Introduction
Carrot Cake Cheesecake is a delightful dessert that fuses the rich flavors of classic carrot cake with the creamy texture of cheesecake. This two-layer treat showcases a moist carrot cake bottom paired beautifully with a smooth, velvety cheesecake layer, all crowned with a luscious pineapple cream cheese frosting. Ideal for birthdays, holidays, or any festive occasion, this dessert is sure to be a hit!
Detailed Ingredients with measures
Cheesecake:
– 16 oz cream cheese at room temperature
– 1 cup sugar
– 2 tsp vanilla extract
– 1 tbsp flour
– 3 large eggs
Carrot Cake:
– 1 cup vegetable oil
– 1 cup sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1 tsp ground nutmeg
– 1 tsp ground ginger
– 8 oz can crushed pineapple packed in 100% juice, drained and juice reserved
– 1 cup grated carrots
– 1 cup shredded coconut
– 1 cup chopped walnuts
Pineapple Cream Cheese Frosting:
– 2 oz cream cheese softened
– 1 tbsp butter softened
– 1 cup confectioners sugar
– 1 tsp vanilla extract
– 1 tbsp reserved pineapple juice
Prep Time
30 minutes
Cook Time
50 to 65 minutes
Total Time
Approximately 4 hours and 30 minutes (including cooling and chilling)
Yield
One 9-inch cheesecake, serving 10-12 people
Instructions
1. Prepare the Oven and Pan: Preheat your oven to 350F (175C) and grease a 9-inch springform pan.
2. Make the Cheesecake Batter: In a large bowl, using a stand mixer with the whisk attachment, beat the cream cheese and sugar until smooth. Mix in flour, eggs, and vanilla until fully incorporated and no lumps remain. Set aside.
3. Prepare the Carrot Cake Batter: In a large bowl, combine vegetable oil, sugar, eggs, and vanilla. In a separate bowl, sift together flour, baking soda, cinnamon, nutmeg, and ginger. Stir this into the egg mixture until well mixed. Add the crushed pineapple, grated carrots, shredded coconut, and chopped walnuts, stirring until just combined.
4. Assemble the Cheesecake: Pour 1 cup of the carrot cake batter over the bottom of the prepared pan. Drop spoonfuls of the cream cheese batter over this layer using up 1 cup of the cream cheese batter, then top with large spoonfuls of the remaining carrot cake batter. Repeat with the remaining cream cheese batter, spreading it evenly.
5. Bake: Bake for 50 to 65 minutes or until the cake is set and cooked through. Allow the cheesecake to cool completely, then cover and refrigerate.
6. Prepare the Pineapple Cream Cheese Frosting: In a bowl, beat together cream cheese, butter, confectioners sugar, vanilla, and reserved pineapple juice until smooth. Adjust consistency with more juice or sugar as needed.
7. Frost and Chill: Frost the top of the chilled cheesecake with the pineapple cream cheese frosting. Refrigerate for 3 to 4 hours before serving to let the flavors meld.
Enjoy your Carrot Cake Cheesecake! This delicious dessert is sure to impress with its unique combination of flavors and textures!
Detailed Directions and Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C) and grease a 9- or 10-inch springform pan.
2. Make the Cheesecake Batter
In a large bowl using a stand mixer with the whisk attachment, beat the cream cheese and sugar until smooth. Mix in flour, eggs, and vanilla until fully incorporated and no lumps remain. Set aside.
3. Prepare the Carrot Cake Batter
In a large bowl, combine vegetable oil, sugar, eggs, and vanilla. In a separate bowl, sift together flour, baking soda, cinnamon, nutmeg, and ginger. Stir this into the egg mixture until well mixed. Add the crushed pineapple, grated carrots, shredded coconut, and chopped walnuts, stirring until just combined.
4. Assemble the Cheesecake
Pour 1 ½ cups of the carrot cake batter over the bottom of the prepared pan. Drop spoonfuls of the cream cheese batter over this layer using up ½ of the cream cheese batter, then top with large spoonfuls of the remaining carrot cake batter. Repeat with the remaining cream cheese batter, spreading it evenly.
5. Bake
Bake for 50 to 65 minutes or until the cake is set and cooked through. Allow the cheesecake to cool completely, then cover and refrigerate.
6. Prepare the Pineapple Cream Cheese Frosting
In a bowl, beat together cream cheese, butter, confectioners sugar, vanilla, and reserved pineapple juice until smooth. Adjust the consistency with more juice or sugar as needed.
7. Frost and Chill
Frost the top of the chilled cheesecake with the pineapple cream cheese frosting. Refrigerate for 3 to 4 hours before serving to let the flavors meld.
Notes
Storage
The Carrot Cake Cheesecake can be stored in the refrigerator for up to 5 days.
Serving Suggestions
Serve with fresh pineapple slices or a sprinkle of toasted coconut for added flavor and presentation.
Variations
Feel free to add raisins or substitute pecans for walnuts to customize the recipe to your liking.
Tips
Ensure all ingredients are at room temperature before starting for optimal blending.
