Carrot Cake Cheesecake

Carrot Cake Cheesecake combines the moistness of carrot cake with the creaminess of cheesecake for a delightful dessert that is sure to impress. This decadent treat is perfect for those who love the traditional flavors of carrot cake but also enjoy the richness of cheesecake.

Why Make This Recipe

By combining two classic desserts into one, this recipe offers a unique and flavorful experience that will satisfy your sweet cravings. With layers of spiced carrot cake and creamy cheesecake, this dessert provides a delightful contrast in texture and taste.

How to Make Carrot Cake Cheesecake

Ingredients

• • 2 cups finely grated carrots

• • 1 cup crushed pineapple, drained

• • 1 cup chopped pecans or walnuts

• • 2 cups all-purpose flour

• • 1 teaspoon baking powder

• • 1/2 teaspoon baking soda

• • 1 teaspoon ground cinnamon

• • 1/2 teaspoon ground nutmeg

• • 1/2 teaspoon ground ginger

• • 1/4 teaspoon salt

• • 3 large eggs

• • 1 cup granulated sugar

• • 1 cup packed brown sugar

• • 3/4 cup vegetable oil

• • 1 teaspoon vanilla extract

• • 16 ounces cream cheese, softened

• • 1/2 cup sour cream

• • 1/2 cup granulated sugar

• • 2 large eggs

• • 1 teaspoon vanilla extract

Directions

1. Prepare the Carrot Cake Batter: Combine grated carrots, crushed pineapple, and chopped nuts. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
2. Mix Wet Ingredients: Beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract. Gradually add dry ingredients and mix until smooth.
3. Assemble the Cheesecake Batter: Beat softened cream cheese until smooth. Add sour cream, granulated sugar, eggs, and vanilla extract, and beat until creamy.
4. Layering the Batter: Grease a 9-inch springform pan. Pour half of carrot cake batter, then add cheesecake batter, and top with remaining carrot cake batter.
5. Baking Instructions: Bake at 350°F for 60-70 minutes. Let cool and chill before serving.

Topping Ideas

• • Cream cheese frosting

• • Chopped nuts

• • Whipped cream

How to Serve Carrot Cake Cheesecake

Serve chilled slices cake on dessert plates. Garnish with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of flavor.

How to Store Carrot Cake Cheesecake

Store this cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.

Tips to Make Carrot Cake Cheesecake

• • Ensure to properly grease the springform pan to prevent sticking.

• • Allow the cheesecake to cool completely before chilling to set properly.

• • Experiment with different nuts or add raisins to the carrot cake batter for variation.

Variation

For a twist, add a layer of caramel sauce between the carrot cake and cheesecake layers. This will add a sweet and gooey element to the dessert.

Carrot Cake Cheesecake

Author: Maria Courses: Desert

Difficulty: Intermediate Prep Time

Servings: 12 Calories: 350

Best Season: spring

Description

Enjoy the best of both worlds with this delightful Carrot Cake Cheesecake recipe. Indulge in the rich flavors of carrot cake combined with the creamy goodness of cheesecake for a dessert that will leave you craving for more.

Ingredients

Scale

1/2x 1x 2x 3x

Carrot Cake Batter

• 2 cups finely grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped pecans or walnuts
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¹⁄₂ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¹⁄₂ teaspoon ground nutmeg
• ¹⁄₂ teaspoon ground ginger
• ¹⁄₄ teaspoon salt

Cheesecake Batter

• 16 ounces cream cheese, softened
• ¹⁄₂ cup sour cream
• ¹⁄₂ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Directions

1. Carrot Cake Batter Preparation

   Combine grated carrots, crushed pineapple, and chopped nuts. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
   Mark as complete

2. Mix Wet Ingredients

   Beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract. Gradually add dry ingredients.
   Mark as complete

3. Cheesecake Batter Assembly

   Beat softened cream cheese until smooth. Add sour cream, granulated sugar, eggs, and vanilla extract, and beat until creamy.
   Mark as complete

4. Layering and Baking

   Grease a 9-inch springform pan. Pour half of carrot cake batter, add cheesecake batter, and top with remaining carrot cake batter. Bake at 350°F for 60-70 minutes.
   Mark as complete

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 350kcal

Calories from Fat 150kcal

% Daily Value *

Total Fat 17g27%

Saturated Fat 7g35%

Cholesterol 95mg32%

Sodium 250mg11%

Total Carbohydrate 40g14%

Dietary Fiber 2g8%

Sugars 25g

Protein 5g10%

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Vitamin A 200 IU

Vitamin C 4 mg

Calcium 80 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Carrot cake, cheesecake, dessert, cream cheese, pineapple, nuts, spices