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This carrot cake cheesecake makes a great Easter dessert. You get moist carrot cake and creamy cheesecake in every bite.
Ingredients
- cooking spray:
- cream cheese, at room temperature: 3 packages (8 ounce packages)
- white sugar: 1 cup
- eggs: 4 piece
- sour cream: 1 cup
- vanilla extract: 0.5 tsp
- all-purpose flour: 3 Tbsp
- packed dark brown sugar: 0.75 cup
- canola oil: 0.66667 cup
- egg: 1 piece
- all-purpose flour: 1 cup
- ground cinnamon: 0.75 tsp
- baking powder: 0.5 tsp
- salt: 0.5 tsp
- carrots: 1 cup (grated)
- walnuts: 0.33333 cup (chopped)
- confectioners' sugar: 2 cups
- ounces cream cheese: 4 piece
- almond extract: 1 tsp
Metric Conversion
Stages of cooking
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Position the oven racks in the center and lower third of the oven. Fill a roasting pan halfway with water and place on the lower rack. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
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Make cheesecake: Beat cream cheese in a large bowl with an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat 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 cheesecake batter aside.
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Make carrot cake: Beat together brown sugar and oil in a separate large bowl with an electric mixer on medium speed until smooth. Add egg and beat for 2 minutes; reduce speed to low. Mix in flour, cinnamon, baking powder, and salt until combined. Fold carrots and walnuts into batter.
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Spread carrot cake batter into the prepared pan; top with cheesecake batter. Place the pan on the center rack above the roasting pan with water.
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Bake in the preheated oven until cheesecake is set, about 1 hour and 10 minutes, covering the top with aluminum foil if browning too quickly. Allow to cool for 10 minutes.
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Run a knife around the edge of the pan to loosen cake; cool to room temperature in the pan on a wire rack. Place in the refrigerator for at least 8 hours to overnight.
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Make frosting: Beat confectioners' sugar, cream cheese, and almond extract in a medium bowl with an electric mixer until smooth.
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Remove the ring of the pan. Spread frosting on top of chilled cheesecake layer.
