Carrot cheesecake
Indulge in the ultimate dessert experience with this decadent carrot cake cheesecake! Combining two classic favorites – creamy cheesecake and moist carrot cake – this dessert is a true showstopper. With layers of rich cream cheese filling and spiced carrot cake, all topped off with a luscious almond-flavored frosting, it’s the perfect treat for any special occasion.
Why Try This Recipe
If you’re a fan of both carrot cake and cheesecake, this recipe offers the best of both worlds! The creamy cheesecake layer is perfectly complemented by the moist and flavorful carrot cake, creating a dessert that’s sure to impress. Plus, with the added convenience of baking both layers together in one pan, this recipe is easier to make than you might think.
Ingredients Summary
Cheesecake:
- Cream cheese
- White sugar
- Eggs
- Sour cream
- Vanilla extract
- All-purpose flour
Carrot Cake:
- Dark brown sugar
- Canola oil
- Egg
- All-purpose flour
- Ground cinnamon
- Baking powder
- Salt
- Grated carrots
- Chopped walnuts
Frosting:
- Confectioners’ sugar
- Cream cheese
- Almond extract
Serving Suggestions
Serve slices of this carrot cake cheesecake with a cup of hot tea or coffee for a delightful afternoon treat. You can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert. Garnish each slice with additional chopped walnuts or a sprinkle of cinnamon for a decorative touch.
Storage Information
Store any leftover carrot cake cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days. The frosting may soften slightly over time, but it will still taste delicious. You can also freeze individual slices wrapped in plastic wrap and stored in a resealable plastic bag for longer storage.
Techniques and Tips
- Be sure to grease the springform pan well to prevent the cake from sticking.
- Using room temperature cream cheese ensures a smooth and creamy cheesecake filling.
- Folding the grated carrots and chopped walnuts into the carrot cake batter gently ensures even distribution of ingredients without overmixing.
- Baking the cheesecake in a water bath helps prevent cracking and ensures a smooth texture.
- Allowing the cheesecake to chill in the refrigerator for at least 8 hours or overnight before frosting helps it set and enhances the flavors.
Variation
Feel free to customize this carrot cake cheesecake to suit your taste preferences. You can add raisins or shredded coconut to the carrot cake batter for added texture and flavor. You can also experiment with different types of nuts, such as pecans or almonds, in the frosting for a unique twist.
FAQs about the Recipe
Can I use store-bought carrot cake mix instead of making the carrot cake from scratch? Yes, you can use store-bought carrot cake mix if you prefer. Simply follow the package instructions for mixing the batter, then proceed with layering it with the cheesecake batter as directed in the recipe.
Can I omit the walnuts from the carrot cake batter? Yes, you can omit the walnuts from the carrot cake batter if you prefer a nut-free version of the dessert. Alternatively, you can substitute them with chopped pecans or omit them altogether.
Carrot Cake Cheesecake
Equipment
- - Springform pan
- Electric Mixer
- Roasting pan
Ingredients
- Cooking spray
Cheesecake:
- 3 8 ounce packages cream cheese, at room temperature
- 1 cup white sugar
- 4 large eggs
- 1 cup sour cream
- ½ teaspoon vanilla extract
- 3 tablespoons all-purpose flour
Carrot Cake:
- ¾ cup packed dark brown sugar
- ⅔ cup canola oil
- 1 egg
- 1 cup all-purpose flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup grated carrots
- ⅓ cup chopped walnuts
Frosting:
- 2 cups confectioners' sugar
- 4 ounces cream cheese
- 1 teaspoon almond extract
Instructions
- Position the oven racks in the center and lower third of the oven. Fill a roasting pan halfway with water and place on the lower rack. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
- Make the cheesecake: Beat cream cheese in a large bowl with an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat for 2 minutes. Beat in eggs one at a time, mixing well after each addition. Mix in sour cream and vanilla until smooth. Stir in flour and set cheesecake batter aside.
- Make the carrot cake: Beat together brown sugar and oil in a separate large bowl with an electric mixer on medium speed until smooth. Add egg and beat for 2 minutes; reduce speed to low. Mix in flour, cinnamon, baking powder, and salt until combined. Fold carrots and walnuts into batter.
- Spread carrot cake batter into the prepared pan; top with cheesecake batter. Place the pan on the center rack above the roasting pan with water.
- Bake in the preheated oven until the cheesecake is set, about 1 hour and 10 minutes, covering the top with aluminum foil if browning too quickly. Allow to cool for 10 minutes.
- Run a knife around the edge of the pan to loosen the cake; cool to room temperature in the pan on a wire rack. Place in the refrigerator for at least 8 hours to overnight.
- Make the frosting: Beat confectioners' sugar, cream cheese, and almond extract in a medium bowl with an electric mixer until smooth.
- Remove the ring of the pan. Spread frosting on top of the chilled cheesecake layer.
