Looking for a cheesecake to delight your guests this Easter? Check out this Carrot Cake Cheesecake, it’s so delicious!
Instead of choosing among your favorite desserts, combine them to make this delicious Carrot Cake Cheesecake. The perfect treat for any occasion, including Easter.
Carrot Cake Cheesecake Recipe
Create the perfect dessert for Easter or any other special occasion with this amazing carrot cake cheesecake recipe. It’s the perfect way to combine two popular desserts into one to create a completely new dessert that everyone will enjoy. Whether you’re having an intimate dinner and dessert for a small group or inviting multiple loved ones over for a special occasion, this dessert is an absolute must.
Why You’ll Love the Carrot Cheesecake
- It’s a great way to combine two different desserts into one. If you like both cheesecake and carrot cake, you will be shocked by how delicious this dessert is. Preparation is not difficult. Although it requires a few steps, the prep time only takes about 20 minutes, so you don’t have to spend all day in the kitchen making this dessert. Carrot Cake Cheesecake is perfect for any occasion. It’s the perfect dessert to share with your family after a delicious Easter meal.
Ingredients Needed to Make Carrot Cake Cheesecake
You’re going to need ingredients for the cheesecake layer, carrot cake layer, and frosting used to prepare this dessert. Starting with the cheesecake layer, you’ll need:
- Cream Cheese – Use two packages of softened cream cheese.
- Granulated Sugar – Add that sweeter taste to your cream cheese mixture with some sugar.
- Flour – Thicken the cream cheese base with a bit of flour.
- Vanilla Extract – A touch of vanilla extract enhances the taste of your cheesecake layer.
You’ll also need heavy cream and two eggs for the cheesecake portion of this dessert. Next, for your cake, you’ll need:
- Butter – Leave it out and let it soften before using.
- Ground Cinnamon – Add that incredible cinnamon taste to your cake using ground cinnamon.
- Flour – Create the base for your cake batter with flour.
- Carrots – Be sure to use grated carrots for this cake recipe.
The other ingredients needed for the cake include salt, baking powder, baking soda, three eggs, brown sugar, and granulated sugar.
You’re also going to need a few extras to make the frosting, such as softened butter with cream cheese, vanilla extract, heavy whipping cream, powdered sugar, and some crushed pecans to add as a finishing touch.
Common Questions
What type of cream cheese will I need?
Use any brand you enjoy best. It doesn’t matter if it’s a brand name or generic version of cream cheese. I personally like Kraft’s Philadelphia Cream Cheese because it has a great taste and texture.
Why will I need flour for the cheesecake layer?
The addition of flour for the cheesecake layer will help thicken it up so that it has the perfect texture. You want more of a solid, creamy texture instead of a layer that is too soft and runny because then you’ll end up with a messy dessert.
What is the flavor of the frosting in this recipe?
The frosting has a sweet cream cheese flavor that pairs perfectly with the cheesecake layer and the carrot cake layers. It’s light and flavorful because of ingredients used to make it, such as the vanilla extract and powdered sugar.
Can I use other nuts instead of pecans?
Absolutely. You can use any crushed nuts that you prefer, such as peanuts, walnuts, or even macadamia nuts. When you need to crush the nuts, put them in a food processor to make the task of chopping them down into pieces that much easier.
Recipe Notes
- If you don’t have a stand mixer, it’s fine to combine your ingredients using a hand mixer or even a bowl and wooden spoon.
- Make sure to bake your cake for a minimum of 20 minutes. However, once you get to that point, check the cakes with a toothpick to see if they’re done. If not, you can leave them in the oven for an additional five minutes before removing them and allowing them to cool in the pan for 10 minutes.
- If you can’t find grated carrots at the store, you can make them yourself. Simply use a cheese grater to grate your carrots into the thinnest pieces possible before combining with the cake batter ingredients.
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Ingredients
Cheesecake Layer:
- Cream Cheese – Softened 2 packages
- 1/2 cup granulated sugar
- 2 tablespoons flour
- 2 eggs
- 1 teaspoon vanilla extract
- Cream
- 1/4 cup
Cake:
- butter – 3 /4 cup
- 1/2 cup brown sugar 444 4 1/2 cups granulated sugar
- 3 eggs
- 1 1/2 cup flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- ground 2 teaspoons cinnamon
- Carrots – grated 1 cup
Frosting:
- 1 cup butter – softened 1 package
- cream cheese, softened
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- 3 cups powdered sugar
- For garnish crushed pecans (optional)
Directions:
Preheat the oven to 350 degrees, line an 8-inch springform pan with parchment paper on the bottom, spray the sides with nonstick spray, and set aside.
To prepare the cheesecake layer, place softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Stir for 5-6 minutes until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl.
With the mixer on low speed, slowly add the sugar and flour. Once the sugar is mixed, increase the speed to medium and mix for another 2-3 minutes.
Reduce mixer speed to low and add eggs one at a time until thoroughly mixed. Scrape down the sides of the bowl and add the vanilla extract. Mix for another 1-2 minutes.
Finally add the cream, start the mixer on low speed and slowly increase the speed. Blend on high speed for 2-3 minutes.
Pour the batter into the prepared mold and tap lightly to remove air bubbles.
Bake at 350° for 10 minutes, then reduce the heat to 200° without opening the oven door and bake for another 55-60 minutes, until the center is slightly jiggling and the edges are firm.
Turn off the oven and let the cheesecake cool for 15 minutes before removing.
Leave to cool completely on a wire rack, then refrigerate for at least 2 hours and up to overnight.
Cake:
Take two 8-inch cake pans, brush generously with vegetable shortening, dust with flour and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, sugar, and cream on high speed until light and fluffy, 3 to 4 minutes.
Add the eggs one at a time until thoroughly mixed. Scrape the sides and bottom