Carrot Cake Cheesecake

My husband’s favorite desserts are cheesecake and carrot cake so I decided to combine the two in a carrot cake cheesecake.  Instead of complicating things too much I baked both cakes, one on top of the other in one pan and it was delicious, the best of both worlds! The combination of cheesecake and carrot cake makes sense as carrot cake is traditionally frosted with a cream cheese icing.

  I think this method would translate for any cake and cheesecake combo you fancy like red velvet cheesecake or devil’s food cheesecake.

 I left out the pecans in the carrot cake layer but you could add 1/4 -1/2 cup pecans if you like.  DSC_0147

What to buy (makes one cake in an 8 X 10 inch pan which would serve about 8-10):

for the carrot cake layer:

  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 cup grated carrots
  • 1 cup crushed pineapple

for the cheesecake layer:

  • 2 eight ounce packages ounces cream cheese, at room temperature
  • 2/3 cup sugar
  • 3 eggs
  • 2 tsp vanilla extract

What to do:

  • preheat oven to 300 degrees and butter and flour or spray a  springform pan if you have one (I don’t!) or a pie pan, or an 8 x 10 in pan as I did here
  • combine flour, baking powder, baking soda, cinnamon, nutmeg and salt
  • in another bowl, beat the sugar, eggs and oil until well mixed
  • add carrots, pineapple and nuts if adding to your egg mixture and fold in the dry ingredients, avoid over mixing, just stir until combined and pour into your prepared pan
  • beat cream cheese and sugar until well mixed and add eggs and vanilla until combined and all the lumps are gone
  • pour cheesecake batter over the carrot cake batter
  • bake at 300 degrees for 1 hour and 15 minutes or until the cheesecake just begins to turn golden brown on the edges
  • garnish with whipped cream and/or berries or enjoy plain!






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