Carrot Cake Cheesecake

This carrot cake cheesecake consists of two layers of moist carrot cake sandwiched around a rich cheesecake. It's topped with a whipped cream cheese icing for one decadent, but surprisingly refreshing desert.

Recipe includes a how-to video!

Course Cake, Dessert

Cuisine American

Prep Time 1 30

Cook Time 1 10

Cooling Time 4

Total Time 6 40

Servings servings

Calories 798kcal

Author Sam Merritt

Equipment

Ingredients

Preparation Note: Please note that the cheesecake will need to chill for at least 4 hours (preferably overnight) and up to 2-3 days before it can be used in the cake. I like to prepare my cheesecake a day in advance of assembling.

For Cheesecake

24 oz (680 g) cream cheese softened (use brick-style cream cheese, not the spreadable kind sold in tubs)
¾ cup (150 g) granulated sugar
1 teaspoon vanilla extract
½ cup (120 g) full-fat sour cream
3 large eggs room temperature preferred

For Carrot Cake

2 ½ cups (315 g) all-purpose flour
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon table salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup (235 ml) vegetable oil may substitute canola oil or other neutral cooking oil
½ cup (113 g) unsalted butter melted
4 large eggs room temperature preferred
1 Tablespoon vanilla extract
3 cups (340 g) grated carrots peel before grating, this is typically 4 carrots for me
1 cup (125 g) chopped walnuts or pecans optional

For Frosting

8 oz (226 g) cream cheese softened
½ cup (113 g) unsalted butter softened
1 teaspoon vanilla extract
¼ teaspoon table salt
3 cups (375 g) powdered sugar
1 Tablespoon heavy cream

Instructions

Preheat oven to 325F (165C) and line the bottom of an 8” round springform pan with parchment paper.
In a large bowl, use an electric mixer to beat together cream cheese and sugar until smooth, creamy, and lump-free (be sure to scrape the sides and bottom of the bowl).
24 oz (680 g) cream cheese, ¾ cup (150 g) granulated sugar
Add sour cream and vanilla extract and stir on low-speed until combined.
1 teaspoon vanilla extract, ½ cup (120 g) full-fat sour cream
With mixer on low-speed, add eggs, one at a time, stirring until just combined after each addition (over-beating the eggs can make the cheesecake crack and make the texture off so don’t overdo it).
3 large eggs
Pour into prepared pan and bake in 325F (165C) oven for 35 minutes or until cheesecake is set. Center may still be slightly jiggly like jello and edges may be beginning to slightly crack or turn a light golden brown.
Allow cheesecake to cool for ten minutes then carefully run a knife around the edge to loosen from the pan. Allow to cool until no longer warm to the touch then cover with foil and place in refrigerator to chill completely (at least 4 hours, preferably overnight, before assembling). Note: I do not remove the ring around the springform pan until I am ready to assemble the cake.

Carrot Cake

Preheat oven to 350F (175C) and grease and flour the sides and bottom of two 8” round cake pans (I like to also line the bottom of each pan with a round of parchment paper for extra insurance against sticking). Set side.
In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon and nutmeg until well-combined.
2 ½ cups (315 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1 cup (200 g) light brown sugar, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon table salt, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg
Add oil and melted butter and stir until well-combined (mixture will be thick, but make sure batter is well-combined and no flour spots remain).
1 cup (235 ml) vegetable oil, ½ cup (113 g) unsalted butter
Stir in eggs, one at a time, then stir in vanilla extract, carrots, and walnuts or pecans (if using).
4 large eggs, 1 Tablespoon vanilla extract, 3 cups (340 g) grated carrots, 1 cup (125 g) chopped walnuts or pecans
Divide batter into prepared pans and transfer to 350F (175C) oven and bake for 40 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs or clean. Allow cakes to cool in pan for 10-15 minutes then run a knife around the edge of the pan to loosen the cake from the sides and carefully invert to a cooling rack to cool completely before assembling. Meanwhile, prepare frosting.

Frosting

In a large bowl, use an electric mixer to beat together butter and cream cheese until creamy and smooth.
8 oz (226 g) cream cheese, ½ cup (113 g) unsalted butter
Add vanilla and salt and stir well.
1 teaspoon vanilla extract, ¼ teaspoon table salt
With mixer on low-speed, gradually add powdered sugar until ingredients are completely combined.
3 cups (375 g) powdered sugar
Add heavy cream and gradually increase mixer speed to high, then beat for 15-30 seconds until light and creamy.
1 Tablespoon heavy cream

Assembly

Level cakes if needed/desired and remove the collar from the springform pan. Place one cake layer on cake platter and cover with a layer of frosting.
Carefully invert cooled cheesecake on top of the cake layer, cover with another layer of frosting, and top with remaining cake layer.
Spread a smooth layer of frosting over the entire cake. Cut and serve, Store remaining cake covered in the refrigerator for up to 5 days.

Video

Notes

Making in Advance

The cheesecake must be prepared at least 4 hours in advance to give it adequate time to chill and to be manageable. You can prepare the cheesecake up to 2 days in advance, simply leave in the springform pan and cover with plastic wrap or foil until ready to assemble (if any moisture forms on the surface simply dab it of with a paper towel). Cake layers may be prepared up to a day in advance of assembly, allow to cool and then wrap thoroughly in plastic wrap and store at room temperature until ready to assemble. Frosting may be prepared a day in advance. Store in the refrigerator in an airtight container, then let sit at room temperature until it’s soft enough to spread (you may need to stir the frosting before using).

Nutrition