This carrot cake cheesecake makes a great Easter dessert. You get moist carrot cake and creamy cheesecake in every bite.
Carrot Cake Cheesecake
Description
Carrot Cake Cheesecake is a delightful fusion of two beloved desserts, offering a tantalizing blend of flavors and textures in every decadent bite. This indulgent treat starts with a moist, spiced carrot cake base, infused with fragrant cinnamon and nutmeg, providing a warm and comforting essence. Atop this rich foundation sits a creamy layer of velvety cheesecake, adding a luscious contrast with its smooth and tangy profile. The harmonious marriage of the earthy sweetness of carrots and the creamy richness of cheesecake creates a symphony of flavors that is further enhanced by the subtle crunch of pecans or walnuts scattered throughout. Finished with a generous dollop of cream cheese frosting and perhaps a sprinkle of toasted coconut or a drizzle of caramel, this Carrot Cake Cheesecake is an irresistible indulgence that promises to captivate the taste buds and leave dessert lovers craving for more.
Ingredient
Carrot Cake:
Frosting:
Instructions
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Position the oven racks in the center and lower third of the oven. Fill a roasting pan halfway with water and place onto the lower rack. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
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Make the cheesecake: Beat cream cheese in a large bowl with an electric mixer on high speed until fluffy. Add sugar and beat on medium-low speed for 2 minutes. Beat in eggs, one at a time, mixing well after each addition. Mix in sour cream and vanilla until smooth. Stir in flour and set aside.
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Make the carrot cake: Beat brown sugar and oil in a second large bowl with an electric mixer on medium speed until smooth. Add egg and beat for 2 minutes. Mix in flour, cinnamon, baking powder, and salt on low speed until combined. Fold in carrots and walnuts.
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Spread carrot cake batter into the prepared pan, then pour cheesecake batter over top.
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Place cake into the preheated oven on the center rack (above the roasting pan with water). Bake until cheesecake is set, about 1 hour and 10 minutes, covering the top with aluminum foil if browning too quickly. Remove from the oven, place onto a wire rack, and let cool for 10 minutes.
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Run a knife around the edge of the pan to loosen cake, then let cool to room temperature, about 50 minutes. Refrigerate until completely chilled, 8 hours to overnight.
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Make the frosting: Beat confectioners’ sugar, cream cheese, and almond extract in a medium bowl with an electric mixer until smooth.
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Remove the ring of the pan. Spread frosting on top of chilled cheesecake layer.
Servings 16
- Amount Per Serving
- Calories 300kcal
- Calories from Fat 49kcal
- % Daily Value *
- Total Fat 3351g5156%
- Saturated Fat 14g70%
- Trans Fat 33g
- Cholesterol 118mg40%
- Sodium 271mg12%
- Potassium 1585mg46%
- Total Carbohydrate 49g17%
- Dietary Fiber 1g4%
- Sugars 39g
- Protein 8g16%
- Vitamin C 3 mg
- Calcium 26 mg
- Iron 4 mg
- Selenium 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
