Carrot Cake Cheesecake with Cream Cheese Frosting
A spiced carrot cake and cheesecake combined in one springform pan and finished with cream cheese frosting.
Equipment
- 9-inch springform pan
- Stand or hand mixer
- Mixing bowls
- Box grater
Ingredients
Main Ingredients
- 20 oz cream cheese softened, about 2 1/2 cups
- ⅔ cup granulated sugar for the cheesecake layer
- 1 ½ tbsp all purpose flour
- 2 large eggs room temperature, for the cheesecake layer
- ⅔ cup sour cream room temperature
- 2 tsp vanilla extract for the cheesecake layer
- 1 pinch kosher salt
- 1 ⅓ cup all purpose flour for the carrot layer
- 1 tsp baking powder
- 1 pinch kosher salt
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 large eggs room temperature, for the carrot layer
- ⅔ cup light brown sugar packed
- ½ cup granulated sugar for the carrot layer
- ⅓ cup unsweetened applesauce
- ½ cup canola oil or vegetable oil
- 1 tsp vanilla extract for the carrot layer
- 1 ½ cup finely grated carrots about 2 large carrots
- 4 oz cream cheese softened, for the frosting
- 4 tbsp unsalted butter softened
- 1 cup powdered sugar
- ½ tsp vanilla extract for the frosting
Instructions
Cooking
- Make the filling. Beat cream cheese with sugar and flour, then eggs, sour cream, vanilla, and salt until smooth.
- Make the cake batter. Whisk dry ingredients and wet ingredients separately, combine, and fold in the carrots.
- Layer. Pour half the carrot batter into a greased 9 inch springform pan, add the filling, then the remaining batter.
- Bake. Bake at 350 degrees F for 60 to 70 minutes until the center is set with a slight wobble.
- Cool and chill. Cool 10 minutes, release the sides, cool fully, then chill at least 4 hours.
- Frost. Beat the frosting ingredients until fluffy and spread over the chilled cake.
Notes
Substitutions: Use Greek yogurt for the sour cream and add toasted pecans as a garnish.
Tips: Keep all cold ingredients at room temperature and mix on low speed.
Storage: Refrigerate up to 4 days or freeze unfrosted slices up to 2 months.