Description
A comforting and rich dessert that combines the best of carrot cake and cheesecake with a spiced cream cheese filling and a buttery graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (150g)
- 6 tbsp unsalted butter, melted (85g)
- 2 tbsp brown sugar
- 1 ½ cups grated carrots (about 3 medium carrots)
- 1 ½ cups all-purpose flour (180g)
- ¾ cup granulated sugar (150g)
- ¼ cup brown sugar (50g)
- ½ cup vegetable oil (120ml)
- 2 large eggs, room temperature
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (60g), optional
- 16 oz cream cheese, full fat, softened (450g)
- ½ cup granulated sugar (100g)
- 2 large eggs, room temperature
- ½ cup sour cream (120ml)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease bottom and sides of a 9-inch springform pan with butter and line bottom with parchment paper. Wrap outside of pan with double layer of aluminum foil.
- In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press mixture firmly into bottom of prepared pan. Chill in fridge.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, beat eggs with granulated and brown sugar until slightly fluffy. Add vegetable oil and vanilla extract, then stir in grated carrots and nuts if using.
- Slowly fold dry ingredients into wet ingredients just until combined; do not overmix.
- Using a mixer, beat softened cream cheese until smooth. Add sugar and mix until combined.
- Add eggs one at a time to cream cheese mixture, mixing on low speed. Blend in sour cream and vanilla extract until silky. Do not overbeat.
- Spoon half of carrot cake batter evenly over chilled crust. Pour cheesecake filling over carrot cake layer and spread evenly.
- Dollop remaining carrot cake batter on top in spoonfuls. Use a butter knife or skewer to gently swirl the top layers together.
- Place springform pan inside a larger roasting pan. Pour hot water into roasting pan until it reaches halfway up sides of springform pan.
- Bake at 325°F (163°C) for 1 hour 15 minutes to 1 hour 25 minutes until edges are set but center jiggles slightly.
- Turn off oven, crack door open, and let cake cool inside for 1 hour. Remove foil and water bath, cool to room temperature on wire rack.
- Cover and refrigerate for at least 4 hours or overnight before serving.
- Run a knife around edges before unlocking springform. Slice with a sharp knife dipped in hot water, wiping between cuts. Serve plain or with whipped cream.
Notes
- For best results, use full-fat cream cheese.
- Let the cake cool completely before refrigerating.
- Slice the cake with a hot knife for clean cuts.
- Prep Time: 2 hours
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Carrot Cake Cheesecake Dessert