Carrot Cake Cheesecake Treat (Print-Friendly Format)
Spiced carrot cake with cheesecake layers.
# Required Ingredients:
→ Carrot Cake Layer
01 -
1 cup (125 grams) all-purpose flour, spooned & leveled
02 -
1 teaspoon baking powder
03 -
¼ teaspoon baking soda
04 -
1 teaspoon ground cinnamon
05 -
¼ teaspoon ground ginger
06 -
¼ teaspoon ground nutmeg
07 -
¼ teaspoon salt
08 -
⅓ cup canola or vegetable oil
09 -
¾ cup (150 grams) packed light brown sugar
10 -
¼ cup (50 grams) granulated sugar
11 -
¼ cup (60 grams) sour cream
12 -
2 large eggs, at room temperature
13 -
1 teaspoon pure vanilla extract
14 -
1 ½ cups (150 grams) lightly packed freshly grated carrots
→ Cheesecake Layer
15 -
24 ounces (680 grams) brick-style cream cheese, softened
16 -
¾ cup (180 grams) sour cream, at room temperature
17 -
¾ cup (150 grams) granulated sugar
18 -
1 ½ teaspoons pure vanilla extract
19 -
3 large eggs, at room temperature
# How to Make It:
01 -
Preheat the oven to 350°F (177°C). Spray a 9-inch springform pan well with nonstick cooking spray and line the bottom of the pan with parchment paper. Set aside. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. In a separate bowl, whisk together the oil, brown sugar, granulated sugar, sour cream, eggs, and vanilla extract until fully combined. Stir in the grated carrots, then mix the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean. Allow the cake to cool for 20–25 minutes.
02 -
Preheat a large pot of water to boil for the water bath. Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add sour cream and mix until fully combined, scraping down the sides of the bowl as needed. Add granulated sugar and vanilla extract, mixing until well combined. In a separate bowl, lightly beat the eggs, then add them to the mixture on low speed until just combined. Use a spatula to ensure everything is mixed evenly.
03 -
Run a knife around the outside of the cooled carrot cake and release it from the springform pan. Level the top of the cake with a knife, clean the pan ring, and tighten it back around the cake. Wrap the outside of the pan with aluminum foil, place it inside a large oven bag, and fold the oven bag down the sides of the pan. Pour the cheesecake filling on top of the carrot cake layer, smooth out the top, and tap the pan on the counter to release air bubbles. Remove any large bubbles using a toothpick or skewer.
04 -
Preheat the oven to 325°F (163°C). Pour the hot water into a roasting pan to create a 1-inch-deep water bath. Place the wrapped springform pan into the roasting pan and transfer it to the oven. Bake for 55–65 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for 30 minutes.
05 -
Carefully remove the cheesecake from the water bath. Remove the foil and oven bag, then allow the cheesecake to cool in the springform pan on a wire rack at room temperature, about 2 hours. Cover tightly with plastic wrap or foil and refrigerate for 5–6 hours or overnight.
06 -
Run a thin knife around the cheesecake to loosen it from the pan. Release the springform pan, slice the cheesecake into pieces, and serve.
# Additional Information:
01 -
Cheesecake may be covered tightly and refrigerated for up to 5 days.
02 -
Cheesecake will freeze well for up to 3 months. Thaw overnight in the refrigerator.