Carrot Cheesecake Delight (Print Version)
# Ingredients:
→ Carrot Cake Base
01 -
1 cup peeled and finely grated carrots
02 -
3/4 tsp baking powder
03 -
1/3 cup vegetable oil
04 -
1/2 tsp baking soda
05 -
1 cup white sugar
06 -
2 large eggs
07 -
1/4 tsp coarse salt
08 -
3/4 cup roughly chopped toasted pecans (extras for garnish)
09 -
1/2 tsp ground cinnamon
10 -
1 cup plain flour
11 -
Nonstick spray for greasing
→ Creamy Cheesecake Filling
12 -
2 packs of cream cheese (8 oz. each), softened
13 -
1/2 cup full-fat sour cream
14 -
1/2 cup white sugar
15 -
2 teaspoons pure vanilla extract
16 -
2 eggs, room temperature
17 -
1/4 tsp coarse salt
18 -
1 tbsp plain flour
# Instructions:
01 -
Set the oven to 350°F. Mix sugar, oil, and eggs in a big mixing bowl. In another bowl, combine all the dry stuff—flour, baking powder, soda, cinnamon, and salt. Mix together the wet and dry ingredients, then toss in the carrots and pecans. Blend well.
02 -
Hit a 9-inch springform pan with nonstick spray. Dump the carrot batter in, spreading it evenly. Let it bake until the edges are lightly browned and the top looks dry, which takes around 18 minutes. Cool it off for half an hour.
03 -
Reduce the oven temperature to 325°F while working on the next step.
04 -
Grab a stand mixer and beat the cream cheese at medium speed for a couple of minutes, getting rid of lumps. Gradually mix in sour cream, sugar, flour, and salt, turning it into a smooth, creamy mixture in about a minute. Scrape the bowl’s sides often to avoid lumps.
05 -
Drop the mixer speed to medium-low. Toss in the eggs one at a time, mixing just enough to blend after each one. Stir in the vanilla slowly to finish it off.
06 -
Slowly pour the cheesecake mixture over the cooled carrot cake, starting at the outer edge and finishing in the middle.
07 -
Put the pan on a rimmed baking sheet and slide it into the oven. Bake until the sides set and the middle has a slight jiggle when moved, around 50–55 minutes.
08 -
Let the pan sit on a wire rack until completely cool (about 2 hours). Cover it up and chill it in the fridge for at least 8 hours.
09 -
Run a knife around the cake’s edges to loosen it. Remove the springform pan’s outer ring. Top the cheesecake with extra pecans. Slice, serve, and enjoy!
# Notes:
01 -
To make sure both layers bake nicely, the carrot layer is partially baked before the creamy topping goes on.
02 -
Pour the cheesecake gently, starting near the edges and moving inward, so the carrot layer stays put.
03 -
Chilling for 8+ hours helps the cake set, so make it ahead for best results.
04 -
If you're looking for smooth slices, dip your knife in hot water and wipe after each cut.