Description

This Carrot Cake Cheesecake Delight is the perfect fusion of two beloved desserts—spiced carrot cake and rich, creamy cheesecake. Featuring a moist carrot cake base, a silky cheesecake center, and topped with whipped cream and crumbled cake, it’s an irresistible layered treat ideal for holidays, birthdays, or any dessert lover’s dream. Carrot cake cheesecake, layered carrot cake, spiced cheesecake dessert, springform cheesecake, cream cheese carrot cake.

Ingredients

For the Carrot Cake Layer:

1 cup all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 cup vegetable oil
1/2 cup brown sugar
2 eggs
1 cup grated carrots
1/2 cup chopped walnuts

For the Cheesecake Layer:

16 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 eggs

Topping:

Whipped cream, for garnish
Crumbled carrot cake, for garnish

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Instructions

Prepare the Carrot Cake Layer:
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
In another bowl, mix oil and brown sugar until well combined. Add eggs one at a time.
Fold in grated carrots and walnuts.
Combine wet and dry ingredients, stirring until just mixed.
Spread the batter into the prepared pan and bake for 15–20 minutes. Let cool slightly.
Prepare the Cheesecake Layer:
In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing well.
Add eggs one at a time, beating just until incorporated.
Pour the cheesecake mixture over the partially baked carrot cake layer.
Return to oven and bake for 30–35 minutes, or until the cheesecake is set. Cool completely, then refrigerate for at least 4 hours.
Finish and Garnish:
Once chilled, top with whipped cream and garnish with carrot cake crumbles.

Notes

You can bake extra carrot cake in a separate pan for more crumble topping.
For added flair, sprinkle cinnamon or chopped nuts over the whipped cream.
Let sit at room temperature for 10 minutes before slicing for cleaner cuts.