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Carrot Cake Cheesecake has a layer of carrot cake topped with a layer of cheesecake for the ultimate dessert. This is a copycat Cheesecake Factory recipe. Great for Easter!
CARROT CAKE CHEESECAKE
Are you the type of person that only eats carrot cake at Easter? Or is it a year round dessert for you?
My sister is notorious for going through the drive-thru at Kneaders and asking for a corner piece of carrot cake. You know why right? The corner piece has the most frosting. Sometimes she eats all the frosting with just a bite of cake.
This carrot cake cheesecake is supposedly a knock off of the Cheesecake Factory version. I don’t know if that’s true but I do know that it’s really good. So good that my kids who hate nuts and carrots in things, love it.
HOW TO MAKE CARROT CAKE CHEESECAKE
Prepare your carrot cake batter.
Pour 1 1/2 cups of carrot cake batter into a springform pan.
Pour half of the cheesecake batter on top in spoonfuls.
Spoon the rest of the carrot cake batter on top.
Spoon the rest of the cheesecake batter on top. It doesn’t have to be perfect!
Bake until the center is set. Let cheesecake cool completely and frost with the pineapple cream cheese frosting (the pineapple flavor is very subtle).
The layers usually settle into two distinct layers with a tiny bit of marbling.
I’m not sad about it.
CAN I FREEZE THIS?
Yes. Cheesecakes freeze great. I wouldn’t freeze it any longer than 3 months.
Other Easter Recipes:
Yield: 12 servings
Carrot Cake Cheesecake has a layer of carrot cake topped with a layer of cheesecake for the ultimate dessert. This is a copycat Cheesecake Factory recipe.
For the cheesecake:
-
16
ounces
cream cheese
at room temperature -
3/4
cup
granulated sugar -
1
tablespoon
flour -
3
eggs -
1
teaspoon
vanilla
For the carrot cake:
-
3/4
cup
vegetable oil -
1
cup
granulated sugar -
2
eggs -
1
teaspoon
vanilla -
1
cup
flour -
1
teaspoon
baking soda -
1
teaspoon
cinnamon -
1
dash salt -
1
(8 ounce) can
crushed pineapple, well drained with juice reserved for later -
1
cup
grated carrot -
1/2
cup
flaked coconut -
1/2
cup
chopped walnuts or pecans
For the pineapple cheese frosting:
-
2
ounces
cream cheese
softened -
1
tablespoon
butter
softened -
1 3/4
cups
powdered sugar -
1/2
teaspoon
vanilla -
1
tablespoon
reserved pineapple juice - dash of salt
-
Preheat oven to 350 degrees and grease a 9-inch springform pan (you can also use a 9×13 baking dish).
-
To make the cheesecake: In a large bowl of an electric mixer, beat together 2 packages of cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 1 teaspoon vanilla until smooth. Set aside.
-
Meanwhile prepare Carrot Cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts or pecans.
-
Spread 1 1/2 cups carrot cake batter over the bottom of the springform pan. Drop half of the cheesecake batter in large spoonfuls over the carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
-
Bake in the oven for 50 to 60 minutes or until cake is set and cooked through. If top is browning too much towards the end, cover it with a foil tent.
-
Cool cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
-
When cake is cold, prepare Pineapple Cream Cheese Frosting.
-
For the Pineapple Cream Cheese Frosting: In a bowl of electric mixer, combine 2 ounces of cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. It may seem dry at first but will come together. Frost the top of cheesecake. Garnish with nuts if desired. Refrigerate until serving.
