1/2 tbsp unsalted butter
2 tbsp granulated sugar
1/2 cup chopped pecans
1/3 cup cream cheese, softened (75 grams)
3 tbsp unsalted butter (38 grams)
1 cup powdered sugar (125 grams)
1/2 tsp vanilla extract
Instructions
- Preheat oven to 350ºF (175°C). Line the bottom of an 8-inch or 9-inch springform pan with parchment paper. Grease the pan and parchment with cooking spray.
- Carrot Cake: In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the shredded carrots. Set aside.
- Cheesecake Batter: In a large mixing bowl, beat cream cheese for 1 minute until creamy. Add brown sugar and granulated sugar and beat for another minute.
- Add sour cream and mix. Add eggs one at a time, mixing until incorporated. Add vanilla extract and salt.
- Assemble: Pour 1/3 of the carrot cake batter on the bottom of the pan. Top with 1/3 of the cheesecake mixture. Continue alternating layers until all batter is used.
- Bake for 50 minutes, or until the edges are set and the center is slightly jiggly. If the top is browning too quickly, cover with foil.
- Turn off the oven, prop the door open, and let the cheesecake sit for 20 minutes.
- Remove from oven and let cool completely before refrigerating overnight.
- Caramelized Pecans: Melt butter and sugar in a saucepan over medium heat. Add pecans and cook for 4 minutes, stirring until caramelized. Let cool.
- Cream Cheese Frosting: Beat cream cheese and butter together. Add powdered sugar and vanilla extract and beat until smooth.
- Decorate: Spread frosting on top of the chilled cheesecake and sprinkle with caramelized pecans.
Notes
- Store in the fridge for up to 4 days.
- You can freeze for up to 1 month.
- Use room temperature ingredients for best results.
- Don’t overmix the batter!
- If you enjoyed this recipe, please leave a comment and rating below!
Nutrition
- Calories: 360kcal
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