Description
This Carrot Cake Cheesecake combines a soft, warmly spiced carrot cake with a creamy cheesecake layer swirled in for the perfect balance of cozy and rich. It’s topped with a lightly sweetened matcha cream cheese whip that tastes like a no-bake cheesecake!
Ingredients
Units
Cheesecake Batter
- 8 oz (225 g) block cream cheese, room temperature
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (30 g) yuzu marmalade or 2 tbsp (24 g) granulated sugar
- 1 large (50 g) egg, room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 tbsp (45 g) mascarpone or sour cream
Carrot Cake Batter
- 3 tbsp + 1 tsp (50 ml) avocado oil (or neutral oil or choice)
- 3 tbsp (36 g) g granulated sugar
- 3 tbsp + 2 tsp (45 g) brown sugar
- 1 tbsp (20 g) pure maple syrup (optional; or substitute with 10 g extra sour cream + 10 g more brown sugar)
- 2 tbsp (30 g) mascarpone or sour cream
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/4 tsp salt
- 1/2 cup (75 g) finely grated carrot
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup (90 g) all-purpose flour
Cream Cheese Whip (Optional)
- 1/2 cup (120 ml) heavy cream
- 5 oz (140 g) block cream cheese, room temperature
- 4-6 tbsp (50-70 g) granulated sugar (to taste)
- 1 tsp vanilla extract
- 1 tsp yuzu juice (optional)
- 1 tbsp matcha powder (optional)
Instructions
Prepare the Pan and Oven
- Preheat oven to 350°F (180°C).
- Scrunch a large piece of parchment paper and press it into a 6 or 7-inch springform pan, making sure it comes at least 1 inch above the rim. Add a second layer if there are any tears.
Make the Cheesecake Batter
- In a medium bowl, smooth the cream cheese with a spatula until creamy. Add the sugar and yuzu marmalade (if using) and mix until combined. Mix in the mascarpone or sour cream. Add the egg, vanilla, and salt, and mix until smooth. Set aside.
Make the Carrot Cake Batter
- In a bowl, whisk together the oil, sour cream, egg, granulated sugar, brown sugar, maple syrup (if using), vanilla, spices, and salt until well combined. Stir in the finely grated carrots. Whisk in the baking powder and baking soda. Add the flour and fold until just combined.
Layer and Bake
- Pour about 2/3 of the carrot cake batter into the prepared pan (about 300 g if weighing).
- Add about 1/3 of the cheesecake batter into the center (about 110 g).
- Pour the remaining carrot cake batter into the center.
- Spoon the remaining cheesecake batter over the top, starting from the center.
- Gently tap the pan on the counter to release air bubbles.
- Reduce oven temperature to 325°F (160°C) and bake for 35–45 minutes, until the edges are set and the center still has a slight jiggle. If the top browns too quickly, tent loosely with foil.
- Turn off the oven, crack the door open, and let the cheesecake sit inside for 20 minutes.
- Remove and cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
Make the Cream Cheese Whip
- In a mixing bowl, beat the cream cheese and sugar on medium speed until smooth, about 1 minute.
Add the heavy cream and whip on medium-high speed until light and fluffy, about 2–3 minutes.
Mix in vanilla, and optional yuzu or matcha if using.
Serve
- Once chilled, remove the cheesecake from the pan.
- Top with cream cheese whip. If time allows, chill again for at least 1 hour.
- Slice using a warm knife (dip in hot water and wipe dry between cuts). Serve and enjoy!!
- Prep Time: 25 minutes
- Chill Time: 6 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg