Carrot Cake Cheesecake Recipe

Making the Carrot Cake

Preheat your oven to 350 degrees Fahrenheit. Spray an 8" round cake pan with non-stick baking spray. In a mixing bowl, combine eggs and both sugars. Mix for about 3 minutes until the mixture is well blended and slightly creamy.

Add the rest of the wet ingredients: vanilla extract, vegetable oil, orange zest, and mix until well combined.

Gradually add the dry ingredients: gluten-free flour, baking powder, baking soda, unsweetened cocoa, cinnamon, ground cloves, allspice, kosher salt. Mix until the dry ingredients are just incorporated. Be careful not to overmix.

Fold in the shredded carrots and raisins.

Pour the cake batter into the prepared 8" round cake pan and bake for 35-45 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely.

Spray a 9" springform pan with non-stick baking spray. Break the carrot cake apart and add half to the base of the springform pan.

Making the Cheesecake Preheat your oven to 325 degrees Fahrenheit

In a mixing bowl, add the room-temperature cream cheese and mix until smooth for a couple of minutes.

Mix in the sugar and sour cream until the mixture is smooth.

Once smooth, mix in the eggs, egg yolks, and vanilla extract until just incorporated.

Pour 3/4 of the cream cheese filling into the springform pan, add the rest of the broken-up carrot cake on top, pressing it down slightly.

Pour the remaining cream cheese filling on top and spread it evenly.

Set the rack in the center of the oven and bake for 55-65 minutes. The center may jiggle slightly, but the top should not be shiny.

Remove the cheesecake from the oven and let it sit at room temperature for 1 hour. Then, place it in the fridge for 8 hours before serving.

Optional: Top and Decorate with Cream Cheese Frosting prior to slicing and serving. Enjoy!