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Carrot Cake Cheesecake

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.
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Prep Time 1 hour
Cook Time 1 hour
Rest Time 4 hours
Total Time 6 hours
Servings: 14
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cheesecake:
  • 24 oz brick-style cream cheese, softened 680 g
  • 1/2 cup full-fat sour cream, at room temperature 120 g
  • 3/4 cup granulated cane sugar 150 g
  • 3 large eggs, preferably at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice optional
For the Carrot Cake:
  • 3 cups peeled and grated carrots 340 g
  • 1 cup chopped walnuts or pecans optional
  • 1 cup granulated sugar 200 g
  • 1 cup packed light brown sugar 200 g
  • 1 cup neutral vegetable oil 235 ml
  • 1/2 cup unsalted butter, melted 113 g
  • 4 large eggs, room temperature preferred
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups all-purpose flour 315 g
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger optional
For the Frosting:
  • 8 oz cream cheese, softened 226 g
  • 1/2 cup unsalted butter, softened 113 g
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon heavy cream
  • 3 cups powdered sugar 375 g
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon orange zest optional

Method
 

Step 1: Prepare Your Ingredients
  1. 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.

Notes

  • 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.