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Carrot Cake Cheesecake Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 6 reviews
  • Author: Lucy
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Carrot Cake Cheesecake combines the rich creaminess of cheesecake with the moist spiced flavors of carrot cake for a decadent dessert that offers the best of both worlds. Featuring layers of carrot cake batter and creamy cheesecake mixture, topped with a luscious cream cheese frosting and optional pecans, this show-stopping dessert is perfect for special occasions or any time you want to impress.

Ingredients

Scale

Cheesecake Mixture

  • 2 8 oz pkgs. cream cheese, softened (but not melted)
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoon all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Carrot Cake

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cups finely grated carrots

Topping

  • 2 oz cream cheese softened
  • 1 tablespoon butter softened
  • 1 1/4 cups powdered sugar
  • 1/4 cup + 2 tablespoon sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans optional

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
  2. Make Cheesecake Mixture: In a mixing bowl, whisk together sugar and 1 1/2 teaspoons of flour until well combined. Add softened cream cheese to the sugar mixture and blend with an electric hand mixer on low speed until smooth. Mix in eggs one at a time, blending just until combined after each addition; add vanilla extract with the second egg. Blend in the sour cream and tap the bowl forcefully against the countertop about 30 times to release air bubbles. Set aside.
  3. Mix Dry Ingredients for Carrot Cake: Clean the beaters by rinsing. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for about 30 seconds.
  4. Mix Wet Ingredients for Carrot Cake: In a large mixing bowl, combine canola oil, unsweetened applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Blend with an electric hand mixer on low speed for about 1 minute.
  5. Combine Carrot Cake Batter: Gradually add the dry ingredients to the wet mixture while mixing on low speed until well blended. Add grated carrots and mix until evenly distributed. Tap the bowl against the counter about 3 times to release any large air pockets.
  6. Assemble the Cake: Pour 1 1/2 cups of carrot cake mixture into the prepared springform pan and spread into an even layer. Spoon about one-third of the cheesecake mixture by spoonfuls over the carrot cake layer without spreading or swirling. Then spoon the remaining carrot cake batter over the cheesecake layer, followed by drizzling the remaining cheesecake mixture slowly over the top to cover evenly.
  7. Bake the Cake: Bake in the preheated oven for 60 to 65 minutes, until the center jiggles only slightly. At 40 minutes, tent the cake with aluminum foil to prevent excessive browning, ensuring the foil does not touch the cheesecake.
  8. Cool and Chill: Remove from oven and cool on a wire rack for 1 hour. Cover with foil and chill in the refrigerator for at least 6 hours or overnight.
  9. Prepare the Topping: Using an electric hand mixer, whip softened cream cheese and butter until smooth. Add powdered sugar, sour cream, and vanilla extract and mix until pale and fluffy, about 5 minutes.
  10. Top and Freeze: Spread the topping evenly over the chilled cheesecake. Chill in the freezer for 20 to 30 minutes. Sprinkle chopped pecans around the edges if desired.
  11. Serve and Store: Remove the springform ring, cut cheesecake into slices, and store leftovers in an airtight container in the refrigerator.

Notes

  • Use room temperature cream cheese and eggs for smoother mixing and better texture.
  • Finely grate carrots to ensure even distribution and moisture throughout the carrot cake layers.
  • Do not stir or swirl the cheesecake and carrot cake layers together; this layering gives a beautiful marbled effect.
  • Cover with foil tent carefully to avoid touching the cheesecake surface to prevent sticking.
  • Chilling the cheesecake overnight improves texture and flavor.
  • For a nut-free version, omit the chopped pecans on top.
  • Ensure the sour cream is at room temperature before mixing the topping to achieve fluffy texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 32 g
  • Sodium: 300 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 110 mg

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