Looking for a cheesecake that will wow your guests this Easter. Check out this Carrot Cake Cheesecake, it’s so good!
Instead of picking between your favorite desserts, combine them together to prepare this delicious Carrot Cake Cheesecake. It’s the perfect treat for all occasions, including Easter!
Carrot Cake Cheesecake Recipe
Prepare the perfect dessert for Easter or any other special occasion with this ncredible carrot Cake Cheesecake recipe. It’s the perfect way to combine two popular desserts into one while making something from scratch that everyone can enjoy. Whether you’re keeping dinner and dessert small and intimate or having several loved ones visiting for a special occasion, this dessert it’s an absolute must.
Why You’ll Love the Carrot Cheesecake
- It’s the perfect way to combine two different desserts into one. If you enjoy both cheesecake and carrot cake, this dessert will blow you away because it tastes so good.
- It’s not hard to prepare. While there are several steps involved, prep time only takes around 20 minutes, so you won’t have to spend all day in the kitchen trying to assemble this dessert.
- The Carrot Cake Cheesecake is an excellent choice for any occasion. It’s a great pick for a dessert to share after enjoying a delicious Easter dinner with your family.
Ingredients Needed to Make Carrot Cake Cheesecake
You’re going to need ingredients for the cheesecake layer, carrot cake layer, and frosting used to prepare this dessert. Starting with the cheesecake layer, you’ll need:
- Cream Cheese – Use two packages of softened cream cheese.
- Granulated Sugar – Add that sweeter taste to your cream cheese mixture with some sugar.
- Flour – Thicken the cream cheese base with a bit of flour.
- Vanilla Extract – A touch of vanilla extract enhances the taste of your cheesecake layer.
You’ll also need heavy cream and two eggs for the cheesecake portion of this dessert. Next, for your cake, you’ll need:
- Butter – Leave it out and let it soften before using.
- Ground Cinnamon – Add that incredible cinnamon taste to your cake using ground cinnamon.
- Flour – Create the base for your cake batter with flour.
- Carrots – Be sure to use grated carrots for this cake recipe.
The other ingredients needed for the cake include salt, baking powder, baking soda, three eggs, brown sugar, and granulated sugar.
You’re also going to need a few extras to make the frosting, such as softened butter with cream cheese, vanilla extract, heavy whipping cream, powdered sugar, and some crushed pecans to add as a finishing touch.
What type of cream cheese will I need?
Use any brand you enjoy best. It doesn’t matter if it’s a brand name or generic version of cream cheese. I personally like Kraft’s Philadelphia Cream Cheese because it has a great taste and texture.
Why will I need flour for the cheesecake layer?
The addition of flour for the cheesecake layer will help thicken it up so that it has the perfect texture. You want more of a solid, creamy texture instead of a layer that is too soft and runny because then you’ll end up with a messy dessert.
What is the flavor of the frosting in this recipe?
The frosting has a sweet cream cheese flavor that pairs perfectly with the cheesecake layer and the carrot cake layers. It’s light and flavorful because of ingredients used to make it, such as the vanilla extract and powdered sugar.
Can I use other nuts instead of pecans?
Absolutely. You can use any crushed nuts that you prefer, such as peanuts, walnuts, or even macadamia nuts. When you need to crush the nuts, put them in a food processor to make the task of chopping them down into pieces that much easier.
- If you don’t have a stand mixer, it’s fine to combine your ingredients using a hand mixer or even a bowl and wooden spoon.
- Make sure to bake your cake for a minimum of 20 minutes. However, once you get to that point, check the cakes with a toothpick to see if they’re done. If not, you can leave them in the oven for an additional five minutes before removing them and allowing them to cool in the pan for 10 minutes.
- If you can’t find grated carrots at the store, you can make them yourself. Simply use a cheese grater to grate your carrots into the thinnest pieces possible before combining with the cake batter ingredients.
More Recipes You Will Love!
Carrot Cake Cheesecake
- 2 packages cream cheese- softened
- ½ cup granulated sugar
- 2 tablespoons flour
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- ¾ cup butter- softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 3 eggs
- 1 ½ cups flour
- 2 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup carrots- grated
- 1 cup butter- softened
- 1 package cream cheese- softened
- 1 teaspoon vanilla extract
- 3 Tablespoons heavy whipping cream
- 3 cups powdered sugar
- Crushed pecans for topping optional
- Preheat your oven to 350 degrees and prepare an 8” springform pan by adding a piece of parchment paper to the bottom and spraying the sides with non-stick spray and set aside.
- To prepare the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
- Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and add the vanilla extract. Mix an additional 1-2 minutes.
- Last add the whipping cream and start the mixer on low speed and slowly increase. Mix on high speed for 2-3 minutes.
- Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
- Bake at 350 for 10 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 55-60 minutes until the center slightly jiggles and the edges are set.
- Turn off the oven and allow the cheesecake to cool for 15 minutes before removing.
- Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.
- Prepare 2 8” cake pans by rubbing generously with vegetable shortening and coating with flour and set aside.
- In the bowl of a stand mixer with a paddle attachment, add the softened butter and both sugars and cream on high speed for 3-4 minutes or until light and fluffy.
- Slowly add the eggs one at a time until fully incorporated. Scrape the sides and bottom of the bowl.
- Add the flour, baking powder, baking soda, salt, and cinnamon and mix until just combined.
- Last, add the grated carrots and mix until distributed evenly.
- Divide the batter evenly between the two pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes then turn out onto a wire rack to cool completely.
- In the bowl of a stand mixer equipped with a paddle attachment, add the softened cream cheese and butter and cream for 2-3 minutes or until light and fluffy. Add in the vanilla and mix until just combined.
- With the mixer on low speed, add in the powdered sugar one cup at a time. Scrape down the sides and bottom of the bowl.
- Add the whipping cream and slowly increase the speed to high and mix for 2-3 minutes.
- Take one cake layer and place face-down onto a cake stand or serving plate. Generously top with about ¾ cup frosting and spread evenly.
- Remove the ring from the springform pan and flip the cheesecake face-down onto the frosted cake layer, slowly take off the bottom of the springform pan and the parchment paper. Generously top the cheesecake layer with frosting.
- Place the last cake layer on top and generously coat the cake with the remaining frosting and smooth.
- Top with crushed pecans and serve.
- Store the cake in the refrigerator, if possible in an airtight container, or covered with plastic wrap.