Carrot Cake Cheesecake
A delightful fusion of classic carrot cake and creamy cheesecake, this dessert is moist, flavorful, and perfect for any occasion.
Ingredients
For the cheesecake
- 16 oz cream cheese, softened Make sure it's at room temperature.
- 1 cup granulated sugar
- 3 large eggs Beat well into the mixture.
- 1 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
For the dry ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
For serving
- 1 cup whipped cream Use for topping before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a springform pan.
- In a large bowl, mix together cream cheese and sugar until smooth.
- Beat in the eggs one at a time until fully incorporated.
- Fold in the grated carrots, crushed pineapple, and vanilla extract.
Combining dry ingredients
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture until just combined.
Baking
- Pour the batter into the prepared springform pan and smooth the top.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from the pan.
- Top with whipped cream before serving.
Notes
Store leftovers in the refrigerator for 4-5 days or freeze for up to three months.