Carrot Cake Cheesecake combines the best of two beloved desserts—moist, spiced carrot cake and rich, creamy cheesecake—into one irresistible treat. Perfect for any occasion, this dessert is sure to impress with its delightful flavors and textures.
Ingredients
For the Cheesecake Layer:
18 oz cream cheese, at room temperature
3/4 cup granulated sugar
1 tbsp all-purpose flour
3 large eggs
2 tsp vanilla extract
For the Carrot Cake Layer:
3/4 cup granulated sugar
3/4 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
Dash of salt
1 (8 1/2 oz) can crushed pineapple, well-drained (reserve juice)
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
For the Frosting:
2 oz cream cheese, softened
1 tbsp butter, softened
1 3/4 cups powdered sugar, sifted
1/2 tsp vanilla extract
1 tbsp pineapple juice, reserved from crushed pineapple
Dash of salt
Step-by-Step Instructions
Step 1: Prepare the Springform Pan
Grease the Pan: Grease a 9 or 9 1/2 inch springform pan with butter. Set aside.
Step 2: Make the Cheesecake Layer
Beat the Cream Cheese: In a large mixing bowl, combine 18 oz of cream cheese and 3/4 cup granulated sugar. Beat with an electric mixer on medium speed until smooth (about 2-3 minutes).
Add Flour, Eggs, and Vanilla: Add 1 tbsp flour, 3 eggs, and 2 tsp vanilla extract. Continue beating until the mixture is smooth. Set aside.
Step 3: Make the Carrot Cake Layer
Combine Wet Ingredients: In another bowl, mix 3/4 cup vegetable oil, 3/4 cup granulated sugar, 2 eggs, and 1 tsp vanilla extract until smooth.
Add Dry Ingredients: Stir in 1 cup flour, 1 tsp baking soda, 1 tsp ground cinnamon, and a dash of salt until well combined.
Add Carrots and Mix-ins: Fold in 1 cup grated carrots, the well-drained crushed pineapple, 1/2 cup flaked coconut, and 1/2 cup chopped walnuts until evenly distributed.
Step 4: Assemble the Cheesecake
Pour the Batters: Spread 1 1/2 cups of the carrot cake batter over the bottom of the prepared springform pan.
Add the Cheesecake Batter: Drop large spoonfuls of the cream cheese batter over the carrot cake batter. Alternate with dollops of the remaining carrot cake batter and cream cheese batter. Gently swirl with a knife for a marbled effect, ensuring an even layer.
Step 5: Bake the Cheesecake
Bake: Preheat the oven to 350°F (175°C). Bake the cheesecake for about 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool: Let the cheesecake cool to room temperature, then refrigerate overnight to allow it to set properly.
Step 6: Prepare the Frosting
Make the Frosting: In a mixing bowl, beat together 2 oz softened cream cheese, 1 tbsp softened butter, 1 3/4 cups sifted powdered sugar, 1/2 tsp vanilla extract, 1 tbsp reserved pineapple juice, and a dash of salt until smooth and spreadable.
Step 7: Frost and Serve the Cheesecake
Frost the Cheesecake: Once fully chilled, spread the frosting evenly over the top of the cheesecake.
Chill Again: Refrigerate the frosted cheesecake for another 3-4 hours to allow the frosting to set.
Serve: Carefully remove the sides of the springform pan, slice, and serve cold.
Variations and Substitutions
Nut Alternatives: Swap walnuts with pecans or omit them entirely for a nut-free version.
Fruit Variations: Replace the pineapple with other dried fruits like raisins or cranberries for a different flavor.
Dairy-Free Option: Use dairy-free cream cheese and butter substitutes to make the dessert lactose intolerant-friendly.
Conclusion
Carrot Cake Cheesecake is a delightful fusion of two classic desserts, offering a perfect balance of flavors and textures. With its moist, spiced layers of carrot cake and creamy cheesecake center, this dessert is sure to become a favorite at any family gathering or celebration. So, gather your ingredients and enjoy this delicious treat that everyone will love!