Carrot Cake Cheesecake
CARROT CAKE CHEESECAKE RECIPE
Are you the type of person that only eats carrot cake at Easter? Or is it a year round dessert for you?
My sister is notorious for going through the drive-thru at Kneaders and asking for a corner piece of carrot cake. You know why right? The corner piece has the most frosting. Sometimes she eats all the frosting with just a bite of cake.
This carrot cake cheesecake cake is supposedly a knock off of the Cheesecake Factory version. I don’t know if that’s true but I do know that it’s a delicious recipe. So good that my kids who hate nuts and carrots in things, love it and it’s one of their favorite cakes.
HOW TO MAKE CARROT CAKE CHEESECAKE
Prepare your carrot cake batter.
Pour 1 1/2 cups of carrot cake batter into a springform pan. You can use a cake pan but this makes it really pretty when you remove the springform and can see the layers.
Drop spoonfuls of the cream cheese mixture on top.
Spoon the rest of the carrot cake batter on top of the cheesecake filling.
Spoon the rest of the cheesecake batter on top of the cake mixture. It doesn’t have to be perfect! Sometimes it stays marbled and sometimes it separates into two layers.
Bake until the center is set. Let cheesecake cool completely and frost with the pineapple cream cheese frosting (the pineapple flavor is very subtle). You do not need a water bath but you can if you want to be cautious and help make a smooth cheesecake.
The carrot cake layers usually settle into two distinct layers with some marbling. It’s then topped with a tangy cream cheese frosting.
I’m not sad about it.
CAN I FREEZE THIS?
Yes. Cheesecakes freeze great. I wouldn’t freeze it any longer than 3 months.
Other Easter Recipes:
- Easter Bunny Cake
- Scalloped Potatoes
- Moist Carrot Cake
- Carrot Cake Cupcakes with Cream Cheese Frosting
- Loaded Mashed Potatoes
- Funeral Potatoes
- Empty Tomb Rolls
- Watergate Salad
- Classic Carrot Cake
Carrot Cake Cheesecake
For the cheesecake:
- 16 ounces cream cheese, at room temperature
- 3/4 cup white sugar
- 1 tablespoon flour
- 3 large eggs
- 1 teaspoon vanilla
For the carrot cake:
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 dash salt
- 1 (8 ounce) can crushed pineapple, well drained with juice reserved for later
- 1 cup grated carrot
- 1/2 cup flaked coconut
- 1/2 cup chopped walnuts or pecans
For the pineapple cheese frosting:
- 2 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon reserved pineapple juice, (or milk)
- dash of salt
- 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.