Dessertscookingclassy4.8
Carrot Cake Cheesecake
A show stopping dessert that's much easier to make than you'd think! Two of the greatest desserts collide to make one unforgettable cake.
👥 10 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 45 min🔥 Cook: 1h👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.
butter, (softened)1 Tbsp
2
For the cheesecake mixture:
3
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.
. cream cheese, (softened well (but not melted))2 (8 oz) pkgscream cheese, (softened)2 oz
4
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.
large eggs2
5
For the carrot cake mixture:
6
Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for ⏱️ 30 seconds.
ground cinnamon1 tsp
7
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.
large eggs2vanilla extract1 tsptsp vanilla extract1/2
8
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.
9
To assemble cheesecake:
10
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).
cups all-purpose flour1 1/4cups finely grated carrots1 1/3cups powdered sugar1 1/4cup (+ 2 Tbsp) sour cream1/4. cream cheese, (softened well (but not melted))2 (8 oz) pkgscream cheese, (softened)2 oz
11
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).
. cream cheese, (softened well (but not melted))2 (8 oz) pkgscream cheese, (softened)2 oz
12
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.
13
For the topping:
14
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.
. cream cheese, (softened well (but not melted))2 (8 oz) pkgscream cheese, (softened)2 ozbutter, (softened)1 Tbsp
15
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.
Nutrition Facts
calories
644 kcal
fat Content
39 g
serving Size
1 serving
fiber Content
2 g
sugar Content
52 g
sodium Content
350 mg
protein Content
8 g
cholesterol Content
134 mg
carbohydrate Content
67 g
saturated Fat Content
14 g
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