Carrot Cake Cheesecake

21
Traci Coleman

By
@TraciB70

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!

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
25 Min
Cook:
55 Min
Method:
Bake

Ingredients

  • CHEESECAKE FILLING

  • 2 pkg
    cream cheese, softened (8 oz each)
  • 3/4 c
    sugar
  • 2 1/2 tsp
    vanilla (I used vanilla bean paste)
  • 1 Tbsp
    all-purpose flour
  • 3
    eggs
  • CARROT CAKE

  • 3/4 c
    vegetable oil
  • 1 c
    sugar
  • 2
    eggs
  • 1 1/2 tsp
    vanilla extract
  • 1 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 1/2 tsp
    cinnamon
  • 1 can(s)
    crushed pineapple, packed, in juice; drain well and reserve juice; 8.5 oz can
  • 1 c
    grated carrots
  • 1/2 c
    coconut flakes
  • 1/2 c
    chopped nuts (I used pecans, of course)
  • PINEAPPLE CREAM CHEESE FROSTING

  • 2 oz
    cream cheese, softened
  • 1 Tbsp
    butter, softened
  • 1 3/4 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    reserved pineapple juice

How to Make Carrot Cake Cheesecake

Step-by-Step

  1. Preheat oven to 350 degrees. Make cheesecake filling. In a large bowl, beat together cream cheese, sugar, and vanilla.
  2. Add flour and eggs and beat until smooth. Set aside and make the carrot cake batter.
  3. Carrot Cake Batter: In a large bowl combine oil, sugar, eggs, and vanilla.
  4. Add in flour, baking soda, and cinnamon. Mix well.
  5. Stir in drained pineapple, carrots, coconut, and pecans.
  6. In a greased springform pan, spread about 1/2 of the carrot cake batter in the bottom.
  7. Spoon 1/2 of the cream cheese mixture over the carrot cake batter.
  8. Top with remaining carrot cake batter.
  9. Lastly, spread remaining cream cheese mixture on top. Do NOT marble the mixtures together; just create layers.
  10. Bake at 350 for 50-65 minutes.
  11. Let cool to room temperature and then refrigerate.
  12. Once the cake has chilled through, prepare the frosting by mixing all ingredients until smooth.
  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!)

Printable Recipe Card

About Carrot Cake Cheesecake

Course/Dish: Cakes Other Desserts
Main Ingredient: Dairy
Regional Style: American
Collections: Easter Cheesecake



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