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Easy Carrot Cake Cheesecake Recipe​

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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.

Ingredients

Scale

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

  1. 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.
  2. Carrot Cake: In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the shredded carrots. Set aside.
  5. 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.
  6. Add sour cream and mix. Add eggs one at a time, mixing until incorporated. Add vanilla extract and salt.
  7. 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.
  8. 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.
  9. Turn off the oven, prop the door open, and let the cheesecake sit for 20 minutes.
  10. Remove from oven and let cool completely before refrigerating overnight.
  11. Caramelized Pecans: Melt butter and sugar in a saucepan over medium heat. Add pecans and cook for 4 minutes, stirring until caramelized. Let cool.
  12. Cream Cheese Frosting: Beat cream cheese and butter together. Add powdered sugar and vanilla extract and beat until smooth.
  13. 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

Find it online: https://easyrecipeslist.com/easy-carrot-cake-cheesecake-recipe/