Description
This delicious Carrot Cake Cheesecake combines two classic desserts into one decadent treat.
Ingredients
Scale
- 24 ounces full fat cream cheese (softened)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- ½ cup sour cream
- ½ cup heavy cream
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1 ¼ cups 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 packed light brown sugar
- ¼ cup granulated sugar
- ¾ cup avocado oil (or canola oil)
- ½ cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 ½ cups finely shredded carrots
- ½ cup chopped toasted pecans
- ⅓ cup shredded sweetened coconut
- 2 cups whipped cream (or stabilized whipped topping)
- ¾ cup chopped toasted pecans
Instructions
- Preheat the oven to 325°F (160°C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper and lightly grease the sides. Wrap the outside of the pan tightly with two layers of aluminum foil.
- In a large bowl, beat the cream cheese, sugar, and cornstarch until completely smooth and free of lumps.
- Add the sour cream and heavy cream, then mix until fully combined.
- Add the eggs one at a time, mixing on low speed just until incorporated. Stir in the vanilla and lemon juice until smooth.
- Pour the cheesecake batter into the prepared pan and smooth the top.
- Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 50 to 60 minutes, or until the center reaches 150°F (65°C). The outer edges should be set and the center should still have a slight jiggle.
- Remove from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours or until fully chilled.
- Preheat the oven to 350°F (180°C). Line another 9 inch (23 cm) springform pan with parchment paper and lightly grease.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- In a large bowl, using a whisk or a hand mixer, beat the eggs with the brown sugar and granulated sugar until lighter in color and slightly thickened.
- Add the oil, heavy cream, and vanilla, then mix until combined.
- Add the dry ingredients and mix just until no dry streaks remain.
- Fold in the finely shredded carrots, chopped pecans, and shredded coconut until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the carrot cake to cool completely.
- Level the top of the carrot cake if needed.
- Place the carrot cake layer on top of the chilled cheesecake while the cheesecake is still in the springform pan.
- Place a serving platter on top of the springform pan and carefully invert the cake.
- Remove the springform ring and base, then peel away the parchment paper.
- Spread the whipped cream evenly over the top and sides of the cake.
- Press the chopped pecans around the outer edges. Refrigerate until ready to serve.
Notes
- This recipe combines the creaminess of cheesecake with the moistness of carrot cake.
- Chilling the cheesecake is essential for achieving the perfect texture.
- You can add raisins or pineapple for additional flavor and sweetness if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg