Delicious Carrot Cake Cheesecake Recipe

Indulge in the ultimate dessert with this Carrot Cake Cheesecake recipe. This delightful treat is a combination of two classic favorites - carrot cake and cheesecake. The moist and flavorful carrot cake layers are complemented by a creamy and rich cheesecake filling. Topped with a luscious cream cheese frosting, this dessert is sure to impress your family and friends. Perfect for special occasions or a sweet treat any time of the year, this Carrot Cake Cheesecake will become a new favorite in your dessert repertoire.

Ingredients

• For the carrot cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)
• For the cheesecake filling:
• 16 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/4 cup sour cream
• For the cream cheese frosting:
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Fold in the grated carrots and chopped walnuts, if using.
5. In another bowl, prepare the cheesecake filling by beating together the cream cheese, granulated sugar, vanilla extract, eggs, and sour cream until smooth and creamy.
6. Pour half of the carrot cake batter into the prepared springform pan. Spoon the cheesecake filling on top, spreading it evenly. Pour the remaining carrot cake batter over the cheesecake filling.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
8. Meanwhile, prepare the cream cheese frosting by creaming together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, and mix until well combined. Stir in the vanilla extract.
9. Once the cake has cooled, frost the top and sides with the cream cheese frosting. Optional: Decorate with grated carrots or chopped walnuts.
10. Refrigerate the cake for at least 4 hours or overnight before serving. Enjoy!

Interesting Facts