Best Cheesecake Layered Carrot Cake Recipes

CARROT CAKE-CHEESECAKE

Steps:

• For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
• Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
• For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
• Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
• For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.

CHEESECAKE LAYERED CARROT CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Spray two 9-inch cake pans with cooking spray and line the bottoms with parchment paper. Then spray the paper with cooking spray. Set pans aside. (You'll need to use the same size cake pans as a cheesecake pan so they'll line up. So if you have an 8-inch springform pan use 8-inch cake pans.)
• Whisk the flour, baking soda, cinnamon, and salt together in a small mixing bowl.
• Beat the eggs, sugar, oil, buttermilk, and vanilla together in the bowl of your electric mixer. Stir dry ingredients into wet ingredients until just combined.
• Mix in carrots and coconut, then gently fold in pecan until evenly distributed.
• Divide between prepared pans and smooth the tops with a spatula.
• Bake for 30 to 33 minutes (a couple of minutes longer for 8-inch pans), until a cake tester inserted into the center of the cake, comes out clean.
• Cool in pans for 10 minutes before removing to a wire rack to cool completely.
• Place cream cheese in a large mixing bowl and beat with an electric mixer on medium speed until cream cheese is light and fluffy, about 3 minutes.
• Add butter and beat until mixture is completely smooth, 2 to 3 minutes more.
• With mixer set to low, gradually beat in 4 cups of powdered sugar.
• Beat in vanilla and salt, then beat frosting on high speed until very fluffy, 2 to 3 minutes. If frosting is too thin you can add additional powdered sugar as necessary.
• Once cake and cheesecake have cooled completely, carefully transfer one carrot cake layer to a cake stand plate or serving platter. (I didn't frost between the cheesecake and carrot cake but you can if you want.)
• Carefully sit the cheesecake on the carrot cake. Then place the last carrot cake layer on the cheesecake. Trim the edges if needed to even them with the carrot cake layers. Make sure it's level and secure. If needed, you can punch 2 or 3 long skewers down through the layers.
• Apply frosting to the top and around the sides of the cake. Alternately, you may cover the cake sides completely or run a straight edge spatula against the surface of the cake for a semi-naked look. (I covered my cake fully.)
• Keep cake refrigerated.

CARROT CAKE CHEESECAKE

Steps:

• Position the oven racks in the center and lower third of the oven. Preheat oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place in the lower rack in the oven. Spray the inside of a 9-inch springform pan with cooking spray.
• Beat three 8-ounce packages cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.
• Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into batter.
• Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven.
• Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of pan with aluminum foil if browning too quickly. Cool for 10 minutes.
• Run a knife around the edge of pan to loosen cake; cool to room temperature in pan on a wire rack. Refrigerate at least 8 hours. Remove the outside of the springform pan.
• Beat confectioners' sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. Spread frosting on top of cheesecake layer.