Carrot Cake Cheesecake
Carrot Cake Cheesecake combines two beloved desserts into one decadent treat that is sure to impress any crowd. This indulgent dessert features layers of creamy cheesecake sandwiched between moist carrot cake, all topped with a luscious cream cheese frosting. With its perfect balance of sweetness and richness, Carrot Cake Cheesecake is a delightful indulgence for any special occasion or celebration.
Why Make Carrot Cake Cheesecake
Carrot Cake Cheesecake offers the best of both worlds, marrying the creamy texture of cheesecake with the spiced warmth of carrot cake. This show-stopping dessert is perfect for those who love the classic flavors of carrot cake but also crave the indulgence of cheesecake. Whether you’re celebrating a birthday, holiday, or simply craving a decadent dessert, This recipe is sure to satisfy your sweet tooth and impress your guests.
How to Make Carrot Cake Cheesecake
Cheesecake Layer
- In the bowl of a stand mixer, cream the softened cream cheese until light and fluffy.
- Gradually add sugar and flour, mixing until combined.
- Add eggs one at a time, then mix in vanilla extract.
- Pour in heavy cream and mix until well combined.
- Pour cheesecake batter into prepared pan and bake until set. Let cool completely, then refrigerate.
Cake
- Cream together butter and sugars until light and fluffy.
- Gradually add eggs, then mix in dry ingredients until just combined.
- Fold in grated carrots, then divide batter between prepared pans and bake until done. Let cool completely.
Frosting
- Cream together cream cheese and butter until fluffy.
- Gradually add powdered sugar, then mix in vanilla extract and heavy whipping cream until smooth.
Assembly
- Place one cake layer on a serving plate and spread frosting on top.
- Carefully place cheesecake layer on top of frosted cake layer.
- Remove springform pan and parchment paper from cheesecake.
- Spread frosting on top of cheesecake layer.
- Place second cake layer on top and frost entire cake with remaining frosting.
- Optionally, top with crushed pecans.
- Refrigerate until ready to serve.
Serving Suggestions
Serve the cake chilled for the best texture and flavor. It pairs well with a cup of hot coffee or tea, making it the perfect dessert for any occasion.
Storage Information
Store any leftover in the refrigerator, preferably in an airtight container or covered with plastic wrap, to maintain freshness. Enjoy within a few days for the best taste and texture.
Some Techniques or Tips
- Ensure cream cheese and butter are softened to room temperature for smooth and creamy frosting.
- Be sure to fully cool both the cheesecake and carrot cake layers before assembling the cake to prevent melting or sliding.
Variation
For added texture and flavor, consider adding chopped nuts or raisins to the carrot cake batter. You can also experiment with different spices such as nutmeg or cloves to customize the flavor profile of the cake.
FAQs about Carrot Cake Cheesecake
- Can I make this dessert ahead of time? Yes, Carrot Cake Cheesecake can be made ahead of time and stored in the refrigerator until ready to serve. It actually tastes even better after chilling, allowing the flavors to meld together.
- Can I freeze Carrot Cake Cheesecake? While you can freeze it, it is best to do so without the frosting. Wrap the individual layers tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before assembling and frosting the cake.
- Can I use store-bought frosting instead of making it from scratch? Yes, you can use store-bought cream cheese frosting if you’re short on time. However, homemade frosting tends to have a richer flavor and smoother texture, so it’s worth the extra effort if possible.
Recipe Card
Carrot Cake Cheesecake
Indulge in the ultimate dessert fusion with this Carrot Cake Cheesecake! A luscious layer of creamy cheesecake sits atop a moist and flavorful carrot cake base, all finished with a decadent cream cheese frosting. It's the perfect treat for any occasion!
Equipment
- 8-inch Springform Pan
- Two 8-inch Cake Pans
- Stand Mixer with Paddle Attachment
Ingredients
- 2 packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 3/4 cup butter, softened
- 1/2 cup brown sugar
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup grated carrots
- 1 cup butter, softened
- 1 package cream cheese, softened
- 1 teaspoon vanilla extract
- 3 tablespoons heavy whipping cream
- 3 cups powdered sugar
- Crushed pecans for topping (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare an 8-inch springform pan by lining the bottom with parchment paper and spraying the sides with non-stick spray. Set aside.
- For the cheesecake layer: In the bowl of a stand mixer fitted with a paddle attachment, cream the softened cream cheese for 5-6 minutes until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, gradually add the sugar and flour. Once combined, increase the speed to medium and mix for an additional 2-3 minutes.
- Reduce the mixer to low speed and add the eggs one at a time, scraping down the sides of the bowl as needed. Mix in the vanilla extract.
- Pour in the heavy cream and mix on low speed, gradually increasing to high speed for 2-3 minutes until well combined.
- Pour the cheesecake batter into the prepared pan and gently tap to release any air bubbles. Bake for 10 minutes at 350°F, then reduce the heat to 200°F and bake for an additional 55-60 minutes until the edges are set and the center slightly jiggles.
- Turn off the oven and let the cheesecake cool for 15 minutes before removing. Allow it to cool completely on a wire rack, then refrigerate for at least 2 hours or overnight.
- For the cake: Prepare two 8-inch cake pans by greasing with vegetable shortening and flour. Set aside.
- In the bowl of a stand mixer with a paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on high speed for 3-4 minutes until light and fluffy.
- Gradually add the eggs one at a time, scraping down the sides of the bowl as needed.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined.
- Fold in the grated carrots until evenly distributed. Divide the batter evenly between the prepared pans and bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
- For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened cream cheese and butter for 2-3 minutes until light and fluffy. Mix in the vanilla extract.
- Gradually add the powdered sugar, scraping down the sides of the bowl as needed. Add the heavy whipping cream and mix on high speed for 2-3 minutes until smooth and creamy.
- To assemble: Place one cake layer on a cake stand or serving plate. Spread a generous amount of frosting on top.
- Carefully remove the springform pan from the cheesecake and place it face-down on top of the frosted cake layer. Remove the bottom of the pan and parchment paper. Spread frosting on top of the cheesecake layer.
- Place the second cake layer on top and frost the entire cake with the remaining frosting. Smooth the frosting with a spatula.
- Optionally, top the cake with crushed pecans.
- Refrigerate the cake, preferably in an airtight container or covered with plastic wrap, until ready to serve.
Notes
This Carrot Cake Cheesecake is best served chilled and can be stored in the refrigerator for up to 5 days. For best results, allow the cheesecake to come to room temperature for about 30 minutes before serving. Enjoy the combination of creamy cheesecake, moist carrot cake, and luscious cream cheese frosting!
