Carrot cake with bourbon cheesecake swirl –Get ready to indulge in a delightful dessert that brings together the best of both worlds: a rich, creamy cheesecake and the moist, spiced goodness of carrot cake. This Carrot Cake Cheesecake with Bourbon Cheesecake Swirl is perfect for any occasion—whether you’re celebrating a special day or simply treating yourself to something sweet. Let’s dive into the recipe!
Carrot Cake Cheesecake
This decadent dessert will not only impress your guests but also satisfy your taste buds. With its beautiful layers and flavors, it’s sure to become a favorite in your household.
Ingredients:
- For the Carrot Cake Layer:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup bourbon (optional)
- For the Topping:
- Whipped cream (for serving)
- Additional chopped walnuts or pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, combine the granulated sugar, brown sugar, eggs, and oil. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots, crushed pineapple, and nuts (if using).
- Pour half of the carrot cake batter into the prepared springform pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Meanwhile, prepare the cheesecake layer by beating the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition, and then stir in the vanilla and bourbon.
- Once the carrot cake layer is baked, remove it from the oven and let it cool slightly. Pour the cheesecake batter over the warm layer, then drop spoonfuls of the remaining carrot cake batter on top for a swirl effect.
- Bake for an additional 50–60 minutes or until the cheesecake is set. Turn off the oven and let the cheesecake cool in the oven with the door ajar for an hour.
- Once cooled, refrigerate for at least 4 hours or overnight for the best flavor.
- Before serving, top with whipped cream and extra nuts if desired. Enjoy your homemade Carrot Cake Cheesecake!