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Carrot Cake Cheesecake Recipe

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4 from 2 reviews

  • Author: Molly
  • Total Time: 7 hours 35 minutes
  • Yield: 16 servings

Description

This Carrot Cake Cheesecake is a decadent dessert that perfectly combines the rich creaminess of cheesecake with the warm, spicy flavors of carrot cake. Featuring layers of moist carrot cake batter and smooth cheesecake, topped with a luscious cream cheese frosting, this dessert is ideal for special occasions or a delightful treat. The cake is baked in a springform pan, chilled overnight to set, and finished with a creamy, vanilla-infused cream cheese frosting.

Ingredients

Cheesecake

  • 16 oz Cream cheese (room temperature)
  • 1/2 cup White granulated sugar
  • 1/2 cup Sour cream (room temperature or Greek yogurt)
  • 1/4 cup Heavy cream (room temperature)
  • 1 tsp Vanilla bean paste
  • 2 Large eggs (room temperature)

Carrot Cake

  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 cup Oil (canola or vegetable oil)
  • 1/2 cup Brown sugar (packed, light or dark)
  • 1/3 cup White granulated sugar
  • 1/2 cup Sour cream (room temperature or Greek yogurt)
  • 1 tsp Vanilla bean paste
  • 1 cup Grated carrots (about 2 large carrots)
  • 2 Large eggs (room temperature)

Cream Cheese Frosting

  • 3/4 cup Unsalted butter (room temperature)
  • 8 oz Cream cheese (room temperature)
  • 1 3/4 cup Powdered sugar (sifted)
  • 1 tsp Vanilla bean paste

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper cut to size, and spray the parchment paper again to ensure easy release.
  2. Make Cheesecake Batter: Using a mixer, beat the cream cheese and white granulated sugar on high speed for 2 minutes, scraping down the bowl halfway through to ensure smoothness. Add sour cream, heavy cream, and vanilla bean paste, then mix on medium speed until fully combined and smooth. Finally, incorporate the eggs on low speed just until combined. Set this batter aside.
  3. Prepare Dry Ingredients for Carrot Cake: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground ginger. Set aside. Grate the carrots finely using the smallest grater setting and set aside.
  4. Make Carrot Cake Batter: Beat the oil, brown sugar, and white granulated sugar on high speed for 1 minute until light and combined. Add sour cream, vanilla bean paste, grated carrots, and eggs, mixing on medium speed until well incorporated. Gently add the dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing to keep the batter light.
  5. Assemble Layers: Pour half of the carrot cake batter into the prepared springform pan and spread evenly. Carefully spoon 1/3 of the cheesecake batter over the carrot cake layer in small amounts. Next, add half of the remaining carrot cake batter over the cheesecake layer, then add another 1/3 of the cheesecake batter. Finally, top with the remaining carrot cake batter and the rest of the cheesecake batter, creating distinct layers without swirling.
  6. Bake: Place the pan in the preheated oven and bake for 45-55 minutes. The cheesecake is done when the center has a slight jiggle but is not liquid. This texture indicates the cheesecake is perfectly baked but still creamy.
  7. Cool and Chill: Remove the cheesecake from the oven and place the pan on a cooling rack. Let it cool completely at room temperature. Once cooled, cover the pan with foil and refrigerate for at least 6 hours or overnight to allow the layers to set firmly.
  8. Prepare Cream Cheese Frosting: Sift the powdered sugar into a bowl. Beat the softened unsalted butter and cream cheese on high speed for 2 minutes until fluffy, scraping down the bowl as needed. If lumps remain, continue to beat for another minute. Gradually add the powdered sugar on low speed until incorporated, then add vanilla bean paste and beat on high speed until smooth and creamy.
  9. Frost the Cheesecake: Remove the chilled cheesecake from the springform pan and carefully peel off the parchment paper from the bottom. Spread the cream cheese frosting evenly over the top of the cheesecake with an offset spatula or knife, creating a smooth finish. Chill the frosted cheesecake briefly before serving for best texture.

Notes

  • Make sure all dairy ingredients and eggs are at room temperature to ensure smooth batter and even baking.
  • Avoid overmixing the carrot cake batter to keep the texture tender and moist.
  • Use a 9-inch springform pan for best results, as it makes releasing and layering easier.
  • Chilling the cheesecake overnight is crucial for the layers to set and develop flavor.
  • For extra flavor, you can toast some chopped walnuts or pecans and sprinkle over the frosting as garnish if desired.
  • Use grated carrots finely for even distribution and proper texture within the carrot cake layers.
  • Vanilla bean paste can be substituted with pure vanilla extract if unavailable, but vanilla bean paste provides a richer flavor and speckled appearance.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/carrot-cake-cheesecake-recipe/