Why Make This Recipe
Carrot Cake Cheesecake combines two delicious desserts into one amazing treat. It has the rich and creamy taste of cheesecake paired with the warm, spiced flavors of carrot cake. This recipe is perfect for celebrations, special occasions, or anytime you want to impress friends and family with your baking skills. Plus, it’s a great way to enjoy vegetables in a dessert!
How to Make Carrot Cake Cheesecake
Ingredients:
- 2 8 oz pkgs. cream cheese, softened
- 2/3 cup granulated sugar
- 1 1/2 teaspoon all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 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
- 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)
Directions:
- Preheat your oven to 350°F. Grease a 9-inch springform pan.
- For the cheesecake mixture, beat softened cream cheese until smooth. Mix in sugar and flour. Then, beat in eggs, vanilla, and sour cream until well combined.
- For the carrot cake mixture, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
- In another bowl, whisk together oil, applesauce, granulated sugar, and brown sugar. Add eggs and vanilla, then stir in the dry ingredients.
- Fold in grated carrots to combine everything well.
- To assemble, pour half of the carrot cake mixture into the pan. Spread the cheesecake mixture over it, and then top with the remaining carrot cake mixture.
- Bake for about 1 hour or until the edges are set and the center jiggles slightly.
- Allow to cool completely, then refrigerate for at least 4 hours.
- For the topping, beat cream cheese and butter until smooth. Add powdered sugar, sour cream, and vanilla. Spread this over the cheesecake and sprinkle with pecans if desired.
- Serve chilled.
How to Serve Carrot Cake Cheesecake
Serve slices of Carrot Cake Cheesecake cold after it has been refrigerated. It makes a lovely dessert on its own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
How to Store Carrot Cake Cheesecake
Store any leftovers in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to keep it fresh.
Tips to Make Carrot Cake Cheesecake
- Make sure your cream cheese is softened to avoid lumps in the cheesecake mixture.
- Grate your carrots finely for better texture and even cooking.
- Don’t skip the refrigeration step; it helps the cheesecake set properly and enhances the flavors.
Variations
If you want to add a twist to this recipe, consider adding raisins or crushed pineapple to the carrot cake mixture for extra flavor. You can also use walnuts instead of pecans for a different nutty taste.
FAQs
Can I use store-bought cream cheese for this recipe?
Yes, store-bought cream cheese works perfectly. Just make sure it’s softened for easy mixing.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, making it great for special occasions.
What can I substitute for eggs in this recipe?
If you prefer to make this cheesecake egg-free, you can use flax eggs or a commercial egg replacer. Adjust amounts as recommended by the substitute’s instructions.
Carrot Cake Cheesecake
Ingredients
Method
- Preheat your oven to 350°F. Grease a 9-inch springform pan.
- For the cheesecake mixture, beat softened cream cheese until smooth. Mix in sugar and flour. Then, beat in eggs, vanilla, and sour cream until well combined.
- For the carrot cake mixture, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
- In another bowl, whisk together oil, applesauce, granulated sugar, and brown sugar. Add eggs and vanilla, then stir in the dry ingredients.
- Fold in grated carrots to combine everything well.
- To assemble, pour half of the carrot cake mixture into the pan. Spread the cheesecake mixture over it, and then top with the remaining carrot cake mixture.
- Bake for about 1 hour or until the edges are set and the center jiggles slightly.
- Allow to cool completely, then refrigerate for at least 4 hours.
- For the topping, beat cream cheese and butter until smooth. Add powdered sugar, sour cream, and vanilla.
- Spread this over the cheesecake and sprinkle with pecans if desired.