Carrot Cake Cheesecake (Print Version)
# Ingredients:
→ For the Carrot Cake Layer
01 -
1 cup granulated sugar
02 -
1/3 cup canola oil
03 -
2 large eggs
04 -
1 cup all-purpose flour
05 -
3/4 tsp. baking powder
06 -
1/2 tsp. baking soda
07 -
1/2 tsp. ground cinnamon
08 -
1/4 tsp. kosher salt
09 -
1 cup finely grated carrots
10 -
3/4 cup chopped toasted pecans, plus more for decorating
11 -
Nonstick cooking spray
→ For the Cheesecake Layer
12 -
2 (8-oz.) packages cream cheese, at room temperature
13 -
1/2 cup sour cream
14 -
1/2 cup granulated sugar
15 -
1 Tbsp. all-purpose flour
16 -
1/4 tsp. kosher salt
17 -
2 large eggs, at room temperature
18 -
2 tsp. vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F. In a large bowl, whisk together the sugar, oil, and eggs. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the egg mixture and whisk to combine. Stir in the carrots and pecans, mixing well.
02 -
Lightly grease a 9-inch springform pan with nonstick cooking spray. Pour the carrot cake batter into the pan and spread into an even layer. Bake until the edges of the cake are just set and the top is no longer shiny, about 18 minutes. Let cool for 30 minutes.
03 -
Meanwhile, reduce the oven temperature to 325°F.
04 -
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes. Gradually add the sour cream, sugar, flour, and salt, beating on medium speed until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
05 -
Reduce the mixer to medium-low speed and add the eggs, one at a time, beating until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla.
06 -
Starting at the outer edges, carefully and evenly pour the cheesecake batter over the partially baked carrot cake, finishing in the center.
07 -
Place the pan on a rimmed baking sheet and bake until the edges of the cheesecake are set and the center just barely jiggles when the pan is shaken, 50 to 55 minutes.
08 -
Transfer the pan to a wire rack to cool completely, about 2 hours. Cover and chill for at least 8 hours.
09 -
To serve, run a knife along the sides of the pan to loosen. Remove the sides of the springform pan. Decorate the top of the cheesecake with pecans. Slice and serve.
# Notes:
01 -
The carrot cake layer is par-baked before adding the cheesecake mixture to ensure both layers finish baking at the same time.
02 -
Pour the cheesecake batter slowly and evenly, starting at the outer edges, to prevent the carrot cake from sinking in the middle.
03 -
This cake needs at least 8 hours in the refrigerator to set properly, making it a perfect make-ahead dessert.
04 -
For the cleanest slices, dip your knife in hot water and wipe it dry between each cut.