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.

Gallery

Credit: Caitlin Bensel; Prop Styling: Kay Clark; Food Styling: Rishon Hanners

Recipe Summary

active:
30 mins
total:
3 hrs 15 mins
Yield:
Serves 12 (serving size: 1 slice)
Advertisement

Ingredients

Carrot Cake Batter
Cheesecake Filing
Sour Cream Frosting
Additional Ingredients

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement