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Moist Carrot Cake Cheesecake Recipe

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★★★★

3.8 from 34 reviews

This moist carrot cake cheesecake combines the warm spices and textures of traditional carrot cake with a rich, creamy cheesecake layer, topped with whipped cream for a delightful dessert experience.

Ingredients

Scale

Carrot Cake Batter

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots (about 4 medium carrots)
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)

Cheesecake Layer

  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Whipped Cream Topping

  • 2 cups heavy whipping cream
  • ¼ cup granulated sugar

Instructions

  1. Preheat the oven: Preheat the oven to 350°F. Grease and flour a 9-inch springform pan.
  2. Mix dry ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
  3. Combine wet ingredients: In another bowl, whisk together the vegetable oil and eggs until fully combined. Add the grated carrots and crushed pineapple, mixing until well incorporated.
  4. Mix batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped walnuts if using.
  5. First bake: Pour half of the carrot cake batter into the prepared springform pan. Bake for 25 minutes, then remove from the oven and let cool slightly.
  6. Prepare cheesecake layer: While the cake is cooling, prepare the cheesecake layer. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  7. Layer cheesecake: Spread the cheesecake mixture over the cooled carrot cake layer in the springform pan. Pour the remaining carrot cake batter on top.
  8. Second bake: Return the pan to the oven and bake for an additional 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
  9. Whip cream: Once cooled, whip the heavy cream with the granulated sugar until stiff peaks form. Spread the whipped cream over the top of the cooled cake.
  10. Chill: Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.

Notes

  • Chilling the cheesecake overnight yields the best results for flavor and texture.
  • Chopped walnuts are optional but add a nice crunch to the cake.

Keywords: carrot cake cheesecake recipe, moist carrot cake cheesecake, creamy cheesecake dessert, carrot cake dessert, holiday cheesecake

Find it online: https://foodarohub.com/moist-carrot-cake-cheesecake-recipe/