Carrot Cake Cheesecake is a delightful dessert that combines the warmth and spice of classic carrot cake with the creamy richness of cheesecake. This layered dessert, with swirls of carrot cake batter and cheesecake, is topped with a smooth pineapple-infused cream cheese frosting, adding a tangy and tropical touch. Perfect for celebrations or special gatherings, it’s a show-stopping treat that’s as impressive as it is delicious.
This recipe brings the best of two beloved desserts into one harmonious creation. The tender, moist carrot cake pairs beautifully with the velvety cheesecake layer, while the added textures of coconut and walnuts provide a satisfying crunch.
Why You’ll Love This Recipe
• Two Desserts in One: A perfect blend of carrot cake and cheesecake flavors.
• Rich and Creamy: The cheesecake layer adds a luxurious texture.
• Beautiful Presentation: Swirled layers and frosting make it a stunning centerpiece.
Ingredients
For the Cheesecake Layer:
• 18 oz cream cheese, at room temperature
• ¾ cup granulated sugar
• 1 tbsp all-purpose flour
• 3 large eggs
• 2 tsp vanilla extract
For the Carrot Cake Layer:
• ¾ cup vegetable oil
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• Dash of salt
• 1 can (8.5 oz) crushed pineapple, well-drained (reserve juice)
• 1 cup grated carrots
• ½ cup flaked coconut
• ½ cup chopped walnuts
For the Frosting:
• 2 oz cream cheese, softened
• 1 tbsp butter, softened
• 1 ¾ cups powdered sugar, sifted
• ½ tsp vanilla extract
• 1 tbsp pineapple juice (reserved from crushed pineapple)
• Dash of salt
Instructions
Step 1: Prepare the Pan
1. Grease a 9-inch springform pan with butter. Set aside.
Step 2: Make the Cheesecake Batter
1. In a large bowl, beat the cream cheese and ¾ cup sugar on medium speed for 2-3 minutes until smooth.
2. Add 1 tbsp flour, eggs (one at a time), and 2 tsp vanilla extract, beating until smooth. Set aside.
Step 3: Make the Carrot Cake Batter
1. In another bowl, mix oil, ¾ cup sugar, eggs, and 1 tsp vanilla extract until combined.
2. Add the flour, baking soda, cinnamon, and salt. Mix until just combined.
3. Fold in the grated carrots, drained crushed pineapple, flaked coconut, and chopped walnuts.
Step 4: Assemble the Cake
1. Spread 1½ cups of the carrot cake batter on the bottom of the prepared pan.
2. Alternate spoonfuls of the cream cheese batter and the remaining carrot cake batter over the base layer.
3. Use a knife or skewer to swirl the layers gently for a marbled effect.
Step 5: Bake the Cake
1. Preheat the oven to 350°F (175°C).
2. Bake for 50 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
3. Cool the cake to room temperature, then refrigerate overnight for best results.
Step 6: Make the Frosting
1. Beat the softened cream cheese and butter until smooth.
2. Add the powdered sugar, vanilla extract, pineapple juice, and a dash of salt. Beat until smooth and creamy.
Step 7: Frost the Cake
1. Spread the frosting evenly over the chilled cheesecake layer.
2. Refrigerate for 3-4 hours before serving.
Step 8: Serve
1. Remove the sides of the springform pan.
2. Slice and serve the cake cold. Enjoy the rich, creamy, and spiced flavors!
Tips
• Drain Pineapple Well: Excess moisture from the pineapple can affect the texture of the cake.
• Room Temperature Ingredients: Use room-temperature cream cheese and eggs for smoother batters.
• Overnight Chill: Allowing the cake to chill overnight enhances the flavors and makes it easier to slice.
Storage Options
• Refrigerator: Store the cake in an airtight container for up to 4 days.
• Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.
Carrot Cake Cheesecake is the perfect dessert to impress your guests with its delicious combination of flavors and stunning presentation. Whether for a special occasion or just because, this cake will quickly become a favorite!
