Description
This Carrot Cake Cheesecake is a delightful fusion of two classic desserts, featuring a moist and spiced carrot cake layered with creamy cheesecake. Enhanced with pineapple and walnuts for texture and sweetness, and optionally topped with a smooth cream cheese frosting, this cake is perfect for special occasions and spring celebrations.
Ingredients
Scale
For the Carrot Cake Layer:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts (optional)
For the Cheesecake Layer:
- 2 packages (8 oz each) cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting (optional):
- 4 oz cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients for Carrot Cake: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt, ensuring all dry ingredients are evenly combined.
- Mix Wet Ingredients for Carrot Cake: In a separate large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Add Carrot Cake Add-ins: Stir in the grated carrots, drained crushed pineapple, and chopped walnuts (if using) into the wet mixture, blending gently but thoroughly.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and mix until just combined, taking care not to overmix to keep the cake tender.
- Layer Carrot Cake Batter: Pour half of the carrot cake batter into the prepared springform pan and spread it evenly to form the bottom layer.
- Prepare Cheesecake Layer: In another bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
- Assemble Layers: Gently spoon the cheesecake batter over the carrot cake layer in the pan, smoothing the top evenly. Then drop spoonfuls of the remaining carrot cake batter over the cheesecake layer and use a knife to gently swirl the layers for a marbled effect.
- Bake: Bake in the preheated oven for 55 to 65 minutes or until the center is mostly set and a toothpick inserted comes out with only a few moist crumbs.
- Cool and Chill: Allow the cake to cool in the pan for 30 minutes, then refrigerate for at least 4 hours or overnight to set properly.
- Prepare Frosting (Optional): If desired, beat together softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth. Spread the frosting over the chilled cheesecake before serving.
Notes
- For easier slicing, chill the cake thoroughly and use a sharp knife wiped clean between cuts.
- This recipe combines two desserts into one, making it perfect for spring holidays or special celebrations.
- Store the cheesecake covered in the refrigerator for up to 5 days to maintain freshness.
