Carrot Cake Cheesecake
featured in Everything You Can Do With Carrot Cake
Two of your favorite desserts are swirled together in this carrot cake cheesecake. It's the perfect dessert for a springtime gathering.
Tasty Team
92% would make again
Inspired by cookingclassy.com
Ingredients
for 8 slices
Carrot Cake
- 1 ½ cups carrot (180 g), shredded, 2-3 carrots
- ⅓ cup light brown sugar (75 g), packed
- ⅔ cup powdered sugar (105 g)
- 2 large eggs
- ½ cup canola oil (120 mL)
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour (155 g)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Cheesecake
- 16 oz cream cheese (450 g), softened
- ⅔ cup powdered sugar (105 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (115 g)
Nutrition Info
- Calories 612
- Fat 37g
- Carbs 60g
- Fiber 1g
- Sugar 43g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350˚F (180˚C).
- Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
- In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
- Add the oil and whisk to combine.
- Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
- Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
- Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
- Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
- Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
- Release from the springform, then slice and serve.
- Enjoy!
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Inspired by cookingclassy.com