Why Make This Recipe
Carrot Cake Cheesecake is a delicious blend of flavors that combines two favorite desserts into one. The creamy cheesecake layer pairs perfectly with the moist and spiced carrot cake beneath it. This dessert not only looks impressive but also tastes fantastic, making it a perfect choice for celebrations, potlucks, or just a cozy night in. Plus, it’s a great way to enjoy carrots in a sweet form!
How to Make Carrot Cake Cheesecake
Ingredients:
For the Cheesecake Mixture:
- 2 8 oz pkgs. cream cheese, softened (but not melted)
- 2/3 cup granulated sugar
- 1 1/2 teaspoon all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Carrot Cake Mixture:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup canola oil
- 1/4 cup unsweetened applesauce
- 2/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups finely grated carrots
For the Topping:
- 2 oz cream cheese (softened)
- 1 tablespoon butter (softened)
- 1 1/4 cups powdered sugar
- 1/4 cup + 2 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Directions:
Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
For the Cheesecake Mixture:
- In a bowl, beat the softened cream cheese until smooth.
- Add in the granulated sugar and flour, mixing until well combined.
- Beat in the eggs one at a time, adding the vanilla extract and sour cream afterwards. Set this mixture aside.
For the Carrot Cake Mixture:
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large mixing bowl, whisk together the canola oil, applesauce, granulated sugar, and brown sugar until mixed well.
- Add in the eggs and vanilla extract and mix well.
- Gradually stir in the dry ingredients until just combined. Fold in the grated carrots.
To Assemble Cheesecake:
- Pour half of the carrot cake mixture into the prepared springform pan.
- Carefully spread the cheesecake mixture over the carrot cake layer.
- Top with the remaining carrot cake mixture.
Bake in the preheated oven for about 1 hour. The edges should be set, and the center will slightly jiggle.
Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.
For the Topping:
- In a bowl, beat the softened cream cheese and butter until smooth.
- Gradually add powdered sugar, sour cream, and vanilla extract until well mixed.
- Spread over the chilled cheesecake and sprinkle with chopped pecans if desired.
How to Serve Carrot Cake Cheesecake
Slice your Carrot Cake Cheesecake into generous pieces and serve chilled. It is great on its own or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream!
How to Store Carrot Cake Cheesecake
Store any leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container. It can last for about 3-5 days. If you want to keep it longer, consider freezing it for up to 2 months. Thaw in the fridge before serving.
Tips to Make Carrot Cake Cheesecake
- Be sure to soften your cream cheese properly to avoid lumps in the cheesecake mixture.
- Grate the carrots finely for better texture in the cake.
- Allow the cheesecake to cool completely before refrigerating to set it properly.
- Add your favorite nuts or dried fruits to the carrot cake mixture for extra flavor and texture.
Variation
You can substitute some of the granulated sugar with brown sugar for a richer flavor. Additionally, consider adding in pineapple bits or coconut flakes for a twist on the classic recipe!
FAQs
Can I use any type of carrots for this recipe?
- Yes, you can use regular carrots or baby carrots. Just be sure to finely grate them.
Can I make this cheesecake ahead of time?
- Absolutely! This cheesecake keeps well and can be made a day or two in advance. Just store it in the refrigerator.
What if I don’t have a springform pan?
- If you don’t have a springform pan, you can use a regular round cake pan, but be careful when removing it as it may be more challenging. You could also line the pan with parchment paper for easier removal.
Carrot Cake Cheesecake
Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
- In a bowl, beat the softened cream cheese until smooth.
- Add in the granulated sugar and flour, mixing until well combined.
- Beat in the eggs one at a time, adding the vanilla extract and sour cream afterwards. Set this mixture aside.
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large mixing bowl, whisk together the canola oil, applesauce, granulated sugar, and brown sugar until mixed well.
- Add in the eggs and vanilla extract and mix well.
- Gradually stir in the dry ingredients until just combined. Fold in the grated carrots.
- Pour half of the carrot cake mixture into the prepared springform pan.
- Carefully spread the cheesecake mixture over the carrot cake layer.
- Top with the remaining carrot cake mixture.
- Bake in the preheated oven for about 1 hour. The edges should be set, and the center will slightly jiggle.
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.
- In a bowl, beat the softened cream cheese and butter until smooth.
- Gradually add powdered sugar, sour cream, and vanilla extract until well mixed.
- Spread over the chilled cheesecake and sprinkle with chopped pecans if desired.
- Slice your Carrot Cake Cheesecake into generous pieces and serve chilled. It is great on its own or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream!