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Carrot Cake Cheesecake with Pecans

A rich and creamy dessert that combines the flavors of carrot cake and cheesecake, topped with crunchy pecans.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Carrot Cake Layer
  • 2 cups finely grated carrots Use fine grater for best texture.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 cup vegetable oil
  • 3 large eggs Room temperature preferred.
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup chopped pecans Plus more for topping.
For the Cheesecake Layer
  • 16 oz cream cheese, softened Use full-fat for best texture.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Room temperature preferred.
Optional Toppings
  • Whipped cream
  • Additional pecans for garnishing
  • A sprinkle of cinnamon for that final touch

Method
 

Preparation of Carrot Cake Batter
  1. In a large mixing bowl, combine the grated carrots, granulated sugar, brown sugar, and vegetable oil. Mix well until fully combined.
  2. Add in the eggs one at a time, mixing until each is fully incorporated.
Mixing the Dry Ingredients
  1. In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
  2. Gradually add this mixture to the wet ingredients, stirring until just combined.
  3. Gently fold in the chopped pecans.
Baking the Carrot Cake Layer
  1. Pour the carrot cake mixture into a greased 9-inch springform pan.
  2. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until a toothpick comes out clean.
  3. Let it cool completely on a wire rack.
Preparing the Cheesecake Layer
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add the sugar and vanilla extract, mixing until well-combined.
  3. Add the eggs one at a time, mixing on low speed to prevent over-beating.
Combining and Baking Again
  1. Once the carrot cake has cooled, gently pour the cheesecake mixture over the top.
  2. Spread it evenly with a spatula before placing back in the oven to bake for an additional 50-60 minutes, or until the center is set but slightly jiggly.
Cooling and Serving
  1. Once done, turn off the oven and let the cheesecake cool inside for about an hour.
  2. Refrigerate for at least 4 hours, preferably overnight, before serving.
  3. Top with whipped cream, cinnamon, and a few additional pecans when ready to serve.

Notes

Don't skimp on cream cheese for richness. Grating carrots finely improves texture. Store leftovers in an airtight container in the fridge.