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Carrot Cake Cheesecake

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This Carrot Cake Cheesecake combines the cozy spices and moist texture of carrot cake with the creamy decadence of cheesecake, all topped with a dreamy cream cheese mousse. It’s an easy, showstopping dessert perfect for Easter, brunch, or any special occasion.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour (use gluten-free blend if needed)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) brown sugar, packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (150g) finely grated carrots (about 3 medium carrots, peeled and grated)
  • 1/2 cup (60g) chopped walnuts or pecans (optional)
  • 1/3 cup (50g) raisins (optional)
  • 16 oz (450g) cream cheese, room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup (60ml) sour cream (or Greek yogurt)
  • 2/3 cup (160ml) heavy cream, cold
  • 4 oz (115g) cream cheese, softened
  • 1/3 cup (40g) powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Line the bottom of a 9-inch (23cm) springform pan with parchment paper and lightly grease the sides. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, whisk together vegetable oil, eggs, and vanilla extract until smooth and slightly frothy.
  4. Add wet mixture to dry ingredients and stir until just combined. Fold in grated carrots, nuts, and raisins if using. Batter will be thick.
  5. In a clean bowl, beat 16 oz cream cheese until light and creamy (2-3 minutes). Scrape down sides.
  6. Add 1/2 cup sugar and mix until smooth. Add eggs one at a time, mixing just until incorporated. Mix in vanilla and sour cream until just blended.
  7. Spread about 2/3 of carrot cake batter into prepared pan and smooth.
  8. Pour all cheesecake batter over carrot cake layer and gently spread to edges.
  9. Dollop remaining carrot cake batter over cheesecake layer in spoonfuls. Swirl gently with a butter knife.
  10. Bake at 350°F (175°C) for 50-60 minutes, until edges are set and center jiggles slightly. Tent with foil if browning too quickly.
  11. Turn off oven, crack door, and let cake cool inside for 30 minutes.
  12. Remove from oven and cool to room temperature. Refrigerate at least 4 hours or overnight.
  13. For topping: Beat heavy cream until soft peaks form. In another bowl, beat cream cheese until smooth, then add powdered sugar, vanilla, and salt. Fold whipped cream into cream cheese mixture until fluffy.
  14. Spread creamy topping over chilled cheesecake. Garnish with extra nuts or carrot curls if desired.
  15. Slice with a sharp, warm knife, wiping between cuts for clean slices.

Notes

For best results, use freshly grated carrots and room temperature ingredients. Don’t overmix the cheesecake batter to avoid cracks. Chill thoroughly before serving for the best texture. The recipe is easily adapted for gluten-free or dairy-free diets. Store leftovers covered in the fridge for up to 5 days or freeze (without topping) for up to 2 months.

Nutrition

Keywords: carrot cake cheesecake, Easter dessert, creamy cheesecake, carrot cake, spring dessert, easy cheesecake, cream cheese frosting, brunch dessert, holiday dessert, layered cake

Find it online: https://bitematrix.com/carrot-cake-cheesecake-recipe-easy-creamy-dessert-for-easter/