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Decadent Carrot Cake Cheesecake Recipe with Easy Brown Butter Frosting

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A rich and indulgent dessert combining the creamy texture of cheesecake with the warmly spiced carrot cake base, topped with a nutty brown butter frosting. Perfect for special occasions or cozy treats.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 135g)
  • ¼ cup granulated sugar (50g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 1 ½ cups all-purpose flour (180g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup granulated sugar (100g)
  • ½ cup light brown sugar, packed (110g)
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups finely grated carrots (about 3 medium carrots)
  • ½ cup chopped walnuts or pecans (optional)
  • 16 oz cream cheese, softened (450g)
  • ⅔ cup granulated sugar (135g)
  • 2 large eggs, room temperature
  • ⅓ cup sour cream (80ml)
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter (85g)
  • 8 oz cream cheese, softened (225g)
  • 3 cups powdered sugar (360g), sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until mixture resembles wet sand. Press evenly into bottom of 9-inch springform pan. Bake 8-10 minutes until set and fragrant. Remove and cool.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until combined. Gradually add dry ingredients to wet, mixing until just combined. Fold in grated carrots and nuts if using.
  3. In a clean bowl, beat softened cream cheese and sugar on medium speed until smooth and creamy, about 2-3 minutes. Add eggs one at a time, beating just until incorporated after each. Mix in sour cream and vanilla extract until smooth, scraping sides as needed.
  4. Pour half of carrot cake batter over cooled crust and spread evenly. Carefully pour cheesecake batter over carrot cake layer. Spoon remaining carrot cake batter on top, gently spreading. Layers will swirl slightly.
  5. Bake for 55-65 minutes, until cheesecake layer is mostly set but slightly jiggly in center. Toothpick inserted in carrot cake part should come out clean. Avoid overbaking.
  6. Remove cake from oven and place on cooling rack. Cool completely at room temperature, then refrigerate at least 4 hours or overnight.
  7. To make brown butter frosting, melt butter in small saucepan over medium heat, stirring frequently until golden brown and nutty aroma (4-5 minutes). Remove from heat and cool slightly.
  8. In mixing bowl, beat cream cheese until fluffy. Gradually add powdered sugar, vanilla, salt, and cooled brown butter. Beat until smooth and spreadable.
  9. Once cake is chilled, release springform pan sides, place cake on serving plate, and frost top generously with brown butter frosting. Optionally, sprinkle chopped walnuts or cinnamon on top.

Notes

Use the fine side of the grater for carrots to keep texture light. If frosting is too thin, chill for 15 minutes before spreading. Avoid overbaking cheesecake to keep creamy texture. Room temperature ingredients help avoid lumps. Optional water bath can prevent cracking. Store leftovers refrigerated up to 4 days or frozen up to 2 months.

Nutrition

Keywords: carrot cake cheesecake, brown butter frosting, carrot cake, cheesecake, dessert, easy carrot cake, cream cheese frosting, holiday dessert

Find it online: https://magnetmeal.com/decadent-carrot-cake-cheesecake-recipe-with-easy-brown-butter-frosting/