Description
A decadent dessert that combines the best of both worlds moist, spiced carrot cake swirled with rich, creamy cheesecake for an unforgettable holiday showstopper.
Ingredients
Carrot Cake Layer:
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tsp vanilla extract
1 1/2 cups finely grated carrots
1/2 cup crushed pineapple, drained
1/4 cup chopped walnuts (optional)
Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
Cream Cheese Frosting:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
1–2 tsp milk (as needed for consistency)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk eggs, oil, sugars, and vanilla until smooth. Stir in grated carrots, pineapple, and walnuts.
4. Add dry ingredients to the wet mixture and stir until just combined.
5. In a separate bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream, and mix until creamy.
6. Spread half of the carrot cake batter evenly in the prepared pan.
7. Pour the cheesecake batter gently over the top and spread evenly.
8. Drop spoonfuls of the remaining carrot cake batter over the cheesecake layer and swirl lightly with a knife.
9. Bake for 60–70 minutes, or until the center is set and the top is lightly golden.
10. Cool completely, then refrigerate for at least 4 hours or overnight.
11. For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and mix until fluffy. Thin with milk if needed.
12. Spread frosting over chilled cheesecake before serving.
Notes
For easier slicing, chill the cheesecake overnight before cutting.
Add shredded coconut or raisins to the carrot cake layer for texture.
You can bake this in a water bath to minimize cracking.
Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 30 mins
- Cook Time: 1 hr 10 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg
Keywords: carrot cake cheesecake, layered cheesecake, Easter dessert, cream cheese frosting cake, spiced carrot dessert