This Easter Carrot Cake Cheesecake combines the moist, spiced delight of carrot cake with the creamy richness of cheesecake, topped with a luscious whipped cream cheese frosting. Perfect for Easter celebrations, this dessert is sure to impress with its blend of traditional flavors and festive appearance.
Cheesecake Layer: Preheat oven to 325°F (160°C). Beat cream cheese until smooth, add sugar and vanilla, then eggs one at a time, and sour cream. Pour into prepared pan and bake for 45-55 minutes. Cool and chill.
Carrot Cake Layers: Increase oven temperature to 350°F (175°C). Mix dry ingredients, then add sugar, oil, and eggs. Stir in carrots and nuts. Bake for 25-30 minutes. Cool completely.
Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then heavy cream until spreadable.
Assembly: Place one carrot cake layer on a plate, spread with frosting, add cheesecake layer, more frosting, then second carrot cake layer. Cover with frosting and decorate as desired.
Notes
Ensure all ingredients are at room temperature to achieve a smooth batter and even baking.
For a nut-free version, simply omit the walnuts or pecans from the carrot cake batter.
The cheesecake layer does not require a water bath, but ensure it cools gradually to prevent cracks.
Decorate with Easter-themed toppings like mini chocolate eggs or edible flowers for a festive touch.
Keyword Carrot Cake, Cheesecake, Dessert, Easter, Spring