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Layered Carrot Cake Cheesecake

Layered Carrot Cake Cheesecake
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Layered Carrot Cake Cheesecake is a decadent dessert that perfectly blends the warm spices and moistness of classic carrot cake with the creamy richness of cheesecake. Featuring distinct layers with a smooth cream cheese frosting and hints of cinnamon and nutmeg, this elegant treat is ideal for any occasion—from holidays to casual gatherings. Easy to customize and impressively flavorful, it promises a harmonious balance of texture and taste in every bite.

Ingredients

Scale

Carrot Cake Layer

  • 2 cups all-purpose flour (or gluten-free baking blend)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 1 1/2 cups freshly grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract

Cheesecake Layer

  • 16 oz (450g) cream cheese, softened (or dairy-free cream cheese for vegan)
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream (or plant-based yogurt for vegan)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Carrot Cake Batter: Whisk together the dry ingredients—flour, ground cinnamon, nutmeg, allspice, baking soda, and salt—in a bowl. In a separate large bowl, beat eggs with brown sugar, vanilla extract, and vegetable oil until well combined. Fold in the grated carrots, crushed pineapple, and nuts if using. Gently mix the dry ingredients into the wet mixture until just combined, taking care not to overmix to avoid a tough cake.
  2. Make the Cheesecake Layer: Beat the softened cream cheese until smooth and creamy. Add eggs one at a time, mixing well after each addition. Incorporate granulated sugar, sour cream, and vanilla extract until the batter is smooth and lump-free, ready for layering.
  3. Assemble the Layers: Pour half of the carrot cake batter into a springform pan lined with parchment paper or greased. Carefully spoon the cheesecake batter over the carrot cake layer and spread it evenly. Top by gently layering the remaining carrot cake batter over the cheesecake, smoothing the surface to maintain the distinct layers without mixing.
  4. Bake to Perfection: Bake in a preheated oven at 325°F (160°C) for 70-80 minutes. The center should be mostly set but still slightly jiggly when gently shaken. Avoid overbaking to keep the cheesecake tender. For best results, place the springform pan in a water bath and cool gradually in the oven with the door slightly ajar to prevent cracking.
  5. Chill and Serve: After baking, let the cake cool to room temperature, then refrigerate for at least 6 hours or overnight. This resting time allows the layers to firm up and flavors to meld, ensuring perfect slices and a rich, creamy texture before serving.

Notes

  • Use room temperature cream cheese, eggs, and sour cream for smoother batter consistency.
  • Don’t overmix the carrot cake batter to maintain a light, moist texture.
  • Utilize a water bath during baking to prevent cracks and ensure even cooking.
  • Test doneness starting at 70 minutes; cheesecake should be slightly wobbly in the center but set around edges.
  • Cool cheesecake gradually inside the turned-off oven to avoid sudden temperature changes and cracking.
  • Optional: Top with cinnamon dusting, toasted walnuts, whipped cream, cream cheese frosting, or a drizzle of honey before serving.

Nutrition

Keywords: carrot cake, cheesecake, layered dessert, spiced carrot cake, cream cheese frosting, holiday dessert, birthday cake, gluten-free option, vegan option, festive dessert

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