Carrot Cake Cheesecake Dessert (Print-Friendly Version)
Spiced carrot cake and vanilla cheesecake combine for a rich, festive treat with irresistible texture.
# What You’ll Need to Make This:
→ Carrot Cake Layer
01 -
125 g all-purpose flour
02 -
0.5 teaspoon baking powder
03 -
0.5 teaspoon baking soda
04 -
0.5 teaspoon fine sea salt
05 -
1 teaspoon ground cinnamon
06 -
0.25 teaspoon ground nutmeg
07 -
2 large eggs
08 -
100 g granulated sugar
09 -
100 g light brown sugar
10 -
120 ml vegetable oil
11 -
1 teaspoon vanilla extract
12 -
150 g finely shredded carrots
13 -
60 g chopped walnuts or pecans (optional)
→ Cheesecake Layer
14 -
450 g cream cheese, softened
15 -
100 g granulated sugar
16 -
2 tablespoons all-purpose flour
17 -
1 teaspoon vanilla extract
18 -
2 large eggs
19 -
60 ml sour cream
# How to Prepare:
01 -
Preheat oven to 163°C. Grease a 23 cm springform pan and line the base with parchment paper if desired.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 -
In a separate bowl, beat eggs, granulated sugar, light brown sugar, vegetable oil, and vanilla extract until well blended.
04 -
Stir the dry mixture into the wet mixture until just combined. Fold in shredded carrots and nuts if using. Spread the batter evenly in the prepared pan.
05 -
In a clean bowl, beat softened cream cheese until smooth. Add granulated sugar and flour; mix thoroughly. Beat in vanilla extract, then add eggs one at a time, mixing gently after each. Stir in sour cream until fully incorporated.
06 -
Carefully pour the cheesecake batter over the carrot cake layer. Bake for 50–60 minutes until the center is just set and slightly wobbly.
07 -
Turn off the oven, crack the oven door, and allow the cake to cool inside for 30 minutes.
08 -
Cool the cake completely at room temperature. Then, refrigerate for at least 4 hours or overnight before removing from the pan.
09 -
Slice and serve chilled or at slightly room temperature. Garnish with whipped cream, chopped nuts, or cream cheese glaze if desired.
# Extra Tips:
01 -
Do not overmix the cheesecake batter to avoid surface cracks.
02 -
Ensure cream cheese is fully softened for a smooth, uniform texture.
03 -
Dessert keeps well covered in the refrigerator for up to 2 days.
04 -
Optionally add raisins or crushed pineapple to the carrot cake batter for additional flavour and moisture.