Hello everyone! It is almost Easter for those who celebrate, so today I am sharing the first of multiple carrot cake themed recipes to come; carrot cake cheesecake!
This recipe is fairly simple, requiring 1 crustless cheesecake layer, 2 carrot cake layers and 3 layers of cream cheese frosting.
As with just about anything made with cream cheese, make sure to bring it to room temperature. If your room temperature is fairly cold, consider heating the cream cheese in the microwave for a few seconds (being sure to remove all foil wrapping first!)
The cream cheese frosting and cake batter are the same as what I will be using for my regular carrot cake recipe coming up next, so feel free to use this recipe and omit the cheesecake if you’d like too!
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Carrot Cake Cheesecake
Difficulty: Medium16
servingsA rich twist on the classic carrot cake, a perfect dessert for Spring/Easter!
Ingredients
Cheesecake:
3 8oz blocks (680g) full-fat cream cheese, softened
3/4 cup (150g) granulated sugar
1 tsp vanilla extract
1/2 cup (113g) full-fat sour cream (or greek yogurt)
3 eggs
Cake batter:
2 1/2 cups (315g) all-purpose flour
1 cup (200g) granulated sugar
1 cup (200g) brown sugar
1/2 tbsp baking soda
1 tsp baking powder
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup (198g) canola/vegetable oil
1/2 cup (113g/1 stick) salted butter, melted
4 eggs
1 tbsp vanilla extract
3 cups (340g) peeled and grated carrots
1 cup raisins, chopped pecans, chopped walnuts, etc. (optional)
Cream cheese frosting:
1/2 cup (113g/1 stick) salted butter, softened
1 8oz block (227g) full-fat cream cheese, softened
3 cups (340g) powdered sugar
1 tsp vanilla extract
1 pinch salt
1-2 tbsp heavy cream or milk
Directions
- Preheat oven to 325F and line the bottom of an 8 or 9″ springform pan with parchment paper. In a large bowl beat the cream cheese and sugar for the cheesecake mixture until smooth. Scrape down the sides as needed. Mix in the sour cream and vanilla. Add the eggs and mix just until combined, being very careful not to overmix.
- Transfer to the prepared pan and bake for 36-42 minutes or until jiggly in the center but mostly set around the outer edge. It’s fine if it cracks or browns, as it will be going in between cake layers. Remove and let cool for 10 mins, then run a knife around the edge and cool completely, then cover and chill at least 4 hours and up to 72. Preheat your oven to 350F.
- Lightly grease and line the bottoms of 2 8 or 9″ (same size as your cheesecake) round pans with parchment paper. In a separate large bowl combine the flour, both sugars, baking soda, baking powder, salt, cinnamon and nutmeg. Add the oil and butter and mix until a thick cookie-dough like mixture is formed. Add in the eggs 1-2 at a time, mixing after each addition. Add the vanilla with the last egg(s), then stir in the carrots and any optional mix-ins.
- Divide the batter between your prepared pans and bake for 40-44 minutes or until a toothpick comes out clean. Let cool for 15 minutes, then run a knife around the edge and remove to a wire rack if you have one. Cool completely, then wrap in plastic and chill for at least 2 hours.
- Once everything is chilled, make the frosting; beat the butter in a medium bowl until light. Add the cream cheese and beat again until smooth. Add the powdered sugar in batches, followed by the vanilla, salt and cream/milk. Smear a small amount onto the bottom of the plate or turntable you want to serve the cake on.
- Cut off the tops of the cakes if desired, then remove the cheesecake from the springform. Put the first cake down and spread a thin layer (around 1/4 cup) of frosting on. Invert the cheesecake on top so the parchment is facing up, then remove the paper and top with another thin layer of frosting. Place the 2nd cake on top with the bottom facing up, then remove the parchment and top with a thick layer of frosting. Optionally you can coat the sides as well, or top with decoration of choice. Chill for 30 minutes if you’d like it to slice cleaner, then slice and enjoy!
Recipe Video
Notes
- This cake will last 4-5 days in the fridge in an airtight container, or months in the freezer.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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