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Carrot Cake Cheesecake Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 12 reviews
  • Author: Lily
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Carrot Cake Cheesecake combines the moist spices of classic carrot cake with the creamy richness of cheesecake, creating a delicious dessert that offers the best of both worlds. Perfect for special occasions or holiday celebrations, this dessert is layered with carrot cake batter and luscious cream cheese filling, topped with a fluffy cream cheese frosting and optional pecans for a delightful crunch.

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 thoroughly with butter and set aside to prevent sticking.
  2. Make the cheesecake mixture: In a mixing bowl, whisk together sugar and flour until well combined. Add softened cream cheese and blend on low speed with an electric hand mixer until smooth. Add eggs one at a time, mixing just until combined after each addition; add vanilla extract with the second egg. Blend in sour cream. Tap the bowl about 30 times on the counter to release air bubbles. Set mixture aside.
  3. Prepare carrot cake dry ingredients: Rinse beaters clean. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for about 30 seconds to blend evenly.
  4. Prepare carrot cake wet ingredients: In another large mixing bowl, combine canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Mix on low speed for about 1 minute with the electric hand mixer.
  5. Combine carrot cake batter: Gradually add dry ingredients to wet mixture while mixer runs on low, mixing until just blended. Fold in grated carrots evenly. Tap bowl about 3 times on counter to release large air pockets.
  6. Assemble cheesecake layers: Pour 1 1/2 cups of carrot cake batter into springform pan and spread evenly. Spoon one-third of cheesecake mixture by spoonfuls over carrot cake layer without spreading. Layer remaining carrot cake batter on top evenly, then drizzle remaining cheesecake mixture over this layer to cover completely, using a spoon for a marbled effect.
  7. Bake the cheesecake: Bake for 60 to 65 minutes in preheated oven. At 40 minutes, tent the cheesecake loosely with aluminum foil to prevent over-browning, ensuring foil doesn’t touch the surface to avoid sticking. The cheesecake is done when the center jiggles slightly.
  8. Cool and chill: Remove from oven and cool on wire rack for 1 hour. Cover with foil and refrigerate for at least 6 hours or overnight for best texture.
  9. Prepare topping: Using an electric hand mixer, whip softened cream cheese and butter until smooth and creamy. Add powdered sugar, sour cream, and vanilla extract and mix for about 5 minutes until pale and fluffy.
  10. Apply topping and garnish: Spread the topping evenly over chilled cheesecake. Chill cheesecake in the freezer for 20 to 30 minutes to set. Sprinkle chopped pecans around the edges if desired.
  11. Serve and store: Remove the ring of the springform pan and slice the cheesecake. Store any leftovers in an airtight container in the refrigerator.

Notes

  • Make sure the cream cheese is softened but not melted to avoid lumps in the cheesecake mixture.
  • Tapping the bowl helps release air bubbles which can cause cracks in cheesecake.
  • Tenting with foil prevents over-browning while allowing the cheesecake to bake evenly.
  • Allowing the cheesecake to chill overnight improves flavor and texture.
  • Chilling the topping in the freezer helps it set and makes slicing easier.
  • Pecans are optional but add a nice crunch and flavor contrast; substitute with walnuts if preferred.
  • Ensure grated carrots are finely grated for even distribution and smooth texture.
  • Use a water bath if concerned about cracking, but this recipe does not require it.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 35 g
  • Sodium: 280 mg
  • Fat: 28 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 95 mg

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