Carrot Cake Cheesecake
Mash-ups don't get much better than this. With classic carrot cake on the bottom and rich, creamy cheesecake on top, we can't think of a better Easter dessert. Some of the carrot cake batter gets poured into the middle of the cheesecake to create a swirly look, and we couldn't forget the best part of a carrot cake: the cream cheese frosting! It's a rich dessert that is everything we love about spring—make it for special occasions, birthdays, and everything in between.
To complete this two-in-one dessert, we top our cheesecake with chopped pecans. If you're more of a walnut fan, those would work perfectly here as well.
Made this yet? Let us know how it went in the comments below!
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- Yields:
- 8 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 970
Ingredients
For the Carrot Cake
Cooking spray
- 1 1/2 c.
all-purpose flour
- 1 c.
granulated sugar
- 1 tsp.
cinnamon
- 1 tsp.
kosher salt
- 1 tsp.
baking soda
- 3/4 c.
canola oil
- 2
large eggs, beaten
- 1 1/2 c.
grated carrots (from 1 large)
- 1/2 c.
raisins
- 1/2 c.
chopped pecans or walnuts
For the Cheesecake
- 2
(8-oz.) packages cream cheese, softened
- 3/4 c.
granulated sugar
- 1/4 tsp.
kosher salt
- 1 1/2 tbsp.
all-purpose flour
- 1/2 tbsp.
pure vanilla extract
- 2
large eggs
- 1/2 c.
sour cream
For the Frosting
- 1 c.
powdered sugar
- 4 tbsp.
butter, softened
- 4 oz.
cream cheese, softened
- 1/2 tsp.
pure vanilla extract
Chopped pecans or walnuts, for garnish
Directions
- Step 1Preheat oven to 350° and grease a 9" springform pan.
- Step 2Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots, raisins and nuts and mix until combined.
- Step 3Make cheesecake mixture: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and flour.
- Step 4Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream.
- Step 5Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula.
- Step 6Bake until center is only slightly jiggly, 1 hour.
- Step 7Let cool completely, 1 hour, then transfer to the fridge to cool, 4 hours, or up to overnight. Run a knife around inside of springform pan and unmold from pan.
- Step 8When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth.
- Step 9Frost cheesecake, then garnish with pecans or walnuts and let chill, 10 minutes, before serving.
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