Carrot Cake Cheesecake
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Indulge in a Delectable Carrot Cake Cheesecake
If you’re on the hunt for a dessert that beautifully marries the flavors of classic carrot cake with the creamy delight of cheesecake, look no further than this Carrot Cake Cheesecake! Picture layers of spiced carrots, fluffy cream cheese, and a hint of cinnamon—this recipe is not only a feast for the senses but also a showstopper for any occasion. Whether celebrating a birthday, a holiday, or simply craving something sweet, this dessert hits the mark every time.
Why you’ll love this dish
Imagine impressing your friends and family with a dessert that’s both familiar and unexpected. This Carrot Cake Cheesecake isn’t just cake; it’s an experience. Each bite reveals the warmth of cinnamon, the sweetness of carrots, and the richness of cream cheese. Plus, it’s a great way to incorporate veggies into dessert, making it a fun and sneaky way to brighten up any gathering.
"This Carrot Cake Cheesecake blew everyone away! The perfect balance of flavors and the perfect texture!"
How this recipe comes together
Creating this Carrot Cake Cheesecake is a delightful process that combines both baking and assembling. You’ll be working through layers: starting with a creamy cheesecake base followed by a spiced carrot cake layer, topped off with an indulgent frosting. Here’s a quick overview of the steps involved:
- Prepare the cheesecake layer and bake it.
- Make the carrot cake batter, layering it over the cheesecake.
- Bake the full creation and then let it cool.
- Assemble the layer with delicious frosting and optional toppings.
Gather these items
To craft this heavenly dessert, you’ll need the following ingredients:
- 2 packages cream cheese, softened
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- ¾ cup butter, softened (and extra for the cake)
- ½ cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup grated carrots
- 1 package cream cheese (for the frosting), softened
- 1 teaspoon vanilla extract (for the frosting)
- 3 tablespoons heavy whipping cream (for the frosting)
- 3 cups powdered sugar
- Crushed pecans for topping (optional)
Feel free to swap for low-fat cream cheese or sugar alternatives if you’re looking for lighter options.
Step-by-step instructions
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Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare an 8-inch springform pan by lining the bottom with parchment paper and spraying the sides with non-stick spray.
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Prepare the Cheesecake Layer: In the bowl of your stand mixer, beat the softened cream cheese for 5-6 minutes until fluffy. Gradually add the ½ cup granulated sugar and 2 tablespoons of flour, mixing on low and then medium speed until combined.
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Add Eggs & Flavor: Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Scrape the sides of the bowl and mix in 1 teaspoon of vanilla extract. Add the heavy cream, mixing on high speed for an additional 2-3 minutes.
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Bake the Cheesecake: Pour the cheesecake batter into the prepared pan. Gently tap it to release any air bubbles. Bake for 10 minutes, then without opening the oven, lower the temperature to 200°F (93°C) and bake for another 55-60 minutes or until the center jiggles slightly while the edges are set.
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Cool Down: Turn off the oven and let the cheesecake cool in the oven for 15 minutes. Once cooled, transfer it to a wire rack and allow it to chill in the refrigerator for at least 2 hours, or overnight for best results.
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Make the Carrot Cake Batter: In another bowl, cream together ¾ cup softened butter, ½ cup brown sugar, and ½ cup granulated sugar until fluffy. Gradually add 3 eggs, mixing one at a time. Combine this with the dry ingredients: 1 ½ cups flour, 2 teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt, and 2 teaspoons ground cinnamon. Don’t forget to fold in those freshly grated carrots!
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Layer & Bake: Carefully spread the carrot cake batter over the chilled cheesecake layer, smoothing it out gently. Bake at 350°F for 30-35 minutes or until a toothpick comes out clean.
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Cool & Assemble: Once baked, allow the entire cake to cool on a wire rack.
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Make the Frosting: For the frosting, beat together the 1 package of softened cream cheese, 1 teaspoon of vanilla extract, and 3 tablespoons heavy whipping cream. Gradually sift in the powdered sugar until you achieve the desired consistency.
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Finish Up: Frost the cooled carrot cake cheesecake with the cream cheese frosting and sprinkle with crushed pecans, if using.
Best ways to enjoy it
Serving this Carrot Cake Cheesecake can be just as fun as making it. Here are some creative ideas to elevate your presentation:
- Garnish: Top with crushed pecans and a sprinkle of cinnamon for a lovely touch.
- Pair It: Serve with a dollop of whipped cream for extra richness.
- Beverage Match: A cup of hot chai or coffee complements the flavors wonderfully.
Keeping leftovers fresh
To make your leftovers last, store the Carrot Cake Cheesecake in an airtight container in the refrigerator. It should be good for up to 5-7 days. If you want to enjoy it longer, consider freezing it. Wrap individual slices in plastic wrap and store them in a freezer-safe bag. It can last up to 3 months in the freezer—perfect for quick sweet cravings!
Pro chef tips
- Room Temperature Ingredients: Ensure all dairy products are at room temperature to guarantee smooth blending, especially the cream cheese.
- Don’t Overmix: Especially after adding the eggs; this ensures your cheesecake remains light and fluffy.
- Cooling Gradually: Cooling in the oven until slightly set helps avoid cracks on the cheesecake surface.
Creative twists
Feel free to get adventurous with this recipe! Here are a few variations worth trying:
- Spiced Variations: Add a pinch of nutmeg or ginger to the carrot cake batter for an extra kick.
- Fruity Additions: Incorporate crushed pineapple or raisins into the carrot mixture for added flavor.
- Alternative Frosting: Swap the cream cheese frosting for a classic buttercream or a light mascarpone for a different texture.
Common questions
Q: Can I make this gluten-free?
A: Absolutely! Use a gluten-free flour blend in place of all-purpose flour.
Q: How do I know when the cheesecake is done?
A: The edges should be set, and the center will slightly jiggle when you move the pan.
Q: Is there a dairy-free option for the cheesecake?
A: Yes! You can try using vegan cream cheese and coconut cream as substitutes.
With each slice of this Carrot Cake Cheesecake, you’ll get a delicious cross between a classic cheesecake and a beloved carrot cake. It’s truly a dessert for any occasion!
Carrot Cake Cheesecake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Prepare an 8-inch springform pan by lining the bottom with parchment paper and spraying the sides with non-stick spray.
- In a stand mixer, beat the softened cream cheese for 5-6 minutes until fluffy. Gradually add ½ cup granulated sugar and 2 tablespoons flour, mixing until combined.
- Incorporate the eggs one at a time, mixing well after each addition. Mix in 1 teaspoon vanilla extract and ¼ cup heavy cream. Blend on high speed for 2-3 minutes.
- Pour the cheesecake batter into the prepared pan. Bake for 10 minutes. Lower oven temperature to 200°F (93°C) without opening the oven and bake for another 55-60 minutes until center jiggles slightly.
- Cool for 15 minutes in the oven, then transfer to a wire rack and chill in refrigerator for at least 2 hours or overnight.
- In another bowl, cream together ¾ cup softened butter, ½ cup brown sugar, and ½ cup granulated sugar until fluffy.
- Gradually add 3 eggs, mixing one at a time. Combine with the dry ingredients: 1 ½ cups flour, 2 teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt, and 2 teaspoons cinnamon. Fold in 1 cup grated carrots.
- Spread carrot cake batter over the chilled cheesecake layer and bake at 350°F for 30-35 minutes or until a toothpick comes out clean.
- Cool the entire cake on a wire rack.
- Beat together 1 package of softened cream cheese, 1 teaspoon of vanilla extract, and 3 tablespoons of heavy whipping cream. Gradually sift in powdered sugar to desired consistency.
- Frost the cooled cake and sprinkle with crushed pecans if desired.
