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Carrot Cake Cheesecake Recipe

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp fine salt
  • ½ cup vegetable oil
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups finely grated carrot
  • ½ cup chopped walnuts (optional)
  • 16 oz full-fat cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup full-fat sour cream
  • 4 oz cream cheese, softened (for frosting)
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • ½ tsp vanilla extract (for frosting)

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, whisk oil, brown sugar, 2 eggs, and 1 tsp vanilla. Stir dry into wet, then fold in carrots and walnuts. Spread batter in pan.
  2. Bake carrot cake base 20 to 22 minutes until set. Cool on a rack 15 minutes, then lower oven to 325°F (160°C).
  3. Beat 16 oz cream cheese and granulated sugar until smooth. Mix in eggs one at a time, then sour cream and 1 tsp vanilla on low just until combined.
  4. Wrap pan with foil, pour cheesecake batter over cake, and place in a water bath. Bake 55 to 65 minutes until edges set and center jiggles. Cool in oven with door cracked 1 hour, then chill at least 4 hours.
  5. Beat frosting ingredients until creamy. Spread over chilled cheesecake, slice, and serve.

Notes

Total time does not include the 4-hour minimum chilling time after baking, so plan accordingly. The carrot cake base can be made with or without walnuts. For the cleanest slices, dip your knife in hot water and wipe it dry between cuts.