Carrot Cake Cheesecake Recipe

Name: Carrot Cake Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (each 8 oz/250 g) cream cheese, softened; 3/4 cup (175 mL) granulated sugar; 1 tbsp (15 mL) all purpose flour; 2 eggs; 1 tsp (5 mL) vanilla extract; 1 tsp (5 mL) ground cinnamon; 1 1/4 cups (300 mL) all purpose flour; 1 1/4 tsp (6 mL) baking soda; 1/4 tsp (1 mL) ground cinnamon; 1/4 tsp (1 mL) salt; 1/8 tsp (0.5 mL) freshly grated nutmeg; 1 1/4 cups (300 mL) granulated sugar; 2 eggs; 1/3 cup (75 mL) vegetable oil; 1 tsp (5 mL) vanilla extract; 1/2 cup (125 mL) well-drained crushed pineapple (about one 8-oz/227 mL can); 1/2 cup (125 mL) flaked sweetened coconut; 1/2 cup (125 mL) pecans, toasted (see notes) and chopped; 1 cup (250 mL) shredded carrots; 2 oz (60 g) cream cheese, softened; 1 tbsp (15 mL) unsalted butter, softened; 1 3/4 cups (425 mL) confectioners sugar (icing sugar); 1/2 tsp (2 mL) vanilla extract; 9-inch (23 cm) cheesecake pan or springform pan with 3-inch (7.5 cm) sides, sprayed with nonstick spray, outside of pan wrapped with foil

Servings: persons

2 packages (each 8 oz/250 g) cream cheese, softened
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) all purpose flour
2 eggs
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) ground cinnamon
1 1/4 cups (300 mL) all purpose flour
1 1/4 tsp (6 mL) baking soda
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly grated nutmeg
1 1/4 cups (300 mL) granulated sugar
2 eggs
1/3 cup (75 mL) vegetable oil
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) well-drained crushed pineapple (about one 8-oz/227 mL can)
1/2 cup (125 mL) flaked sweetened coconut
1/2 cup (125 mL) pecans, toasted (see notes) and chopped
1 cup (250 mL) shredded carrots
2 oz (60 g) cream cheese, softened
1 tbsp (15 mL) unsalted butter, softened
1 3/4 cups (425 mL) confectioners sugar (icing sugar)
1/2 tsp (2 mL) vanilla extract
9-inch (23 cm) cheesecake pan or springform pan with 3-inch (7.5 cm) sides, sprayed with nonstick spray, outside of pan wrapped with foil

1
Preheat oven to 350F (180C)
2
Cheesecake batter: In a mixer bowl fitted with paddle attachment, beat cream cheese, sugar and flour on medium-high speed until very smooth, for 3 minutes.
3
Add eggs one at a time, beating after each addition.
4
Stir in vanilla and cinnamon.
5
Transfer to a bowl and set aside.
6
Carrot cake batter: In a bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg.
7
In a mixer bowl fitted with paddle attachment, combine sugar, eggs, oil and vanilla until well blended, for 2 minutes.
8
Add pineapple, coconut and pecans; mix for 1 minute.
9
Gradually stir in flour mixture.
10
Stir in carrots.
11
Divide carrot cake batter in half and smooth half the batter over bottom of prepared pan.
12
Bake in preheated oven just until cake is light brown and just set, 18 to 22 minutes (it will not be fully cooked).
13
Gently drop cheesecake batter by large spoonfuls over carrot cake.
14
Top with large spoonfuls of remaining carrot cake batter, allowing some of the cheesecake batter to show through.
15
Bake in preheated oven until a tester inserted in the top layer of carrot cake comes out clean, 55 to 60 minutes.
16
Let cool in pan on a wire rack for 2 hours.
17
Cover with plastic wrap and refrigerate for at least 6 hours before icing or serving.
18
Icing: In a mixer bowl fitted with paddle attachment, beat cream cheese and butter on medium speed until fluffy, about 4 minutes.
19
Add sugar and vanilla; beat until creamy and light, about 3 minutes.
20
Pipe large rosettes around top of cake.

2662

kcal

Calories

156

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 packages (each 8 oz/250 g) cream cheese, softened, 3/4 cup (175 mL) granulated sugar, 1 tbsp (15 mL) all purpose flour, 2 eggs, and more.

Yes, Carrot Cake Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Cheesecake

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