Description
A rich and moist carrot cake cheesecake recipe featuring a spiced carrot cake base topped with smooth vanilla cheesecake. Perfect for holidays and special occasions.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped pecans (optional)
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F and prepare a 9-inch springform pan.
2. Mix flour, baking soda, cinnamon, and salt.
3. Whisk eggs and sugars, then add oil and vanilla.
4. Fold in carrots and pineapple, then combine with dry ingredients.
5. Pour carrot cake batter into pan.
6. Beat cream cheese and sugar, add eggs and vanilla.
7. Pour cheesecake layer over carrot cake layer.
8. Bake for 60–70 minutes until set.
9. Cool completely and refrigerate 3–4 hours before serving.
Notes
Use room temperature cream cheese for best texture.
Drain pineapple well to prevent excess moisture.
Chill overnight for cleaner slices.
Nuts are optional and can be omitted for allergies.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg