carrot cake cheesecake

Irresistible Carrot Cake Cheesecake Recipe You Need to Try This Weekend!

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Irresistible Carrot Cake Cheesecake Recipe You Need to Try This Weekend!

Craving the perfect dessert? This carrot cake cheesecake combines two classics with easy tips for baking success. Try it this weekend!

Introduction

Hello, fellow dessert enthusiasts! If you're anything like me, you can't resist the allure of a moist carrot cake topped with rich, creamy cheesecake. That's why I'm thrilled to share this irresistible carrot cake cheesecake recipe with you. It's the best of both worlds—spiced carrot cake meets velvety cheesecake in one delightful dessert. Perfect for special occasions or a weekend treat, this dessert is sure to impress. Plus, it's easier to make than you might think! Let's dive into the details.

Ingredients

For the Carrot Cake Base:

  • 1 cup granulated sugar: Sweetens the cake and helps achieve a tender crumb.
  • 1/3 cup canola oil: Adds moisture and richness to the cake.
  • 2 large eggs: Provides structure and stability to the batter.
  • 1 cup all-purpose flour: The main structure-building ingredient.
  • 3/4 teaspoon baking powder: Helps the cake rise.
  • 1/2 teaspoon baking soda: Assists in leavening and browning.
  • 1/2 teaspoon ground cinnamon: Adds warmth and depth of flavor.
  • 1/4 teaspoon kosher salt: Enhances all the flavors.
  • 1 cup finely grated carrots: Provides moisture and a subtle sweetness.
  • 3/4 cup chopped toasted pecans: Adds crunch and a nutty flavor.

For the Cheesecake Layer:

  • 2 (8-ounce) packages cream cheese, softened: Creates a smooth and creamy texture.
  • 1/2 cup sour cream: Adds tanginess and richness.
  • 1/2 cup granulated sugar: Sweetens the cheesecake layer.
  • 1 tablespoon all-purpose flour: Helps set the cheesecake.
  • 1/4 teaspoon kosher salt: Balances the sweetness.
  • 2 large eggs: Provides structure and stability.
  • 2 teaspoons vanilla extract: Enhances the overall flavor.

Prep Time & Cook Time

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 8 hours 25 minutes (including cooling and chilling)

Step-by-Step Instructions

  1. Prepare the Carrot Cake Base:

    • Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan with nonstick cooking spray.
    • In a large bowl, whisk together the sugar, oil, and eggs until smooth.
    • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
    • Add the dry ingredients to the wet ingredients and mix until just combined.
    • Stir in the grated carrots and chopped pecans.
    • Pour the batter into the prepared pan and spread it evenly.
    • Bake for about 18 minutes, or until the edges are set and the top is no longer shiny.
    • Remove from the oven and let it cool for 30 minutes.

  2. Prepare the Cheesecake Layer:

    • Reduce the oven temperature to 325°F (163°C).
    • In a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until smooth.
    • Add the sour cream, sugar, flour, and salt, and beat until fully combined.
    • Add the eggs one at a time, mixing on low speed after each addition until just combined.
    • Stir in the vanilla extract.

  3. Assemble and Bake:

    • Carefully pour the cheesecake batter over the cooled carrot cake layer, starting at the edges and moving toward the center to prevent the carrot cake from sinking.
    • Place the pan on a rimmed baking sheet and bake for 50 to 55 minutes, or until the edges are set and the center just barely jiggles when the pan is shaken.
    • Remove from the oven and let it cool completely on a wire rack for about 2 hours.
    • Cover and refrigerate for at least 8 hours, or overnight, to allow the flavors to meld and the cheesecake to set.

  4. Serve:

    • Before serving, run a knife around the edge of the pan to loosen the cheesecake.
    • Remove the sides of the springform pan.
    • Decorate the top with additional chopped pecans, if desired.
    • Slice and serve chilled.

Tips & Tricks

  • Grate the Carrots Finely: For a smoother texture, use a fine grater or food processor to grate the carrots.
  • Use Room Temperature Ingredients: Ensure that the cream cheese and eggs are at room temperature to prevent lumps in the cheesecake layer.
  • Prevent Cracking: To minimize cracking, avoid overbaking the cheesecake and allow it to cool gradually.
  • Flavor Variations: Add raisins or shredded coconut to the carrot cake layer for extra texture and flavor.
  • Make Ahead: This dessert can be made up to three days in advance. Once cooled, wrap it tightly in plastic wrap and store