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Carrot Cake Cheesecake

Decadent Carrot Cake Cheesecake for Ultimate Comfort Indulgence

This Carrot Cake Cheesecake is a delightful blend of spiced carrot cake and creamy cheesecake for the ultimate dessert experience.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 6 hours
Total Time 7 hours 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 16 oz Cream Cheese Ensure a rich and creamy texture; for vegan option, swap with dairy-free cream cheese.
  • 3/4 cup Granulated Sugar Sweetens the cheesecake; coconut sugar works as a lower GI substitute.
  • 1/2 cup Sour Cream Adds creaminess and a slight tang; Greek yogurt is a lighter alternative.
  • 1 cup Heavy Cream Enhances creaminess; half-and-half can be used for a lighter option.
  • 1 tbsp Vanilla Extract Infuses delightful flavor; almond extract is a great substitute.
  • 2 large Eggs Binds the ingredients together; consider flax eggs for a vegan substitute.
For the Carrot Cake Layer
  • 1 1/2 cups All-Purpose Flour Gives structure; gluten-free flour blend serves as an alternative.
  • 1 tbsp Baking Powder Helps the cake rise beautifully.
  • 1 tsp Baking Soda Adds lightness to the cake’s texture.
  • 1/2 tsp Salt Balances sweetness and enhances flavors.
  • 1 tsp Ground Cinnamon Brings warm, inviting spice.
  • 1/4 tsp Ground Nutmeg Adds a subtle depth of flavor.
  • 1/2 tsp Ground Ginger Introduces a zesty kick.
  • 1/2 cup Canola Oil Keeps the cake moist; melted coconut oil is a substitute.
  • 1 cup Brown Sugar Deepens flavor with caramel notes.
  • 2 cups Grated Carrots Provides natural sweetness and texture.
For the Frosting
  • 8 oz Unsalted Butter Forms a rich base; vegan butter is great for dairy-free desserts.
  • 4 cups Powdered Sugar Sweetens the frosting while keeping it smooth.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan with baking spray and parchment paper.
  2. In a large mixing bowl, combine cream cheese and granulated sugar. Beat on high speed for about 2 minutes until smooth and creamy.
  3. Add sour cream, heavy cream, and vanilla extract, mixing on low speed until fully incorporated. Add eggs one at a time, mixing gently.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger evenly.
  5. Grate the carrots and mix with canola oil, brown sugar, and granulated sugar. Fold in sour cream, vanilla extract, and eggs.
  6. Slowly add dry mixture to the wet carrot cake mixture, mixing until just combined.
  7. Layer half of the carrot cake batter into the springform pan, pour one-third of the cheesecake mixture over, and repeat, ending with cheesecake on top.
  8. Bake for 45-55 minutes until set at the edges with a slight jiggle in the center.
  9. Allow the cheesecake to cool completely, then refrigerate for at least 6 hours or overnight.
  10. Beat unsalted butter and cream cheese until creamy, then gradually add powdered sugar and vanilla extract until smooth.
  11. Spread the cream cheese frosting over the cooled cheesecake and garnish with chopped walnuts or cinnamon if desired.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow room temperature for ingredients like cream cheese and eggs for smoother batter. Avoid overmixing for lighter texture.

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