Description

This dreamy Carrot Cake Cheesecake blends moist, spiced carrot cake with a creamy cheesecake center and a fluffy whipped topping. Finished with crunchy toasted pecans, it’s the perfect make-ahead dessert for spring holidays, birthdays, or any day you want to impress.

Ingredients

1 cup grated carrots

1 cup crushed pineapple, drained

2 large eggs

1 cup granulated sugar

1/3 cup melted butter

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup chopped pecans

16 ounces cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups whipped topping or heavy cream, whipped

1/2 cup chopped toasted pecans

Instructions

1. In a large bowl, mix grated carrots, drained pineapple, sugar, eggs, melted butter, and vanilla. Stir in flour, cinnamon, nutmeg, and salt until just combined. Fold in pecans.

2. In a separate bowl, beat the cream cheese until smooth. Add sugar, then beat in eggs one at a time. Stir in vanilla and mix until creamy.

3. Pour the carrot cake batter into a greased 9-inch springform pan. Gently spoon and spread the cheesecake batter on top without swirling.

4. Bake at 325°F (163°C) for 50–60 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.

5. Cool the cake completely at room temperature, then refrigerate for at least 4 hours or overnight.

6. Spread whipped topping evenly over the chilled cake. Sprinkle chopped toasted pecans over the top before serving.

Notes

For the best texture, use full-fat cream cheese and allow it to fully soften before mixing.

Avoid overmixing the cheesecake batter to prevent cracking and sinking.

Toast the pecans beforehand to enhance their flavor and crunch.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 27g
Sodium: 180mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg

Keywords: carrot cake cheesecake, layered cheesecake, spring desserts