Description
A decadent fusion of classic carrot cake and creamy cheesecake, this dessert delivers rich flavor, delightful spice, and a luscious texture all in one unforgettable bite.
Ingredients
- Cream Cheese: 24 ounces, softened
- Granulated Sugar: 1 cup
- Sour Cream: 1/2 cup
- Eggs: 4 large
- Vanilla Extract: 2 teaspoons
- Carrots: 2 cups finely grated
- Brown Sugar: 1/2 cup
- Vegetable Oil: 1/2 cup
- Crushed Pineapple (drained): 1/2 cup
- All-Purpose Flour: 1 cup
- Baking Soda: 1 teaspoon
- Cinnamon: 1 1/2 teaspoons
- Nutmeg: 1/4 teaspoon
- Salt: 1/2 teaspoon
- Chopped Walnuts: 1/2 cup
Instructions
- Preheat Your Equipment: Preheat oven to 325°F (165°C). Wrap the bottom of a 9-inch springform pan with foil and set aside.
- Combine Ingredients: In one bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs one at a time, mixing just until incorporated. In another bowl, combine carrots, brown sugar, oil, pineapple, and vanilla. Stir in flour, baking soda, cinnamon, nutmeg, and salt. Fold in walnuts.
- Prepare Your Cooking Vessel: Pour half of the carrot cake batter into the prepared pan. Gently spoon half of the cheesecake batter over it. Repeat with remaining carrot and cheesecake batters.
- Assemble the Dish: Swirl lightly with a knife if desired. Place the springform pan in a larger pan and fill the outer pan with 1 inch of hot water.
- Cook to Perfection: Bake for 1 hour 10 minutes or until center is almost set. Turn off oven, crack door, and let sit 1 hour.
- Finishing Touches: Remove from water bath, cool completely, then refrigerate overnight.
- Serve and Enjoy: Slice with a warm, wet knife for clean cuts. Serve chilled, optionally topped with whipped cream or cream cheese frosting.
Notes
- Use fresh shredded carrots for best texture.
- Let the cheesecake chill overnight for optimal flavor.
- Wrap springform pan tightly to avoid water leaks during baking.
- Use full-fat cream cheese for rich, creamy texture.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 310mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg
Keywords: carrot cake cheesecake, carrot cake, cheesecake recipe, holiday dessert, layered cake