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Carrot Cake Cheesecake

Irresistible Carrot Cake Cheesecake That Will Wow Your Guests

This Carrot Cake Cheesecake combines the warm spices of carrot cake with creamy cheesecake, creating a delightful and visually stunning dessert.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 6 hours
Total Time 7 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 16 oz Cream Cheese full-fat for optimal texture
  • 1 cup White Granulated Sugar substitute with coconut sugar for dairy-free option
  • 1 cup Sour Cream Greek yogurt can be used as a substitute
  • 1/2 cup Heavy Cream can be swapped with additional sour cream
  • 1 tbsp Pure Vanilla Extract fresh vanilla bean gives a more intense taste
  • 3 Large Eggs ensure they are at room temperature
For the Carrot Cake Layer
  • 2 cups All-Purpose Flour can be replaced with a gluten-free blend
  • 1 tsp Baking Powder opt for non-aluminum for better flavor
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt essential for taste
  • 1 tsp Ground Cinnamon freshly ground offers the best aroma
  • 1 tsp Ground Nutmeg use sparingly
  • 1 tsp Ground Ginger freshly grated can elevate the flavor
For Mixing and Moisture
  • 1/2 cup Oil (Canola or Vegetable) substitute with applesauce for healthier alternative
  • 1 cup Brown Sugar light or dark works well
  • 2 Large Grated Carrots finely grated for better distribution
For the Frosting
  • 1/2 cup Softened Butter
  • 8 oz Cream Cheese
  • 3 cups Sifted Powdered Sugar
  • 1 tsp Pure Vanilla Extract

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Mixing Bowls
  • Sifter
  • Rubber Spatula
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
  2. In a large mixing bowl, beat cream cheese and sugar until smooth. Gradually blend in sour cream, heavy cream, and vanilla extract. Mix in eggs one at a time.
  3. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add cinnamon, nutmeg, and ginger. Mix well.
  4. In another large bowl, mix oil and brown sugar. Stir in sour cream and grated carrots. Combine the dry mixture into the wet ingredients.
  5. In the springform pan, layer half the carrot cake batter, add one-third of the cheesecake batter, then repeat. Avoid swirling too much.
  6. Bake for 45-55 minutes until edges are set. Cool completely on a wire rack.
  7. Refrigerate for at least 6 hours or overnight.
  8. For frosting, beat butter and cream cheese until creamy, add powdered sugar and vanilla.
  9. Frost the cheesecake generously and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 49gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 32gVitamin A: 20IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

For optimal results, ensure all dairy and egg ingredients are at room temperature. Chill for 6 hours or overnight for best slicing texture.

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