Description
Carrot Cake Cheesecake marries rich cream cheese layers with spiced carrot cake for an irresistible dessert fusion. Creamy, warm, and perfectly balanced, each slice promises a delightful journey through complementary textures and classic flavors you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 1 cup grated carrots
- 8.5-ounce (240 grams) can crushed pineapple (well-drained, reserve juice)
- 3 large eggs
- 18 ounces (510 grams) cream cheese (softened and at room temperature)
- ½ cup (120 milliliters) vegetable oil
Dry Ingredients:
- 1 cup (120 grams) all-purpose flour
- 1 tablespoon (8 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- dash of salt
Nuts, Coconut, and Frosting:
- ½ cup (40 grams) flaked coconut
- ½ cup (60 grams) chopped walnuts
- 2 ounces (56 grams) cream cheese (softened)
- 1 tablespoon (14 grams) butter (softened)
- 1.75 cups (220 grams) powdered sugar (sifted)
- 2 teaspoons vanilla extract
Instructions
- Grease a 9-inch (23-centimeter) springform pan thoroughly to ensure easy cake removal and prevent sticking.
- Using an electric mixer, combine cream cheese and granulated sugar in a large mixing bowl. Beat at medium speed for 2-3 minutes until the mixture becomes smooth and creamy.
- Incorporate flour, eggs, and vanilla extract into the cream cheese mixture. Mix until all ingredients are fully blended and no lumps remain.
- In a separate large mixing bowl, whisk together vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is well combined and slightly frothy.
- Gradually add flour, baking soda, ground cinnamon, and salt to the oil mixture. Stir until the dry ingredients are completely integrated.
- Gently fold in grated carrots, crushed pineapple, shredded coconut, and chopped walnuts, ensuring even distribution throughout the batter.
- Pour approximately 1 of carrot cake batter into the prepared springform pan, spreading it evenly across the bottom.
- Alternately add spoonfuls of cream cheese mixture and remaining carrot cake batter to create layers. Use a knife to create a gentle swirling pattern for a marbled effect.
- Preheat the oven to 350°F (175°C). Place the pan in the center rack and bake for 50-55 minutes, checking doneness by inserting a toothpick into the center.
- Remove from oven and allow the cheesecake to cool completely at room temperature, which helps prevent cracking.
- Refrigerate the cooled cheesecake overnight to enhance flavor and texture.
- Prepare the frosting by beating softened cream cheese, unsalted butter, powdered sugar, vanilla extract, pineapple juice, and a pinch of salt until smooth and creamy.
- Spread the frosting evenly over the chilled cheesecake using an offset spatula.
- Return the frosted cheesecake to the refrigerator and chill for an additional 3-4 hours to set the frosting.
- Before serving, carefully remove the springform pan sides, slice into individual portions, and serve chilled.
Notes
- Swirling creates a stunning marbled pattern that looks professional and impresses guests with minimal effort.
- Refrigerating overnight allows flavors to meld and develop a rich, complex taste profile.
- Combining two classic desserts transforms traditional recipes into an unexpected crowd-pleasing treat.
- Room temperature ingredients ensure smoother mixing and a more consistent cake texture.
- Grating carrots fresh delivers maximum moisture and natural sweetness to the cake batter.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 440 kcal
- Sugar: 27 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg