Dessertscarlsbadcravings5.0
Cheesecake Carrot Cake
This Carrot Cake Cheesecake recipe combines your favorite carrot cake with no-bake cheesecake for the ultimate gorgeous, make-ahead friendly, decadently delicious dessert everyone will be raving about! The carrot cake is soft and ultra-moist, laced with warm fragrant spices, freshly grated carrots, sweet and tangy crushed pineapple, and nutty finely crushed pecans. The cheesecake is luxuriously rich and creamy, yet light at the same time, with a sublime hint of white chocolate. Wrap the two up with pineapple cream cheese frosting for a showstopping dessert perfect for special occasions like Easter, Mother’s Day, Father's Day, birthdays, baby showers, bridal showers and more!
👥 10 Servings⏱️ Prep & Cook: 8h⏳ Prep: 1h 20m🔥 Cook: 40 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- saucepan
- spatula
- knife
📝 Preparation Steps
1
TO MAKE CARROT CAKE
2
Preheat oven to 325 degrees F. Line two 9” round cake pans with parchment paper or round silicone baking mats (these are my fav), then spray with nonstick cooking spray WITH FLOUR or grease and flour pans.
3
In a large mixing bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients, EXCEPT the carrots, just until combined.
large eggs (at room temperature)4
4
Fold Wet Ingredients into the Dry Ingredients just until moistened, then stir in the grated carrots just until evenly combined; DON’T overmix.
5
Divide batter equally between prepared pans. Drop the pans a few times on the counter to get rid of air bubbles. Bake at 325 F degrees for ⏱️ 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes begin to pull away from sides of pans.
6
Let cakes cool in pans on wire racks for ⏱️ 15 minutes, then invert onto wire racks to cool completely, about ⏱️ 2 hours.
7
TO MAKE CHEESECAKE
8
Sprinkle gelatin over 1/2 cup heavy cream in a small saucepan; let sit ⏱️ 5 minutes. Cook mixture, while stirring, over low heat until the edges are just bubbling and the gelatin is completely smooth. Add the white chocolate and cook, stirring constantly, until just melted and smooth. Let cool slightly, about ⏱️ 10 minutes, while you IMMEDIATELY proceed with the next steps. (You don't want the chocolate to harden.)
9
Whip remaining 1 cup heavy cream in a mixing bowl on medium-high speed until stiff peaks form (you can also use a stand mixer and transfer whipped cream to a bowl).
10
Fit stand mixer with the paddle attachment. Beat cream cheese and sugar on medium-high speed for ⏱️ 3 minutes, scraping down the sides of the bowl occasionally.
cream cheese, ( softened)16 ouncescream cheese cut into pieces, (room temperature)8 ounces
11
Reduce speed to medium-low and add lemon juice and white chocolate mixture; mix until just combined, scraping down bowl as needed. Using a rubber spatula, gently fold in the whipped cream.
lemon juice1 tablespoon
12
TO ASSEMBLE
13
Watch video below if needed. Using a serrated knife, level the top of each cooled cake if needed. Set 1 cake round in a lightly greased, parchment paper lined springform pan cut side up; set aside the second cake round. (See notes if you don't have a springform pan.)
14
Evenly spread cheesecake filling over cake round in the springform pan. Place reserved cake round, cut side down, over the cheesecake. Cover with plastic wrap and refrigerate ⏱️ 6 hours, up to overnight.
15
TO MAKE THE FROSTING
16
You can make the frosting when needed, or anytime while the cheesecake is chilling, cover and refrigerate, then let it sit at room temperate for ⏱️ 15 minutes or so to soften before frosting.
17
Add butter and sugar (start with 3 cups sugar if omitting pineapple preserves, 4 cups sugar if using pineapple preserves) to a stand mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about ⏱️ 2 minutes. Add cream cheese 1 piece at a time, and continue to beat until incorporated. Beat in pineapple preserves, vanilla and salt. If your frosting is too runny, add additional powdered sugar until it reaches desired consistency, then flavor with pinches of salt to taste, otherwise it will be too sweet. If the frosting is too thick, beat in one tablespoon of heavy cream at a time until it reaches desired consistency.
cream cheese, ( softened)16 ouncescream cheese cut into pieces, (room temperature)8 ounces
18
TO FROST CHEESECAKE
19
Run a thin knife between the carrot cake cheesecake and the side of the springform pan; remove pan. Transfer cheesecake to a serving plate or pedestal.
20
Spread frosting evenly over top and sides of cake as desired.
21
Cake is best served at room temperature.
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