Carrot Cake Cheesecake is a delicious dessert that is mixing two of the best cakes together in one. It is the perfect cake to go with on your Easter table.
Best Carrot Cake Cheesecake Recipe
Carrot Cake Cheesecake was always a favorite of mine. After making so many cheesecakes on our blog, we got a lot of requests to combine them with the carrot cake. As a result, we present to you one of the best and most delicious Carrot Cake Cheesecake. It has all the notes of a fancy and rich cake. It is dense, rich with a festive look to it, and very flavorful.
The hardest part of making this recipe is waiting. Because it is made of cream cheese, you will have to refrigerate it when assembled. However, don’t get scared. It is totally worth the wait, the rest is pretty simple if you follow the recipe. You can top it with your favorite ingredients, such as pecans.
Each layer is filled with deliciousness, and once you bit into it, you are guaranteed to love it. Whether you want to serve it for Easter, birthday party, or special occasion, it is the perfect dessert to go with.
HOW TO PREVENT CHEESECAKE CRACKS:
- First, make sure that all the ingredients are at room temperature and well combined after mixed.
- Also, adding flour to the batter helps prevent cracks.
- Avoid opening the door oven while baking the cheesecake.
- Don’t overbake the cake, watch for the sides to be puffed and the center of the cake to be slightly wobbly.
- Cool the cake in the oven, with the door, slightly cracked.
- Bake it in a water bath.
HOW TO FIX CHEESECAKE CRACKS:
- You will need: 1) small offset spatula or spoon 2) hot water 3) kitchen towel.
- First, let the cheesecake completely cool and refrigerate for at least 6 hours.
- Next, dip a spoon or spatula into warm/hot water and gently push and press down in the area of the crack to try to close it. Use the back of the spoon to smooth it out.
- Clean the spatula or spoon often, as the batter will stick to it.
- Lastly, add a thin layer of sour cream topping or cream cheese frosting.
HOW TO BAKE THE Carrot Cake Cheesecake IN A WATER BATH:
- First, wrap the outside of the springform pan in a double layer of foil. Cover the bottom and sides of the pan well.
- Set the pan in a large roasting pan that is deep enough to add water to it. Then, pour HOT water into the roasting pan, about halfway up the sides of the pan.
- Next, transfer to the preheated oven and bake per recipe directions.
- Lastly, cool the cake in the oven with the door slightly cracked for one hour. After which transfer to a wire rack to cool completely.
- Transfer to the fridge for 6 hours or better overnight.
HOW TO FREEZE THE Carrot Cake Cheesecake
- First, make sure the cake has fully cooled and also was refrigerated for at least 6 hours.
- Then, wrap cheesecake bars tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag.
- Properly stored, it will maintain the best quality for about 2 to 3 months.
RECIPE TIPS AND NOTES:
- To save time you can use a Carrot Cake mix.
- Measure precisely the dry ingredient, and do not pack the flour into the measuring cup. Otherwise, you’ll end up with a tougher cake layer.
- Also, add spices such as ground cinnamon, ginger, and nutmeg. They add such an amazing flavor to this cake.
- Similarly, we use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to it.
- You can decorate it the way you like by adding nuts or other ingredients.
- For the cheesecake layer is very important for the ingredients to be of room temperature.
- Also, do not overmix the batter.
- Use a water bath for the best results.
- If your cheesecake has some minor cracks, don’t panic, they are very easy to fix, just check the tips above.
Prep time: 30 minutes Cook time: 1 hour Total time: 1 hr 30 mins
Carrot Cake Layer:
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs (at room temperature)
- 1 cup vegetable oil
- 1 cup buttermilk (at room temperature)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 1 cup walnuts chopped
- 2 cups shredded carrots
- 1/2 cup raisins (rinsed and drained)
- 24 ounces cream cheese (softened to room temperature)
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoons salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs (room temperature)
- 1/2 tablespoon vanilla extract
- 1 cup sour cream (room temperature)
- 8 ounces cream cheese (room temperature)
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup walnuts (chopped)
- Preheat oven to 325 degrees F.
- Cover the bottom and outside of a 10-inch springform pan from the outside. Lightly spray the inside with baking spray and set aside.
Carrot Cake Layer:
- Add raisins to a small bowl, top with boiling water and let sit for 10 minutes. Drain well and place on paper towels to dry.
In a medium bowl combine dry ingredients: flour, baking powder, baking soda, and salt. Whisk to combine and aside.
Add to a large bowl: eggs and both sugars, whisk until light and fluffy. Add oil, buttermilk, vinegar, vanilla extract. Using a hand mixer (or stand mixer), whisk on medium speed until fully combined.
- Reduce mixer speed to low, and slowly add the dry ingredients mix. Stop from time to time to scrape the sides and bottom of the bowl. Whisk just until fully combined.
- Once combined, stir in shredded carrots, chopped walnuts, and raisins.
- Transfer the batter to the prepared pan.
- In a large bowl, beat cream cheese for 1 minute. Add sugar, salt, cinnamon, nutmeg, and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
- With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.
- Add vanilla extract and sour cream, beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
- Using a measuring cup, add the cheesecake batter to the prepared pan, on top of the carrot cake batter. Smooth the top.
Transfer the cheesecake to the preheated oven and bake it for about 60-70 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.
- Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
- Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
- Run a butter knife around the edges to release it from the pan. Store in the fridge until ready to serve.
- Whisk cream cheese, sour cream, sugar, and milk until fully combined. Spread it on top of the cheesecake and garnish with chopped walnuts. Chill for 30 minutes.
- Slice and enjoy!