This homemade carrot cake cheesecake features a layer of spiced carrot cake topped with creamy vanilla cheesecake. The perfect treat for Easter or any time of year!
To make the carrot cake layer: Preheat the oven to 350°F (177°C). Spray a 9-inch springform pan well with nonstick cooking spray and line the bottom of the pan with a parchment paper circle. Set aside.
In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
In a separate large mixing bowl, whisk together the oil, brown sugar, granulated sugar, sour cream, eggs, and vanilla extract until fully combined. Stir in the grated carrots.
Add the dry ingredients to the wet ingredients and mix until just combined.
Pour the cake batter into the prepared springform pan. Bake for 30 to 35 minutes or until the top of the cake is set and a toothpick inserted into the center comes out clean.
Remove from the oven, transfer to a wire rack, and allow to cool in the pan for 20 to 25 minutes while you make the cheesecake filling.
Reduce the oven temperature to 325°F (163°C).
To make the cheesecake filling: Set a large pot of water to boil for the water bath before getting started with the filling.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add the sour cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Then add the granulated sugar and vanilla extract and mix until well combined.
In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together. Set aside.
To assemble the cheesecake and bake: Slide a knife around the outside of the cake in the springform pan and release it from the pan.
Level the top of the cake with a knife or cake leveler. Wipe the ring of the springform pan clean. This step is optional, but makes for a prettier cheesecake! Place the ring of the springform pan back around the cake and tighten it.
Wrap the springform pan with the carrot cake layer in aluminum foil, then place the pan into a large oven bag. Fold the oven bag down the sides of the springform pan.
Pour the cheesecake filling on top of the carrot cake layer and smooth it out into one even layer. Tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick or skewer to remove any large air bubbles and smooth them out.
Add the boiling water you started before the filling to a large roasting pan until it is about 1-inch deep. Carefully place the wrapped springform pan into the roasting pan.
Transfer the roasting pan with the cheesecake to the oven and bake for 55 to 65 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 30 minutes.
After the cheesecake has cooled slightly, remove it from the oven. Carefully remove the cheesecake from the roasting pan and discard the oven bag and foil. Be careful, because it will be hot! Transfer the cheesecake in the springform pan to a wire rack to cool completely at room temperature, about 2 hours.
Once cooled, cover tightly with plastic wrap or foil and transfer to the refrigerator to chill for 5 to 6 hours (or overnight).
Run a thin knife around the outside of the cheesecake to loosen it from the pan, carefully release the springform pan, then slice into pieces, serve, and enjoy!
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Notes
Storage Instructions: Cheesecake may be covered tightly and refrigerated for up to 5 days.Freezing Instructions: Cheesecake will freeze well for up to 3 months, thaw overnight in the fridge.