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Carrot Cake Cheesecake

Irresistible Carrot Cake Cheesecake for Your Next Celebration

A delightful fusion of spiced carrot cake and rich cheesecake, the Carrot Cake Cheesecake is a must-serve dessert for any festive occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrot Cake Layer
  • 2 cups All-Purpose Flour whole wheat flour can add a nutty flavor
  • 2 teaspoons Baking Powder ensure freshness for best results
  • 1 teaspoon Baking Soda ensure freshness for best results
  • 1 teaspoon Salt enhances flavor
  • 2 teaspoons Ground Cinnamon can swap for pumpkin pie spice
  • 1/2 teaspoon Nutmeg can swap for pumpkin pie spice
  • 4 large Eggs room temperature for better emulsification
  • 1 cup Granulated Sugar can substitute with coconut sugar
  • 1/2 cup Light Brown Sugar can replace with extra granulated sugar
  • 1 cup Vegetable Oil can use melted coconut oil for different flavor
  • 2 cups Finely Shredded Carrots fresh shredding enhances flavor
  • 1 cup Chopped Walnuts/Pecans optional, omit for nut-free version
For the Cheesecake Layer
  • 2 packages Cream Cheese softened to avoid lumps
  • 1 cup Sour Cream can substitute with Greek yogurt

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • electric mixer
  • whisk

Method
 

Preheat the Oven
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
Prepare the Carrot Cake Layer
  1. In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
  2. In a separate bowl, mix the eggs, granulated sugar, light brown sugar, and vegetable oil until smooth.
  3. Fold the dry mixture into the wet mixture and add the finely shredded carrots and optional nuts.
Create the Cheesecake Layer
  1. Beat the softened cream cheese until creamy and free of lumps.
  2. Gradually add the granulated sugar and a spoonful of flour, mixing until smooth.
  3. Add the vanilla extract and eggs one at a time, mixing gently. Finally, stir in sour cream.
Bake the Dual Layers
  1. Pour the cheesecake batter over the carrot cake layer and bake for 50-60 minutes.
  2. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for an additional 30 minutes.
Cool and Chill
  1. Transfer the cheesecake to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight.
Serve and Enjoy
  1. Remove the cheesecake from the springform pan, slice, and serve chilled or at room temperature.
  2. Garnish with whipped cream and chopped nuts if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 25gVitamin A: 250IUVitamin C: 2mgCalcium: 6mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for smoother mixing and texture.

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