Ingredients
Scale
- For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Layer:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream, at room temperature
- 1 tablespoon fresh lemon juice (optional, for tang)
- For the Carrot Cake Layer:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (as needed for consistency)
Instructions
- Preheat oven to 350°F (175°C). Wrap the outside bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil to create a waterproof barrier for the water bath.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and cinnamon. Pour in melted butter and mix until well combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool slightly.
- Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add 1 cup granulated sugar, beating until creamy. Beat in eggs one at a time, mixing just until combined after each addition. Stir in vanilla extract, sour cream, and lemon juice (if using). Pour this cheesecake batter over the cooled crust.
- Prepare the Carrot Cake Layer: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside. In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and chopped nuts (if using).
- Assemble and Bake: Carefully spoon dollops of the carrot cake batter over the cheesecake layer. Using a knife or skewer, gently swirl the carrot cake batter into the cheesecake layer to create a marbled effect, being careful not to disturb the crust. Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan, reaching about half-way up the sides of the springform pan (creating a water bath).
- Bake for 70-80 minutes, or until the edges are set and slightly golden, but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for 1 hour. This prevents cracking.
- Remove the cheesecake from the water bath and aluminum foil. Let it cool completely on a wire rack at room temperature. Once cool, cover loosely and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, beating on low speed until combined, then increase to medium-high and beat until fluffy. Beat in vanilla extract. If frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached.
- Once the Carrot Cake Cheesecake is fully chilled, carefully remove it from the springform pan. Spread the cream cheese frosting evenly over the top of the cheesecake. Slice and serve chilled.
Notes
For the best results, ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing, as this creates a smoother batter and prevents lumps. Don’t overmix the cheesecake batter once the eggs are added, as this can incorporate too much air and lead to cracks. A water bath is essential for baking cheesecakes as it ensures even cooking and a creamy texture. Finely grate the carrots for the best texture in the cake layer.
- Prep Time: 45 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 550
- Sugar: 55g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg