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Indulge in Creamy Carrot Cake Cheesecake Bliss - Featured Image

Indulge in Creamy Carrot Cake Cheesecake Bliss

Learn how to make delicious Carrot Cake Cheesecake Creamy. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 1/2 cups finely grated carrots (about 3 medium carrots)
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil (or melted coconut oil for a subtle twist)
  • 1/2 cup chopped walnuts or pecans (optional, for a bit of crunch)
  • Powdered sugar for dusting (optional)

Substitution tips: If you’re dairy-free, try swapping the cream cheese and sour cream for plant-based versions—just make sure they’re softened and at room temperature. For a gluten-free option, a 1:1 gluten-free baking flour blend works well here. I’ve done this swap when a friend popped over unexpectedly, and honestly, you’d never guess!

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking. This little prep step saved me from many a frustrated cheesecake rescue mission.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. These warm spices are what remind me of family dinners where my mom’s spice rack was like a secret treasure chest.
  3. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. I use my hand mixer for this, but a sturdy whisk and some elbow grease will work if you’re multitasking in the kitchen.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until just combined.
  5. Gently fold in the dry ingredients until the batter is smooth but don’t overmix. Overworked batter can lead to a dense cheesecake, and trust me, I’ve learned this the hard way during a rushed dinner prep.
  6. Stir in the grated carrots, oil, and nuts (if using). The texture here is thick and a little chunky—that’s exactly how I want it.
  7. Pour the batter into your prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
  8. Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly when you gently shake the pan. I usually check at the 50-minute mark because ovens can be unpredictable, especially in my old apartment kitchen.
  9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes. This helps prevent cracks—a neat trick I picked up after many cracked cheesecakes served as “rustic” desserts.
  10. Remove from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight. Patience is key here, and it’s a great excuse to prep the next meal or just enjoy a quiet moment.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Carrot Cake Cheesecake Creamy, recipe, cooking, food