Carrot Cake Cheesecake
Carrot cake and cheesecake are two classic desserts that never disappoint. Both are rich, creamy, and flavorful in their own ways. But have you ever considered combining them into one ultimate dessert? That’s right, we’re talking about Carrot Cake Cheesecake! I used the base for my Carrot Cake recipe which is my mother-in-law’s recipe; it’s the best carrot cake ever!
This heavenly creation is a match made in heaven. The carrot cake base is moist and tender, with a deliciously spiced flavor and sweet chunks of pineapple and carrot throughout. And the cheesecake layer adds a tangy creaminess that perfectly complements the cake. The homemade whipped cream add perfectly balances this dish, top with finely chopped walnuts to garnish.
This dessert is perfect for any occasion – whether you’re hosting a dinner party or simply looking for something sweet to enjoy with a cup of coffee. It’s the perfect Easter dessert as well. The recipe may seem a little daunting at first, but don’t worry! With a little patience and effort, you’ll have a beautiful and impressive dessert that will be the talk of the town. So, roll up your sleeves, preheat your oven, and get ready to make the most delicious Carrot Cake Cheesecake ever!
Tips & Tricks
- Make sure all your ingredients are at room temperature before you start baking. This will help ensure everything mixes together evenly and will result in a smoother texture.
- When combining the ingredients, make sure you don’t overmix the batter. Overmixing can result in a tough, dense cake. Mix just until everything is combined.
- When adding the cheesecake mixture to the carrot cake batter, be sure to swirl gently. Be careful not to overmix otherwise the two layers will blend together.
- Once the cake is done baking, let it cool completely before transferring it to the fridge. This will ensure the cheesecake layer sets properly and will make it easier to slice.
- It’s important to let the cake chill in the fridge for at least 4 hours before serving. This will help the flavors meld together and will make it easier to slice.
- For a finishing touch, add a dollop of homemade whipped cream. It’s the perfect accompaniment to this rich and delicious dessert!
- You can add chopped nuts, such as walnuts or pecans, to the carrot cake batter for added crunch and flavor or sprinkle on top if you don’t like nuts in the batter. Just be sure to toast the nuts first for maximum flavor.
Can I use box cake mix for carrot cake cheesecake?
Yes, you can use a box cake mix for the carrot cake portion of the Carrot Cake Cheesecake recipe. Simply prepare the cake mix according to the instructions on the box, and then add in the grated carrots and crushed pineapple as directed in the recipe.
Is it better to use oil or butter in carrot cake?
While both oil and butter can be used in carrot cake recipes, oil is often considered the better choice. This is because oil produces a moister and more tender cake than butter. Butter has a tendency to make cakes denser and more crumbly, whereas oil keeps the cake light and fluffy. Additionally, oil doesn’t solidify when refrigerated like butter does, so the cake stays moist even when chilled.
How do you know when carrot cake cheesecake is done?
While baking the Carrot Cake Cheesecake, you can check for its doneness by gently shaking the pan. The cheesecake should be set around the edges but still have a slight jiggle in the center when you gently shake the pan. This is an indication that the cheesecake is done, but not overbaked, and will continue to set as it cools.
However, the most reliable way to determine if the carrot cake cheesecake is done is to use a kitchen thermometer to check the internal temperature. The cheesecake should reach an internal temperature of 200-205°F when fully baked. Once it reaches this temperature, remove it from the oven and let it cool completely before refrigerating.
Why does my cake fall apart when I cut it?
- If your cake is falling apart when you cut it, there could be a few reasons why:
- Overmixing the batter can lead to a tough and dense cake that falls apart easily. Be sure to mix the ingredients just until they are combined.
- Under baking the cake can result in a soft and mushy texture that falls apart easily. Make sure to bake the cake for the full recommended time and use a toothpick or cake tester to check for doneness.
- Not using enough binding ingredients, such as eggs or flour, can cause the cake to be crumbly and fall apart. Make sure to follow the recipe closely and measure the ingredients accurately.
- Cutting the cake while it is still warm can cause it to fall apart. Allow the cake to cool completely before slicing.
- By troubleshooting these potential issues, you can hopefully achieve a carrot cake that holds together when you cut it.
Why is flour added to cheesecake mix?
Flour is added to the cheesecake mixture in Carrot Cake Cheesecake recipe to help stabilize the cheesecake and prevent it from cracking as it bakes. The flour provides a bit of structure to the cheesecake filling, helping it to hold together and maintain a smooth texture. It also helps to absorb any excess moisture in the filling, which lessens the chance of it cracking. Additionally, the flour can contribute to a slightly denser and creamier texture, which many people prefer in their cheesecake.
What is the best way to shred carrots for carrot cake?
The best way to shred carrots for carrot cake is to use a fine box grater or a food processor with a grater attachment. Start by washing and peeling the carrots, then grate them using the side of the grater with the smallest holes. This will create finely shredded carrots that will blend well into the cake batter and provide a moist and flavorful texture.
How long will this cake keep?
This cake will keep in the fridge for up to 3-4 days. Just be sure to store it in an airtight container to prevent it from drying out.
Can I freeze this cake?
Yes, you can freeze this cake for up to 2-3 months. Just be sure to wrap it tightly in plastic wrap and store it in an airtight container in the freezer. If you give this recipe a try, be sure to share your thoughts in the comments below. And don’t forget to share it with your friends and family – they’re sure to love it just as much as you do!
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Get the Recipe Carrot Cake Cheesecake
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup sugar
- 3/4 cup canola oil
- 2 eggs
- 1 cup carrots, finely grated
- 1/2 cup crushed pineapple, drained well
- 16 oz cream cheese, room temperature
- 3/4 cup sugar
- 1 tbsp flour
- 2 eggs
- 1/2 tsp vanilla extract
- 1 cup heavy whipped cream
- 2 tbsp powdered sugar
- 1 tbsp milk powder
- Preheat oven to 350 degrees. Spray a 9 inch springform pan with cooking spray then line with parchment paper and set aside.
- In a large bowl mix flour, baking soda, baking powder, salt, cinnamon. Add sugar, oil and eggs to flour mixture and mix well to combine.
- Next add carrots and pineapple and stir to combine. Set aside.
- To make the cheesecake mixture, place the cream cheese in a bowl. Using a mixer, beat until cream cheese is smooth.
- Add sugar and flour and mix to combine then mix in eggs and vanilla extract.
- Pour 2/3 of carrot cake batter into the prepared baking pan and spread to form a flat layer. Add ¼ cup dollops of cheese cake mix to the cake batter. Add dollops of remaining carrot cake mixture to on top of the cream cheese.
- Add dollops or spoonful of remaining cheese cake mix to the top, covering the carrot cake batter. Gently smooth using a spatula or a knife.
- Place in preheated oven and bake for 45-50 minutes. Remove from oven and cool completely before placing the fridge for at least 4 hours.
- To make whipped cream, mix heavy whipping cream, confectioners sugar and milk powder together to form stiff peaks. Using milk powder stabilizes the whipped cream. Top chilled carrot cake cheesecake with whipped cream.
- *optional: top with finely chopped walnuts.