Carrot Cake Cheesecake Holiday Dessert (Print-Friendly Version)
Perfect for Easter or holiday feasts, this carrot cake cheesecake features spiced layers and creamy texture. With pecans and a touch of cinnamon, it’s one to keep handy for your festive dessert lineup.
# Ingredients You’ll Need:
→ Carrot Cake Layer
01 -
1 cup all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
1/4 teaspoon ground nutmeg
07 -
2 large eggs
08 -
1/2 cup granulated sugar
09 -
1/2 cup light brown sugar
10 -
1/2 cup vegetable oil
11 -
1 teaspoon vanilla extract
12 -
1 1/2 cups finely shredded carrots
13 -
1/2 cup chopped walnuts or pecans
→ Cheesecake Layer
14 -
16 ounces cream cheese, softened
15 -
1/2 cup granulated sugar
16 -
2 tablespoons all-purpose flour
17 -
1 teaspoon vanilla extract
18 -
2 large eggs
19 -
1/4 cup sour cream
# How to Make It:
01 -
Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper if desired.
02 -
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
03 -
In a separate bowl, whisk eggs, granulated sugar, light brown sugar, vegetable oil, and vanilla extract until smooth.
04 -
Gradually fold dry ingredients into wet mixture until just combined. Stir in shredded carrots and chopped walnuts or pecans until fully incorporated.
05 -
In a clean bowl, beat softened cream cheese until smooth. Add granulated sugar and flour, mixing well. Beat in vanilla extract, then add eggs one at a time, blending after each addition. Fold in sour cream until batter is homogeneous.
06 -
Pour carrot cake batter into prepared pan, smoothing the top. Gently spoon cheesecake batter over the carrot layer, ensuring an even surface.
07 -
Bake for 50 to 60 minutes or until the center is just set and retains a subtle jiggle. Turn off oven, crack door, and let cake cool inside for 30 minutes.
08 -
Allow cake to cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight before serving. For garnish, top with whipped cream, additional nuts, or a drizzle of cream cheese glaze as preferred.
# Extra Suggestions:
01 -
Room temperature ingredients ensure a smooth cheesecake texture.
02 -
For clean slices, wipe the knife between each cut.