Description

This Carrot Cake Cheesecake combines the best of both desserts with its rich flavors and creamy texture. With layers of creamy cheesecake and moist carrot cake, it’s simple to make and a delight to share for any occasion.

Ingredients

Scale

24 ounces (680 g) full fat cream cheese softened
1 cup (200 g) granulated sugar
3 tablespoons (22 g) cornstarch
½ cup (120 ml) sour cream
½ cup (120 ml) heavy cream
2 large eggs at room temperature
2 teaspoons (10 ml) pure vanilla extract
1 teaspoon (5 ml) fresh lemon juice
1 ¼ cups (155 g) all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
2 large eggs
¼ cup (55 g) packed light brown sugar
¼ cup (50 g) granulated sugar
¾ cup (180 ml) avocado oil or canola oil
½ cup (120 ml) heavy cream
2 teaspoons (10 ml) pure vanilla extract
1 ½ cups (150 g) finely shredded carrots
½ cup (55 g) chopped toasted pecans
⅓ cup (30 g) shredded sweetened coconut
2 cups (480 g) whipped cream or stabilized whipped topping
¾ cup (85 g) chopped toasted pecans

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Instructions

Preheat the oven to 325°F (160°C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper and grease the sides lightly.
In a large bowl, beat the cream cheese, sugar, and cornstarch until smooth and lump-free.
Mix in sour cream and heavy cream until fully incorporated.
Add the eggs one at a time, mixing on low speed. Stir in vanilla and lemon juice until smooth.
Pour the cheesecake batter into the prepared pan and level the top.
Place the springform in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the springform sides.
Bake for 50 to 60 minutes, or until the center reaches 150°F (65°C) with a slight jiggle.
Cool on a wire rack, then refrigerate for at least 4 hours until fully chilled.
Preheat the oven to 350°F (180°C) and prepare another 9 inch (23 cm) springform pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In a large bowl, beat the eggs with brown sugar and granulated sugar until light and thickened.
Mix in oil, heavy cream, and vanilla until fully combined.
Incorporate the dry ingredients until just combined without dry streaks.
Fold in the shredded carrots, pecans, and coconut until evenly mixed.
Pour batter into the prepared pan and smooth the top.
Bake for about 25 minutes or until a toothpick inserted comes out clean.
Let the carrot cake cool completely.
Level the carrot cake if necessary and place on top of the cheesecake in its pan.
Invert the cake onto a serving platter, remove the springform ring and parchment paper.
Spread whipped cream over the top and sides, then press chopped pecans around the edges. Refrigerate until ready to serve.

Notes

Ensure eggs are at room temperature for better mixing.
Cool the cheesecake fully before layering with the carrot cake to avoid melting.
You can substitute other nuts or leave out the coconut if desired.

Nutrition

Serving Size: 1 slice
Calories: 640
Sugar: 36g
Sodium: 460mg
Fat: 47g
Saturated Fat: 21g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 8g
Cholesterol: 180mg