Carrot Cake Cheesecake
This Carrot Cake Cheesecake has a layer of carrot cake on the bottom and vanilla cheesecake on top. Then it is covered with a tangy cinnamon cream cheese frosting. This is the perfect Easter dessert!
Equipment
- Hand or stand mixer
- Mixing bowls
- grater (for grating the carrots)
- Measuring cups and spoons
- silicone spatula
- 9-inch spring form pan
- Parchment paper (for lining the bottom of the pan)
- spoon or cookie scoop (for spooning the cheesecake batter into the pan)
Ingredients
For the carrot cake
- 1 cup granulated sugar
- ½ cup canola or vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1¼ cup all-purpose flour
- 1 cup freshly grated carrots
- ½ cup crushed pecans (finely crushed)
- ½ cup crushed pineapple (drained)
For the cheesecake
- 16 ounces cream cheese (softened, 2 bricks)
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon all-purpose flour
- 2 eggs
For the cinnamon cream cheese frosting
- 4 ounces cream cheese (softened, 1 brick)
- ½ cup butter (softened)
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1½-2 cups powdered sugar
Instructions
To make the carrot cake
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine all of the ingredients except the flour (sugar, oil, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, salt, baking soda, baking powder, carrots, crushed pineapple, pecans).
- Use a whisk or a hand or stand mixer to combine the ingredients. Scrape down the bowl once complete.
- Add the flour. Mix well until combined. Scrape down the bowl once complete, then set it aside.
To make the cheesecake
- In a separate medium or large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the vanilla extract, eggs, flour and salt. Mix well and then scrape down the bowl once complete.
How to assemble the carrot cake cheesecake
- Grease a 9-inch spring form pan and line the bottom with parchment paper.
- Spread the carrot cake batter throughout the bottom of the pan.
- Gently spoon the cheesecake batter over the carrot cake batter. Try not to spread/combine the batters too much. Gently smooth the cheesecake batter throughout the entire pan, completely covering the carrot cake batter.
- Bake for 30 minutes, then cover the pan with aluminum foil.
- Bake for an additional 20-35 minutes, or until the middle is no longer jiggly. It's okay if the cheesecake begins to brown slightly.
- Remove the carrot cake cheesecake from the oven and allow it to cool to room temperature, then place it in the fridge to cool for at least 6 hours (preferably overnight).
How to make the cinnamon cream cheese frosting
- In a separate medium to large mixing bowl, cream the softened cream cheese and butter until smooth.
- Add the vanilla extract, cinnamon and 1 cup of powdered sugar. Mix until well combined and scrape down the bowl.
- Add another ½ to 1 cup of powdered sugar, depending on desired sweetness. Scrape down the bowl once complete.
- Spread the frosting over the cooled cake and return it to the fridge. Enjoy this dessert after it has chilled for at least 6 hours.