Carrot Cake Cheesecake

Why decide between carrot cake and cheesecake, when this recipe gives you both? Our carrot cake cheesecake is rich and creamy, making it the ideal holiday dessert. And while there may seem to be many ingredients in this recipe, many of them are used across the various layers. As a result, you may be surprised by how easily it comes together.

Ingredients for Carrot Cake Cheesecake

Cake

• Eggs: While the yolk helps to bind the ingredients, the egg white helps to provide the necessary structure for the cake.
• Brown sugar: Of the types of sugar, brown sugar is one of the most flavorful. This is because it has molasses added to it, which is popular in a range of recipes, from barbecue sauce to ginger cookies.
• Canola oil: Some oil is needed to hold this cake together but that said, you don’t have to use canola—another neutral oil, like corn or avocado oil will also work.
• Vanilla extract: The deep, rich flavor of vanilla blends beautifully with the warming spices in this carrot cake cheesecake recipe.
• All-purpose flour: Considering the different types of flour, all-purpose flour contains an average amount of gluten, so it won’t make baked goods too crumbly or too tough.
• Baking powder: This ingredient is made from a blend of baking soda and cream of tartar, so it’s useful for recipes without many acidic ingredients.
• Baking soda: Added in with the baking powder, baking soda gives the cake even more lift than it would have otherwise.
• Cinnamon: Aromatic and warming, cinnamon pairs wonderfully with the other flavors in this recipe.
• Ginger: Whether you use powdered ginger or use your microplane to grate some fresh ginger, this ingredient adds a punch of spicy, sweet flavor.
• Nutmeg: As its name suggests, nutmeg has a pleasant, nutty flavor that combines well with the other spices in this carrot cake cheesecake.
• Carrots: To make easy work of shredding the carrots, you can use a food processor. That said, either the regular or fine side of the grater works, too.
• Pineapple: Because of its naturally occurring enzymes, pineapple is useful for tenderizing baked goods, meats and more.

Filling

• Cream cheese: It’s best to work with softened cream cheese for this and any cheesecake recipe. Otherwise, you run the risk of overbeating it and affecting its final texture.
• Sugar: Of course, sugar adds flavor but as it melts into the filling, it helps create a silky texture.
• Sour cream: Classic cheesecake recipes include both cheesecake and sour cream to achieve a sweet and tangy flavor.
• All-purpose flour: Although it’s not used in every cheesecake recipe, a bit of all-purpose flour can help stabilize the texture of the filling.
• Vanilla extract: Not only does vanilla extract add flavor, but it adds a nice color to the filling, taking it from white to cream colored.
• Eggs: Without eggs, the filling is much more likely to become runny and messy when baked. Just two is all it takes to get the right result.

Topping

• Sour cream: Using sour cream for the topping helps balance out the rich, dense filling.
• Confectioners’ sugar: Not to be confused with powdered sugar, confectioners’ sugar melts easily into just about any recipe. This is why it’s the go-to sugar for all types of frosting.
• Pineapple juice: Just a splash of pineapple juice brings a nice, fruity aroma and subtle flavor to the topping.
• Pecans: We love the rich, buttery flavor of pecans but you can substitute it with walnuts or even, shredded coconut if you want to stay nut-free.

Directions

Step 1: Line your pan

Preheat the oven to 350°F and snuggly fit three layers of aluminum foil inside the bottom of a 9-inch springform pan.

Step 2: Bake the carrot cake

In a large bowl, combine the eggs, sugar, oil and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Using a spatula, gradually mix the dry ingredients into the bowl of wet ingredients. Stir in the shredded carrots and pineapple.

Pour the mixture into the bottom of the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Step 3: Make the cheesecake filling

In a large bowl, beat the cream cheese on medium speed until smooth, about four to five minutes. Beat in the sugar, sour cream, flour and vanilla until smooth and fluffy, one to two minutes. Add the eggs and beat on low speed until just combined.

Pour the cheesecake filling on top of the cooled carrot cake and place the springform pan in a large roasting pan. Add 1 inch of hot water to the roasting pan.

Step 4: Bake the carrot cake cheesecake

Bake for one hour, or until the center of the cheesecake is just set and the top appears dull. Turn off the oven and open its door slightly, allowing the carrot cake cheesecake to sit for 30 minutes, or until the center is completely set.

Step 5: Cool and chill

Remove the springform pan from the oven and carefully transfer it to a wire rack. Remove the foil and allow it to completely cool, about two to three hours. Refrigerate for four to eight hours.

Step 6: Make the topping

In a small bowl, combine the sour cream, confectioners’ sugar and reserved pineapple juice until smooth. Spread the topping over chilled cheesecake and garnish with pecans, if desired.

Carrot Cake Cheesecake Variations

• Layer in extra flavor: Many carrot cake recipes have slightly different ingredients, so you can enjoy varieties with nuts or fruits baked into the cake. To this end, you may enjoy this carrot-cranberry spice cake, which fits right in during the holidays.
• Try a different topping: If you want to spruce up the frosting in this recipe, you can start by adding a touch of maple, coconut or bourbon extract. From there, feel free to experiment with totally different recipes, like this creamy caramel frosting.

How to Store Carrot Cake Cheesecake

Because this recipe contains both cheesecake and a sour cream topping, it needs to be refrigerated. To this end, place the carrot cake cheesecake in a cake carrier or airtight container and keep in the refrigerator for up to five days.

Can I freeze carrot cake cheesecake?

To freeze any leftovers, first place it unwrapped and uncovered in the freezer for about four hours, or until it sets. Then, wrap it in a layer or two of aluminum foil, place it in an airtight container and keep in the freezer for up to two months. Allow it to thaw in the fridge overnight when ready to enjoy.

Carrot Cake Cheesecake Tips

How do I know if my cheesecake is overmixed?

If you overmix your cheesecake, it will likely crack when you bake it. This is because as it bakes, the air bubbles that were whipped into it expand and burst. One way to prevent overmixing your cheesecake is to work with softened cream cheese and room temperature eggs.

What is the secret to making good cheesecake?

There are many tips for making the perfect cheesecake, so we’ll highlight just a few. First, definitely go for full-fat ingredients that are room temp so they’re easy to work with. Also, it’s best to place your cheesecake in a water bath in the oven. This way, it will bake more gently and evenly, as well as become moist from the evaporating steam.

Why is my carrot cake soggy in the middle?

Sometimes despite our best efforts, our cakes come out soggy in the middle and burnt on the sides. This can happen for several reasons, including the fact that everyone’s oven works a little differently. To amend this, you can try the convect setting or snag some cake strips.