Carrot Cake Cheesecake Delight (Print-Friendly Format)
A luscious blend of spiced carrot cake and creamy cheesecake crowned with tangy frosting and crunchy pecans.
# Required Ingredients:
→ Cheesecake Mixture
01 -
450 g cream cheese, softened
02 -
135 g granulated sugar
03 -
6 g all-purpose flour
04 -
2 large eggs
05 -
5 ml vanilla extract
06 -
120 ml sour cream
→ Carrot Cake Batter
07 -
155 g all-purpose flour
08 -
2 g baking soda
09 -
2 g baking powder
10 -
1 g salt
11 -
2.5 g ground cinnamon
12 -
0.5 g ground nutmeg
13 -
120 ml canola oil
14 -
60 ml unsweetened applesauce
15 -
135 g granulated sugar
16 -
67 g light brown sugar, packed
17 -
2 large eggs
18 -
5 ml vanilla extract
19 -
135 g finely grated carrots
→ Topping
20 -
56 g cream cheese, softened
21 -
14 g unsalted butter, softened
22 -
155 g powdered sugar
23 -
75 ml sour cream
24 -
2.5 ml vanilla extract
25 -
50 g chopped pecans, optional
# How to Make It:
01 -
Preheat oven to 175°C. Grease a 23 cm springform pan with butter and set aside.
02 -
In a bowl, whisk together granulated sugar and flour. Add the cream cheese and blend on low speed with an electric mixer until smooth. Mix in eggs one at a time, adding vanilla with the second egg. Blend in sour cream. Tap the bowl firmly on the counter about 30 times to release air bubbles. Set aside.
03 -
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds. In a separate bowl, combine canola oil, applesauce, both sugars, eggs, and vanilla extract, blending on low speed for 1 minute. Gradually add the dry mixture to the wet mixture, mixing until incorporated. Fold in grated carrots until evenly distributed. Tap bowl on the counter 3 times to settle batter.
04 -
Pour 375 ml of carrot cake batter into the prepared pan and spread evenly. Spoon about one-third of the cheesecake mixture over the carrot cake layer, distributing in dollops without swirling. Add the remaining carrot cake batter over the cheesecake mixture and smooth gently. Drizzle the rest of the cheesecake mixture evenly over the top.
05 -
Bake in preheated oven for 60–65 minutes, until the center slightly jiggles. At 40 minutes, tent the cake loosely with aluminum foil to prevent over-browning, ensuring foil does not touch the cake surface.
06 -
Remove from oven and allow to cool on a wire rack for 1 hour. Cover with foil and refrigerate for at least 6 hours or overnight.
07 -
In a bowl, whip cream cheese and butter with an electric mixer until smooth. Add powdered sugar, sour cream, and vanilla. Mix on medium speed until pale and fluffy, about 5 minutes.
08 -
Spread topping evenly over chilled cake, then freeze for 20–30 minutes to set. Sprinkle chopped pecans over edges, if desired. Release springform ring and cut into slices. Store in an airtight container in the refrigerator.
# Additional Information:
01 -
For best texture, chill cake overnight before serving. Use room temperature dairy products for smoother mixtures.