Carrot Cake Cheesecake – Recipes From Chef

It was one of those afternoons that begged for baking. The sun was shining through the kitchen window and illuminating the scattered ingredients on my counter. As I gazed at my collection of items, inspiration struck. I wanted to create something truly unforgettable—a blend of two classics that are beloved by many: carrot cake and cheesecake. Why not merge the two into a delightful dessert that could win over any crowd? Thus, the carrot cake cheesecake was born.

What is Carrot Cake Cheesecake?

At its core, carrot cake cheesecake is a creative twist on traditional carrot cake and rich, creamy cheesecake. Imagine a fluffy cheesecake hugging a layer of moist, spiced carrot cake. The two flavors dance together in perfect harmony, creating a rich and satisfying dessert that’s perfect for any occasion. This cake offers depth, sweetness, and a hint of spice, making it a showstopper at any gathering. It’s a cake that makes you want to sit back, savor each bite, and maybe even share the recipe with friends.

Why You’ll Love This Carrot Cake Cheesecake

Now, why should this dessert have a spot on your table? The answer is simple. First, it brings together the best of both worlds. Cheesecake lovers and carrot cake enthusiasts will find common ground with a slice of this cake. There’s a beautiful creaminess from the cheesecake layer paired with the warm spices and textures of the carrot cake.

Moreover, this dessert feels special. While it may look like a bakery confection, it’s surprisingly manageable to create at home. Imagine serving it at a birthday party or tea gathering. Eyes will widen. Compliments will flow. Plus, when you tell your guests that you made it from scratch, you will surely gain instant kitchen credibility.

The Ingredients

Before diving into the baking, gather these ingredients. If you’re like me, you’ll love having everything ready before starting.

For the Cheesecake:

• 24 oz (680 g) brick-style cream cheese, softened. Avoid spreadable versions; they won’t give you that dense, creamy texture we need.
  
• ½ cup (120 g) full-fat sour cream, at room temperature. This adds richness.
  
• ¾ cup (150 g) granulated cane sugar. Sweetness is key here.
  
• 3 large eggs, preferably at room temperature. They’ll blend better with the other ingredients.
  
• 1 teaspoon pure vanilla extract. This amplifies flavor.
  
• 1 teaspoon fresh lemon juice (optional). Just a drop brightens all the flavors.
  

For the Carrot Cake:

• 3 cups (340 g) peeled and grated carrots. About four medium carrots should suffice.
  
• 1 cup (125 g) chopped walnuts or pecans (optional). They add a delightful crunch.
  
• 1 cup (200 g) granulated sugar.
  
• 1 cup (200 g) packed light brown sugar.
  
• 1 cup (235 ml) neutral vegetable oil. Canola or grapeseed works well.
  
• ½ cup (113 g) unsalted butter, melted.
  
• 4 large eggs, room temperature preferred.
  
• 1 Tablespoon pure vanilla extract.
  
• 2 ½ cups (315 g) all-purpose flour.
  
• 1 ½ teaspoons baking soda.
  
• 1 teaspoon baking powder.
  
• 1 teaspoon fine sea salt.
  
• 2 teaspoons ground cinnamon.
  
• ½ teaspoon ground nutmeg.
  
• ½ teaspoon ground ginger (optional). A little kick never hurt anyone!
  

For the Frosting:

• 8 oz (226 g) cream cheese, softened.
  
• ½ cup (113 g) unsalted butter, softened.
  
• 1 teaspoon pure vanilla extract.
  
• 1 Tablespoon heavy cream.
  
• 3 cups (375 g) powdered sugar.
  
• ¼ teaspoon fine sea salt.
  
• ½ teaspoon orange zest (optional). This gives a hint of citrus flavor.
  

Step by Step Instructions

Step 1: Prepare Your Ingredients

Start by gathering your ingredients. Make sure your cream cheese and eggs are at room temperature. This aids in creating a smooth cheesecake batter. Preheat your oven to 325°F (160°C). It’s showtime!

Step 2: Make the Cheesecake Layer

1. In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s creamy and smooth. This will take about 2 minutes.
   
2. Add the granulated sugar and beat for another minute.
   
3. Next, incorporate the sour cream, vanilla extract, and lemon juice if using. Mix until combined.
   
4. Slowly add the eggs, one at a time, mixing gently after each addition until smooth. Set the bowl aside.
   

Step 3: Prepare the Carrot Cake Batter

1. In another mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until light and fluffy.
   
2. Add in the melted butter and vegetable oil. Mix until well combined.
   
3. Stir in the grated carrots and nuts if you’re using them.
   
4. In a separate bowl, whisk the flour, baking soda, baking powder, salt, and spices together.
   
5. Gradually mix the dry ingredients into the wet mixture until just combined. You want to avoid overmixing.
   

Step 4: Assemble the Cake

1. Grease a 9-inch springform pan with non-stick spray. Pour half of the carrot cake batter into the bottom of the pan.
   
2. Carefully spread the cheesecake mixture on top. Ensure it’s even for a nice presentation.
   
3. Lastly, pour the remaining carrot cake batter over the cheesecake layer. Use a spatula to smooth it.
   

Step 5: Bake and Cool

1. Place the springform pan in the preheated oven and bake for about 1 hour or until the cheesecake is set in the center but still slightly jiggly. Remember, it will continue to firm up as it cools.
   
2. Once done, turn off the oven. Crack open the door and let the cake cool inside for about 30 minutes. This helps avoid cracks.
   
3. After it’s cooled, refrigerate for at least 4 hours or overnight.
   

Step 6: Frosting Time

1. Once chilled, beat the softened cream cheese and butter together until smooth.
   
2. Add the vanilla extract, heavy cream, and powdered sugar, mixing slowly until combined. Finally, stir in the sea salt and optional orange zest.
   

Step 7: Frost Your Cake

1. Remove the cheesecake from the springform pan. Spread the frosting on top evenly.
   
2. Decorate with extra walnuts or a sprinkle of cinnamon if desired.
   

Tips & Tricks

• Don’t Rush the Cooling: Letting your cheesecake cool slowly in the oven is essential for maintaining the structure and avoiding cracks.
  
• Room Temperature Ingredients Matter: For both cheesecake and frosting layers, bring ingredients to room temperature for the best creamy texture.
  
• Prep Ahead: You can make the carrot cake and cheesecake layers a day in advance. Just assemble and frost on the day you plan to serve.
  
• Use a Water Bath: If you find cracks are still an issue, a water bath can help regulate temperature and moisture.
  
• Experiment with Spices: Feel free to adjust the spices to your liking. Cardamom can be fantastic alongside cinnamon for a different spin.
  

Nutrition Information

While it’s tempting to consider this a guilty pleasure, let’s look at the breakdown. One slice (1/12 of the cake) generally contains:

• Calories: Around 400
  
• Protein: 6g
  
• Carbohydrates: 50g
  
• Fat: 22g
  
• Fiber: 1g
  

Remember, with cakes, moderation is key. Enjoying a slice occasionally can definitely fit into a balanced diet!

Can I Store Carrot Cake Cheesecake?

Absolutely! This cheesecake keeps well in the refrigerator. Store it covered with plastic wrap or in an airtight container for up to 5 days. You can also freeze individual slices for up to 3 months. Just ensure each piece is well-wrapped to prevent freezer burn.

What Can I Serve with Carrot Cake Cheesecake?

Pairing is part of the fun! Here’s a few suggestions:

• Fresh Whipped Cream: Light and airy, it balances the richness of the cheesecake.
  
• Fruit Compote: A berry or apricot compote can add a refreshing acidity.
  
• Coffee or Tea: A robust brew complements the sweetness beautifully.
  
• Ice Cream: A scoop of vanilla or caramel ice cream on the side adds a fun element.
  
• Nuts: Extra chopped walnuts or pecans can serve as a crunchy topping.
  

Variations

• Chocolate Carrot Cake Cheesecake: Add ½ cup of cocoa powder to the carrot cake batter to create a chocolate version. The combination of chocolate and carrot is surprisingly delightful.
  
• Pineapple Carrot Cake Cheesecake: Mix in a ½ cup of crushed pineapple (drained) into the carrot cake batter. The moisture and sweetness will enhance the cake.
  
• Spicy Caribbean Carrot Cake Cheesecake: Add 1 teaspoon of allspice and some shredded coconut to the carrot batter for a tropical twist.
  
• Maple Walnut Carrot Cake Cheesecake: Substitute maple syrup for granulated sugar in the carrot cake batter. The flavor will elevate the cake.
  
• Lemon Zest Carrot Cake Cheesecake: Incorporate lemon zest into both the cheesecake and carrot cake layers for a bright and refreshing flavor profile.
  

Conclusion

So there you have it—my personal journey of bringing the splendid carrot cake cheesecake to life. This dessert is more than just a treat; it’s a story of flavors intertwined, a dessert that embodies joy, love, and a bit of kitchen adventure. Whether it’s a gathering of friends or a quiet family dinner, this cheesecake is bound to bring smiles.

Give it a try, and embrace the joyous way it brings people together. Bake a batch, slice it up, and let the compliments roll in. Trust me, your efforts will be rewarded. Happy baking!

You’ll also like the following Recipes!​

• Pumpkin Scones
• Yogurt Cake
• Creamy Potato Soup