Carrot Cake Cheesecake with Cream Cheese Frosting and Caramelized Pecans
A rich and indulgent dessert that combines two classic favorites—moist spiced carrot cake and creamy vanilla cheesecake—in one irresistible layered cake. Topped with smooth cream cheese frosting and crunchy caramelized pecans, this stunning treat is perfect for holidays, birthdays, or any time you want to impress your guests.
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Chill Time: 4 hours
Total Time: 5 hours 50 minutes
Servings: 12
Ingredients
For the Cheesecake Layer:
- 2½ cups cream cheese, softened to room temperature
- ⅔ cup granulated sugar
- 1½ tablespoons all-purpose flour
- 2 large eggs, at room temperature
- ⅔ cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- Pinch of sea salt
For the Carrot Cake Layer:
- 1⅓ cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs, at room temperature
- ⅔ cup light brown sugar, packed
- ½ cup granulated sugar
- ⅓ cup unsweetened applesauce
- ½ cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 1½ cups finely grated carrots (about 2 large or 3 medium carrots)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon pure vanilla extract
For the Caramelized Pecans (Optional but Highly Recommended):
- ½ tablespoon unsalted butter
- 2 tablespoons granulated sugar
- ½ cup chopped pecans
Instructions
1. Prepare the Cheesecake Batter:
In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and flour, mixing until fully incorporated. Beat in the eggs one at a time. Add sour cream, vanilla, and a pinch of salt. Mix until smooth. Set aside.
2. Prepare the Carrot Cake Batter:
Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease the sides and bottom.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
In another large bowl, beat the eggs with both sugars until light and fluffy. Mix in applesauce, oil, and vanilla. Gradually stir in the dry ingredients, mixing just until combined. Gently fold in the grated carrots.
3. Assemble the Cake:
- Spread half of the carrot cake batter into the prepared springform pan.
- Gently pour the cheesecake batter over the carrot cake layer.
- Drop spoonfuls of the remaining carrot cake batter on top and lightly swirl with a knife for a marbled effect (or leave in dollops for distinct layers).
4. Bake:
Place the pan on the center oven rack. Bake for 70 to 80 minutes, or until the center is just set. If the top begins to brown too quickly, tent it loosely with aluminum foil.
Remove from oven and allow to cool in the pan for 15 minutes. Run a knife around the edge to loosen the cake, then carefully remove the springform ring. Cool to room temperature, then refrigerate for at least 4 hours, or overnight.
5. Make the Frosting:
Beat the butter and powdered sugar together until light and fluffy. Add the softened cream cheese and beat until smooth. Stir in the vanilla. Keep refrigerated until ready to frost.
6. Caramelize the Pecans:
In a skillet over medium heat, melt the butter. Add the sugar and chopped pecans. Stir constantly until the sugar dissolves and coats the pecans, about 3–5 minutes. Transfer to parchment paper to cool completely.
7. Finish and Serve:
Once the cake is fully chilled, spread the cream cheese frosting evenly over the top. Sprinkle with the cooled caramelized pecans. Slice, serve, and enjoy!
Tips for Success:
- Room temperature ingredients are key for a smooth cheesecake batter.
- Don’t overmix the batters once flour is added to avoid a dense cake.
- Chill thoroughly before slicing for clean layers.
- For easier slicing, wipe your knife clean between cuts.
Nutrition (Per Serving):
Calories: 588 | Carbs: 59g | Fat: 37g | Protein: 7g | Sugar: 45g | Cholesterol: 129mg | Fiber: 1g
Values are estimates and may vary depending on ingredients used.