Why Make This Recipe
Carrot cake and cheesecake are both beloved desserts, but why not enjoy the best of both worlds? This Best Carrot Cake Cheesecake Recipe combines the moistness and flavor of a carrot cake with the creamy richness of cheesecake. It’s perfect for gatherings, special occasions, or just a sweet treat at home. With its layers of flavors and textures, this dessert is sure to impress anyone who takes a bite!
How to Make Best Carrot Cake Cheesecake
Ingredients:
- 32 ounces (four 8-ounce blocks) full-fat cream cheese, at room temperature
- 1¼ cups granulated sugar
- 2 large eggs, at room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- ½ cup (1 stick) unsalted butter, melted
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- A pinch of salt
- ½ cup granulated sugar (for carrot cake layer)
- ½ cup packed light brown sugar
- ½ cup neutral oil (like vegetable or canola)
- 2 large eggs (for carrot cake layer)
- 1 teaspoon vanilla extract (for carrot cake layer)
- 1½ cups finely shredded carrots
- ½ cup chopped pecans or walnuts (optional)
- ½ cup raisins (optional)
Directions:
- Preheat your oven to 325°F (160°C). Grease and flour a 9-inch springform pan, and line the bottom with parchment paper for easy removal. Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil.
- In a medium bowl, combine 1½ cups of graham cracker crumbs with ¼ cup of granulated sugar and ½ cup melted unsalted butter. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then let cool slightly.
- In a large bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a pinch of salt. In a separate bowl, whisk together ½ cup granulated sugar, ½ cup packed light brown sugar, ½ cup neutral oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in 1½ cups finely shredded carrots and, if using, ½ cup chopped pecans or walnuts and ½ cup raisins. Set aside.
- In a very large bowl, using an electric mixer on medium speed, beat 32 ounces of cream cheese until completely smooth and creamy, about 2-3 minutes. Gradually add 1¼ cups granulated sugar, beating until just combined. Beat in 2 large eggs, one at a time, mixing only until incorporated after each addition. Stir in ½ cup sour cream and 1 teaspoon vanilla extract until smooth.
- Pour about half of the carrot cake batter over the cooled crust in the springform pan, spreading it evenly. Carefully dollop about half of the cheesecake batter over the carrot cake layer. Repeat with the remaining carrot cake batter and then the remaining cheesecake batter. Using a knife or a skewer, gently swirl the batters together.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Transfer the roasting pan to your preheated oven.
- Bake for 70-85 minutes, or until the edges are set and lightly golden, but the center still has a slight wobble. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Once completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours or preferably overnight.
- Once chilled, carefully run a thin knife around the edge of the pan before releasing the springform sides. Serve plain, or top with your favorite cream cheese frosting or a dusting of cinnamon.
How to Serve Best Carrot Cake Cheesecake
This delicious dessert can be served on its own or dressed up with some whipped cream or cream cheese frosting. You can also add a sprinkle of cinnamon or some extra nuts on top for added flavor and texture. Best served chilled, make sure to slice it into wedges for a delightful treat!
How to Store Best Carrot Cake Cheesecake
Store any leftovers in the refrigerator. Place the cheesecake in an airtight container or cover it with plastic wrap to keep it fresh. It will stay good for about 5-7 days in the fridge. For longer storage, you can freeze the cheesecake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and foil before freezing.
Tips to Make Best Carrot Cake Cheesecake
- Make sure all ingredients are at room temperature for a smoother batter.
- Do not overmix the batter; this can make the cheesecake dense.
- Letting the cheesecake cool slowly in the oven helps prevent cracks.
- Use a water bath (bain-marie) to keep the cheesecake moist while baking.
- If you want to add more flavors, consider mixing in coconut flakes or pineapple for a tropical twist.
Variation
For a different twist, try adding crushed pineapple or coconut flakes to the carrot cake layer. You can also swap the nuts for chocolate chips or omit them entirely based on your preference.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, but the texture and flavor may not be as rich and creamy as using full-fat cream cheese.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake is perfect for making ahead. It actually tastes better after chilling for a day or two.
Q: How do I know when the cheesecake is done baking?
A: The edges should be set and lightly golden, while the center should still have a slight wobble. It will continue to set as it cools.
Best Carrot Cake Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (160°C). Grease and flour a 9-inch springform pan, and line the bottom with parchment paper.
- Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of the prepared springform pan.
- Bake for 8-10 minutes, then let cool slightly.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients; mix until just combined. Fold in shredded carrots, and if using, pecans or walnuts and raisins.
- In another large bowl, beat cream cheese until smooth. Gradually add granulated sugar and beat until combined. Beat in eggs one at a time, then stir in sour cream and vanilla extract.
- Pour half of the carrot cake batter over the cooled crust, then dollop half of the cheesecake batter on top. Repeat with the remaining batters and gently swirl together with a knife.
- Place the springform pan into a larger roasting pan and add hot water until halfway up the sides of the springform pan.
- Bake for 70-85 minutes, until edges are set and golden, but the center has a slight wobble. Let cool in the oven with the door slightly open for 1 hour.
- Once cooled, cover with plastic wrap and refrigerate for at least 6-8 hours or preferably overnight.
- Run a thin knife around the edge before releasing the springform sides. Serve plain or topped with cream cheese frosting or a sprinkle of cinnamon.