Carrot Cake Cheesecake

This carrot cake cheesecake features a moist cake layer topped with a creamy filling. Each bite delivers two favorite dessert tastes in one forkful!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 510 Calories

Ingredients

• 1 egg
• 1 cup white sugar
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup sour cream
• 4 ounces cream cheese
• 1 teaspoon almond extract
• 2 cups confectioners' sugar
• 3 tablespoons all-purpose flour
• 1 cup grated carrots
• cooking spray
• 3 (8 ounce) packages cream cheese, at room temperature
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 0.5 teaspoon vanilla extract
• 0.75 teaspoon ground cinnamon
• 0.33333334326744 cup chopped walnuts
• 0.66666668653488 cup canola oil
• 0.75 cup packed dark brown sugar

Recipe Instructions

Step 1

Remove the ring of the pan. Spread frosting on top of chilled cheesecake layer.

Step 2

Position the oven racks in the center and lower third of the oven. Fill a roasting pan halfway with water and place onto the lower rack. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.

Step 3

Make the cheesecake: Beat cream cheese in a large bowl with an electric mixer on high speed until fluffy. Add sugar and beat on medium-low speed for 2 minutes. Beat in eggs, one at a time, mixing well after each addition. Mix in sour cream and vanilla until smooth. Stir in flour and set aside.

Step 4

Make the carrot cake: Beat brown sugar and oil in a second large bowl with an electric mixer on medium speed until smooth. Add egg and beat for 2 minutes. Mix in flour, cinnamon, baking powder, and salt on low speed until combined. Fold in carrots and walnuts.

Step 5

Spread carrot cake batter into the prepared pan, then pour cheesecake batter over top.

Step 6

Place cake into the preheated oven on the center rack (above the roasting pan with water). Bake until cheesecake is set, about 1 hour and 10 minutes, covering the top with aluminum foil if browning too quickly. Remove from the oven, place onto a wire rack, and let cool for 10 minutes.

Step 7

Run a knife around the edge of the pan to loosen cake, then let cool to room temperature, about 50 minutes. Refrigerate until completely chilled, 8 hours to overnight.

Step 8

Make the frosting: Beat confectioners' sugar, cream cheese, and almond extract in a medium bowl with an electric mixer until smooth.