thepioneerwoman4.0
Carrot Cake Cheesecake
Bake a carrot cake cheesecake for a stunning Easter dessert recipe. It has tender, spiced carrot cake on the bottom and creamy, smooth cheesecake on top.
👥 10 Servings⏱️ Prep & Cook: 8h 25m⏳ Prep: 25 min👤 Sloane Layton📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pan
- ●baking sheet
- ●knife
📝 Preparation Steps
1
For the cake: Preheat the oven to 350°F. In a large bowl, whisk together the sugar, oil, and eggs. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the egg mixture and whisk to combine. Stir in the carrots and pecans, mixing well.
large eggs2large eggs, at room temperature2
2
Lightly grease a 9-inch springform pan with nonstick cooking spray. Pour the carrot cake batter into the pan and spread into an even layer. Bake until the edges of the cake are just set and the top is no longer shiny, about ⏱️ 18 minutes. Let cool for ⏱️ 30 minutes.
Nonstick cooking spray
3
For the cheesecake: Meanwhile, reduce the oven to 325°F. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about ⏱️ 2 minutes. Gradually add the sour cream, sugar, flour, and salt, beating on medium speed until the batter is smooth and creamy, about ⏱️ 1 minute. Scrape down the sides and bottom of the bowl as needed.
cream cheese, at room temperature2 (8-oz.) packages
4
Reduce the mixer to medium-low speed and add the eggs, one at a time, beating until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla. Set aside.
large eggs2large eggs, at room temperature2
5
Starting at the outer edges, carefully and evenly pour the cheesecake batter over the carrot cake, finishing in the center.
6
Place the pan on a rimmed baking sheet and bake until the edges of the cheesecake are set and the center just barely jiggles when the pan is shaken, 50 to ⏱️ 55 minutes. Transfer the pan to a wire rack to cool completely, about ⏱️ 2 hours. Cover and chill for at least ⏱️ 8 hours.
7
To serve, run a knife along the sides of the pan to loosen. Remove the sides of the springform pan. Decorate the top of the cheesecake with pecans. Slice and serve.
Nutrition Facts
calories
519 Calories
fat Content
35 g
fiber Content
2 g
sugar Content
33 g
sodium Content
349 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
127 mg
carbohydrate Content
45 g
saturated Fat Content
12 g
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