Description
A luscious fusion dessert combining the spiced warmth of carrot cake with the creamy, tangy richness of cheesecake. Perfect for any celebration or casual treat!
Ingredients
Scale
- Carrot Cake Layer:
- 2 cups grated carrots
- 1 ½ cups all-purpose flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup walnuts (optional)
- Cheesecake Layer:
- 2 cups cream cheese (softened)
- 1 cup sour cream
- ½ cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a springform pan.
- For the carrot cake layer, mix grated carrots, flour, spices, and sugars in a large bowl. Add eggs, oil, and vanilla extract, mixing until combined. Fold in walnuts if desired.
- Pour the carrot cake batter into the pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool slightly.
- For the cheesecake layer, beat the cream cheese until smooth. Add sour cream, sugar, and vanilla extract. Mix well.
- Add eggs one at a time, mixing gently to avoid air bubbles.
- Spread the cheesecake mixture over the cooled carrot cake layer.
- Bake at 325°F (165°C) for 45–50 minutes, or until set and slightly golden.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Serve topped with whipped cream, caramel sauce, or extra walnuts if desired.
Notes
For a gluten-free option, substitute all-purpose flour with almond or coconut flour. To avoid cracks in the cheesecake, bake in a water bath or place a pan of water in the oven.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
Keywords: carrot cake cheesecake, fusion dessert, carrot cake cheesecake recipe