Carrot Cake Cheesecake | The Ultimate Dessert Combo!

By The Cooking Foodie · 210 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment and set aside.
2. For the carrot cake batter, whisk the white sugar, brown sugar and eggs in a large bowl until combined. Add the oil and vanilla extract and whisk again.
3. Sift in the flour, baking powder, baking soda, salt and cinnamon and mix until combined. Add the grated carrots and mix just until incorporated. Set aside.
4. For the cheesecake batter, beat the cream cheese and sugar in a large bowl until soft and creamy. Add the sour cream and vanilla bean paste and mix until combined.
5. Add the eggs one at a time, beating after each, without overbeating. Add the heavy cream and mix until combined.
6. Pour one third of the carrot cake batter into the bottom of the pan, then one third of the cheesecake batter in the centre on top. Repeat two more times.
7. Bake for about 45 to 50 minutes, until the centre is just slightly jiggly and the edges are set. If the edges brown too much before the centre sets, cover the pan with foil, keeping the foil off the top of the cheesecake.
8. While it bakes, whisk the sour cream and powdered sugar in a bowl until smooth.
9. When the baking time is up, turn off the oven, prop the door open and leave the cheesecake inside for another 15 to 20 minutes.
10. If you want a flat cake without cracks, leave it in the oven for one hour after baking with the door closed instead.
11. Remove from the oven, spread the sour cream frosting over the top, then let it cool completely.
12. Refrigerate overnight or for at least 6 hours.
13. Decorate with halved pecans on top and serve.

Summarized from The Cooking Foodie's video. Watch it for the details.

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EggCarrotCreamBrown sugarHeavy creamCream cheeseSour creamPecan