Description
Two classics in one! Moist spiced carrot cake meets velvety cheesecake, topped with rich cream and crunchy pecans.
Ingredients
Scale
- 1 ½ cups grated carrots
- 1 ½ cups graham cracker crumbs
- 16 oz cream cheese, softened
- ½ cup sugar
- ¼ cup melted butter
- 2 eggs
- ½ cup brown sugar
- ¾ cup flour
- 1 tsp cinnamon + pinch of nutmeg
- ½ cup sour cream
- ½ cup chopped pecans (for topping)
Instructions
- Mix graham crumbs and melted butter; press into a springform pan base.
- For cheesecake layer: beat cream cheese, sugar, 1 egg, and sour cream until smooth. Set aside.
- For carrot cake layer: mix grated carrots, brown sugar, flour, remaining egg, cinnamon, and nutmeg until combined.
- Spoon half of the carrot batter over the crust, then pour cheesecake mixture over it. Top with remaining carrot batter and swirl lightly.
- Bake 60–70 minutes until center is set. Cool completely.
- Chill 4 hours or overnight.
- Garnish with creamy sour cream topping or frosting and sprinkle with pecans before serving.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Chilling the cheesecake overnight enhances the flavors.
- Swirling the carrot batter with the cheesecake creates a beautiful marbled effect.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg