By admins, last updated on November 29, 2021
Who doesn’t like having a piece of both favorite desserts combined altogether?
This cake-cheesecake combination came together to create the best fall and spring gatherings center masterpiece, with that mix of sweet, savory, moist, and crunchy taste accompanied by a cup of coffee or tea and a great conversation.
So, if you love carrot cake or cheesecake or both like us, this carrot cake cheesecake recipe is for you! It is made to certainly amaze and impress your family and friends at each event and gathering!
Carrot Cake Cheesecake Recipe
It is an easy carrot cake cheesecake recipe that will be your all-time favorite among all occasions.
Serving: 10
Prep: 45 mins
Cook: 60-80 mins (depends on the oven)
Ready in: a total of 10 hours
Equipment
- 9-inch springform pan
- Measuring cups
- Electric hand mixer
- Spatula or spoon
- Whisk
- 3-4 mixing bowls
- Wire rack
- Aluminum foil
Ingredients For the Carrot Cake Mixture:
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (or kosher salt)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
Wet Ingredients:
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/4 cup unsweetened applesauce (or you can replace it with 1 cup finely grated apples and a 1/2 cup finely grated pineapple)
- 1/2 cup raisins (up to personal taste)
- 1/2 cup chopped pecans or walnuts (up to personal taste)
Ingredients For the Cream Cheesecake Mixture:
- 2 (8oz) packs of cream cheese, softened well at room temperature (not melted)
- 1/2 cup sour cream
- 2/3 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon all-purpose flour
- 1/4 teaspoon salt (or kosher salt)
Ingredients For the Topping:
- 2 oz cream cheese, softened
- 1 tablespoon butter, softened
- 1 1/4 cups powdered sugar
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
+ cooking spray or butter for the pan that will go to the oven (it can optional)
Step by Step Instructions To Make This Carrot Cake Cheesecake Recipe
Step 1: Preheat the oven
Preheat the oven to 350˚F (180˚C) and grease a 9-inch springform pan and set aside.
For the carrot cake mixture:
Step 2: Whisk together a part of dry ingredients
Whisk together all the following: flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds.
Step 3: Add the rest of the ingredients
To a separated large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract, then blend mixture using an electric hand mixer set on low speed for 1 minute.
With the mixer running at low speed, slowly add in the dry ingredients and mix them until well blended.
Step 4: Add the carrots
Add the carrots (and the grated apples/pineapple in case you substitute the applesauce) and mix them until they are all evenly distributed.
Tap the bowl forcefully against the counter, about 3-5 times, just to release any large air pockets.
Rinse the beaters clean
For the Cheesecake Mixture:
Step 5: Mix sugar and flour and then the cream cheese
In a separated mixing bowl, whisk together the sugar and 1 1/2 tsp flour until well combined.
Add the cream cheese, and using the electric hand mixer set on low speed, blend cream cheese, and granulated sugar mixture until the mixture is smooth.
Step 6: Mix in the eggs and blend in the sour cream
Mix in the eggs one at a time, keep mixing just until all combined after each addition, then add in vanilla with the second egg.
Blend in the sour cream.
Forcefully tap the bowl against the countertop about 10-20 times to release the air bubbles.
Set the mixture aside for about 2-5 minutes.
To Assemble the Carrot Cream Cheesecake Mixtures:
Step 7: Pour carrot cake mixture and cream cheese mixture
Pour approximately 1 and 1/2 cups of the carrot cake mixture into the buttered springform pan and spread it into an even layer.
Dollop about 1/3 of the cream cheese mixture over the carrot cake layer (don’t spread or swirl).
Spoon the remaining carrot cake mixture over the cream cheese layer, then finish by drizzling all the remaining cheesecake mixture over the carrot cake layer, working to cover all of the carrot cake mixture (the easiest way to do this is by slowly drizzling over with a spoon or a spatula).
Step 8: Bake the carrot cheesecake
Bake in preheated oven 60 – 65 minutes, until the center portion only jiggles slightly, and then tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way the foil doesn’t touch the cheesecake batter otherwise it will stick to it).
Step 9: Let cool and refrigerate
Remove from the oven and allow to cool on a wire rack for 1 hour, then cover it with foil and chill in the refrigerator for 6 hours or overnight.
When the carrot cake cheesecake is ready to serve, run a knife around the inside of the springform pan, then remove it from the pan and add the topping.
For the Topping:
Step 10: Whip the cream cheese and the butter
In a mixing bowl, using an electric hand mixer, whip together the cream cheese and the butter until smooth.
Add the remaining topping ingredients and mix until pale and fluffy, about 4 – 5 minutes.
Step 11: Spread the mix and decorate
Spread the mix evenly over the cheesecake then chill the cheesecake in the freezer for 20 – 30 minutes.
Sprinkle the edges with chopped pecans or walnuts.
Cut the carrot cream cheesecake into slices and serve it.
Enjoy your tasteful masterpiece with your friends and family!
We hope you enjoy this mouthwatering carrot cream cheesecake blend recipe; you can add some tweaks and make it vegan or diabetes-friendly.
We would love to see you trying it and sharing your experience with us!
Tips and Tricks To Make This Carrot Cream Cheesecake
- Store in refrigerator in an airtight container.
- when baking, no water bath is needed or the carrot cake part will not turn out well.
- the time needed to bake the cake may differ from an over to another, so keep an eye on the cake during the process, your cake may take 10-15 minutes more than the expected time.
- Don’t worry if the middle of the cheesecake came out a bit jiggly, it should be good after chilling.
- to make sure the center is being baked well, you can take the temp of it and it should be 302˚F (150˚C) in the center of the cheesecake.
Healthy Tips
If you want to swipe some ingredients to make it healthier, here’s a list of some great substitutes that will guarantee the same delicious, even better, taste!
- Swap out sugar with fruit, fruit is already packed with fructose and is naturally sweet, you can use a can of pineapple, raisins, or plumes.
- Replace all-purpose flour with whole wheat flour or almond flour, this will give it a boost of fiber and still have its tinder texture.
Carrot Cake Cheesecake
Equipment
- 9-inch springform pan
- Measuring cups
- Electric hand mixer
- Spatula or spoon
- Whisk
- 3-4 mixing bowls
- Wire rack
- Aluminum foil
Ingredients
Ingredients For the Carrot Cake Mixture:
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt or kosher salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
Wet Ingredients:
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/4 cup unsweetened applesauce or you can replace it with 1 cup finely grated apples and a 1/2 cup finely grated pineapple
- 1/2 cup raisins up to personal taste
- 1/2 cup chopped pecans or walnuts up to personal taste
Ingredients For the Cream Cheesecake Mixture:
- 2 8oz packs of cream cheese, softened well at room temperature (not melted)
- 1/2 cup sour cream
- 2/3 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon all-purpose flour
- 1/4 teaspoon salt or kosher salt
Ingredients For the Topping:
- 2 oz cream cheese softened
- 1 tablespoon butter softened
- 1 1/4 cups powdered sugar
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts optional
- + cooking spray or butter for the pan that will go to the oven it can optional
Instructions
- Preheat the oven to 350˚F (180˚C) and grease a 9-inch springform pan and set aside.
- For the carrot cake mixture:
- Whisk together all the following: flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds.
- To a separated large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract, then blend mixture using an electric hand mixer set on low speed for 1 minute.
- With the mixer running at low speed, slowly add in the dry ingredients and mix them until well blended.
- Add the carrots (and the grated apples/pineapple in case you substitute the applesauce) and mix them until they are all evenly distributed.
- Tap the bowl forcefully against the counter, about 3-5 times, just to release any large air pockets.
- Rinse the beaters clean
- For the Cheesecake Mixture:
- In a separated mixing bowl, whisk together the sugar and 1 1/2 tsp flour until well combined.
- Add the cream cheese, and using the electric hand mixer set on low speed, blend cream cheese, and granulated sugar mixture until the mixture is smooth.
- Mix in the eggs one at a time, keep mixing just until all combined after each addition, then add in vanilla with the second egg.
- Blend in the sour cream.
- Forcefully tap the bowl against the countertop about 10-20 times to release the air bubbles.
- Set the mixture aside for about 2-5 minutes.
- To Assemble the Carrot Cream Cheesecake Mixtures:
- Pour approximately 1 and 1/2 cups of the carrot cake mixture into the buttered springform pan and spread it into an even layer.
- Dollop about 1/3 of the cream cheese mixture over the carrot cake layer (don't spread or swirl).
- Spoon the remaining carrot cake mixture over the cream cheese layer, then finish by drizzling all the remaining cheesecake mixture over the carrot cake layer, working to cover all of the carrot cake mixture (the easiest way to do this is by slowly drizzling over with a spoon or a spatula).
- Bake in preheated oven 60 - 65 minutes, until the center portion only jiggles slightly, and then tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way the foil doesn't touch the cheesecake batter otherwise it will stick to it).
- Remove from the oven and allow to cool on a wire rack for 1 hour, then cover it with foil and chill in the refrigerator for 6 hours or overnight.
- When the carrot cake cheesecake is ready to serve, run a knife around the inside of the springform pan, then remove it from the pan and add the topping.
- For the Topping:
- In a mixing bowl, using an electric hand mixer, whip together the cream cheese and the butter until smooth.
- Add the remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes.
- Spread the mix evenly over the cheesecake then chill the cheesecake in the freezer for 20 - 30 minutes.
- Sprinkle the edges with chopped pecans or walnuts.
- Cut the carrot cream cheesecake into slices and serve it.
- Enjoy your tasteful masterpiece with your friends and family!
- We hope you enjoy this mouthwatering carrot cream cheesecake blend recipe; you can add some tweaks and make it vegan or diabetes-friendly.
- We would love to see you trying it and sharing your experience with us!
Notes
Tips and Tricks To Make This Carrot Cream Cheesecake
- Store in refrigerator in an airtight container.
when baking, no water bath is needed or the carrot cake part will not turn out well.
the time needed to bake the cake may differ from an over to another, so keep an eye on the cake during the process, your cake may take 10-15 minutes more than the expected time. - Don't worry if the middle of the cheesecake came out a bit jiggly, it should be good after chilling.
- To make sure the center is being baked well, you can take the temp of it and it should be 302˚F (150˚C) in the center of the cheesecake.
