Ingredients
Carrot Cake
shredded, 2-3 carrots
packed
Cheesecake
softened
Carrot Cake Cheesecake Recipe by Tasty
tasty.co (Merle O'Neal)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 8 | 30 min | 45 min | 495 min | 1 |
Two of your favorite desserts are swirled together in this carrot cake cheesecake. It's the perfect dessert for a springtime gathering.
desserts
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Bowl
Oven
8-inch Springform Pan
Refrigerator
Whisk
Food Processor
Spatula
Instructions
Preheat the oven to 350˚F (180˚C).
Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
1.5 cup Carrot shredded, 2-3 carrots
In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
0.33 cup Light Brown Sugar packed0.67 cup Powdered Sugar 2 large Eggs
Add the oil and whisk to combine.
0.5 cup Canola Oil
Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
1.5 cup Carrot shredded, 2-3 carrots1 teaspoon Vanilla Extract 1.25 cup All-purpose Flour 1 teaspoon Baking Powder 1 teaspoon Ground Cinnamon 0.125 teaspoon Ground Nutmeg
Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
16 oz Cream Cheese softened0.67 cup Powdered Sugar
Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
2 large Eggs 1 teaspoon Vanilla Extract 0.5 cup Sour Cream
Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
Release from the springform, then slice and serve.
Enjoy!
Carrot Cake Cheesecake Recipe by Tasty
tasty.co (Merle O'Neal)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 8 | 30 min | 45 min | 495 min | 1 |
Two of your favorite desserts are swirled together in this carrot cake cheesecake. It's the perfect dessert for a springtime gathering.
desserts
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Bowl
Oven
8-inch Springform Pan
Refrigerator
Whisk
Food Processor
Spatula
Ingredients
Carrot Cake
shredded, 2-3 carrots
packed
Cheesecake
softened
Instructions
Preheat the oven to 350˚F (180˚C).
Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
1.5 cup Carrot shredded, 2-3 carrots
In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
0.33 cup Light Brown Sugar packed0.67 cup Powdered Sugar 2 large Eggs
Add the oil and whisk to combine.
0.5 cup Canola Oil
Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
1.5 cup Carrot shredded, 2-3 carrots1 teaspoon Vanilla Extract 1.25 cup All-purpose Flour 1 teaspoon Baking Powder 1 teaspoon Ground Cinnamon 0.125 teaspoon Ground Nutmeg
Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
16 oz Cream Cheese softened0.67 cup Powdered Sugar
Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
2 large Eggs 1 teaspoon Vanilla Extract 0.5 cup Sour Cream
Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
Release from the springform, then slice and serve.
Enjoy!