Carrot Cake Cheesecake

You NEED this Carrot Cake Cheesecake on your table this Easter. A perfectly spiced carrot cake is paired with a smooth, velvety cheesecake and a fluffy cream cheese frosting for one delicious dessert. The cake and cheesecake are layered to make the most beautiful swirl design and every bite is soft, rich, and moist.

You'll make the cheesecake batter first followed by the carrot cake. The carrot cake and cheesecake then are layered in the pan before being baked.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Cream Cheese: It’s important that the cream cheese is softened. Make sure to leave it out before you start baking so it has time to soften.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Use a stand mixer or handheld mixer with a large bowl to beat together the cream cheese and sugar on high speed for 2 minutes. Scrape down the sides of the bowl. Add sour cream and vanilla and continue to mix on high for 1 minute. Scrape down the sides of the bowl.

Add in the eggs, one at a time, with your mixer on low and mix just until combined each time. Make sure to gently scrape the sides of the bowl so the batter is uniform, but be careful not to over mix. It's very important not to over mix at this step or it could result in cracks. Set batter aside.

Preheat oven to 350º F. Squeeze out any excess juices from the carrots by squeezing them through paper towels. Set aside. Whisk together the flour, baking powder, salt, and spices in a large bowl. Set aside. In a stand mixer fitted with a paddle attachment, cream the sugars and oil together on medium speed until combined.

Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed. Add the sour cream followed by the dry ingredients. Add in the shredded carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Prep an 8 inch springform pan by coating it with cooking spray. Add about a third of the carrot cake batter to the pan and spread with an offset spatula. Add about a third of the cheesecake batter and spread evenly.

Repeat with another third of carrot cake, another third of cheesecake, the last of the carrot cake, and then the last of the cheesecake, spreading evenly each time. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean. Cool completely at room temperature before wrapping in plastic wrap and chilling for at least 6 hours if not overnight.

Once the cheesecake has cooled, carefully run a butter knife along the sides of the pan. Place the pan on top of a small jar or cup and gently open the pan, pushing the sides of the pan down off of the base to release it.

Cream together the cream cheese, powdered sugar, and cream on low until well combined. Scrape down the sides of the bowl as needed. Spread the cream cheese frosting on top of the cooled cheesecake. Enjoy!

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