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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 smoothness of cheesecake with the warm spices and texture of carrot cake, topped with a nutty brown butter frosting.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g)
  • ¼ cup granulated sugar (50g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 cups finely grated carrots (about 250g)
  • 1 cup all-purpose flour (120g)
  • ½ cup granulated sugar (100g)
  • ½ cup light brown sugar, packed (110g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • 16 ounces cream cheese, softened (450g)
  • ½ cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • ½ cup sour cream (120ml)
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter (115g)
  • 8 ounces 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). Mix graham cracker crumbs, sugar, and melted butter until crumbly. Press into bottom of springform pan. Bake 8 minutes and cool slightly.
  2. In a large bowl, whisk flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat eggs, oil, and vanilla. Combine wet and dry ingredients gently. Fold in grated carrots and nuts if using.
  3. Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla until fully incorporated.
  4. Spread half the carrot cake batter over crust. Pour cheesecake batter over carrot layer. Dollop remaining carrot batter on top and swirl gently for marbled effect.
  5. Bake 50-60 minutes until cheesecake is mostly set but slightly jiggly in center. Use water bath or pan of water in oven for moisture. Cool in oven with door slightly open for 30 minutes.
  6. Remove from oven and cool completely at room temperature. Refrigerate at least 4 hours or overnight.
  7. For frosting, melt butter over medium heat until golden brown and nutty, about 5-7 minutes. Cool slightly. Beat cream cheese until smooth, then add powdered sugar, vanilla, salt, and brown butter. Mix until fluffy.
  8. Spread frosting evenly over chilled cake. Slice with warm knife and serve.

Notes

Use room temperature ingredients for smooth cheesecake batter. Watch butter carefully when browning to avoid burning. Cooling cake gradually prevents cracking. Use water bath or pan of water in oven for moisture. Cover cracks with frosting if needed. Tent with foil if top browns too fast. For extra moist carrot layer, add crushed pineapple or applesauce. Gluten-free and vegan substitutions possible.

Nutrition

Keywords: carrot cake cheesecake, brown butter frosting, layered dessert, carrot cake, cheesecake, easy dessert, holiday dessert, potluck dessert

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