Description
This Carrot Cake Cheesecake combines the rich creaminess of classic cheesecake with the spiced, moist texture of carrot cake for a delightful layered dessert. Featuring a graham cracker crust, a spiced carrot cake layer studded with pineapple and nuts, topped with luscious cheesecake, this dessert is perfect for holidays or special occasions.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Layer
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Carrot Cake Layer
- 1 cup finely grated carrots
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Prepare crust: Preheat the oven to 325°F and grease a 9-inch springform pan. In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until fully combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
- Make cheesecake batter: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the sour cream, eggs, and vanilla extract, mixing just until combined. Set this cheesecake mixture aside for later use.
- Mix carrot cake batter: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir in the finely grated carrots, brown sugar, vegetable oil, drained crushed pineapple, and chopped nuts if using, until well combined.
- Assemble layers: Spread the carrot cake batter evenly over the prepared graham cracker crust in the springform pan. Carefully pour the cheesecake batter over the carrot cake layer, smoothing the top evenly.
- Bake the cheesecake: Place the assembled pan in the preheated oven and bake for 55 to 65 minutes, until the center is just set and a slight jiggle remains. Do not overbake.
- Cool and chill: Once baking is complete, turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set before slicing and serving.
Notes
- Use finely grated carrots for even baking and texture integration in the carrot cake layer.
- This cheesecake pairs wonderfully with a drizzle of cream cheese frosting or a dollop of whipped cream for added richness.
