Carrot Cake Cheesecake Recipe
This Carrot Cake Cheesecake Recipe combines two beloved desserts into one incredible treat. Rich, creamy cheesecake meets spiced carrot cake layers.
Equipment
- 9-inch springform pan
- Electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Food processor
- Parchment paper
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons sugar
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- 1 cup grated carrots
- 24 oz cream cheese softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Instructions
- Preheat oven to 350°F degrees.
- Mix graham cracker crumbs with butter and sugar.
- Press crust mixture into springform pan bottom.
- Bake crust for 10 minutes exactly.
- Combine flour, brown sugar, and spices together.
- Add oil, egg, and grated carrots slowly.
- Mix carrot cake batter until just combined.
- Beat cream cheese until completely smooth and fluffy.
- Add sugar, eggs, vanilla, and sour cream.
- Pour half cheesecake mixture over baked crust.
- Spread carrot cake batter over cheesecake layer.
- Top with remaining cheesecake mixture carefully.
- Bake for 55-60 minutes until center sets.
- Cool completely before removing from pan.
- Refrigerate for at least 3 hours minimum.
Notes
- Use room temperature cream cheese for smooth mixing
- Don't overmix the batter to prevent cracks
- Place a water bath underneath for even baking
- Cool gradually to prevent sudden temperature changes
- Chill overnight for the best texture and flavor