Description

This indulgent Carrot Cake Cheesecake recipe combines the warmth of a spiced carrot cake base with a rich, creamy cheesecake layer, topped with a tangy sour cream topping and toasted pecans. Perfectly moist and flavorful, this dessert is a wonderful fusion of classic carrot cake and smooth cheesecake, ideal for special occasions or any time you crave an impressive sweet treat.

Ingredients

Scale

Carrot Cake:

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)

Cheesecake:

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

Sour Cream Topping:

1/2 cup confectioners’ sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
Pinch kosher salt

Instructions

Toast Pecans: Preheat the oven to 350°F (175°C). Spread 1/2 cup pecan halves on a rimmed baking sheet and toast for 10-12 minutes until fragrant and lightly browned. Allow to cool, then chop finely for use in the carrot cake batter and garnish.
Prepare Carrot Cake Batter: In a large bowl, mix together the toasted pecans, flour, baking powder, baking soda, cinnamon, ground ginger, and a pinch of kosher salt. In another bowl, whisk the vegetable oil, sugar, and eggs until combined. Stir in the shredded carrots and fold the wet ingredients into the dry ingredients just until combined. Pour this batter into an ungreased 9-inch springform cake pan.
Bake the Carrot Cake Base: Bake the carrot cake layer at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted near the center comes out clean. Remove from oven and let cool completely to room temperature.
Make the Cheesecake Batter: In a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the softened cream cheese, sour cream, and granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in the flour, lemon zest, lemon juice, and vanilla extract until just combined.
Assemble and Bake: Pour the cheesecake mixture evenly over the cooled carrot cake layer in the springform pan. Wrap the bottom and sides of the pan tightly with foil to prevent water leakage. Place the wrapped pan into a large roasting pan or baking dish and add hot water halfway up the sides to create a water bath (bain-marie). Bake at 350°F (175°C) for 1 hour.
Cool Gradually: After baking, turn off the oven and let the cheesecake remain inside for an additional 30 minutes to prevent cracking and ensure even cooling. Remove from the oven and cool completely at room temperature, then refrigerate for at least 8 hours or overnight to fully set.
Prepare Sour Cream Topping: Whisk together confectioners’ sugar, sour cream, vanilla extract, and a pinch of kosher salt until smooth. Spread this topping evenly over the chilled cheesecake.
Garnish and Chill: Sprinkle the chopped toasted pecans over the sour cream topping for garnish. Chill the assembled cheesecake for at least 30 minutes before serving to allow the topping to set.

Notes

Use fresh, high-quality cream cheese for the smoothest cheesecake texture.
Make sure to wrap the springform pan thoroughly in foil to prevent water from leaking into the cheesecake during the water bath baking method.
Shred the carrots finely for even distribution and moist texture in the carrot cake layer.
Allow the cake to cool completely before adding the cheesecake layer to avoid melting or mixing of layers.
This dessert is best served chilled and can be refrigerated for up to 3 days.
For easier slicing, run a hot, wet knife blade between cuts.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Carrot cake cheesecake, spiced carrot cake, creamy cheesecake dessert, layered cheesecake, holiday dessert, toasted pecans, sour cream topping