Easy Carrot Cake – Cheescake


Easy Carrot cake cheese cake is not for the faint hearted. A great new take on the carrot cake. Combined with a cheese cake recipe, this is a lovely addition to your menu.

Two of my favourite cakes combine to make the ultimate spring dessert, this amazing easy carrot cake cheesecake.
We all like carrot cake or cheesecake, so you must try this.
It’s an impressive dessert that is certain to please. Perfect to make for an upcoming birthday.
Who wouldn’t love this?
The ingredients and directions could look rather lengthy, but this is easier to make than you think.
Even if it took longer to make, it’s worth it, this is carrot cake cheesecake!
The hard part of this is the waiting.
I know cheesecake requires a long cooling and refrigeration period but the patience pays off once you sink your fork into a piece of this utterly divine cheesecake, through each irresistible layer, and you get to slowly savor each and every bite… Enjoy!

Carrot Cake Cheesecake

Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 8 hours, 35 minutes
Yield: About 10 servings

Cheesecake Mixture
2 (8 oz) pkg cream cheese, softened well (but not melted)
2/3 cup granulated sugar
1 1/2 tsp all-purpose flour
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
Carrot Cake
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 cup canola oil
1/4 cup unsweetened applesauce
2/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
1 tsp vanilla extract
1 1/3 cups finely grated carrots
2 oz cream cheese, softened
1 Tbsp butter, softened
1 1/4 cups powdered sugar
1/4 cup + 2 Tbsp sour cream
1/2 tsp vanilla extract
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.
For the cheesecake mixture:
In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese, use an electric hand mixer set on low speed to blend together cream cheese and granulated sugar mixture until smooth. While mixing in eggs one at a time, make sure you mix just until combined after each addition, then add in vanilla with the second egg. Then blend in the sour cream. Tap bowl forcefully against the bench about 30 times to release air bubbles. Then set the mixture aside.
Rinse beaters clean. In a separate mixing bowl, quickly whisk together flour, salt, and baking powder, as well as the baking soda, nutmeg and cinnamon for about 30 seconds. To a separate large mixing bowl, add the oil, applesauce, and granulated sugar. Add the brown sugar, eggs and vanilla extract then blend the mixture using electric hand mixer set on low speed for 1 minute. With mixer set on low speed, slowly add all the dry ingredients and mix until well blended. Lastly add the carrots and mix until evenly distributed. Tap bowl forcefully against the bench, about 3 times, releasing the large air pockets.
To assemble cheesecake:
Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Spoon about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don’t spread or swirl). Spread the remaining carrot cake mixture over cream cheese layer. Finish by drizzling by the remaining cheesecake mixture over the carrot cake layer, covering all of the carrot cake mixture. This is easiest to do by slowly drizzling over with the spoon. Cook in a preheated oven for 60 – 65 minutes, until the center portion only jiggles slightly. Tent with aluminum foil at 40 minutes to prevent excessive browning ( in a way that the foil doesn’t touch cheesecake or it will stick). Remove the cheese cake from oven and allow to cool on a wire rack for 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.
For the topping:
In a mixing bowl, with an electric hand mixer, blend together cream cheese and butter until smooth. Add the remaining topping ingredients, then mix until pale and fluffy, about 4 – 5 minutes. Evenly spread over cheesecake, and chill cheesecake in freezer for 20 – 30 minutes. Sprinkle chopped pecans around the edges. Cut into slices. This carrot cake cheese cake is best stored in the refrigerator in an airtight container.

med12mogEasy Carrot Cake – Cheescake

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