Description
A rich and indulgent Carrot Cake Cheesecake with Creamy Topping, featuring moist carrot cake layers, creamy cheesecake filling, and a luscious cream cheese frosting garnished with pecans.
Ingredients
Carrot Cake:
2 cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup granulated sugar
1 cup brown sugar
4 large eggs
1 cup vegetable oil
2 tsp vanilla extract
2 cups grated carrots
1 cup chopped pecans
Cheesecake Layer:
16 oz cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
Creamy Topping:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
2 tsp vanilla extract
½ cup chopped pecans (for garnish)
Instructions
1. Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.
2. Make cheesecake batter: beat cream cheese and sugar until smooth. Add eggs one at a time. Blend in vanilla and sour cream. Set aside.
3. Make carrot cake batter: whisk flour, baking powder, baking soda, salt, and spices. In another bowl, beat sugars, eggs, oil, and vanilla. Fold in dry mixture, then carrots and pecans.
4. Assemble: pour half the carrot cake batter into the pan. Spread cheesecake batter evenly. Top with remaining carrot cake batter.
5. Bake 60–70 minutes until a toothpick comes out mostly clean.
6. Cool completely, then refrigerate at least 4 hours or overnight.
7. Frost: beat cream cheese, butter, powdered sugar, and vanilla until fluffy. Spread over chilled cake. Garnish with pecans.
Notes
For best flavor, make a day ahead and chill overnight.
Toast pecans for deeper flavor.
Can substitute walnuts or add pineapple for variation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: dessert
Keywords: carrot cake cheesecake, carrot cake with cream cheese frosting, layered cheesecake carrot cake, pecan carrot cake cheesecake, holiday cheesecake recipe