Carrot Cake Cheesecake
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Carrot Cake Cheesecake
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This carrot cake cheesecake consists of carrot cake and cheesecake baked together into the perfect swirled cheesecake and topped off with a silky smooth cream cheese frosting.
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Ingredients
Carrot Cake
- 15.25 ounce carrot cake mix I used Duncan Hines
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil or canola oil
- 1 teaspoon ground cinnamon
Cheesecake
- 16 ounces cream cheese room temperature
- 2/3 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup full fat sour cream
- 2 tablespoons all-purpose flour
Frosting
- 6 ounces cream cheese room temperature
- ¼ cup butter room temperature
- 2 cups powdered sugar
- ¼ teaspoon salt
- 1 cup chopped pecans. optional
Instructions
Carrot Cake
- Preheat the oven to 350 degrees F. Grease the sides and bottom of a 9-inch springform pan with nonstick cooking spray. Set aside.
- In a large mixing bowl, add the cake mix, 3 eggs, water, vegetable oil, and cinnamon. Stir until well combined. Set aside.
Cheesecake
- In a separate large mixing bowl, add the cream cheese. Beat with a hand mixer on medium speed until smooth.
- Add the sugar and continue beating until combined.
- Add the 3 eggs and vanilla extract, continuing to mix until the eggs are incorporated.
- Add the sour cream and sprinkle in the flour. Mix on low speed until smooth. Set aside.
- Transfer half of the carrot cake batter to the prepared pan, then pour half of the cheesecake mixture on top. Repeat the process, ending with the cheesecake mixture. You do not need to stir or swirl the two to combine them.
- Place in the preheated oven and bake for 60 to 65 minutes or until a toothpick inserted in the center of the cheesecake comes out clean.
- Turn off the heat while the cheesecake is still inside the oven, keeping the oven door ajar. This will allow the cake to cool slowly (about 45 minutes) so the cheesecake portion does not crack.
- Once the oven has cooled, remove the cake and run a thin knife along the inside edge of the springform pan. This will help release the cake without it tearing.
- Place the cake in the refrigerator and allow it to chill for 30 minutes while making the frosting.
Frosting
- In a large mixing bowl, add the cream cheese and butter. Beat with the hand mixer on medium speed until light and fluffy.
- Add the powdered sugar and salt, and continue mixing on low speed until all the ingredients are combined and smooth.
- Dollop the cream cheese frosting onto the top layer of the chilled cake and smooth out with an offset spatula.
- Sprinkle the chopped pecans all along the edges of the cake, if desired.
Notes
- Storage: Store in an airtight container or covered with plastic wrap in the fridge for 5-7 days.
- Freeze: Freeze the whole cheesecake or slice it and freeze it by the slice if you prefer. Either way, wrap it tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. To prevent it from getting smashed, I like to pop it in a freezer-safe container as well. It will last up to 3 months in the freezer.
- Thaw: thaw for about 30 minutes to an hour on the counter for a quick thaw, or refrigerate and thaw slowly for 24 hours.
Nutrition Information
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Serving
8g
Calories
988kcal
(49%)
Carbohydrates
95g
(32%)
Protein
13g
(26%)
Fat
64g
(98%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
9g
Monounsaturated Fat
26g
Trans Fat
0.3g
Cholesterol
221mg
(74%)
Sodium
770mg
(32%)
Potassium
404mg
(12%)
Fiber
2g
(8%)
Sugar
75g
(150%)
Vitamin A
1457IU
(29%)
Vitamin C
0.3mg
(0%)
Calcium
168mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 988 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 988kcal | 49% |
| Carbohydrates | 95g | 32% |
| Protein | 13g | 26% |
| Fat | 64g | 98% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 221mg | 74% |
| Sodium | 770mg | 32% |
| Potassium | 404mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 75g | 150% |
| Vitamin A | 1457IU | 29% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 168mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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