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).
Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil.
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then 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.
Pour filling over crust and smooth top.
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes, until edges are set and center slightly jiggles.
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour.
Remove, cool completely, then refrigerate at least 4 hours or overnight.
In a saucepan over medium heat, melt butter with brown sugar and cream.
Stir in corn syrup, vanilla, and salt; simmer 2–3 minutes until slightly thickened.
Remove from heat and stir in chopped pecans.
Cool until warm but pourable.
Spoon pecan topping over chilled cheesecake.
Garnish with whole pecans if desired.
Slice and serve chilled or slightly warmed.
Toppings
Whipped cream
Caramel drizzle
Toasted pecans
Beverages
Coffee or espresso
Bourbon or pecan-flavored liqueur
Sweet iced tea
12 servings