carrot cake cheesecake

Name: Carrot Cake Cheesecake
Prep time: 25 min
Cook time: 55 min
Yield: 8
Cuisine: American
Ingredients: ## CHEESECAKE FILLING; 2 package(s) cream cheese, softened (8 oz each); 3/4 cup(s) sugar; 2 1/2 teaspoon(s) vanilla (I used vanilla bean paste); 1 tablespoon(s) all-purpose flour; 3 - eggs; ## CARROT CAKE; 3/4 cup(s) vegetable oil; 1 cup(s) sugar; 2 - eggs; 1 1/2 teaspoon(s) vanilla extract; 1 cup(s) all-purpose flour; 1 teaspoon(s) baking soda; 1 1/2 teaspoon(s) cinnamon; 1 can(s) crushed pineapple, packed, in juice; drain well and reserve juice; 8.5 oz can; 1 cup(s) grated carrots; 1/2 cup(s) coconut flakes; 1/2 cup(s) chopped nuts (I used pecans, of course); ## PINEAPPLE CREAM CHEESE FROSTING; 2 ounce(s) cream cheese, softened; 1 tablespoon(s) butter, softened; 1 3/4 cup(s) powdered sugar; 1 teaspoon(s) vanilla extract; 1 tablespoon(s) reserved pineapple juice

(2 RATINGS)

637 Pinches 21 Photos

Traci Coleman

Vancouver, WA

Updated on Apr 1, 2019

Do not let the long ingredient list scare you away. This recipe is actually pretty darn easy. The hardest part about it is waiting for the cooling and chilling of the cake before you can dig in!

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A slice of Carrot Cake Cheesecake on a plate.

Blue Ribbon Recipe

This recipe blends two springtime favorites - carrot cake and cheesecake - into one magical dessert. Once baked, it's basically like stuffing a carrot cake with a cheesecake. With hints of spice, bits of carrot, pineapple, nuts and coconut flakes, the carrot cake alone is delicious. The cheesecake is creamy and the cream cheese frosting is tangy with a subtle pineapple flavor. When all 3 elements are combined together, you have an amazing dessert.

— The Test Kitchen

prep time 25 Min

cook time 55 Min

method Bake

yield 8 serving(s)

Ingredients

CHEESECAKE FILLING
2 packages cream cheese, softened (8 oz each)
3/4 cup sugar
2 1/2 teaspoons vanilla (I used vanilla bean paste)
1 tablespoon all-purpose flour
3 - eggs
CARROT CAKE
3/4 cup vegetable oil
1 cup sugar
2 - eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 can crushed pineapple, packed, in juice; drain well and reserve juice; 8.5 oz can
1 cup grated carrots
1/2 cup coconut flakes
1/2 cup chopped nuts (I used pecans, of course)
PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

How To Make carrot cake cheesecake

Step 1

Preheat oven to 350 degrees. Make cheesecake filling. In a large bowl, beat together cream cheese, sugar, and vanilla.

Step 2

Add flour and eggs and beat until smooth. Set aside and make the carrot cake batter.
Step 3

Carrot Cake Batter: In a large bowl combine oil, sugar, eggs, and vanilla.
Step 4

Add in flour, baking soda, and cinnamon. Mix well.
Step 5

Stir in drained pineapple, carrots, coconut, and pecans.
Step 6

In a greased springform pan, spread about 1/2 of the carrot cake batter in the bottom.
Step 7

Spoon 1/2 of the cream cheese mixture over the carrot cake batter.
Step 8

Top with remaining carrot cake batter.
Step 9

Lastly, spread remaining cream cheese mixture on top. Do NOT marble the mixtures together; just create layers.
Step 10

Bake at 350 for 50-65 minutes.
Step 11

Let cool to room temperature and then refrigerate.
Step 12

Once the cake has chilled through, prepare the frosting by mixing all ingredients until smooth.
Step 13

Frost top of cheesecake and refrigerate 3-4 hours before serving. (Note in my pic, I frosted the sides, too, because I didn't read my own instructions very well!)
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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