Carrot Cake Cheesecake
If you love carrot cake and cheesecake and can’t choose between them, you definitely need to try this carrot cake cheesecake!
Servings: 12 people
Ingredients
Carrot Cake Batter
- 200 grams self-rising flour
- 200 grams light brown sugar
- 150 ml sunflower oil
- 2 medium eggs
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice or speculaas spice blend
- 1/4 tsp nutmeg
- pinch salt
- 100 grams grated carrot
- 1 handful walnuts chopped
Cheesecake Batter
- 500 grams cream cheese
- 125 grams granulated sugar
- 2 medium eggs
- 1 egg yolk
- 100 grams sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
Frosting/Decoration
- 200 grams cream cheese
- 100 grams powdered sugar
- 100 grams unsalted butter
- 1 tsp vanilla extract
- Extra walnuts for topping
Equipment
- 8 inch springform pan 20 cm
Instructions
- In a bowl, combine all the carrot cake ingredients and mix until you have a thick batter.
- For the cheesecake layer, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Then add the egg yolk. Mix in the sour cream, vanilla, and cornstarch until smooth.
- Line an 8-inch springform pan with parchment paper. Spread half the carrot cake batter on the bottom. Spoon about 1/4 to 1/3 of the cheesecake batter into the center without spreading it evenly. Top with the remaining carrot cake batter, then finish with the rest of the cheesecake batter, this time spreading it evenly.
- Bake at 350°F (180°C) for about 80 minutes (no water bath needed). Cover loosely with aluminum foil halfway through baking so it doesn’t get too dark. If the cake rises so high that the top touches the foil, let it cool before removing the foil to avoid damaging it.
- After baking, let the cheesecake cool in the oven (turned off) with the door slightly open for at least 1 hour. Then refrigerate overnight to set.
- The next day, make the frosting: beat together all the frosting ingredients until creamy. Spread it over the top and sides of the cheesecake. Decorate with walnuts around the edge.
Tips
Because you layer the carrot cake and cheesecake batters, you should see a swirl effect when you slice it. As you can see, mine didn’t show much swirl, but luckily that didn’t make it any less delicious.
How to store
Keeps in the fridge for 3-4 days. You can freeze it (without the frosting) for up to 3 months.