Oh, let me tell you about my mouthwatering Carrot Cake Cheesecake recipe! This delightful dessert combines the best of both worlds, marrying the rich creaminess of cheesecake with the comforting flavors of carrot cake. The result? A heavenly treat that will have your taste buds dancing with joy.

The combination of textures and flavors is simply divine. To finish it off, I like to drizzle a cream cheese glaze over the top, adding the perfect amount of sweetness. It’s a showstopper dessert that is not only visually stunning but also a crowd-pleaser at any gathering. Trust me, one bite of this Carrot Cake Cheesecake, and you’ll be hooked!

Ingredients for the Carrot Cake Cheesecake

CAKE DRY INGREDIENTS

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup pecans, finely chopped (I use my food processor)
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 1/2 tsp EACH salt, allspice
• 1/4 tsp EACH ground nutmeg, ground ginger

CAKE WET INGREDIENTS

• 4 large eggs at room temperature
• 1 8 oz. can crushed pineapple (1/2 cup), drained (packed in JUICE/not syrup)
• 3/4 cup vegetable oil
• 1/2 cup vanilla Greek yogurt (regular or lowfat)
• 1 teaspoon vanilla extract
• 9.5 ounces peeled and finely, FRESHLY grated carrots (roughly 2 1/2 cups)

CHEESECAKE LAYER

• 1 1/2 teaspoons unflavored gelatin
• 1 1/2 cups heavy cream, divided
• 6 ounces baking white chocolate, chopped
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice

FROSTING

• 8 tablespoons unsalted butter, room temperature
• 4 -4 1/2 cups powdered sugar
• 8 ounces cream cheese cut into pieces, room temperature
• 1/2 cup pineapple preserves (optional, reduce sugar to 3 cups if omitting)
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon salt, plus more to taste

Instructions for Making Carrot Cake Cheesecake

TO MAKE CARROT CAKE

To begin, set the oven to a temperature of 325 degrees Fahrenheit. Prepare two 9-inch round cake pans by lining them with either parchment paper or round silicone baking mats (which are my personal favorite). Afterward, apply a coat of nonstick cooking spray that contains flour, or alternatively, grease and flour the pans.

Combine all of the dry ingredients in a big mixing bowl. Whisk the eggs in a separate bowl and add the remaining wet ingredients, except for the carrots, stirring until they are just mixed together.

Gently incorporate the wet ingredients into the dry ingredients until they are just slightly moistened, then add the grated carrots and stir until they are evenly mixed in. It is important not to mix too vigorously.

Distribute the batter evenly into the pans that have been prepared. Tap the pans on the counter a few times to remove any air bubbles. Place in the oven and bake at a temperature of 325 degrees Fahrenheit for 25-30 minutes, or until a toothpick inserted into the middle comes out clean and the cakes start to separate from the sides of the pans.

After baking, leave the cakes in the pans on wire racks for 15 minutes to cool down, and then flip them over onto the wire racks to cool completely, which should take approximately 2 hours.

TO MAKE CHEESECAKE

In a small saucepan, sprinkle gelatin over 1/2 cup of heavy cream and let it sit for 5 minutes. Stir the mixture over low heat until the edges start to bubble and the gelatin becomes smooth. Add the white chocolate and continue stirring until it is melted and smooth. Allow it to cool for about 10 minutes, but don’t wait too long as you should quickly move on to the next steps to prevent the chocolate from hardening.

In a mixing bowl, beat the remaining 1 cup of heavy cream on medium-high speed until it becomes thick and holds its shape. If you prefer, you can also use a stand mixer and then transfer the whipped cream to a separate bowl.

Attach the paddle accessory to the stand mixer. Mix together the cream cheese and sugar at a medium-high speed for 3 minutes, making sure to scrape the sides of the bowl from time to time.

Lower the speed to medium-low and incorporate the lemon juice and white chocolate combination, mixing until evenly blended, and occasionally scraping the sides of the bowl. Gradually add the whipped cream, delicately folding it in with a rubber spatula.

TO ASSEMBLE

If necessary, watch the video below. Use a serrated knife to even out the top of each cake after they have cooled. Place one cake round with the cut side facing up into a lightly greased springform pan lined with parchment paper. Keep the second cake round aside. If you do not have a springform pan, refer to the notes.

Spread the cheesecake filling evenly over the cake round in the springform pan. Then, place the cake round that was set aside, with the cut side facing down, on top of the cheesecake. Next, cover the springform pan with plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight.

TO MAKE THE FROSTING

You have the option to prepare the frosting when necessary, or at any time while the cheesecake is cooling. Once prepared, cover and refrigerate it, and then allow it to reach room temperature for about 15 minutes before applying onto the cake.

To make this recipe, first, place butter and sugar in a stand mixer with the paddle attachment. Start with 3 cups of sugar if you are not using pineapple preserves, or 4 cups if you are using them. Beat the mixture on medium-high speed for around 2 minutes or until it becomes fluffy. Then, add cream cheese to the mixture one piece at a time, and beat until it is fully incorporated. Mix in pineapple preserves, vanilla, and salt. If the frosting is too runny, you can add more powdered sugar until it reaches the desired consistency. You can also add small amounts of salt to taste if it is too sweet. If the frosting is too thick, add one tablespoon of heavy cream at a time and continue to beat until the desired consistency is achieved.

TO FROST CHEESECAKE

Use a slender knife to separate the carrot cake cheesecake from the edges of the springform pan, and then take out the pan. Move the cheesecake onto a serving plate or pedestal.

Apply the frosting evenly onto the cake’s top and sides according to your preference.

Cake is best served at room temperature.

Tips and Tricks

When it comes to making a delicious carrot cake cheesecake, there are a few expert tips and tricks that can make all the difference.

Firstly, make sure to use the correct type of pan to bake the cheesecake. A springform pan works best as it makes it easier to remove the cheesecake from the pan once it’s baked.

Secondly, when preparing the crust, make sure to use enough butter and sugar to ensure that it is flavorful and firm enough to hold the filling.

Thirdly, when preparing the filling, make sure all the ingredients, specifically the cream cheese, are at room temperature to ensure they blend together seamlessly. Overmixing can cause the cheesecake to crack.

Finally, when baking the cheesecake, use a water bath to ensure that it bakes evenly, and avoid over-baking, which can cause the cheesecake to dry out and crack.

Common mistakes to avoid

There are a few common mistakes to avoid when making a carrot cake cheesecake. Firstly, avoid over-beating the cheesecake filling as it can cause the cheesecake to crack. Also, make sure to use the correct size pan to ensure that the cheesecake cooks evenly.

Over-baking can also ruin the texture of the cheesecake, so be sure to check it regularly while it is baking. Finally, be careful not to overdo it with the spices, as too much can overpower the subtle flavors of the cheesecake.

By following these tips and avoiding these common mistakes, you can make a delicious and decadent carrot cake cheesecake that is sure to impress your friends and family.

Variations

Different variations of Carrot Cake Cheesecake recipe

There are many different ways to put a unique spin on the classic carrot cake cheesecake recipe. One variation is to add pineapple to the filling for a tropical twist, or to mix in some shredded coconut for added texture. You can also experiment with using different types of nuts, such as pecans or walnuts, in the crust or topping.

Another variation is to add spices such as ginger or nutmeg to give the cheesecake a warm and fragrant flavor. You could also add a tablespoon or two of espresso powder for a rich and decadent twist on the traditional recipe.

Mixing and matching flavors and toppings

Once you have your basic carrot cake cheesecake recipe down, you can have some fun with mixing and matching flavors and toppings. Consider adding a layer of chocolate ganache on top of the cheesecake, or mixing in some caramel or butterscotch sauce into the filling.

For a fruity twist, you could layer sliced strawberries or blueberries on top of the cheesecake and sprinkle with some chopped nuts or a drizzle of honey. You could also add a dollop of whipped cream or sprinkle some powdered sugar on top for a classic finishing touch.

Substitution options for specific ingredients

If you are looking to make a healthier version of carrot cake cheesecake, there are some ingredient substitutions you can make. Consider swapping out the full-fat cream cheese for a lighter version or using Greek yogurt instead. You could also use honey or maple syrup instead of sugar for a natural sweetener. For the crust, try using almond flour or oats instead of regular flour.

In terms of dietary needs, you can easily make this recipe gluten-free by using gluten-free flour for the crust and ensuring that all other ingredients are also gluten-free. You could also make it vegan by using a vegan cream cheese substitute and using a flax egg instead of regular eggs.

Reheating instructions

If you want to enjoy the Carrot Cake Cheesecake warm, simply place it in the microwave on medium heat for 20-30 seconds. You can also place it in the oven on low heat for a few minutes. However, be careful not to overheat it, as this can cause the cream cheese filling to melt and lose its texture.

More Cheesecake Desserts

If you’re looking for delicious cake recipes, here are some other cheesecakes you might like:

• White Chocolate Mousse Cranberry Cheesecake
• Peanut Butter Cookie Sandwich Cheesecake
• Biscoff Cheesecake

Frequently Asked Questions

Here are some frequently asked questions about making this delightful dessert:

What are the ingredients needed to make Carrot Cake Cheesecake?

The ingredients include cream cheese, sugar, all-purpose flour, eggs, vanilla extract, sour cream, grated carrots, cinnamon, nutmeg, ginger, salt, chopped pecans, and graham cracker crumbs for the crust.

How do I make the crust?

To make the crust, combine graham cracker crumbs, chopped pecans, melted butter, and sugar in a bowl. Mix until fully combined and press the mixture into the bottom of a springform pan. Bake in the oven for 10 minutes or until lightly browned.

How do I make the cheesecake filling?

To make the cheesecake filling, beat cream cheese and sugar using an electric mixer until smooth. Add in flour, eggs, vanilla extract, sour cream, cinnamon, nutmeg, ginger, and salt and mix well. Fold in grated carrots and chopped pecans.

How to bake the Carrot Cake Cheesecake?

Bake the Carrot Cake Cheesecake in a preheated oven at 325 degrees Fahrenheit for 1 hour and 15 minutes or until the center is almost set. Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes.

How long should I refrigerate the Carrot Cake Cheesecake?

After baking, refrigerate the Carrot Cake Cheesecake for at least 4 hours or overnight before serving. This will allow the flavors to meld and the cheesecake to set properly.

What is the best way to serve and store Carrot Cake Cheesecake?

The best way to serve is to cut it into individual slices. When it comes to storing the Cake, it should be covered with plastic wrap or an airtight container and refrigerated. If stored properly, it can last for up to 5 days.

Can I freeze Carrot Cake Cheesecake?

Yes, you can freeze Carrot Cake Cheesecake. It is best to freeze it before adding any garnishes, and wrap it tightly with plastic wrap and aluminum foil. The cheesecake can be frozen for up to 2 months. To thaw, simply place the cheesecake in the refrigerator overnight.

In conclusion, making Carrot Cake Cheesecake can be intimidating at first, but it is a satisfying and indulgent treat worth mastering. With these frequently asked questions answered, it should be easier to create your own Carrot Cake Cheesecake and impress your guests.

Carrot Cake Cheesecake

Looking for a tasty dessert with a twist? Try our Carrot Cake Cheesecake recipe! It's easy to make, moist, and will impress your guests.

5 from 1 vote

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Prep Time 1 hour hr

Cook Time 2 hours hrs 10 minutes mins

Total Time 3 hours hrs 10 minutes mins

Servings 12

INGREDIENTS

CAKE DRY INGREDIENTS

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup pecans finely chopped (I use my food processor)
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 1/2 tsp EACH salt allspice
• 1/4 tsp EACH ground nutmeg ground ginger

CAKE WET INGREDIENTS

• 4 large eggs at room temperature
• 1 8 oz. can crushed pineapple 1/2 cup, drained (packed in JUICE/not syrup)
• 3/4 cup vegetable oil
• 1/2 cup vanilla Greek yogurt regular or lowfat
• 1 teaspoon vanilla extract
• 9.5 ounces peeled and finely FRESHLY grated carrots (roughly 2 1/2 cups)

CHEESECAKE LAYER

• 1 1/2 teaspoons unflavored gelatin
• 1 1/2 cups heavy cream divided
• 6 ounces baking white chocolate chopped
• 16 ounces cream cheese softened
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice

FROSTING

• 8 tablespoons unsalted butter room temperature
• 4 -4 1/2 cups powdered sugar
• 8 ounces cream cheese cut into pieces room temperature
• 1/2 cup pineapple preserves optional, reduce sugar to 3 cups if omitting
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon salt plus more to taste

INSTRUCTIONS

TO MAKE CARROT CAKE

• To begin, set the oven to a temperature of 325 degrees Fahrenheit. Prepare two 9-inch round cake pans by lining them with either parchment paper or round silicone baking mats (which are my personal favorite). Afterward, apply a coat of nonstick cooking spray that contains flour, or alternatively, grease and flour the pans.
• Combine all of the dry ingredients in a big mixing bowl. Whisk the eggs in a separate bowl and add the remaining wet ingredients, except for the carrots, stirring until they are just mixed together.
• Gently incorporate the wet ingredients into the dry ingredients until they are just slightly moistened, then add the grated carrots and stir until they are evenly mixed in. It is important not to mix too vigorously.
• Distribute the batter evenly into the pans that have been prepared. Tap the pans on the counter a few times to remove any air bubbles. Place in the oven and bake at a temperature of 325 degrees Fahrenheit for 25-30 minutes, or until a toothpick inserted into the middle comes out clean and the cakes start to separate from the sides of the pans.
• After baking, leave the cakes in the pans on wire racks for 15 minutes to cool down, and then flip them over onto the wire racks to cool completely, which should take approximately 2 hours.

TO MAKE CHEESECAKE

• In a small saucepan, sprinkle gelatin over 1/2 cup of heavy cream and let it sit for 5 minutes. Stir the mixture over low heat until the edges start to bubble and the gelatin becomes smooth. Add the white chocolate and continue stirring until it is melted and smooth. Allow it to cool for about 10 minutes, but don’t wait too long as you should quickly move on to the next steps to prevent the chocolate from hardening.
• In a mixing bowl, beat the remaining 1 cup of heavy cream on medium-high speed until it becomes thick and holds its shape. If you prefer, you can also use a stand mixer and then transfer the whipped cream to a separate bowl.
• Attach the paddle accessory to the stand mixer. Mix together the cream cheese and sugar at a medium-high speed for 3 minutes, making sure to scrape the sides of the bowl from time to time.
• Lower the speed to medium-low and incorporate the lemon juice and white chocolate combination, mixing until evenly blended, and occasionally scraping the sides of the bowl. Gradually add the whipped cream, delicately folding it in with a rubber spatula.

TO ASSEMBLE

• If necessary, watch the video below. Use a serrated knife to even out the top of each cake after they have cooled. Place one cake round with the cut side facing up into a lightly greased springform pan lined with parchment paper. Keep the second cake round aside. If you do not have a springform pan, refer to the notes.
• Spread the cheesecake filling evenly over the cake round in the springform pan. Then, place the cake round that was set aside, with the cut side facing down, on top of the cheesecake. Next, cover the springform pan with plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight.

TO MAKE THE FROSTING

• You have the option to prepare the frosting when necessary, or at any time while the cheesecake is cooling. Once prepared, cover and refrigerate it, and then allow it to reach room temperature for about 15 minutes before applying onto the cake.
• To make this recipe, first, place butter and sugar in a stand mixer with the paddle attachment. Start with 3 cups of sugar if you are not using pineapple preserves, or 4 cups if you are using them. Beat the mixture on medium-high speed for around 2 minutes or until it becomes fluffy. Then, add cream cheese to the mixture one piece at a time, and beat until it is fully incorporated. Mix in pineapple preserves, vanilla, and salt. If the frosting is too runny, you can add more powdered sugar until it reaches the desired consistency. You can also add small amounts of salt to taste if it is too sweet. If the frosting is too thick, add one tablespoon of heavy cream at a time and continue to beat until the desired consistency is achieved.

TO FROST CHEESECAKE

• Use a slender knife to separate the carrot cake cheesecake from the edges of the springform pan, and then take out the pan. Move the cheesecake onto a serving plate or pedestal.
• Apply the frosting evenly onto the cake’s top and sides according to your preference.
• Cake is best served at room temperature.