Carrot Cake Cheesecake

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 Why You’ll Love This Recipe

  • Best of Both Worlds: Combines the comforting flavors of traditional carrot cake with the rich, creamy texture of cheesecake.
  • Textural Delight: The moistness of the carrot cake pairs beautifully with the smoothness of the cheesecake layer.
  • Flavor Harmony: Warm spices and sweet carrots complement the tangy cream cheese frosting, creating a balanced and satisfying dessert.
  • Show-Stopping Presentation: The layered appearance makes for an impressive dessert that’s sure to wow your guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Cheesecake Layer:
    • In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
    • Add sour cream and vanilla extract; mix until well combined.
    • Incorporate eggs one at a time, mixing gently after each addition to avoid overbeating.
    • Pour the cheesecake batter into a parchment-lined springform pan.
    • Bake in a preheated oven at 325°F (165°C) for approximately 35 minutes, or until the center is set but still slightly jiggly.
    • Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
  2. Prepare the Carrot Cake Layers:
    • In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
    • Add vegetable oil and melted butter to the dry ingredients; mix until well combined.
    • Incorporate eggs one at a time, followed by vanilla extract.
    • Fold in grated carrots and chopped nuts (if using).
    • Divide the batter evenly between two greased and floured 8-inch round cake pans.
    • Bake at 350°F (175°C) for about 40 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cakes cool in their pans for 10-15 minutes, then transfer to a wire rack to cool completely.
  3. Assemble the Cake:
    • Place one carrot cake layer on your serving platter and spread a layer of cream cheese frosting on top.
    • Carefully place the chilled cheesecake layer over the frosted carrot cake layer.
    • Spread another layer of frosting over the cheesecake.
    • Top with the second carrot cake layer.
    • Frost the entire cake with the remaining cream cheese frosting.
  4. Serve:
    • Refrigerate the assembled cake for at least 2 hours before serving to allow it to set.
    • Slice and enjoy this decadent dessert chilled.

Servings and Timing

  • Servings: This recipe yields approximately 12-14 slices, depending on how generously it’s cut.
  • Preparation Time: About 1 hour and 30 minutes.
  • Cooking Time: Approximately 1 hour and 10 minutes.
  • Cooling/Chilling Time: At least 4 hours for the cheesecake layer, plus additional time for the assembled cake to set.

Variations

  • Nut-Free: Omit the nuts in the carrot cake layer for those with nut allergies.
  • Pineapple Addition: Fold in drained crushed pineapple into the carrot cake batter for added moisture and flavor.
  • Coconut Twist: Add shredded coconut to the carrot cake batter for extra texture and a hint of tropical flavor.
  • Spice Mix: Enhance the warmth by adding ground ginger or allspice to the carrot cake batter.

Storage/Reheating

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: The cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

FAQs

What is Carrot Cake Cheesecake?

Carrot Cake Cheesecake is a layered dessert that combines traditional carrot cake with a creamy cheesecake layer, all covered in cream cheese frosting.

Can I make this recipe ahead of time?

Yes, this cake can be made a day in advance. In fact, allowing it to sit overnight enhances the flavors and helps the layers set properly.

How should I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 5 days.

Can I freeze Carrot Cake Cheesecake?

Yes, you can freeze the cake for up to 3 months. Ensure it’s wrapped tightly to prevent freezer burn. Thaw in the refrigerator before serving.

Do I need a water bath for the cheesecake layer?

A water bath isn’t necessary for this recipe, but it can help prevent cracks in the cheesecake layer.

Can I add raisins to the carrot cake layer?

Yes, if you enjoy raisins in your carrot cake, feel free to fold in a half cup into the batter.

What type of nuts work best in this recipe?

Walnuts and pecans are both excellent choices for

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Carrot Cake Cheesecake

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  • Author: Isabella
  • Total Time: 6+ hours (including chilling)
  • Yield: 12-14 slices
  • Diet: Vegetarian
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Description

Carrot Cake Cheesecake is a decadent fusion of two classic desserts, featuring layers of moist, spiced carrot cake and rich, creamy cheesecake, all wrapped in a luscious cream cheese frosting. This show-stopping dessert is perfect for holidays, birthdays, or any special occasion.

Ingredients

Cheesecake Layer:

  • 16 oz (2 packages) cream cheese, softened
  • ¾ cup granulated sugar
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 2 large eggs

Carrot Cake Layers:

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ cup vegetable oil
  • ¼ cup melted butter
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2 cups grated carrots
  • ½ cup chopped walnuts or pecans (optional)

Cream Cheese Frosting:

  • 16 oz (2 packages) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract

Instructions

Prepare the Cheesecake Layer:

  1. Preheat oven to 325°F (165°C). Line a springform pan with parchment paper.
  2. Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla.
  3. Add eggs one at a time, mixing gently after each addition.
  4. Pour batter into the pan and bake for 35 minutes, until the center is just set.
  5. Cool to room temperature, then refrigerate for at least 4 hours.

Prepare the Carrot Cake Layers:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
  2. In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. Mix in vegetable oil and melted butter. Add eggs one at a time, then stir in vanilla.
  4. Fold in grated carrots and nuts (if using).
  5. Divide batter between pans and bake for 40 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Assemble the Cake:

  1. Place one carrot cake layer on a serving plate and spread a thin layer of frosting.
  2. Gently place the chilled cheesecake on top, then frost the cheesecake layer.
  3. Add the second carrot cake layer and frost the entire cake.
  4. Refrigerate for at least 2 hours before serving.

Notes

  • For a nut-free version, omit the walnuts or pecans.
  • Add ½ cup of drained crushed pineapple for extra moisture.
  • Store in an airtight container in the fridge for up to 5 days.
  • Freeze for up to 3 months by wrapping tightly in plastic wrap and foil.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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