Print

Carrot Cake Cheesecake The Best of Both Worlds

Carrot Cake Cheesecake The Best of Both Worlds
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of Carrot Cake Cheesecake The Best of Both Worlds, where the comforting warmth of spiced carrot cake meets the creamy richness of cheesecake. This luscious dessert is perfect for any occasion, from family gatherings to festive celebrations. With its unique blend of textures and flavors, it’s sure to impress everyone at the table. Plus, it’s easy to make, allowing even beginner bakers to create a stunning centerpiece with minimal effort. Serve it chilled, topped with whipped coconut cream or chopped pecans for an extra touch of elegance.

Ingredients

Scale
  • 2 8 oz pkgs. cream cheese, softened
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoon all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cups finely grated carrots
  • 2 oz cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 1/4 cups powdered sugar
  • 1/4 cup + 2 tablespoon sour cream
  • 1/2 teaspoon vanilla extract
  • (Optional) 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350°F.
  2. Grease a 9-inch springform pan.
  3. For the cheesecake layer, mix softened cream cheese, sugar, and flour until smooth. Add eggs one at a time, then stir in vanilla and sour cream.
  4. For the carrot cake layer, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in one bowl; in another bowl combine oil, applesauce, and sugars until smooth. Mix in eggs and vanilla before folding in grated carrots. Combine wet and dry ingredients without overmixing.
  5. Layer half the carrot cake batter in the springform pan, followed by the cheesecake mixture, then top with remaining carrot cake batter.
  6. Bake for 60 minutes or until set around edges but slightly jiggly in center. Cool gradually before frosting.

Nutrition

Find it online: https://mrrecipes.net/carrot-cake-cheesecake-the-best-of-both-worlds/