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Carrot Cake Cheesecake. Simply a Show Stopping Wow!

Carrot Cake Cheesecake is a delicious recipe has been generously shared by one of our great cooks, Adelenne. She’s always coming up with great recipes which she either invents herself or adapts from various cookbooks to make her own. Adelenne has always got a tasty recipe or two to share with us. Here, we have Adelenne’s recipe for her Carrot Cake Cheesecake, and oh boy!

This Carrot Cake Cheesecake has wonderful ingredients! The cake itself is easy enough to make, and is very moist. The addition of the Whipped cream cheese frosting compliments the cake and together with a nice cup of tea, you have a perfect tea time treat! As you will see from the ingredients list, this carrot cake cheesecake really has got the wonderful flavors of Fall. The different spices make this cake smell so lovely when it’s baking and will fill your kitchen and certainly make your tummy rumble!

If you’re looking for a lovely cheesecake and cake recipe to make, for example, for a birthday celebration, Thanksgiving, Christmas, Easter, then be sure to make our Carrot Cake Cheesecake. It certainly is a hit and very popular indeed.

So let’s get straight to the recipe and see how we make this lovely Carrot Cake Cheesecake.

Recipe by Adelenne Lee

Prep Time: 30 minutes

Cook Time: 60 minutes Approx.

Yield: 8 slices

You will need: 6 to 6.5 inch round DEEP spring form pan (at least 3.5 – 4 inches deep)

Update **** Please note the pan size is 6 – 6.5 Inches.

We’ve found a great 6 inch LEAKPROOF springform pan which would be perfect for this recipe. Great reviews and we recommend!

Ingredients

For Cheesecake:

8 oz or 250 g cream cheese, room temperature
1/4 cup castor sugar (superfine sugar)
1 tbs lemon juice
2 eggs
1/4 cup sour cream

For Carrot Cake:

1 cup All Purpose flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
3/4 tsp cinnamon powder
1/8 tsp nutmeg powder
1/8 tsp clove powder
Pinch of salt
2 eggs
1 carrot, grated
1/2 cup castor sugar
1 tsp vanilla extract
1/2 cup oil
2 tbs maple syrup
1/4 cup dried coconut (optional)
1/4 cup raisins

For Whipped Cream Cheese Frosting:

7 oz cream cheese, room temperature
3 tbs butter, room temperature
1 cup icing / powdered sugar
1 tsp vanilla extract
1 cup ready whipped cream
Toasted whole pecan nuts to decorate
Caramel sauce for topping

Instructions

1. Preheat oven to 180 C, 350 F. Using a piece of foil and parchment paper bigger than the tin, clip both together onto the bottom of a 6.5 inch spring form pan. (Make sure the pan is at least 3.5 – 4 inches deep) Paper above the foil. Do not trim off excess foil and paper but just bring it up the outer side of the tin. Grease paper and up the sides of the tin. See here how to make a water bath and prepare the baking pan.

2. For Cheesecake part:
Beat cream cheese and sugar in a mixer until smooth, scraping down the sides a few times. Add eggs one at a time, then lemon juice and sour cream. Set aside mixture in a bowl.

3. For the Carrot Cake part:
In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg and clove powder and set aside.

4. With a clean mixing bowl, beat eggs until frothy. Gradually add sugar and beat until thick and pale. Add oil slowly, then vanilla and maple syrup. Add the flour mixture in batches and beat until incorporated. With a spatula, fold in the carrot, coconut and raisins.

5. Put 1/2 of cake batter in the prepared pan. Next dollop about 1/3 cup of cheesecake batter on top of the cake batter. Put the rest of the cake batter over this mixture and pour the rest of cheesecake mixture over. DO NOT SWIRL – The batter will ‘swirl’ by itself during cooking!

6. Place the cake in the oven on a medium shelf. Pour hot water in to the pan until it comes up just BELOW the foil. Bake for around 60 minutes, until the center is slightly wobbly. Allow to cool and refrigerate until its cold enough to frost.

7. For the Frosting part:
Beat cream cheese for a minute, then add butter. Beat till incorporated. Add sugar and vanilla until fluffy. DO NOT over beat or you will get a runny mixture and have to start over. Fold in whipped cream.

8. To assemble
Remove cooled cheesecake cake from the baking pan and parchment paper. Put onto a plate or cake board.

9. Frost the whole cake with frosting. Decorate pecan nuts all around. Drizzle caramel sauce on top and crush up a few pecans and put over caramel sauce.

We’d love to hear from you and what you thought of our carrot cake cheesecake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

If you’re a fan of carrot cake, please do check out our Spiced Pecan Carrot Cake. It’s so moist and fluffy and perfect for Fall!

See HERE if you would like to read my tips and tricks to prevent Cheesecake Surface Cracking

Here are a few of our lovely baked cheesecakes for you to enjoy!

Fluffy Lemon Ricotta Cheesecake

Creamy Tiramisu Cheesecake

Red Velvet Cake Cheesecake

Coconut Ricotta Cheesecake

Strawberry and Coconut Ricotta Cheesecake

2 from 1 vote

Print

Carrot Cake Cheesecake

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

 

Servings: 8

Ingredients

For Cheesecake:

• 8 oz or 250 g cream cheese room temperature
• 1/4 cup castor sugar superfine sugar
• 1 tbs lemon juice
• 2 eggs
• 1/4 cup sour cream

For Carrot Cake:

• 1 cup All Purpose flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 3/4 tsp cinnamon powder
• 1/8 tsp nutmeg powder
• 1/8 tsp clove powder
• Pinch of salt
• 2 eggs
• 1 carrot grated
• 1/2 cup castor sugar
• 1 tsp vanilla extract
• 1/2 cup oil
• 2 tbs maple syrup
• 1/4 cup dried coconut optional
• 1/4 cup raisins

For Whipped Cream Cheese Frosting:

• 7 oz cream cheese room temperature
• 3 tbs butter room temperature
• 1 cup icing / powdered sugar
• 1 tsp vanilla extract
• 1 cup ready whipped cream
• Toasted whole pecan nuts to decorate
• Caramel sauce for topping

Instructions

1. Preheat oven to 180 C, 350 F. Using a piece of foil and parchment paper bigger than the tin, clip both together onto the bottom of a 6.5 inch spring form pan. (Make sure the pan is at least 3.5 - 4 inches deep) Paper above the foil. Do not trim off excess foil and paper but just bring it up the outer side of the tin. Grease paper and up the sides of the tin.

For Cheesecake part:

1. Beat cream cheese and sugar in a mixer until smooth, scraping down the sides a few times. Add eggs one at a time, then lemon juice and sour cream. Set aside mixture in a bowl.

For the Carrot Cake part:

1. In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg and clove powder and set aside.
2. With a clean mixing bowl, beat eggs until frothy. Gradually add sugar and beat until thick and pale. Add oil slowly, then vanilla and maple syrup. Add the flour mixture in batches and beat until incorporated. With a spatula, fold in the carrot, coconut and raisins.
3. Put 1/2 of cake batter in the prepared pan. Next dollop about 1/3 cup of cheesecake batter on top of the cake batter. Put the rest of the cake batter over this mixture and pour the rest of cheesecake mixture over. DO NOT SWIRL - The batter will 'swirl' by itself during cooking!

4. Place the cake in the oven on a medium shelf. Pour hot water in to the pan until it comes up just BELOW the foil. Bake for around 60 minutes, until the center is slightly wobbly. Allow to cool and refrigerate until its cold enough to frost.

For the Frosting part:

1. Beat cream cheese for a minute, then add butter. Beat till incorporated. Add sugar and vanilla until fluffy. DO NOT over beat or you will get a runny mixture and have to start over. Fold in whipped cream.

To assemble

1. Remove cooled cheesecake cake from the baking pan and parchment paper. Put onto a plate or cake board.
2. Frost the whole cake with frosting. Decorate pecan nuts all around. Drizzle caramel sauce on top and crush up a few pecans and put over caramel sauce.