Decadent Carrot Cake Cheesecake made with spiced carrot cake layers, creamy baked cheesecake, and classic cream cheese frosting. This layered dessert is perfect for Easter, holidays, and special occasions.
Preheat oven to 325°F (163°C).
Line the bottom of a 9-inch springform pan with parchment and wrap the outside with two layers of heavy-duty foil.
Whisk flour, baking powder, baking soda, spices, and salt.
In another bowl, whisk sugars, oil, egg, and vanilla.
Fold dry ingredients into wet, then stir in carrots and nuts.
Spread batter evenly into the prepared pan.
Bake 20 minutes, until just set. Let cool slightly.
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time, mixing just until incorporated.
Gently pour cheesecake batter over carrot cake layer.
Place pan in a roasting pan and add hot water halfway up the sides.
Bake 60 minutes, until edges are set and center slightly jiggles.
Turn oven off, crack door open, and cool cheesecake inside oven 1 hour.
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Beat frosting ingredients until smooth and fluffy.
Spread frosting evenly over chilled cheesecake.
Slice and serve.
Toppings
Toasted walnuts or pecans
Cinnamon dusting
Caramel drizzle
Beverages
Coffee or espresso
Chai latte or spiced tea
Creamy oat or almond milk latte
12 servings