Carrot Cake Cheesecake Recipe

Name: Carrot Cake Cheesecake
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; ½ tsp ground nutmeg; 2 ¼ cups granulated sugar (1 ½ cups for cake, 1 cup for cheesecake); Vegetable Oil; 6 large eggs (2 for cake, 4 for cheesecake); Carrot; Crushed Pineapple; Pecans; 2 (8 ounce) packages cream cheese; 1 tsp vanilla extract; 1 cup heavy whipping cream

Indulge in this decadent Carrot Cake Cheesecake, a delicious twist on a classic! Inspired by a local St. John's recipe (Rock Recipes) and reminiscent of The Cheesecake Factory's masterpiece, this easy-to-make dessert is bursting with flavor. A moist carrot cake base is perfectly complemented by a creamy, dreamy cheesecake topping. Prepare to impress your friends and family with this show-stopping treat!

Prep Time 45 mins

Cook Time 105 mins

Calories 464.7 kcal

Protein 13g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carrot Cake Cheesecake

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
2 ¼ cups granulated sugar (1 ½ cups for cake, 1 cup for cheesecake)
Vegetable Oil
6 large eggs (2 for cake, 4 for cheesecake)
Carrot
Crushed Pineapple
Pecans
2 (8 ounce) packages cream cheese
1 tsp vanilla extract
1 cup heavy whipping cream

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How to Make Carrot Cake Cheesecake

**Carrot Cake Layer:** Preheat oven to 300°F (150°C). Grease and flour the bottom of a 9 or 10-inch springform pan. Line the bottom and sides with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, and ½ tsp ground nutmeg.
In a large bowl, cream together 1 ½ cups granulated sugar and 2 large eggs until light and fluffy. Beat in 1 cup vegetable oil until well combined.
Stir in 2 cups grated carrots, 1 cup crushed pineapple (drained), and ½ cup chopped walnuts.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Pour batter into the prepared springform pan and spread evenly.
**Cheesecake Layer:** In a separate large bowl, beat 2 (8 ounce) packages cream cheese with 1 cup granulated sugar until smooth and creamy.
Add 4 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
Gently fold in 1 cup heavy whipping cream until just combined.
Carefully spoon the cheesecake batter over the carrot cake batter, spreading evenly.
Bake for 1 hour and 15 minutes for a 9-inch pan (a 10-inch pan may require slightly less baking time). The cheesecake is done when the edges are lightly golden brown.
Let the cake cool in the oven for 5 minutes, then run a sharp knife around the inside edge of the cake to loosen it from the pan.
Cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Remove from the pan and garnish with whipped cream and candied carrot curls (optional).