Ingredients Breakdown
Let’s break down what you’ll need to make this incredible carrot cake cheesecake.
For the Carrot Cake Layer:1 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 cup vegetable oil1/2 cup granulated sugar1/4 cup brown sugar2 large eggs1 teaspoon vanilla extract1 cup finely grated carrots1/4 cup crushed pineapple, drained
1/4 cup chopped walnuts or pecans (optional)For the Cheesecake Layer:16 oz cream cheese, softened1/2 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/4 cup sour creamFor the Cream Cheese Frosting:4 oz cream cheese, softened
2 tablespoons unsalted butter, softened1/2 cup powdered sugar1/2 teaspoon vanilla extract1–2 tablespoons milk or cream (to adjust consistency)
Step-by-Step InstructionsStep 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper for easy release.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 3: Create the Carrot Cake Batter
In a large mixing bowl, combine the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Fold in the dry ingredients, then stir in the grated carrots, crushed pineapple, and nuts (if using). Set this aside.
Step 4: Make the Cheesecake Filling
In a separate bowl, beat the cream cheese until smooth. Add the sugar, then the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
Step 5: Layer the Batters
Pour half of the carrot cake batter into the pan. Spoon the cheesecake batter evenly over it, then finish with the remaining carrot cake batter. Use a spatula to smooth the top.
Step 6: Bake
Bake for 50–60 minutes, or until the center is set and a toothpick comes out mostly clean. Let it cool at room temperature before refrigerating for at least 4 hours, preferably overnight.
Step 7: Frost and Serve
For the frosting, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla, and whip until fluffy. Adjust the consistency with milk or cream if needed. Spread over the chilled cheesecake and garnish as desired.
