Carrot Cake Cheesecake
If you’re looking for a delightful dessert that combines the richness of cheesecake with the comforting sweetness of carrot cake, you’ve found the perfect recipe with our Carrot Cake Cheesecake. This dessert brings together the best of both worlds, creating a symphony of flavors and textures that’s easy to make and utterly delicious.
Why You’ll Love Carrot Cake Cheesecake
- Easy to Prepare: This recipe doesn’t require advanced baking skills. With straightforward instructions, you’ll effortlessly create a show-stopping dessert that will impress your family and friends.
- Delicious Fusion of Flavors: The moist carrot cake layers complement the creamy cheesecake, offering a delightful contrast of textures and a perfect balance of sweetness.
- Versatile for Various Occasions: Whether it’s a family gathering, holiday celebration, or any special occasion, this Carrot Cake Cheesecake fits the bill. Its versatility makes it a go-to dessert for various events.
- Perfect Make-Ahead Dessert: Planning ahead? This dessert is ideal for preparing in advance. Make it the day before, allowing ample time for chilling and setting, ensuring a stress-free serving experience.
- Customizable Ingredients: Not a fan of nuts or raisins? No worries! You can easily customize the recipe to suit your preferences or accommodate dietary restrictions, making it a crowd-pleaser for everyone.
What You Need To Make Carrot Cake Cheesecake
- 8″ round cake pan
- Nonstick baking spray
- 8″ springform pan
Ingredients You Need To Make Carrot Cake Cheesecake
- All-purpose flour
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Allspice
- Nutmeg
- Baking soda
- Kosher salt
- Vegetable oil
- Vanilla extract
- Finely grated carrots
- Eggs
- Chopped pecans
- Optional: Raisins
- Cream cheese
- Powdered sugar
- Sour cream
- Milk
Variations and Substitutions
- Flour:
- Gluten-Free: Use a gluten-free flour blend for a gluten-free version.
- Whole Wheat Flour: For a healthier twist, though this may change the texture slightly.
- Sugars:
- Alternative Sweeteners: Substitute brown and granulated sugars with coconut sugar or a sugar-free alternative like erythritol.
- Spices:
- Variations: Adjust the amount of cinnamon, nutmeg, and allspice to taste, or add ginger for a different flavor profile.
- Vegetable Oil:
- Substitute: Canola oil, melted coconut oil, or applesauce for a lower fat option.
- Eggs:
- Vegan Substitute: Use flax eggs (1 tbsp flaxseed meal mixed with 2.5 tbsp water per egg) or a commercial egg replacer.
- Nuts and Raisins:
- Omit or Substitute: Exclude nuts for a nut-free version, or replace pecans with walnuts or almonds. Raisins can be omitted or replaced with dried cranberries.
- Cream Cheese:
- Dairy-Free Option: Use dairy-free cream cheese.
- Low-Fat Option: Opt for low-fat or Neufchatel cheese, though it may affect the richness.
- Sour Cream:
- Substitute: Greek yogurt or a dairy-free sour cream alternative.
- Carrots:
- Variations: Add more or less carrots according to preference, or include additional veggies like shredded zucchini for a twist.
- Cream Cheese Frosting:
- Alternative: Top with a whipped cream frosting or a simple glaze instead.
- Cheesecake Flavor:
- Add-Ins: Incorporate lemon zest, orange zest, or almond extract for a different flavor in the cheesecake batter.
- Cake Pan Size:
- Adjust for Different Sizes: If using a different size pan, adjust the ingredient proportions and baking times accordingly.
How To Make Carrot Cake Cheesecake
Cake Preparation:
Preheat the oven to 350 degrees Fahrenheit.
Spray the 8″ round cake pan with nonstick baking spray.
In a bowl, mix together all the wet ingredients and sugars until well combined.
In another bowl, combine all the dry ingredients.
Add the dry ingredients to the wet mixture, and as they start to combine, add carrots, pecans, and raisins (if using).
Mix until fully combined and pour the batter into the prepared pan.
Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool completely, then break it up and place it in a mixing bowl.
Cheesecake Preparation:
Preheat the oven to 325 degrees Fahrenheit.
Add the broken-up carrot cake to an 8″ springform pan.
In a mixing bowl, blend the cream cheese until smooth.
Add the remaining ingredients and mix until well incorporated.
Pour the cheesecake mixture over the carrot cake in the springform pan.
Bake for 55-65 minutes until the center isn’t shiny and has a slight jiggle.
Remove from the oven and let it sit at room temperature for 1 hour.
Place in the fridge for a minimum of 8 hours to set.
Optional: Decorate with cream cheese frosting (for decoration only).
Commonly Asked Questions
Can I make this recipe ahead of time?
Yes, you can! This dessert is perfect for making in advance. It’s recommended to prepare it the day before you plan to serve it to ensure it has enough time to chill and set properly in the fridge.
Can I omit nuts or raisins from the recipe?
Absolutely! If you have preferences or dietary restrictions, feel free to customize the recipe. You can omit nuts or raisins based on personal taste or allergy concerns without drastically affecting the overall outcome.
Can I freeze the Carrot Cake Cheesecake?
Yes, you can freeze this cheesecake. Ensure it’s properly covered to avoid absorbing any freezer odors. Consider freezing it without the cream cheese frosting (if using) and add it after thawing for the best taste and texture.
What’s the best way to store leftovers?
Store any leftover Carrot Cake Cheesecake in an airtight container in the refrigerator. It should keep well for several days, maintaining its quality and taste.
How can I prevent cracks on the cheesecake surface?
To minimize cracking, make sure your cream cheese is at room temperature before mixing. Avoid overmixing the batter and try not to overbake the cheesecake. The gradual cooling process (1 hour at room temperature after baking) also helps prevent cracks.
Can I use a different size of cake or springform pan?
Adjusting the pan size will affect the thickness and baking time of the layers. Stick as close as possible to the recommended sizes for the best results. If you use a larger pan, consider adjusting the baking time accordingly.
Do I have to use a specific type of cream cheese or sour cream?
It’s recommended to use full-fat cream cheese and sour cream for the best texture and flavor. However, low-fat versions can also be used if desired.
What should I do if my cheesecake doesn’t set properly?
If your cheesecake doesn’t set properly, ensure it has had enough chilling time in the fridge. If it’s still too soft, it might need more time to firm up. In extreme cases, placing it in the freezer for a short while can help firm it up.
Carrot Cake Cheesecake
This is one of my favorites at the Cheesecake Factory. I am happy to share it with you!
Ingredients
Carrot Cake
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- 2 eggs
- 3/4 cup chopped pecans
- Optional: 1/8 cup raisins
Cheesecake
- 24 oz cream cheese, room temperature
- 1 cup sour cream
- 3 eggs
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 3/4 cups granulated sugar
Instructions
Making the Carrot Cake
- Preheat the oven to 350 degrees Fahrenheit.
- Spray the 8" round cake pan with nonstick baking spray.
- In a bowl, mix together all the wet ingredients and sugars until well combined.
- In another bowl, combine all the dry ingredients.
- Add the dry ingredients to the wet mixture, and as they start to combine, add carrots, pecans, and raisins (if using).
- Mix until fully combined and pour the batter into the prepared pan.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely, then break it up and place it in a mixing bowl.
Making the Cheesecake
- Preheat the oven to 325 degrees Fahrenheit.
- Add the broken-up carrot cake to an 8" springform pan.
- In a mixing bowl, blend the cream cheese until smooth.
- Add the remaining ingredients and mix until well incorporated.
- Pour the cheesecake mixture over the carrot cake in the springform pan.
- Bake for 55-65 minutes until the center isn't shiny and has a slight jiggle.
- Remove from the oven and let it sit at room temperature for 1 hour.
- Place in the fridge for a minimum of 8 hours to set.
- Optional: Decorate with cream cheese frosting (for decoration only).
Nutrition Information
Yield 14 Serving Size 1Amount Per Serving Calories 531Total Fat 34gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 17gCholesterol 125mgSodium 329mgCarbohydrates 52gFiber 1gSugar 43gProtein 7g
This delicious recipe combines the best of both worlds, blending the classic appeal of carrot cake with the luxurious creaminess of cheesecake. With a simple recipe, it’s an easy way to whip up a stunning dessert that suits various occasions. The moist carrot cake layers, infused with cinnamon and nutmeg, complement the silky texture of the cheesecake.
