Description
Indulge in the rich and creamy Carrot Cake Cheesecake, a delightful fusion of classic carrot cake flavors with a smooth cheesecake layer. This dessert features a moist, spiced carrot cake base loaded with pecans, topped with a luscious cream cheese cheesecake layer, and finished with a decadent cream cheese frosting sprinkled with chopped pecans. Perfect for celebrations or a special treat, this cake delivers a harmonious blend of textures and flavors that will satisfy any sweet tooth.
Ingredients
Scale
Cheesecake Layer
- 24 ounces cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ¾ cup heavy cream
- 1 ½ teaspoons vanilla extract
Carrot Cake Layer
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- ½ cup chopped pecans
Cream Cheese Frosting
- 16 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
- ½ cup chopped pecans for garnish
Instructions
- Prepare the Carrot Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until combined. Add the eggs one at a time, followed by vanilla extract. Gradually add the dry ingredients to the wet ingredients until just combined. Fold in the grated carrots and chopped pecans.
- Prepare the Cheesecake Mixture: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, followed by the heavy cream and vanilla extract, and mix until the batter is smooth and homogenous.
- Assemble the Layers: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan. Pour the carrot cake batter evenly into the pan first. Carefully and slowly pour the cheesecake batter over the carrot cake layer, spreading gently to cover the carrot cake completely.
- Bake the Cheesecake: Bake in the preheated oven for approximately 70 minutes, or until the edges are set and the center slightly jiggles but is not liquid. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set fully.
- Prepare the Cream Cheese Frosting and Garnish: Beat the softened cream cheese and unsalted butter together until fluffy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until smooth. Spread the frosting evenly over the chilled cheesecake and sprinkle the top with chopped pecans for a delightful crunch. Slice into 12 pieces to serve.
Notes
- Make sure to soften the cream cheese and butter completely before mixing to ensure a smooth frosting.
- For best results, use finely grated carrots to blend well into the batter.
- You can store the cheesecake covered in the refrigerator for up to 4 days.
- Allow the cheesecake to come to room temperature for about 20 minutes before slicing for cleaner slices.
- Chilling the cheesecake thoroughly helps prevent cracking and ensures a firm texture.
