Gluten Free Carrot Cake Cheesecake

Prep Time 30 mins
Cook Time 50 mins
Cooling Time 7 hrs
Total Time 8 hrs 20 mins
Cooking Method:
Difficulty: Intermediate
Cooking Temp: 325  F
Calories: 420
Ingredient
    Carrot Cake Batter
  • 1 1/4 cup (159g) gluten-free 1:1 baking flour (with xanthan gum)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 Tsp cinnamon
  • 1 tsp Nutmeg
  • 1/2 cup vegetable oil (120 ml)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup brown sugar (110g)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream, room temperature (60g)
  • 1/4 cup Milk
  • 1 1/2 cups peeled and grated carrots (150g)
    • Cheesecake Batter
  • 2 cups cream cheese, softened (453g)
  • 1/3 cup brown sugar (73g)
  • 1/3 cup granulated sugar (66g)
  • 1/4 cup sour cream (60g)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 Tbsp Cornstarch
    • Caramelized Pecans
  • 1/2 tbsp unsalted butter
  • 1 tbsp granulated sugar
  • 1 Tbsp Brown Sugar
  • Pinch of Salt
  • 1/2 cup chopped pecans
    • Cream Cheese Frosting
  • 1/3 cup cream cheese, softened (75g)
  • 3 tbsp unsalted butter (38g)
  • 1 cup powdered sugar (125g)
  • 1/2 tsp vanilla extract
Preparation
  1. 1
     Prepare the Pan & Water Bath
    1. Preheat the oven to 350ºF (175ºC).
    2. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
    3. Place a large roasting or baking pan on the middle rack of your oven. Fill it with 6 cups of boiling water to create a water bath. The cheesecake will bake on the top rack above the steam, not in the water bath.
  2. 2
    Make the Carrot Cake Batter
    1. In a medium bowl, whisk together:
      • 1¼ cups (159g) gluten-free 1:1 baking flour (with xanthan gum)
      • 1 tsp baking powder
      • ½ tsp baking soda
      • ½ tsp salt
      • 1½ tsp cinnamon
      • 1 tsp nutmeg
    2. In a large mixing bowl, whisk until smooth:
      • ½ cup (120ml) vegetable oil
      • ½ cup (100g) granulated sugar
      • ½ cup (110g) brown sugar
      • 2 large eggs
      • 1 tsp vanilla extract
      • ¼ cup (60g) sour cream (room temp)
      • ¼ cup (60ml) milk
    3. Add the dry ingredients to the wet ingredients and mix until just combined.
    4. Fold in 1½ cups (150g) of peeled and grated carrots. Set aside.
  3. 3
    Make the Cheesecake Batter
    1. In a large bowl, beat 2 cups (453g) of softened cream cheese until smooth (about 1 minute).
    2. Add to the bowl:
      • ⅓ cup (73g) brown sugar
      • ⅓ cup (66g) granulated sugar
    3. Beat again until fully combined.
    4. Mix in ¼ cup (60g) sour cream.
    5. Beat in 2 large eggs, one at a time, mixing well after each.
    6. Add 2 tsp vanilla extract and 1 tbsp cornstarch. Mix until just combined. Set aside.
  4. 4
    Assemble the Cheesecake
    1. Pour ⅓ of the carrot cake batter into the prepared springform pan and spread evenly.
    2. Spoon ⅓ of the cheesecake batter into the center.
    3. Repeat the layering process, alternating between carrot cake and cheesecake batter, until both batters are used up. Finish with cheesecake batter on top.
  5. 5
    Bake the Cheesecake
    1. Place the cheesecake on the top oven rack, directly above the water bath.
    2. Bake for 50 minutes, or until the edges are set and the center has a slight jiggle.
    3. If the top browns too quickly, loosely tent with foil (without touching the cheesecake).
    4. Once done, turn off the oven, prop the door open, and let the cheesecake rest inside for 20 minutes.
    5. Remove from the oven, let cool completely, then refrigerate for at least 6 hours or overnight before unmolding.
  6. 6
    Make the Caramelized Pecans
    1. In a small saucepan over medium heat, melt:
      • ½ tbsp unsalted butter
      • 1 tbsp granulated sugar
      • 1 tbsp brown sugar
      • Pinch of salt
    2. Stir in ½ cup chopped pecans and cook, stirring constantly, for 10–15 minutes, or until caramelized.
    3. Transfer the pecans to parchment paper and let them cool completely.
  7. 7
    Make the Cream Cheese Frosting
    1. In a bowl, beat together:
      • ⅓ cup (75g) softened cream cheese
      • 3 tbsp (38g) unsalted butter
    2. Add 1 cup (125g) powdered sugar and mix on low to start, then increase to high and beat until fluffy.
    3. Add ½ tsp vanilla extract and mix to combine.
  8. 8
    Decorate & Serve
    1. Carefully remove the chilled cheesecake from the springform pan and peel off the parchment from the bottom.
    2. Spread the cream cheese frosting evenly over the top of the cheesecake.
    3. Sprinkle generously with the caramelized pecans.
  9. 9
  10. 10
    • Prep Time: 30 minutes
    • Cook Time: 50 minutes
    • Cool & Chill Time: 7 hours (including refrigeration)
    • Total Time: 8 hours 20 minutes
    • Servings: 12 slices
    • Estimated Calories Per Serving: 420–460 kcal
Note

Keywords: Gluten-Free

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.