Carrot Cake Cheesecake
Homemade carrot cake and rich cheesecake batters are swirled together to create the ultimate springtime dessert. A topping of sweetened sour cream offers a delightful tang, and the carrot ribbon garnish makes an elegant presentation.
30 min Prep Time
1 hr Cook Time
- Prep Time: 30 min
- Cook Time: 1 hr
- Servings: 10 servings
Servings: 10 servings
- 1 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 cup vegetable oil
- 4 tablespoons butter, melted
- 2 large eggs, beaten
- 1 1/2 cups grated carrots
- 1/2 cup chopped pecans
- 16 oz. cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons all-purpose flour
- 1/2 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 cup sour cream
- 1/4 cup granulated sugar
- 1/4 cup chopped pecans, for garnish
- 1/2 cup carrot ribbons or grated carrots, for garnish (optional)
Step 1Preheat oven to 350°F.
Step 2Spray a 9 inch springform pan with flour-based cooking spray. In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in the oil and melted butter, then add beaten eggs and mix until combined. Add the grated carrots and chopped pecans, stir until combined. Set aside.
Step 3In the bowl of an electric mixer fitted with a whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and all-purpose flour. Mix in the vanilla and eggs, beating well between each addition. Add sour cream and mix until thoroughly combined. Set aside.
Step 4Pour 2/3 of the carrot cake batter into the prepared pan and smooth with a spatula. Pour in 1/3 of the cheesecake mixture on top of the carrot cake batter. Alternate the remaining carrot cake and cheesecake batters, ending with the cheesecake batter on top. Insert a butter knife into the layered batters and swirl. Place the cheesecake in the oven and bake until center is slightly jiggly, about 1 hour.
Step 5Remove from oven and let cool at room temperature 1 hour, then refrigerate at least 4 hours or overnight. Run a knife around inside of springform pan to loosen the sides of the cake, but do not release from pan.
Step 6Just before serving, preheat oven again to 350 degrees. Thoroughly mix sour cream and sugar by hand in a medium bowl, then pour over top cheesecake and smooth with a spatula. Place in the oven and bake for six minutes. Remove the cheesecake from oven and let cool for about 10 minutes. Release the collar from the springform pan.
Step 7Garnish the top of the cheesecake with the chopped pecans and carrot ribbons.
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