Can I make this Carrot Cake Cheesecake ahead of time?

Absolutely! This cheesecake actually tastes better the next day once the flavors have melded together. Just make sure to store it in the refrigerator properly, covered tightly, to prevent it from drying out.

How can I prevent cracks in my cheesecake?

To prevent cracks, remember not to overbeat the cream cheese mixture. Bake at a lower temperature with a water bath if you're feeling adventurous, or simply cool it slowly in the oven with the door ajar.

What can I use instead of nuts?

For a nut-free version, simply omit them from the recipe. You can also add coconut flakes or even substitute some flour with oats to maintain texture.

Is this recipe suitable for freezing?

Yes, this cheesecake freezes well! Just wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. When ready to enjoy, thaw it in the refrigerator overnight.

Can I make this recipe gluten-free?

You can definitely make a gluten-free version by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that other ingredients, like baking powder and any pre-packaged ingredients, are also gluten-free.

Carrot Cake Cheesecake – Easy Recipe + Holiday Favorite!

Ingredients

Scale

1 cup (125g) all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
4 large eggs (2 for cake, 2 for cheesecake)
1 cup (200g) granulated sugar
1 cup shredded carrots
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup (200g) light brown sugar
1 cup (240g) cream cheese
2 tbsp all-purpose flour (for cheesecake)
1/2 cup (120g) sour cream

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Instructions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat eggs with granulated sugar and brown sugar. Stir in vegetable oil and vanilla extract.
Combine dry ingredients with wet mixture until just combined. Fold in shredded carrots and optional nuts, then pour into prepared pan.
In a clean bowl, beat cream cheese until smooth. Gradually add sugar and two tablespoons of flour. Beat in remaining eggs, vanilla, and sour cream.
Pour the cheesecake layer over the carrot cake layer in the pan.
Bake for 50-60 minutes until the center jiggles slightly. Let cool in the oven with the door cracked for about 30 minutes.
Refrigerate for at least 4 hours or overnight before serving. Garnish with whipped cream and nuts if desired.

Notes

For best results, use high-quality cream cheese and let the cheesecake chill overnight for optimal flavor.

Author: Isabella Moreno
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 400mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 8g
Cholesterol: 60mg