If you love both carrot cake and cheesecake, then you are in for a delightful treat! The Carrot Cake Cheesecake is a fusion dessert that combines the rich, creamy texture of cheesecake with the spiced, moist goodness of carrot cake. It’s perfect for any occasion, whether it’s a birthday party, holiday gathering, or just a sweet treat at home.
Why Make This Recipe
This recipe stands out because it offers two beloved desserts in one fantastic bite. The creamy cheesecake layer is smooth and flavorful, while the carrot cake layer brings a wonderful spiciness and texture that perfectly complements the cheesecake. Additionally, it’s a great way to enjoy the flavors of fall and spring all year round. Plus, the combination of textures will impress your family and friends, making it an ideal dessert for gatherings!
How to Make Carrot Cake Cheesecake
Making a Carrot Cake Cheesecake is easier than it seems. With just a few steps, you will create a show-stopping dessert that tastes amazing. Follow this recipe to learn how to make this delicious dessert!
Ingredients :
For the Cheesecake Batter:
- 2½ cups cream cheese (softened at room temperature)
- ⅔ cup granulated white sugar
- 1½ tablespoons all-purpose flour
- 2 large eggs (at room temperature)
- ⅔ cup sour cream (at room temperature)
- 2 teaspoons pure vanilla extract
- A pinch of sea salt
For the Carrot Cake Batter:
- 1⅓ cup all-purpose flour
- 1 teaspoon baking powder
- A pinch of sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs (at room temperature)
- ⅔ cup packed light-brown sugar
- ½ cup granulated white sugar
- ⅓ cup unsweetened applesauce
- ½ cup canola oil or vegetable oil
- 1 teaspoon pure vanilla extract
- 1½ cups finely grated carrots (about 2 large or 3 medium carrots)
For the Cream Cheese Frosting:
- 4 ounces cream cheese (softened to room temperature)
- 4 tablespoons butter (softened to room temperature)
- 1 cup powdered sugar
- ½ teaspoon pure vanilla extract
Directions :
Prepare the Cheesecake Batter: In a mixing bowl, beat the cream cheese until smooth. Add the sugar and flour, and mix well. Then, add the eggs one at a time, ensuring each is mixed in thoroughly. Finally, add the sour cream, vanilla extract, and a pinch of sea salt. Mix until smooth and creamy.
Prepare the Carrot Cake Batter: In another bowl, combine the flour, baking powder, sea salt, cinnamon, nutmeg, and ginger. In a separate bowl, whisk together the eggs, brown sugar, granulated sugar, applesauce, oil, and vanilla extract. Gradually add the flour mixture to the wet ingredients and mix until combined. Fold in the finely grated carrots.
Assemble the Cake: Preheat your oven to 350°F (175°C). Grease a springform pan. Pour half of the carrot cake batter into the pan, followed by the cheesecake batter, and finally the remaining carrot cake batter on top.
Bake: Bake in the preheated oven for about 60-70 minutes, or until the center is set and not jiggly. Let it cool in the pan for 10 minutes before running a knife around the edges and removing the sides.
Cool and Chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until the frosting is fluffy.
Prepare the Caramelized Pecans: (Optional) For added flavor, you can caramelize some pecans in a skillet with a bit of sugar and butter until golden and crispy.
Assemble and Serve: Once chilled, frost the cheesecake with cream cheese frosting and garnish with the caramelized pecans if using. Slice and serve chilled.
How to Serve Carrot Cake Cheesecake
Serve the Carrot Cake Cheesecake slice with a dollop of whipped cream for an extra touch. It pairs wonderfully with a cup of coffee or tea, making it a delightful finish to any meal.
How to Store Carrot Cake Cheesecake
Keep leftovers in an airtight container in the refrigerator for up to 5 days. If you want to save it for longer, you can freeze the cheesecake. Wrap it tightly in plastic wrap, then place it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Tips to Make Carrot Cake Cheesecake
- Make sure all ingredients are at room temperature for a smoother batter.
- Grate the carrots finely to ensure they blend well into the cake.
- Don’t overmix the batters; mix just until combined to keep the cakes light and fluffy.
- To check if the cheesecake is done, it should be set around the edges and slightly jiggly in the middle.
Variation
You can easily customize your Carrot Cake Cheesecake. Try adding crushed pineapples for additional moisture or walnuts for crunch. You can also swap out the spices for your favorites or add raisins for extra sweetness.
FAQs
Can I make this cheesecake ahead of time?
- Yes! This cheesecake actually improves in flavor after chilling overnight. You can make it a day in advance for convenience.
What can I use instead of cream cheese?
- You can use mascarpone cheese or a dairy-free cream cheese alternative if you prefer a different flavor or have dietary restrictions.
How do I know when my cheesecake is done baking?
- The cheesecake should be firm around the edges and slightly jiggly in the center. It will continue to set as it cools.
Enjoy making this Carrot Cake Cheesecake recipe, and treat yourself and your loved ones to an indulgent dessert that is sure to please!
Carrot Cake Cheesecake
Ingredients
For the Cheesecake Batter
- 2.5 cups cream cheese (softened at room temperature)
- ⅔ cup granulated white sugar
- 1.5 tablespoons all-purpose flour
- 2 large eggs (at room temperature)
- ⅔ cup sour cream (at room temperature)
- 2 teaspoons pure vanilla extract
- a pinch sea salt
For the Carrot Cake Batter
- 1.33 cups all-purpose flour
- 1 teaspoon baking powder
- a pinch sea salt
- 0.5 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 2 large eggs (at room temperature)
- ⅔ cup packed light-brown sugar
- ½ cup granulated white sugar
- ⅓ cup unsweetened applesauce
- ½ cup canola oil or vegetable oil
- 1 teaspoon pure vanilla extract
- 1.5 cups finely grated carrots (about 2 large or 3 medium carrots)
For the Cream Cheese Frosting
- 4 ounces cream cheese (softened to room temperature)
- 4 tablespoons butter (softened to room temperature)
- 1 cup powdered sugar
- 0.5 teaspoon pure vanilla extract
Instructions
Prepare the Cheesecake Batter
- In a mixing bowl, beat the cream cheese until smooth. Add the sugar and flour, and mix well. Then, add the eggs one at a time, ensuring each is mixed in thoroughly. Finally, add the sour cream, vanilla extract, and a pinch of sea salt. Mix until smooth and creamy.
Prepare the Carrot Cake Batter
- In another bowl, combine the flour, baking powder, sea salt, cinnamon, nutmeg, and ginger. In a separate bowl, whisk together the eggs, brown sugar, granulated sugar, applesauce, oil, and vanilla extract. Gradually add the flour mixture to the wet ingredients and mix until combined. Fold in the finely grated carrots.
Assemble the Cake
- Preheat your oven to 350°F (175°C). Grease a springform pan. Pour half of the carrot cake batter into the pan, followed by the cheesecake batter, and finally the remaining carrot cake batter on top.
Bake
- Bake in the preheated oven for about 60-70 minutes, or until the center is set and not jiggly. Let it cool in the pan for 10 minutes before running a knife around the edges and removing the sides.
Cool and Chill
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Cream Cheese Frosting
- In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until the frosting is fluffy.
Prepare the Caramelized Pecans (Optional)
- For added flavor, you can caramelize some pecans in a skillet with a bit of sugar and butter until golden and crispy.
Assemble and Serve
- Once chilled, frost the cheesecake with cream cheese frosting and garnish with the caramelized pecans if using. Slice and serve chilled.
