Baked Carrot Cake Cheesecake
A decadent layered dessert combining moist spiced carrot cake with a rich and creamy cheesecake topping, perfect for special occasions.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup (80 ml) vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup (100 g) finely grated carrots
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) heavy cream
- 1/2 cup (120 ml) whipped cream (optional)
- 2 tablespoons chopped nuts (optional)
Instructions
- Preheat oven to 170°C (340°F) and prepare a lined springform pan.
- Mix flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Whisk oil, egg, and vanilla separately, then combine with dry ingredients and fold in grated carrots.
- Pour batter into pan and smooth the surface.
- Beat cream cheese until smooth, then add sugar, eggs one at a time, vanilla, and cream until silky.
- Pour cheesecake mixture over carrot cake layer and smooth gently.
- Bake for 50–60 minutes until edges are set and center slightly jiggles.
- Turn off oven, crack door, and cool inside for 1 hour.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Top with whipped cream and nuts before serving if desired.
Notes
- Cool slowly to prevent cracking.
- Chill overnight for best texture.
- Add raisins or pineapple for variation.
- Use Greek yogurt for a lighter cheesecake.
- Fresh carrots give better texture than pre-shredded.
Nutrition
- Serving Size: 1 slice
Find it online: https://savorymomskitchen.com/baked-carrot-cake-cheesecake/
