Creamy, velvety cheesecake has been elevated in Stahmanns’ style- with pecans. Satisfy your sweet tooth with an indulgent crunch that tastes like a homemade classic. 


carrot cake

3/4 cup vegetable oil
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking soda
1 tsp cinnamon
Pinch of salt 
1 cup shredded carrot
1/2 cup of pecans


16 oz cream cheese
3/4 cup sugar
1 tbsp flour
3 eggs
1 tsp vanilla


1 cream cheese stick (8oz)
2 tsp of butter
2 cups of powdered sugar
1 tbsp vanilla
Pinch of salt


  1. Preheat the oven to 350˚F (180˚C).
  2. Make the cheesecake: (make sure the cream cheese is at room temperature) In a bowl beat the cream cheese with the sugar. Add the rest of the ingredients and set aside.
  3. Make the carrot cake: In a separate large bowl, start by mixing the oil, sugar, eggs, and vanilla. Add the flour, baking soda, cinnamon and salt. Mix to incorporate. Add the carrot and the pecans.
  4. In the pan, pour 3/4 of the carrot cake mixture, then half of the cheesecake batter, then the rest of the carrot cake and finish with the other half of the cheesecake.
  5. Bake at 350˚F for 50 – 60 min or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 5 hours, or overnight.
  6. Make the frosting: in another bowl, mix the butter and cream cheese. Add the sugar, vanilla and salt. Decorate and add the pecans on top. 
  7. Serve it very cold. Enjoy!

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