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Carrot Cheesecake

Carrot Cheesecake

Delicious Carrot Cheesecake made with cream cheese, grated carrots, and spices, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 4 hours
Total Time 5 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 8-inch round springform pan
  • electric mixer
  • mixing bowls
  • measuring cups
  • measuring spoons
  • whisk

Ingredients
  

Cheesecake Base

  • 24 oz cream cheese softened, brick-style
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup full-fat sour cream
  • 3 large eggs room temperature preferred

Carrot Cake Batter

  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon table salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup vegetable oil may substitute canola or other neutral oil
  • ½ cup unsalted butter melted
  • 4 large eggs room temperature preferred
  • 1 Tablespoon vanilla extract
  • 3 cups grated carrots peeled before grating
  • 1 cup chopped walnuts or pecans optional

Frosting

  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon table salt
  • 3 cups powdered sugar
  • 1 Tablespoon heavy cream

Instructions
 

Cheesecake Preparation

  • Preheat oven to 325F (165C) and line the bottom of an 8 inch round springform pan with parchment paper.
  • In a large bowl, use an electric mixer to beat together cream cheese and sugar until smooth and creamy.
  • Add sour cream and vanilla extract; stir on low-speed until combined.
  • Add eggs one at a time on low speed, mixing until just combined after each addition.
  • Pour into prepared pan and bake for 35 minutes or until cheesecake is set; allow to cool and chill in refrigerator at least 4 hours.

Carrot Cake Preparation

  • Preheat oven to 350F (175C) and grease and flour two 8 inch round cake pans; line bottom with parchment paper.
  • Whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
  • Add oil and melted butter; stir until well combined.
  • Stir in eggs one at a time, then add vanilla extract, grated carrots, and nuts (if using).
  • Divide batter into pans and bake for 40 minutes or until a toothpick comes out clean; cool completely.

Frosting Preparation

  • Prepare frosting by beating butter and cream cheese until smooth, add vanilla, salt, powdered sugar and heavy cream; beat until light and creamy.

Notes

The cheesecake needs to chill at least 4 hours (preferably overnight) before assembly. Cake layers and frosting can be prepared a day in advance. Store assembled cake covered in the refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword baking, Carrot Cheesecake, carrots, Cheesecake, dessert
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