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Carrot Cake Cheesecake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
640 minutes
Indulgent carrot cake cheesecake combines moist cake with creamy filling for the ultimate dessert mash-up.
Ingredients:
  • cooking spray
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 cup white sugar
  • 4 large eggs
  • 1 cup sour cream
  • 0.5 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 0.75 cup packed dark brown sugar
  • 0.66666668653488 cup canola oil
  • 1 egg
  • 1 cup all-purpose flour
  • 0.75 teaspoon ground cinnamon
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup grated carrots
  • 0.33333334326744 cup chopped walnuts
  • 2 cups confectioners' sugar
  • 4 ounces cream cheese
  • 1 teaspoon almond extract
Instructions:
  • First, place the oven racks in the center and lower third positions. Fill a roasting pan halfway with water and place it on the lower rack. Preheat the oven to 350°F (175°C) and generously grease a 9-inch springform pan with cooking spray.
  • Prepare the cheesecake: In a large bowl, use an electric mixer to beat fluffy cream cheese on high speed. Add sugar and beat on medium-low speed for 2 minutes. Incorporate eggs one at a time, mixing well after each addition. Blend in sour cream and vanilla until smooth, then gently stir in flour and set aside.
  • In a large bowl, use an electric mixer to beat together brown sugar and oil until smooth. Add egg and beat for 2 minutes. Slowly mix in flour, cinnamon, baking powder, and salt until combined. Gently fold in carrots and walnuts.
  • Evenly layer the carrot cake batter in the prepared pan and gently pour the cheesecake batter on top.
  • Place the cake in the preheated oven on the center rack above the roasting pan with water. Bake until the cheesecake is set, approximately 1 hour and 10 minutes. If it is browning too quickly, cover the top with aluminum foil. Take it out of the oven, transfer to a wire rack, and allow it to cool for 10 minutes.
  • Gently slide a knife around the edge of the pan to release the cake, then allow it to cool to room temperature for about 50 minutes. Refrigerate until fully chilled, either for 8 hours or overnight.
  • Prepare the delectable frosting by blending confectioners' sugar, cream cheese, and almond extract in a medium bowl using an electric mixer until velvety smooth.
  • After chilling, remove the pan ring and generously spread frosting over the cheesecake layer.

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