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Carrot Cake Cheesecake

Carrot Cake Cheesecake

Carrot Cake Cheesecake combines the best of both worlds—moist carrot cake and creamy cheesecake—for a deliciously decadent dessert. Perfect for special occasions, this treat will satisfy all your sweet cravings.
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Prep Time 6 hours 45 minutes
Cook Time 1 hour
Total Time 7 hours 45 minutes
Servings 10

Ingredients
  

For the Cheesecake:

  • 16 oz Two 8 oz packages cream cheese, softened
  • 2/3 cup granulated white sugar
  • 2 tsp all-purpose flour
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1/2 cup sour cream

For the Carrot Cake:

  • 1/2 cup vegetable or canola oil
  • 1/3 cup crushed pineapple drained
  • 2/3 cup granulated white sugar
  • 1/3 cup lightly packed light brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1½ tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1¼ cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1¼ cups finely grated carrots
  • 1/3 cup coarsely chopped pecans

For the Frosting and Topping:

  • 4 oz cream cheese softened
  • 4 Tbsp unsalted butter softened
  • 1 tsp pure vanilla extract
  • 1 cup confectioners' sugar
  • 2/3 cup coarsely chopped pecans

Instructions
 

  • Preheat the oven to 350°F. Grease a 9" round springform pan with cooking spray and set it aside.
  • First, prepare the cheesecake mixture: In the bowl of a stand mixer, cream the cream cheese, granulated sugar, and flour with the paddle attachment until smooth and creamy, about 1 minute. Scrape down the sides of the bowl. Add the eggs one at a time, followed by the vanilla extract and sour cream, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed. The mixture will be thin. Tap the bowl firmly against the countertop about 30 times to release any air bubbles. Set the mixture aside.
  • Next, prepare the carrot cake mixture: In a large bowl, whisk together the vegetable oil, crushed pineapple, granulated sugar, brown sugar, eggs, and vanilla extract until well combined, about 30 seconds. Add the spices, flour, baking soda, baking powder, and salt, and whisk until just combined, leaving streaks of flour. Fold in the grated carrots and chopped pecans, mixing until fully combined. Tap this bowl against the countertop about 30 times to release any air bubbles as well.
  • For assembly: Pour about 1½ cups of the carrot cake batter into the greased springform pan, spreading it into an even layer. Add half of the cheesecake mixture in dollops, without spreading or swirling. Then, add the remaining carrot cake batter, followed by the remaining cheesecake batter in dollops. Avoid spreading or swirling. I prefer to dollop the cheesecake batter, as it helps with even coverage.
  • Bake for 60-65 minutes, or until done (the center may jiggle slightly, which is fine). Around the 40-minute mark, tent the pan with foil to prevent excessive browning of the cheesecake. Let the cake cool for about 1 hour, then cover with plastic wrap or foil and refrigerate for at least 6 hours, or overnight, before frosting.
  • For the frosting: In a medium bowl, beat the cream cheese, butter, and vanilla extract together with a handheld electric mixer until smooth. Add the confectioners' sugar and mix until fully combined.
  • Spread the frosting evenly over the cheesecake and garnish the edges with chopped pecans. Store any leftover cheesecake in the refrigerator.