Carrot Cake Cheesecake

Total Time Prep: 40 mins. Cook: 1 hr. 30 mins. + cooling
Yield 16 servings
Test Kitchen Approved
This carrot cake cheesecake is a fun, inventive way to enjoy a dessert that sweet, creamy and spicy all at once.

Ingredients

  • 2 large eggs, room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1-1/4 cups shredded carrots (from 2 medium carrots)
  • 1/2 cup crushed pineapple, well drained (reserve juice)
  • CHEESECAKE:
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • TOPPING:
  • 1/4 cup sour cream
  • 1/4 cup confectioners' sugar
  • 2 teaspoons reserved pineapple juice
  • 1/4 cup chopped pecans, toasted

Directions

  1. Preheat oven to 350°. Securely wrap the outside a 9-in. springform pan with 3 layers of aluminum foil, set aside.
  2. In a large bowl, combine the eggs, sugar, oil and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; gradually add to egg mixture. Stir in carrots and pineapple. Pour into the bottom of prepared pan, bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely on a wire rack.
  3. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Beat in sugar, sour cream, flour and vanilla until smooth and fluffy, 1-2 minutes. Add eggs, beat on low speed just until combined. Pour cheesecake mixture on top of cooled carrot cake. Place springform pan in a large roasting pan; add 1 in. of hot water to roasting pan.
  4. Bake 1 hour or until the center of the cheesecake is just set and the top appears dull. Turn oven off and open the oven door slightly; let cheesecake sit for 30 minutes, or until center is completely set. Remove from oven and carefully transfer the springform pan from the water bath to a wire rack. Remove foil; allow to cool completely, about 2- 3 hours. Refrigerate for at least 4 hours or overnight.
  5. In a small bowl, combine sour cream, confectioners' sugar and reserved pineapple juice until smooth. Spread topping over chilled cheesecake; garnish with pecans.

Nutrition Facts

1 slice: 321 calories, 22g fat (8g saturated fat), 83mg cholesterol, 225mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 5g protein.

Sweet, creamy and spiced all at once, this carrot cake and cheesecake makes the ideal holiday dessert. Tangy sour cream and just a splash of fruity pineapple juice in the topping help balance out the rich, dense filling. —Taste of Home Test Kitchen
Recipe Creator

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