Description
This decadent dessert combines moist spiced carrot cake and creamy vanilla cheesecake in beautiful marbled layers. Finished with a smooth cream cheese frosting, it’s the perfect centerpiece for holidays, birthdays, and special occasions.
Ingredients
Scale
Cheesecake Layer
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream or Greek yogurt, room temperature
- ¼ cup heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
Carrot Cake Layer
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup vegetable or canola oil
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 2 large eggs
Cream Cheese Frosting
- ¾ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1¾ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Make the Cheesecake Batter
- Preheat the oven to 350°F (177°C).
- Grease a 9-inch springform pan thoroughly with baking spray.
- Place a parchment paper circle on the bottom of the pan and spray once more to ensure easy release later.
- Add the softened cream cheese and granulated sugar to a large mixing bowl.
- Using an electric mixer, beat on high speed for about 2 minutes until the mixture becomes silky smooth and free of lumps.
- Pause occasionally to scrape down the bowl.
- Add the sour cream, heavy cream, and vanilla extract.
- Mix on medium speed until the ingredients are fully blended and the batter looks creamy.
- Add the eggs one at a time.
- Mix on low speed just until incorporated.
- Avoid overmixing after adding the eggs.
- Set the cheesecake batter aside.
- Make the Carrot Cake Batter
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Set aside.
- Peel and finely grate the carrots using the smallest holes on a box grater.
- In a large mixing bowl, combine the oil, brown sugar, and granulated sugar.
- Beat for about 1 minute until smooth.
- Add the sour cream, vanilla extract, grated carrots, and eggs.
- Mix until everything is evenly combined.
- Gradually add the dry ingredient mixture.
- Mix on low speed only until no visible streaks of flour remain.
- Do not overmix.
- Assemble the Layers
- Spread half of the carrot cake batter evenly into the prepared springform pan.
- Using a spoon, add about one-third of the cheesecake batter over the carrot cake layer in small dollops.
- Add half of the remaining carrot cake batter in dollops across the cheesecake layer.
- Top with another third of the cheesecake batter.
- Add the final carrot cake batter in dollops.
- Finish with the remaining cheesecake batter.
- Do not swirl or stir the layers together.
- The layered dollops will naturally create a beautiful marbled effect during baking.
- Bake the Cheesecake
- Place the pan on the center rack of the oven.
- Bake for approximately 45 to 55 minutes.
- Check the cheesecake near the lower end of the baking time.
- The edges should appear set while the center retains a slight wobble when gently shaken.
- Remove from the oven as soon as it reaches this stage.
- Cool and Chill
- Transfer the pan to a wire rack.
- Allow the cheesecake to cool completely at room temperature.
- Once cooled, cover the pan with foil or plastic wrap.
- Place in the refrigerator for at least 6 hours, though overnight chilling is strongly recommended.
- Prepare the Frosting
- Sift the powdered sugar into a bowl and set aside.
- In a large mixing bowl, beat the softened butter and cream cheese together on high speed for about 2 minutes.
- Scrape down the bowl.
- If any lumps remain, continue mixing until completely smooth.
- Gradually add the powdered sugar while mixing on low speed.
- Add the vanilla extract.
- Increase the speed and beat until the frosting becomes fluffy and creamy.
- Frost and Finish
- Remove the chilled cheesecake from the springform pan.
- Carefully peel away the parchment paper from the bottom.
- Transfer the cheesecake to a serving plate.
- Spread the cream cheese frosting evenly across the top using an offset spatula or the back of a spoon.
- Smooth the surface and decorate as desired.
Notes
- Spoon and level flour for accurate measurement.
- If baking at high altitude, add an additional tablespoon of flour.
- Allow dairy ingredients to sit at room temperature for about 2 hours before beginning.
- Store covered in the refrigerator for up to 5 days.
- Freeze individual slices for up to 1 month.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Desserts
Nutrition
- Calories: 447 kcal
- Sugar: 19 g
- Sodium: 276 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.4 g
- Carbohydrates: 45 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 79 mg