Description
Experience the ultimate dessert fusion with our Carrot Cake Cheesecake, a delightful blend of warm spices and creamy tang.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, combine sugar, oil, eggs, and vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and nuts (if using).
- Pour half of the carrot cake batter into the prepared springform pan. Set aside the remaining batter.
- In a separate bowl, beat cream cheese and sugar until smooth and creamy.
- Add the egg, sour cream, and vanilla extract. Beat until well combined.
- Pour the cheesecake batter over the carrot cake layer in the springform pan.
- Drop spoonfuls of the remaining carrot cake batter over the cheesecake layer. Gently swirl with a knife or skewer to create a marbled effect.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely in the pan.
- For the topping, beat cream cheese and powdered sugar until smooth.
- Add heavy cream and vanilla extract. Beat until light and fluffy.
- Spread the creamy topping over the cooled cheesecake.
- Refrigerate for at least 2 hours before serving.
Notes
- Softened Cream Cheese: Ensure cream cheese is fully softened for a smooth batter.
- Cooling Time: Cool completely to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
Keywords: carrot cake, cheesecake, dessert, creamy, baking, springform pan, cream cheese
