Carrot Cake Cheesecake Recipe
Make Carrot Cake Cheesecake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Carrot Cake Layer
Cheesecake Layer
Topping (optional)
Method
Carrot Cake Layer
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the chopped walnuts.
- 5
Bake the Cake
Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
Cheesecake Layer
- 7
Prepare the Cheesecake Mixture
In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream, sugar, vanilla extract, lemon juice, and eggs. Beat until well combined and creamy.
- 8
- 9
Cool and Chill
After baking, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour before transferring it to the refrigerator. Chill for at least 4 hours or overnight.