Carrot Cake Cheesecake
User Reviews
4.1
Carrot Cake Cheesecake
Description
This layered dessert begins by preparing the cheesecake component, blending cream cheese, sugar, flour, eggs, and vanilla until smooth. Separate carrot cake batter includes oil, sugar, eggs, vanilla, flour, baking soda, cinnamon, salt, drained pineapple, grated carrots, flaked coconut, and chopped walnuts or pecans. The carrot cake batter is spooned into the pan, partially layered with the cheesecake mixture, then topped again with carrot cake batter to create distinct layers without marbling them together.
Baked at 350°F for around 50 to 60 minutes, the layers set separately. The result offers a moist and tender carrot cake base enriched with pineapple and nuts, topped by a creamy, dense cheesecake layer. The frosting, mixing cream cheese, butter, powdered sugar, vanilla, and pineapple juice, adds a sweet and tangy finish complementing the flavors and textures below.
The recipe source is RecipeZaar.
Ingredients
For the cheesecake:
- 16 ounces cream cheese at room temperature
- 3/4 /4 cup white sugar
- 1 tablespoon flour
- 3 large egg
- 1 teaspoon vanilla
For the carrot cake:
- 3/4 /4 cup vegetable oil
- 1 cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 salt Dash
- 1 (8 ounce) can crushed pineapple well drained with juice reserved for later
- 1 cup carrot grated
- 1/2 /2 cup coconut flaked
- 1/2 /2 cup walnuts chopped, or pecans
For the pineapple cheese frosting:
- 2 ounces cream cheese softened
- 1 tablespoon butter softened
- 1 3/4 /4 cups powdered sugar
- 1/2 /2 teaspoon vanilla extract
- 1 tablespoon pineapple juice or milk, reserved
- salt dash
Instructions
- Preheat oven to 350 degrees and grease a 9-inch springform pan (you can also use a 9x13 baking dish).
- To make the cheesecake: In a large bowl of an electric mixer, beat together 2 packages of cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 1 teaspoon vanilla until smooth. Set aside.
- Meanwhile prepare Carrot Cake: In a separate large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts or pecans in low spped.
- Spread 1 1/2 cups carrot cake batter over the bottom of the springform pan. Drop half of the cheesecake mixture in large spoonfuls over the carrot cake batter; top with large spoonfuls of remaining carrot cake batter on top of cheesecake layer. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
- Bake in the oven for 50 to 60 minutes or until cake is set (not jiggly in the middle) and cooked through. If top is browning too much towards the end, cover it with a foil tent.
- Cool cheesecake on a wire rack to room temperature, then refrigerate for at least 4 hours or overnight.
- When cake is cold, prepare Pineapple Cream Cheese Frosting.
- For the Pineapple Cream Cheese Frosting: In a bowl of electric mixer, beat cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. It may seem dry at first but will come together. Frost the top of the cheesecake. Garnish with nuts if desired. Refrigerate until serving.
Notes
- Use a 9-inch springform pan greased well to allow easy removal of the layered cake.
- Carefully layer the carrot cake and cheesecake batters without swirling them together to maintain distinct layers.
- The pineapple juice reserved from draining the pineapple can be used in the frosting for added flavor.
User Reviews
Overall Rating
4.1
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