Carrot Cake Cheesecake Swirl (Print-Friendly Format)
Spiced carrot cake meets creamy cheesecake in this layered dessert perfection.
# Required Ingredients:
→ Cheesecake
01 -
16 oz cream cheese, softened
02 -
2/3 cup granulated white sugar
03 -
2 tsp all-purpose flour
04 -
2 large eggs
05 -
2 tsp pure vanilla extract
06 -
1/2 cup sour cream
→ Carrot Cake
07 -
1/2 cup vegetable or canola oil
08 -
1/3 cup crushed pineapple, drained
09 -
2/3 cup granulated white sugar
10 -
1/3 cup light brown sugar, lightly packed
11 -
2 large eggs
12 -
1 tsp pure vanilla extract
13 -
1 1/2 tsp ground cinnamon
14 -
1/4 tsp ground nutmeg
15 -
1 1/4 cups all-purpose flour
16 -
1/2 tsp baking soda
17 -
1/2 tsp baking powder
18 -
1/4 tsp salt
19 -
1 1/4 cups finely grated carrots
20 -
1/3 cup coarsely chopped pecans
→ Frosting and Topping
21 -
4 oz cream cheese, softened
22 -
4 Tbsp unsalted butter, softened
23 -
1 tsp pure vanilla extract
24 -
1 cup confectioners' sugar
25 -
2/3 cup coarsely chopped pecans
# How to Make It:
01 -
Preheat the oven to 350°F. Grease a 9-inch round springform pan with cooking spray and set aside.
02 -
In the bowl of a stand mixer, cream together the cream cheese, granulated sugar, and flour with the paddle attachment until smooth and creamy, about 1 minute. Scrape down the sides of the bowl. Add eggs one at a time, followed by vanilla extract and sour cream, mixing well. Scrape down the bowl as needed. Tap the bowl forcefully on the countertop about 30 times to release air bubbles. Set aside.
03 -
In a large bowl, whisk together vegetable oil, crushed pineapple, granulated sugar, light brown sugar, eggs, and vanilla extract until combined, about 30 seconds. Add spices, flour, baking soda, baking powder, and salt, whisking until just combined, leaving some streaks of flour. Fold in grated carrots and chopped pecans until evenly mixed. Tap the bowl forcefully on the countertop about 30 times to release air bubbles.
04 -
Pour 1 1/2 cups of carrot cake batter into the bottom of the greased springform pan and spread evenly. Add half the cheesecake mixture in dollops without spreading or swirling. Repeat with the remaining carrot cake batter, followed by dollops of the cheesecake batter. Do not mix or spread the layers.
05 -
Bake for 60-65 minutes, tenting the pan with foil after 40 minutes to prevent over-browning. The center should jiggle slightly when done. Cool for 1 hour, then refrigerate covered with plastic wrap or foil for at least 6 hours or overnight before frosting.
06 -
In a medium bowl, beat cream cheese, unsalted butter, and vanilla extract with a handheld mixer until smooth. Add confectioners' sugar and mix until fully combined.
07 -
Spread the frosting evenly over the chilled cheesecake. Garnish with chopped pecans around the rim. Store leftovers in the refrigerator.