Cheesecake Cookies Recipes – Carrot Cake Cheesecake Fusion Delight
There’s something a little magical about taking a bite of this carrot cake cheesecake. You get the rich, creamy layer of cheesecake that melts like a dream, then that warm spiced carrot cake crumb that feels like a hug from your favorite aunt. When I first made it, I remember laughing at how messy the batter looked—it was chaos, but delicious chaos. Baking this feels like you’re wrapping love in a springform pan. It smells like cinnamon and cream cheese had a sweet conversation in your oven. If you’ve ever wondered what would happen if carrot cake and cheesecake got married, this is the answer.
Servings: 12 slices
Ingredients
- 2 cups grated carrots
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar (for cheesecake layer)
- 3 large eggs (for cheesecake layer)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and grease a 9-inch springform pan.
- Mix grated carrots, sugars, oil, and eggs until smooth.
- Whisk in flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat cream cheese, sugar, eggs, and vanilla until creamy.
- Pour half of the carrot cake batter into the pan, then spoon cheesecake batter over it.
- Add remaining carrot batter and swirl gently with a knife.
- Bake for 60 minutes or until center is just set.
- Cool completely and refrigerate at least 4 hours before serving.