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My review
Carrot Cake Cheesecake
SAUERDOGS
"A great carrot cake and a traditional cheesecake all in one bite."
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Ingredients
10 h 40 m servings 510 calsOriginal recipe yields 16 servings (1 9-inch springform pan)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Position the oven racks in the center and lower third of the oven. Preheat oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place in the lower rack in the oven. Spray the inside of a 9-inch springform pan with cooking spray.
- Beat three 8-ounce packages cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.
- Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into batter.
- Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven.
- Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of pan with aluminum foil if browning too quickly. Cool for 10 minutes.
- Run a knife around the edge of pan to loosen cake; cool to room temperature in pan on a wire rack. Refrigerate at least 8 hours. Remove the outside of the springform pan.
- Beat confectioners' sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. Spread frosting on top of cheesecake layer.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 510 calories; 32.8 g fat; 48.5 g carbohydrates; 7.5 g protein; 118 mg cholesterol; 271 mg sodium. Full nutrition
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
8/30/2015
This recipe could be 5 stars with one minor change. I make a very similar cake except for the frosting. I use a sour cream, sugar and vanilla topping which for me works better than the cream che...
Most helpful critical review
2/26/2018
Unfortunately, this didn't work out for me at all. It seemed like there was too much filling for the 9"pan the recipe stated to use. The filling rose high above the pan, so, the top got dark...
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8/30/2015
This recipe could be 5 stars with one minor change. I make a very similar cake except for the frosting. I use a sour cream, sugar and vanilla topping which for me works better than the cream che...
2/26/2018
Unfortunately, this didn't work out for me at all. It seemed like there was too much filling for the 9"pan the recipe stated to use. The filling rose high above the pan, so, the top got dark...
10/12/2015
Had it for Thanksgiving. It was amazing! Didn't change a thing. Definitely a keeper as everyone wanted the recipe.
10/14/2016
Really great tasting cake , but I will have to tweek it next time. Even with an extra 15 minutes extra cook time and the cheesecake clearly done cooking, the carrot cake on the bottom was still...
9/29/2016
This cake is my husbands bday cake every year. Its time consuming but good. It always takes me at least 15 mins more to bake (but maybe its my pan size?) and i double the frosting w/ half butte...
6/21/2016
If It was just a cheesecake I'd say it's your average cheesecake but I don't even taste the thin layer of carrot cake. I was thinking more like a full carrot cake with a cheesecake layer baked i...
5/13/2016
I made it but added my own flare. I made two layers with caramel Sunday syrup in between. Topped it with whipped cream, icing sugar, and almond extract icing and then drizzled the syrup on top a...
3/28/2016
The cheesecake came out pretty well (although this cook time is long for that high a temperature; cheesecake is typically baked at 300-325 so definitely keep an eye on it if you bake at 350). Th...
3/28/2016
I made this on a whim, thinking I could make it gluten free. It worked beautifully! I followed the recipe exactly but substituted a cup of gluten-free all-purpose flour instead. I also added a...