If you’re looking for an impressive dessert to cap off your Easter brunch or dinner, our Carrot Cake Cheesecake will steal the show. We’ve married two glorious desserts into 9 inches of a cake. It’s decadent, spiced, sweet, creamy, and smooth, with perfect pockets of carrot cake. Although the method is relatively simple, it achieves a very impressive dessert. Be sure to tap the pan to release air pockets, and make sure the water bath level doesn’t fall below the springform pan’s halfway mark.
How to Make It
Prepare the Carrot Cake Batter: Preheat oven to 350°F. Tightly wrap bottom and outside of a 9-inch sprinform pan with double layer of heavy-duty aluminum foil to prevent leaking.Coat inside of pan with baking spray. Sprinkle toasted pecans evenly over bottom of pan.
Beat butter and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 30 seconds. Add eggs, 1 at a time, beating on low speed until just incorporated after each addition.
Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl. Gradually add flour mixture to butter mixture, beating on low speed until just combined, about 1 minute. Using a rubber spatula, fold in carrots. (Batter will be very thick.) Dollop batter into prepared pan and smooth evenly with a small offset spatula.
Bake in preheated oven for 22 to 24 minutes or until a wooden pick inserted in center comes out clean. Remove to a wire rack and cool completely about 1 hour.
Prepare the Cheesecake Filling: Beat cream cheese, brown sugar, vanilla, and cinnamon with a stand mixer fitted with a whisk attachment on medium speed until completely smooth, 1 to 2 minutes. Add eggs and egg yolk, 1 at a time, beating until just incorporated after each addition. Using a rubber spatula, fold in sour cream until smooth and thoroughly combined. (Do not overmix.)
To Assemble: Spoon Cheesecake Filling over cake., spreading in an even layer. Bake in preheated oven until center of cheesecake jiggles slightly, about 1 hour to 1 hour 15 minutes, shielding top of cheesecake with lightly greased (cooking spray) aluminum foil to prevent excessive browning during the last 15 to 20 minutes.
Turn off oven, remove lightly greased aluminum foil and partially open oven door. Let cheesecake stand in oven 1 hour. Remove and discard foil wrapped around pan. Place pan on a wire rack, and let stand at room temperature 1 hour. Transfer to refrigerator, and let stand until completely chilled, about 2 hours.
Meanwhile, prepare the Sour Cream Topping: Stir together sour cream, powdered sugar, vanilla, and salt in a small bowl. Gently run a knife around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan. Spread topping over top of cheesecake; arrange pecans around outer edge, and serve.