Name: Carrot Cake Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1/2 cup pecan halves plus more, chopped, for garnish; 1 cup all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; Kosher salt, to taste; 1/2 cup vegetable oil; 1/2 cup sugar; 2 large eggs; 1 1/2 cups shredded carrot (2 to 3 medium carrots); Three 8-ounce packages cream cheese, softened; 2/3 cup sour cream; 2/3 cup granulated sugar; 3 large eggs; 3 tablespoons all-purpose flour; 1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon); 1 teaspoon pure vanilla extract; 1/2 cup confectioners’ sugar; 2 tablespoons sour cream; 1/4 teaspoon pure vanilla extract; Pinch kosher salt

Ingredients

1/2 cup pecan halves plus more, chopped, for garnish

1 cup all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Kosher salt

1/2 cup vegetable oil

1/2 cup sugar

2 large eggs

1 1/2 cups shredded carrot (2 to 3 medium carrots)

Three 8-ounce packages cream cheese, softened

2/3 cup sour cream

2/3 cup granulated sugar

3 large eggs

3 tablespoons all-purpose flour

1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)

1 teaspoon pure vanilla extract

1/2 cup confectioners’ sugar

2 tablespoons sour cream

1/4 teaspoon pure vanilla extract

Pinch kosher salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spread 1/2 cup pecans on a baking sheet and toast for 10-12 minutes. Let them cool and chop finely.

Step 2: In a bowl, combine the toasted pecans, flour, baking powder, baking soda, cinnamon, ginger, and salt. In another bowl, whisk together the vegetable oil, sugar, and 2 eggs. Stir in the shredded carrots and then fold this mixture into the dry ingredients.

Step 3: Pour the carrot cake batter into an ungreased 9-inch springform pan and bake for 20-25 minutes. Allow to cool completely.

Step 4: For the cheesecake, beat the softened cream cheese, sour cream, and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition.

Step 5: Mix in the flour, lemon zest, lemon juice, and vanilla extract until fully combined.

Step 6: Pour the cheesecake mixture over the cooled carrot cake layer. Wrap the pan with foil to prevent water from seeping in, place it in a roasting pan, and add hot water halfway up the sides of the springform pan.

Step 7: Bake at 350°F (175°C) for 1 hour. After baking, turn off the oven and let the cheesecake sit inside for 30 minutes.

Step 8: Remove from oven and cool completely on a rack before refrigerating for at least 8 hours or overnight.

Step 9: To prepare the sour cream topping, whisk together confectioners’ sugar, 2 tablespoons sour cream, vanilla extract, and a pinch of kosher salt. Spread evenly over the chilled cheesecake.

Step 10: Garnish with additional chopped pecans and chill for at least 30 minutes before serving.

Tips & Variations

Use freshly grated carrots for the best texture and flavor in the carrot cake layer.

For a nut-free option, omit the pecans or substitute with toasted sunflower seeds.

Ensure cream cheese is at room temperature to avoid lumps in your cheesecake batter.

If you prefer a more pronounced lemon flavor, add an extra teaspoon of lemon zest.

FAQs

Can I make this cheesecake in advance?

Yes, this cake actually benefits from resting overnight in the refrigerator, allowing flavors to meld and the texture to set perfectly.

What if I don’t have a springform pan?

A springform pan is ideal for easy removal, but if you don’t have one, use a regular cake pan lined with parchment paper and carefully invert or slice the cake when serving.