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Carrot Cake Cheesecake Recipe

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4.4 from 66 reviews

  • Author: Ezabella
  • Total Time: 9 hours 50 minutes
  • Yield: 12 servings

Description

This Carrot Cake Cheesecake is a luscious dessert combining creamy cheesecake layers with moist, spiced carrot cake studded with pineapple, coconut, and pecans. Finished with a rich cream cheese frosting topped with toasted coconut and pecans, it offers a delightful blend of texture and flavor perfect for special occasions or weekend treats.

Ingredients

Cheesecake Batter

  • 2 (8 oz) packages cream cheese, softened
  • 3/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Carrot Cake Batter

  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly grated nutmeg
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup well-drained crushed pineapple
  • 1/2 cup sweetened coconut
  • 1/2 cup pecans, toasted and chopped
  • 1 cup shredded carrots

Frosting

  • 4 oz cream cheese, softened
  • 2 teaspoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar
  • Toasted coconut, for garnish
  • Toasted chopped pecans, for garnish

Instructions

  1. Prep: Preheat your oven to 350ºF (175ºC). Grease a 9-inch springform pan thoroughly and if prone to leaking, wrap the outside with foil to prevent spills during baking.
  2. Make Cheesecake Batter: In a stand mixer fitted with the paddle attachment, beat softened cream cheese, sugar, and 1 tablespoon flour on medium speed until smooth and creamy, about 3 minutes. Scrape down the bowl sides, then add eggs one at a time, beating well after each addition. Mix in vanilla extract and cinnamon. Transfer this batter to a separate bowl and set aside.
  3. Mix Dry Ingredients for Carrot Cake: In another bowl, whisk together 1 1/4 cups flour, baking soda, 1/4 teaspoon cinnamon, salt, and grated nutmeg until well combined.
  4. Make Carrot Cake Batter: Using the same mixer bowl (no need to clean), combine sugar, eggs, vegetable oil, and vanilla extract. Beat until well incorporated. Add crushed pineapple, sweetened coconut, and toasted pecans, and beat together for 1 minute. Gently fold the dry flour mixture into the wet batter, then stir in shredded carrots by hand.
  5. Bake First Cake Layer: Pour half of the carrot cake batter into the prepared springform pan, spreading evenly. Bake for 18 to 20 minutes, just until the batter sets but is not fully cooked through.
  6. Add Cheesecake Layer: Remove pan from oven and carefully spoon the cheesecake batter over the partially baked carrot cake layer. Use an offset spatula to smooth the cheesecake layer evenly over the cake.
  7. Add Remaining Cake Batter: Drop the remaining carrot cake batter over the cheesecake layer by large spoonfuls. It’s normal if some cheesecake batter shows through.
  8. Bake Final Cake: Return the pan to the oven and bake for 55 to 60 minutes, until a toothpick inserted into the cake portion comes out clean. If the cake top begins to brown too quickly, tent loosely with foil sprayed with nonstick cooking spray to prevent sticking.
  9. Cool and Chill: Allow the cake to cool in the pan for 2 hours. Then cover the top with plastic wrap and refrigerate for at least 6 hours or overnight to set completely.
  10. Release from Pan: Run a knife around the edge of the cake to loosen it, then carefully remove the springform pan sides.
  11. Prepare Frosting: In a medium mixing bowl, beat cream cheese and butter until light and fluffy, about 4 minutes. Add vanilla extract and mix. Gradually add powdered sugar, about 1/2 cup at a time, beating until the frosting is smooth and light, approximately 3 more minutes. Thin with a small amount of cream or milk if necessary.
  12. Frost Cake: Spread half of the frosting evenly over the top of the cake. Use the remaining frosting to pipe decorative edging around the cake top. Fill the center with toasted coconut and toasted pecans for garnish.
  13. Serve and Store: Serve immediately or cover and store in the refrigerator, best consumed within 3-4 days.

Notes

  • Wrap springform pan with foil to prevent leaks when baking cheesecake layers.
  • To toast pecans and coconut, spread on a baking sheet and bake at 350ºF for 5-7 minutes, stirring occasionally to avoid burning.
  • If frosting is too thick, carefully add a teaspoon of cream or milk until desired consistency is reached.
  • Allowing the cake to chill thoroughly improves slicing and flavor melding.
  • Use a sharp knife warmed in hot water and wiped dry for clean slices.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/carrot-cake-cheesecake-recipe/