Description

Carrot Cake Cheesecake is a luscious layered dessert that combines the warm, spiced flavors and shredded carrots of classic carrot cake with the creamy richness of cheesecake. Finished with smooth cream cheese frosting, this indulgent cake is perfect for celebrations and special occasions.

Ingredients

For the crust:

Graham cracker crumbs
Brown sugar
Ground cinnamon
Unsalted butter (melted)

For the carrot cake layer:

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Granulated sugar
Eggs
Vegetable oil
Vanilla extract
Shredded carrots
Chopped walnuts or pecans (optional)

For the cheesecake layer:

Cream cheese (softened)
Granulated sugar
Eggs
Sour cream
Vanilla extract

For the frosting:

Cream cheese (softened)
Unsalted butter (softened)
Powdered sugar
Vanilla extract

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Instructions

Prepare crust: Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press firmly into the bottom of a springform pan. Chill while preparing other layers.
Make carrot cake batter: Whisk together dry ingredients in one bowl. Beat sugar, eggs, oil, and vanilla in another. Combine wet and dry ingredients, then fold in shredded carrots and nuts if using.
Prepare cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
Assemble: Pour half the carrot cake batter over the crust. Carefully spread the cheesecake layer over it. Top with the remaining carrot cake batter.
Bake: Bake at 325°F (163°C) for 60-70 minutes until cheesecake is set and cake is cooked. Cool completely in pan.
Frost: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Frost the cooled cake.
Chill and serve: Refrigerate for at least 4 hours before slicing and serving.

Notes

Add crushed pineapple to the carrot cake batter for extra moisture and tropical flavor.Boost spices by adding ginger or cloves.Omit nuts or substitute with seeds for a nut-free option.Use gluten-free flour blend to make the recipe gluten-free.Top with toasted coconut or drizzle caramel for variety.