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Creamy Carrot Cake Cheesecake Delight

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  • Author: asma
  • Total Time: 7 hours 45 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

This ultimate dessert combines the best of both worlds: a spiced carrot cake and a rich, creamy cheesecake. With pineapple, pecans, and a luscious cream cheese frosting, this layered treat is sure to wow everyone at your table!

Ingredients

Units Scale

For the Carrot Cake Layer:

  • 1 1/4 cups carrots (finely grated)
  • 1/3 cup pineapple (crushed and drained)
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/3 cup brown sugar (lightly packed)
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 1 tsp pure vanilla extract

For the Cheesecake Layer:

  • 28 oz cream cheese (softened)
  • 1 1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 tsp pure vanilla extract

For the Frosting and Garnish:

  • 4 tbsp unsalted butter (softened)
  • 1 cup confectioners’ sugar
  • 1 tsp pure vanilla extract
  • 1 cup pecans (chopped, plus extra for garnish)

Instructions

1. Make the Carrot Cake Layer:

  1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat together brown sugar, oil, eggs, and vanilla extract until smooth. Gradually fold in the dry ingredients.
  4. Stir in grated carrots, crushed pineapple, and pecans until combined. Set aside.

2. Make the Cheesecake Layer:

  1. In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
  2. Add sour cream, eggs, and vanilla extract, beating until fully combined and creamy.

3. Assemble the Cake:

  1. Pour the carrot cake batter into the prepared pan and spread evenly.
  2. Gently spoon the cheesecake batter over the carrot cake layer, spreading it evenly.
  3. Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan (water bath method).

4. Bake and Cool:

  1. Bake in the preheated oven for 60-70 minutes, or until the center of the cheesecake is slightly jiggly but the edges are set.
  2. Turn off the oven, crack the door slightly, and let the cake cool in the oven for 1 hour.
  3. Remove the cake from the water bath, run a knife around the edges, and cool completely at room temperature. Chill in the refrigerator for at least 6 hours or overnight.

5. Make the Frosting:

  1. Beat together the softened butter, cream cheese, confectioners’ sugar, and vanilla extract until smooth and fluffy.

6. Decorate and Serve:

  1. Spread the frosting evenly over the chilled cheesecake. Sprinkle with chopped pecans and garnish with extra grated carrots or pineapple if desired.
  2. Slice and serve!

Notes

  • Water Bath Tip: Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in.
  • Make Ahead: This dessert can be made up to 2 days in advance and stored in the refrigerator.
  • Variations: Add raisins or walnuts to the carrot cake batter for more texture.
  • Prep Time: 30 minutes
  • chill time: 6 hours
  • Cook Time: 1 hour 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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