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Carrot Cake Cheesecake

Decadent Carrot Cake Cheesecake for Sweet Tooth Bliss

This Carrot Cake Cheesecake perfectly combines moist carrot cake with a creamy cheesecake filling, making it a must-try for any dessert lover.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 6 hours
Total Time 7 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Use high-quality for a rich texture
  • 1 cup Granulated Sugar Essential for balancing tanginess
  • 1 cup Sour Cream Adds tang and creaminess
  • 3 large Eggs For structure and richness
For the Carrot Cake Base
  • 2 cups Finely Grated Carrots Freshly grated preferred
  • 1 cup Canola Oil Keeps cake tender
  • 2 tsp Ground Cinnamon Adds warmth and spice
  • 1 tsp Baking Soda Leavening agent
  • 1 tsp Baking Powder Leavening agent
For the Topping
  • 1 cup Powdered Sugar Sweetens the topping
  • 1/2 cup Chopped Pecans Optional for texture

Equipment

  • 9-inch Springform Pan
  • Electric Mixer
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it.
  2. In a large mixing bowl, combine granulated sugar and softened cream cheese using an electric mixer until smooth.
  3. Gradually add eggs one at a time, mixing well after each addition, then stir in vanilla extract and sour cream.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
  5. Mix together canola oil, granulated sugar, brown sugar, eggs, and vanilla, then incorporate the dry mixture.
  6. Fold in the finely grated carrots.
  7. Layer the mixtures in the prepared springform pan, starting with carrot cake batter followed by cheesecake mixture.
  8. Bake for 60-65 minutes until the center jiggles slightly and cool in the pan for about 1 hour.
  9. Refrigerate for a minimum of 6 hours or overnight.
  10. Prepare the topping by beating cream cheese and butter, then mixing in powdered sugar, sour cream, and vanilla.
  11. Spread the topping over the chilled cheesecake and garnish with chopped pecans if desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 40gVitamin A: 2000IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese and butter are softened for the topping. Use freshly grated carrots for the best flavor and moisture.

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