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Carrot Cake Cheesecake recipe

Carrot Cake Cheesecake

A delightful blend of creamy cheesecake and spiced carrot cake, topped with a pineapple cream cheese frosting.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 minute
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls:
  • Electric Mixer

Ingredients
  

  • 16 oz cream cheese, at room temperature
  • 3/4 cup white sugar
  • 1 Tbsp flour
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 dash of salt
  • 1 (8-ounce) can crushed pineapple, well-drained juice reserved
  • 1 cup grated carrot
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts or pecans
  • 2 oz cream cheese, softened for frosting
  • 1 Tbsp butter, softened for frosting
  • 1 3/4 cups powdered sugar for frosting
  • 1/2 tsp vanilla extract for frosting
  • 1 Tbsp reserved pineapple juice or milk for frosting
  • a dash salt for frosting

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  • In a large bowl, beat cream cheese and sugar until smooth. Add flour, eggs, and vanilla extract, mixing until well combined. Set aside.
  • In another bowl, mix vegetable oil, sugar, eggs, and vanilla until blended. Gradually add flour, baking soda, cinnamon, and salt, then fold in pineapple, grated carrots, coconut, and nuts.
  • Spread 1.5 cups of carrot cake batter in the bottom of the prepared pan. Spoon half of the cheesecake mixture on top. Repeat layering with remaining carrot cake and cheesecake batter.
  • Bake in the oven for 50-60 minutes, until set and slightly puffed. A toothpick inserted should come out clean.
  • Allow the cheesecake to cool on a wire rack until it reaches room temperature, then refrigerate for at least 4 hours.
  • For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, pineapple juice, and salt, mixing until fluffy.
  • Frost the chilled cheesecake generously and garnish with additional nuts if desired.

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Notes

Store leftovers covered in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months.
Keyword Carrot Cake, Cheesecake