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Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe
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★★★★★

5.1 from 28 reviews

This Carrot Cake Cheesecake beautifully combines the moist, spiced flavors of traditional carrot cake with the creamy richness of classic cheesecake. Featuring layers of carrot cake batter and smooth cheesecake filling, this dessert is elevated with a marbled swirl and a luscious cream cheese frosting. Perfect for special occasions or a delightful treat anytime.

Ingredients

Scale

Carrot Cake Batter

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup grated carrots
  • ¼ cup chopped walnuts or pecans (optional)

Cheesecake Filling

  • 16 oz (450g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream

Cream Cheese Frosting

  • 4 oz (115g) cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to prevent sticking.
  2. Mix Dry Ingredients for Carrot Cake: In a bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined. Set aside.
  3. Combine Wet Ingredients for Carrot Cake: In a large mixing bowl, blend the brown sugar, granulated sugar, and vegetable oil until fully incorporated.
  4. Add Egg and Vanilla: Stir in the egg and vanilla extract into the wet mixture until smooth and uniform.
  5. Incorporate Carrots and Nuts: Gently fold the grated carrots and optional chopped walnuts or pecans into the wet ingredients, ensuring even distribution without overmixing.
  6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet carrot mixture, stirring just until combined to keep the batter light.
  7. Prepare Cheesecake Batter: In a separate large bowl, beat the softened cream cheese with sugar until smooth and creamy, free of lumps.
  8. Add Eggs to Cheesecake: Incorporate the eggs one at a time, beating gently after each addition to maintain a smooth texture and avoid air bubbles.
  9. Mix in Flavorings: Stir in the vanilla extract and sour cream with the cheesecake batter until well blended and silky.
  10. Layer Batter: First Carrot Cake Layer: Pour half of the prepared carrot cake batter evenly into the bottom of the springform pan.
  11. Add First Cheesecake Layer: Carefully spoon half of the cheesecake filling over the carrot cake layer, spreading gently without mixing layers.
  12. Layer Batter: Second Carrot Cake Layer: Repeat by adding the remaining carrot cake batter over the cheesecake layer, leveling the surface.
  13. Top with Remaining Cheesecake Batter: Spoon the remaining cheesecake batter on top, spreading evenly.
  14. Create Marbled Effect: Using a knife or skewer, carefully swirl through the layers to create a marbled pattern, being cautious not to over-swirl.
  15. Bake: Bake in the preheated oven for 50–60 minutes or until the center is just set and slightly jiggly when gently shaken.
  16. Cool Gradually in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 10 minutes to prevent cracking from sudden temperature changes.
  17. Room Temperature Cooling: Remove the pan from the oven and let it cool completely at room temperature to fully set the structure.
  18. Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or preferably overnight to achieve the best texture and flavor.
  19. Prepare Cream Cheese Frosting: Beat the softened cream cheese and butter until smooth and creamy.
  20. Add Powdered Sugar and Flavoring: Gradually beat in the powdered sugar and vanilla extract until the frosting is fluffy.
  21. Frost Cheesecake: Spread a thin layer of the cream cheese frosting over the chilled cheesecake or use a piping bag to create decorative swirls.
  22. Remove from Pan: Carefully unlock and remove the sides of the springform pan before slicing.
  23. Serve: Slice the carrot cake cheesecake and optionally garnish with a sprinkle of cinnamon or chopped nuts for added texture and flavor.

Notes

  • Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake batter.
  • Do not overmix the batter to prevent a dense cake or cracks in the cheesecake layer.
  • Chilling the cheesecake overnight improves the flavor and texture.
  • Use freshly grated carrots for the best moisture and taste.
  • Nuts are optional but add a nice crunch; you may substitute or omit them based on preference.
  • Keep the oven temperature steady to avoid cracks in the cheesecake.
  • Use a water bath if you prefer a more stable cheesecake texture and to reduce cracking.

Nutrition

Keywords: carrot cake cheesecake, layered cheesecake, cream cheese carrot cake, marbled cheesecake, dessert recipe

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