Carrot Cake Cheesecake

8 mins
Serves 12
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Directions

  1. 1Prepare the cheesecake batter by combining 24 oz of softened cream cheese, ¾ cup of granulated sugar, 1 teaspoon of vanilla extract, and ½ cup of sour cream.
  2. 2Prepare the cheesecake batter by combining 24 oz of softened cream cheese, ¾ cup of granulated sugar, 1 teaspoon of vanilla extract, and ½ cup of sour cream.
  3. 3Prepare the cheesecake batter by combining 24 oz of softened cream cheese, ¾ cup of granulated sugar, 1 teaspoon of vanilla extract, and ½ cup of sour cream.
  4. 4Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. 5Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
  6. 6Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
  7. 7Pour the batter into an 8-inch springform pan lined with parchment paper and bake at 325°F for about 35 minutes.
  8. 8Pour the batter into an 8-inch springform pan lined with parchment paper and bake at 325°F for about 35 minutes.
  9. 9Pour the batter into an 8-inch springform pan lined with parchment paper and bake at 325°F for about 35 minutes.
  10. 10Let the cheesecake cool for about 15 minutes and loosen the edges with a knife to prevent cracking.
  11. 11Let the cheesecake cool for about 15 minutes and loosen the edges with a knife to prevent cracking.
  12. 12Let the cheesecake cool for about 15 minutes and loosen the edges with a knife to prevent cracking.
  13. 13Chill the cheesecake in the refrigerator for at least 4 hours before assembling the cake.
  14. 14Chill the cheesecake in the refrigerator for at least 4 hours before assembling the cake.
  15. 15Chill the cheesecake in the refrigerator for at least 4 hours before assembling the cake.
  16. 16Prepare the carrot cake batter by combining 2 ½ cups of all-purpose flour, 1 cup of granulated sugar, 1 cup of packed brown sugar, 1 ½ teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of salt, 2 teaspoons of cinnamon, ½ teaspoon of nutmeg, 1 cup of oil and ½ cup of melted butter.
  17. 17Prepare the carrot cake batter by combining 2 ½ cups of all-purpose flour, 1 cup of granulated sugar, 1 cup of packed brown sugar, 1 ½ teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of salt, 2 teaspoons of cinnamon, ½ teaspoon of nutmeg, 1 cup of oil and ½ cup of melted butter.
  18. 18Prepare the carrot cake batter by combining 2 ½ cups of all-purpose flour, 1 cup of granulated sugar, 1 cup of packed brown sugar, 1 ½ teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of salt, 2 teaspoons of cinnamon, ½ teaspoon of nutmeg, 1 cup of oil and ½ cup of melted butter.
  19. 19Beat in 4 eggs one at a time and 1 tablespoon of vanilla extract until just combined.
  20. 20Beat in 4 eggs one at a time and 1 tablespoon of vanilla extract until just combined.
  21. 21Beat in 4 eggs one at a time and 1 tablespoon of vanilla extract until just combined.
  22. 22Stir in 3 cups of grated carrots and pour batter into two greased and parchment-lined 8-inch cake pans.
  23. 23Stir in 3 cups of grated carrots and pour batter into two greased and parchment-lined 8-inch cake pans.
  24. 24Stir in 3 cups of grated carrots and pour batter into two greased and parchment-lined 8-inch cake pans.
  25. 25Bake the carrot cakes at 350°F for about 40 minutes, or until a toothpick inserted into the center comes out clean.
  26. 26Bake the carrot cakes at 350°F for about 40 minutes, or until a toothpick inserted into the center comes out clean.
  27. 27Bake the carrot cakes at 350°F for about 40 minutes, or until a toothpick inserted into the center comes out clean.
  28. 28Let the cakes cool in the pans for 10-15 minutes, then loosen the edges with a knife and invert onto a cooling rack.
  29. 29Let the cakes cool in the pans for 10-15 minutes, then loosen the edges with a knife and invert onto a cooling rack.
  30. 30Let the cakes cool in the pans for 10-15 minutes, then loosen the edges with a knife and invert onto a cooling rack.
  31. 31Prepare the frosting by beating together 8 oz of softened cream cheese, ½ cup of softened butter, 1 teaspoon of vanilla extract, ¼ teaspoon of salt, and 3 cups of powdered sugar until smooth.
  32. 32Prepare the frosting by beating together 8 oz of softened cream cheese, ½ cup of softened butter, 1 teaspoon of vanilla extract, ¼ teaspoon of salt, and 3 cups of powdered sugar until smooth.
  33. 33Prepare the frosting by beating together 8 oz of softened cream cheese, ½ cup of softened butter, 1 teaspoon of vanilla extract, ¼ teaspoon of salt, and 3 cups of powdered sugar until smooth.
  34. 34Beat in 1 Tablespoon of heavy whipping cream on high speed for 30 seconds.
  35. 35Beat in 1 Tablespoon of heavy whipping cream on high speed for 30 seconds.
  36. 36Beat in 1 Tablespoon of heavy whipping cream on high speed for 30 seconds.
  37. 37Level the tops of the cooled carrot cakes.
  38. 38Level the tops of the cooled carrot cakes.
  39. 39Level the tops of the cooled carrot cakes.
  40. 40Assemble the cake by placing one carrot cake layer on a cake platter, topping it with a layer of frosting, then the cheesecake, another layer of frosting, and the second carrot cake layer.
  41. 41Assemble the cake by placing one carrot cake layer on a cake platter, topping it with a layer of frosting, then the cheesecake, another layer of frosting, and the second carrot cake layer.
  42. 42Assemble the cake by placing one carrot cake layer on a cake platter, topping it with a layer of frosting, then the cheesecake, another layer of frosting, and the second carrot cake layer.
  43. 43Frost the entire cake with a thin layer of frosting on the sides and a thicker layer on top.
  44. 44Frost the entire cake with a thin layer of frosting on the sides and a thicker layer on top.
  45. 45Frost the entire cake with a thin layer of frosting on the sides and a thicker layer on top.

Ingredients

  • 24 oz cream cheese
  • 24 oz cream cheese
  • 24 oz cream cheese
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 0.5 cup full-fat sour cream
  • 0.5 cup full-fat sour cream
  • 0.5 cup full-fat sour cream
  • 3 large eggs
  • 3 large eggs
  • 3 large eggs
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon table salt
  • 1 teaspoon table salt
  • 1 teaspoon table salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground nutmeg
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 4 large eggs
  • 4 large eggs
  • 4 large eggs
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon vanilla extract
  • 3 cups grated carrots
  • 3 cups grated carrots
  • 3 cups grated carrots
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon table salt
  • 0.25 teaspoon table salt
  • 0.25 teaspoon table salt
  • 3 cups powdered sugar
  • 3 cups powdered sugar
  • 3 cups powdered sugar
  • 1 Tablespoon heavy cream
  • 1 Tablespoon heavy cream
  • 1 Tablespoon heavy cream

Equipment

8” springform panTwo 8” cake panselectric mixerwhiskknifecake platter

Tips

  • The cheesecake will need to chill for at least 4 hours (preferably overnight) and up to 2-3 days before it can be used in the cake.
  • I like to prepare my cheesecake a day in advance of assembling.
  • If you mix the batter too much after adding the eggs, you can end up having a mealy consistency or texture to the cheesecake.
  • Also, you’re more likely to end up with cracks if you overbeat the eggs.
  • Don't overbake your cheesecake or it can end up with kind of a mealy texture.
  • When making a cheesecake, you want to be careful when you add the eggs because if you mix the batter too much after adding them, you can end up having kind of like a mealy consistency or texture to the cheesecake.
  • Whenever I’m making cake, I always line the bottom with parchment paper, it just guarantees that the cake won’t stick.
  • Carrot cakes do tend to dome a little bit on top sometimes, so I’m just going to level those off.
  • I like to give a pretty thin layer of frosting on the sides and go a little bit heavier on top