Carrot Cake Cheesecake is a delightful combination of rich, creamy cheesecake and moist, spiced carrot cake. This impressive dessert layers the two classic flavors together, topped with a luscious pineapple cream cheese frosting. It’s perfect for special occasions or whenever you want to indulge in a decadent treat.

Ingredients
For the Cheesecake:
- 16 ounces cream cheese, at room temperature
- 3/4 cup white sugar
- 1 tablespoon flour
- 3 large eggs
- 1 teaspoon vanilla extract
For the Carrot Cake:
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 dash salt
- 1 (8-ounce) can crushed pineapple, well-drained (reserve the juice for later)
- 1 cup grated carrot
- 1/2 cup flaked coconut
- 1/2 cup chopped walnuts or pecans
For the Pineapple Cream Cheese Frosting:
- 2 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon reserved pineapple juice (or milk)
- Dash of salt
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or a 9×13-inch baking dish.
- Make the Cheesecake Layer:
- In a large bowl, use an electric mixer to beat together the cream cheese and 3/4 cup sugar until smooth.
- Add 1 tablespoon flour, the eggs, and 1 teaspoon vanilla extract, and beat until the mixture is smooth. Set aside.
- Prepare the Carrot Cake Batter:
- In a separate large bowl, combine the vegetable oil, 1 cup sugar, eggs, and 1 teaspoon vanilla extract, blending thoroughly.
- Stir in the flour, baking soda, cinnamon, and salt, mixing well.
- Add the drained pineapple, grated carrot, coconut, and chopped nuts, mixing on low speed until combined.
- Assemble the Cake:
- Spread 1 1/2 cups of the carrot cake batter over the bottom of the prepared springform pan.
- Drop large spoonfuls of half the cheesecake mixture over the carrot cake batter.
- Top with large spoonfuls of the remaining carrot cake batter, followed by the rest of the cheesecake batter. Spread evenly with a knife, but do not marble the layers.
- Bake:
- Bake in the preheated oven for 50 to 60 minutes, or until the cake is set and no longer jiggly in the middle. If the top begins to brown too much towards the end, cover it with a foil tent.
- Allow the cheesecake to cool on a wire rack to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Frosting:
- In a bowl, beat together the softened cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla extract, reserved pineapple juice, and a dash of salt until smooth and spreadable. It may seem dry at first but will come together.
- Frost the Cake:
- Once the cake is chilled, frost the top with the pineapple cream cheese frosting.
- Garnish with additional chopped nuts if desired.
- Refrigerate until serving.
Tips for Perfect Carrot Cake Cheesecake
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature before mixing to achieve a smooth batter.
- Drain Pineapple Well: Make sure to drain the pineapple thoroughly to avoid adding excess moisture to the batter.
- Avoid Overmixing: When combining the batter layers, gently spoon and spread without overmixing to maintain distinct layers.
- Chilling Time: Allowing the cheesecake to chill completely ensures it sets properly and makes it easier to slice.
Enjoy this delicious and visually stunning Carrot Cake Cheesecake, combining the best of both worlds in one delightful dessert!
Leave a Reply