Carrot Cake Cheesecake
User Reviews
4.8
Carrot Cake Cheesecake
Description
This Carrot Cake Cheesecake begins with a creamy cheesecake mixture made of cream cheese, sugar, flour, eggs, vanilla, and sour cream. The carrot cake portion has flour, leavening agents, cinnamon, nutmeg, oil, applesauce, sugars, eggs, vanilla, and finely grated carrots. The two batters are combined carefully, then baked in a buttered springform pan at 350°F until set.
The carrot cake brings moistness and warm spices like cinnamon and nutmeg, complementing the rich, smooth cheesecake layer made tangy by the cream cheese and sour cream. The applesauce and oil contribute to a tender crumb, while the grated carrots add texture and natural sweetness. The topping of cream cheese frosting with butter, powdered sugar, sour cream, and vanilla finishes the dessert with sweetness and a creamy surface, accented optionally by chopped pecans for crunch.
This dessert serves well as a festive treat or special occasion cake, offering a rich but balanced flavor profile. Preparation requires attention to blending layers and gently mixing to maintain texture. Cooling and chilling after baking helps the cheesecake set properly.
Ingredients
Cheesecake Mixture
- 2 (8 oz) pkgs. cream cheese softened well (but not melted
- 2/3 cup granulated sugar
- 1 1/2 tsp all-purpose flour
- 2 egg large
- 1 tsp vanilla extract
- 1/2 cup sour cream
Carrot Cake
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup canola oil
- 1/4 cup applesauce unsweetened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 2 egg large
- 1 tsp vanilla extract
- 1 1/3 cups carrot finely grated
Topping
- 2 oz cream cheese softened
- 1 Tbsp butter softened
- 1 1/4 cups powdered sugar
- 1/4 cup (+ 2 Tbsp) sour cream
- 1/2 tsp vanilla extract
- 1/2 cup pecans optional, chopped
Instructions
- Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.
For the cheesecake mixture:
- In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth.
- Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.
For the carrot cake mixture:
- Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds.
- To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute.
- With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets.
To assemble cheesecake:
- Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don't spread or swirl).
- Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon).
- Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn't touch cheesecake or it will stick). Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.
For the topping:
- In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes.
- Spread evenly over cheesecake then chill cheesecake in freezer for 20 - 30 minutes. Sprinkle edges with chopped pecans. Remove springform pan ring then cut into slices. Store in refrigerator in an airtight container.
Notes
- This recipe is adapted from Mel's Kitchen Cafe and Relish.
- Use softened cream cheese to ensure smooth cheesecake batter without lumps.
- Finely grate carrots for even moisture and texture in the carrot cake layer.
- Butter the springform pan to ease removal after baking.
User Reviews
Overall Rating
4.8
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