Carrot Cake Cheesecake
Ingredients
For the Carrot Cake Layers
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
½ tsp salt
½ cup (120ml) vegetable oil
½ cup (100g) granulated sugar
½ cup (100g) brown sugar
2 large eggs
1 tsp vanilla extract
1 ½ cups (150g) finely grated carrots
½ cup (60g) chopped walnuts or pecans (optional)
½ cup (80g) crushed pineapple, drained (optional)
For the Cheesecake Layer
16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) sour cream
For the Cream Cheese Frosting
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
1 tsp vanilla extract
For the Crumble Topping
½ cup (65g) all-purpose flour
¼ cup (50g) brown sugar
3 tbsp (45g) unsalted butter, melted
½ tsp cinnamon
Preparation
Step 1: Prepare the Cheesecake Layer
Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla and sour cream until just combined.
Pour the cheesecake batter into the prepared pan. Bake for 35-40 minutes, or until the edges are set but the center jiggles slightly. Let it cool completely before refrigerating for at least 4 hours.
Step 2: Prepare the Carrot Cake Layers
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate large bowl, whisk oil, granulated sugar, and brown sugar until combined. Add eggs and vanilla, mixing until smooth.
Fold in the grated carrots and optional ingredients like nuts or pineapple. Gradually mix in the dry ingredients until fully incorporated.
Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
Step 3: Make the Crumble Topping
Combine flour, brown sugar, melted butter, and cinnamon in a small bowl. Mix until the texture resembles coarse crumbs.
Spread the mixture on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, stirring halfway through, until golden brown. Let it cool.
Step 4: Prepare the Frosting
In a medium bowl, beat cream cheese and butter until fluffy.
Gradually add powdered sugar and vanilla, mixing until smooth.
Step 5: Assemble the Cake
Place one carrot cake layer on a serving platter. Spread a thin layer of frosting on top.
Gently place the chilled cheesecake layer on top of the frosted carrot cake layer. Spread another thin layer of frosting.
Top with the second carrot cake layer. Spread frosting evenly over the top and sides of the cake.
Sprinkle the crumble topping generously over the frosted cake.