Simply a Show-Stopping Wow! A great cake for any occasion and would also be a lovely cake for Easter, Christmas, or Thanksgiving too!
Carrot Cake Cheesecake is a delicious recipe has been generously shared by one of our great cooks, Adelenne. Adelenne is always coming up with great recipes which she either invents herself or adapts from various cookbooks to make her own.
Here, we have Adelenne's recipe for her Carrot Cake Cheesecake, and oh boy!This delicious 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!
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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.
Ingredients
For Cheesecake
8 oz or 250 g cream cheese, room temperature
¼ cup castor sugar (superfine sugar)
1 tbs lemon juice
2 eggs
¼ cup sour cream
For Carrot Cake
1 cup All Purpose flour
½ tsp bicarbonate of soda
½ tsp baking powder
¾ tsp cinnamon powder
⅛ tsp nutmeg powder
⅛ tsp clove powder
Pinch of salt
2 eggs
1 carrot, grated
½ cup castor sugar
1 tsp vanilla extract
½ cup oil
2 tbs maple syrup
¼ cup dried coconut (optional)
¼ 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)
The parchment should be the layer showing in the bottom of the pan just like the photo. 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.
Instructions For The Cheesecake
2. 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.
Instructions For The Carrot Cake
3. 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 ½ of cake batter in the prepared pan.
Next dollop about ⅓ 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.
Instructions For The Frosting
7. 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 The Cake
8. 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
Recipe Card
Carrot Cake Cheesecake
Carrot Cake Cheesecake. Simply a Show Stopping Wow! A great cake for any occasion and would also be a lovely cake for Easter, Christmas or Thanksgiving too!
Ingredients
For Cheesecake:
- 8 oz or 250 g cream cheese, room temperature
- ¼ cup castor sugar, superfine sugar
- 1 tbs lemon juice
- 2 eggs
- ¼ cup sour cream
For Carrot Cake:
- 1 cup All Purpose flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ¾ tsp cinnamon powder
- ⅛ tsp nutmeg powder
- ⅛ tsp clove powder
- Pinch of salt
- 2 eggs
- 1 carrot, grated
- ½ cup castor sugar
- 1 tsp vanilla extract
- ½ cup oil
- 2 tbs maple syrup
- ¼ cup dried coconut, optional
- ¼ 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
- 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:
- 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:
- In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg and clove powder and set aside.
- 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.
- Put ½ of cake batter in the prepared pan. Next dollop about ⅓ 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!
- 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:
- 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
- Remove cooled cheesecake cake from the baking pan and parchment paper. Put onto a plate or cake board.
- 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.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 838Total Fat: 51gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 171mgSodium: 402mgCarbohydrates: 89gFiber: 2gSugar: 71gProtein: 9g
Nutrition information isn’t always accurate
Baked Cheesecakes
Here's a selection of delicious Baked Cheesecakes for you to enjoy
Fluffy Lemon Ricotta Cheesecake is a lovely baked dessert and so light and airy. Perfect for Easter, Mother's Day or any time of the year!
Coconut Ricotta Cheesecake. A wonderful fluffy, soft & creamy baked coconut cheesecake, out of this world! Tips on how to avoid cheesecake cracking included in the recipe
Orange or Clementine Ricotta Cheesecake. A lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.
Caramel and Vanilla Cheesecake. A rich, smooth, and creamy baked classic vanilla cheesecake with drizzles of caramel. Easy made from scratch recipe
Fluffy Honey Cheesecake. A delicious soft and dreamy cheesecake topped with Honey roasted pecans too!
Strawberry and Coconut Ricotta Cheesecake. A delicious fluffy, creamy baked cheesecake with fresh strawberries and coconut in the filling and topped with a fresh strawberry puree. Very easy recipe too!
Creamy Tiramisu Cheesecake. This is a lovely dessert with the flavors of the classic Italian Tiramisu.
Japanese Cheesecake. This is a wonderful baked cheesecake, light and as fluffy as a feather! Easy recipe and always popular with a cup of tea!
Crockpot Lemon Cheesecake, an easy slow cooker & oven recipe. A delicious dessert for Spring, this cheesecake has a balance of sweet and sharp with a lovely creamy texture.
Chocolate Cake Cheesecake. Wow! Every Chocolate lover's dream!
RED VELVET CAKE CHEESECAKE. Lovely vanilla cheesecake sandwiched between soft red velvet cakes and then topped with a light, fluffy puffy whipped cream frosting. It really is a WOW!
Peanut Butter Brownie Cheesecake, a popular baked cheesecake with a brownie base and peanut butter filling. Perfect for chocolate lovers and great for parties and celebrations.
Chocolate Baked Cheesecake, is a lovely, rich, and decadent dessert, with a chocolate Oreo crust. This a deliciously easy cheesecake recipe perfect for any occasion.
German Chocolate Cheesecake, a popular baked rich chocolate cheesecake, baked on a buttery crust and topped with pecans, coconut and chocolate. Perfect for celebrations
White Chocolate Salted Caramel Cheesecake. A great tasting baked cheesecake, and easy to make too!
Turtle Cheesecake is a delicious creamy baked cheesecake topped with pecans, caramel, and chocolate. A perfect combination of deliciousness in every bite. Great for parties and celebrations.
Cheesecake Cupcakes, New York Style mini vanilla cheesecakes with a strawberry or raspberry swirl. Easy made from scratch recipe and ideal for parties
Triple Chocolate Cheesecake, is a delicious baked dessert, rich in chocolate and topped with fresh raspberries. Option for an almond cream cheese frosting too.
Thelma
says:To bake in a 9-inch spring form pan, do I need to double both the cheesecake ingredients and the carrot cake ingredients? Also, I have read all the comments and still don’t know what the perfect amount of baking time and baking temperature needs to be in order to yield a perfect cake.
Lil Taylor
says:This Carrot Cake Cheesecake was absolutely fantastic! I was thinking anout switching it up to a Black Forest Cake Cheesecake. Would a Black Forest cake batter work as well as the carrot cake or is the batter special to the cheesecake? Thank you so much, Lil
Patricia Hogan
says:The instructions do not say to put the spring form pan into another one, so – to readers who have never baked a cheesecake, it reads as though the boiling water should be poured into the one with the cake mixture! I am assuming that this is incorrect….
Debra camp
says:Could u post a photo of how to do the aluminum foil and parchment paper for cheesecake carrot cake to your recipe
Lovefoodies
says:Hi Debra, I’ve made an easy guide which has a photo of the foil and parchment. Please see here https://lovefoodies.com/how-to-avoid-cheesecake-cracking.html
Hope this helps!
Barbara
says:This sound really great, but I did not understand the hot water thing. Dose it go on top of the cake batter?
Cindra
says:A hot water bath helps the top not to crack. The pan with the cheesecake is wrapped with foil so it can sit in another pan that has water in it.
Wilma Kehler
says:Oh my. Looks delicious.
Cherri Fellows
says:I made about 20 of these to sell from Sept 2016 to Nov 2016. I made enough money to help 7 families in need at Christmas. They were a big, big hit! Now as Easter approaches I have people requesting them again! The first one I made was for my family to test….loved, loved, loved it!! Thank you so much for sharing this awsome recipee by doing so it also helped families in need at Christmas time. Thank you and God bless!
Cheryl
says:Would it be at all possible to make this in a silicone bundt cake pan? My budget comes down to : should I purchase a springform pan, or should I splurge for the ingredients? I’m 68 yrs old, so at this stage of the game I would love to buy ingredients and hope for the best.
Lovefoodies
says:Hi Cheryl, a silicone pan will be absolutely fine!
Happy New Year to you!
stephanie
says:I just finished this cheesecake & took 2 hours to cook at 350.
Janean
says:Thanks! And what about the temp and time?
Lovefoodies
says:I would suggest keeping the temperature the same and the time, perhaps checking when the stated time is up, so you have an idea of how much longer to cook it. Perhaps 10 minutes longer, but I can’t be sure because I’ve only done the single and not doubled the recipe before. Please do pop back once you have baked it with the time you used so it can help others!! Thank you!
Janean
says:I am going to try making this recipe soon… So excited! I plan on doubling and using a 9 inch pan. Can you tell me what temp i should use? And how long?
Janean
says:oh and can i just use a standard 9 inch spring form? Or must it also be tall?
Lovefoodies
says:Hi Janan, I would suggest using a tall pan because it does need the depth for it to rise and form the swirls. We did have reports of people using shallow pans and it didn’t turn out as the recipe, so to be on the safe side, go with a taller pan!
Gary
says:For the carrot cake cheese cake I don’t quite understand how to prepare the pan. is the foil and paper on the inside or outside of the pan
claudia stooksberry
says:When you say Ready Whipped Cream, do you mean Cool Whip or do you mean to buy Whipping Cream in the refrigerated section of the grocery store and whip it yourself?
Lovefoodies
says:Hi Claudia, it is whipping cream which you whip yourself. Hope this helps!
Stephanie
says:I made this cake for Easter this past weekend and was very impressed! The only troubles I had was it took about 20 extra minutes to make sure the cheesecake was baked enough that it wasn’t too “jiggly” so in total i baked the cake for an hour and then 10 minutes and checked then put it in for another 10 minutes. My cheesecake didn’t swirl as much as I would have liked it too, but it was still a huge hit and was very delicious! Will definitely make this again and you definitely do not need a big piece of this filling cake!!
Lovefoodies
says:Hi Stephanie, thanks for your feedback and so glad you all enjoyed the cake! It sounds like you’ve worked out the cook times to suit your oven too. (that part is always the trickiest when it comes to cheesecakes!!).
Glad you had a lovely Easter!
Carney
says:Hello!
Do you think you could substitute a carrot cake boxed cake mix for your recipe? Then use the same recipes for your cheesecake and whipped cream?
Thanks!
Lovefoodies
says:Hi Carney, I can’t say to be sure because I haven’t used a cake box, but I think so long as you stick to the sizes (this recipe is for a smallish cake because it is so rich) you should be ok. Just be aware of the sizes on your box mix!
Hope that helps and please enjoy :)
pam
says:Short of words this is mouthwatering and yuuuuuummy !!!