Carrot Cake Cheesecake
This Carrot Cake Cheesecake combines the best of both worlds with a creamy cheesecake layer and a moist carrot cake layer, all topped with a delightful pineapple cream cheese frosting. Perfect for any occasion!
Ingredients:
For the Cheesecake:
16 oz cream cheese (at room temperature)
¾ cup sugar
2 ½ tsp vanilla extract
1 tbsp flour
3 large eggs
For the Carrot Cake:
¾ cup vegetable oil
1 cup sugar
2 large eggs
1 ½ tsp vanilla extract
1 cup all-purpose flour
1 tsp baking soda
1 ½ tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground ginger
8 oz can crushed pineapple (packed in 100% juice, drained and juice reserved)
1 cup grated carrots
½ cup shredded coconut
½ cup chopped walnuts
For the Pineapple Cream Cheese Frosting:
1 tbsp butter (softened)
1 ¾ cup confectioners’ sugar
1 tsp vanilla extract
1 tbsp reserved pineapple juice
Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C) and grease a 9- or 9 ½-inch springform pan.
2. Make the Cheesecake Batter:
In a large bowl (using a stand mixer with the whisk attachment), beat the cream cheese and sugar until smooth.
Mix in flour, eggs, and vanilla until fully incorporated and no lumps remain. Set aside.
3. Prepare the Carrot Cake Batter:
In a large bowl, combine vegetable oil, sugar, eggs, and vanilla.
In a separate bowl, sift together flour, baking soda, cinnamon, nutmeg, and ginger. Stir this into the egg mixture until well mixed.
Add the crushed pineapple, grated carrots, shredded coconut, and chopped walnuts, stirring until just combined.
4. Assemble the Cheesecake:
Pour 1 ½ cups of the carrot cake batter over the bottom of the prepared pan.
Drop spoonfuls of the cream cheese batter over this layer (using up ¼ of the cream cheese batter), then top with large spoonfuls of the remaining carrot cake batter.
Repeat with the remaining cream cheese batter, spreading it evenly.
5. Bake:
Bake for 50 to 65 minutes or until the cake is set and cooked through.
Allow the cheesecake to cool completely, then cover and refrigerate.
6. Prepare the Pineapple Cream Cheese Frosting:
In a bowl, beat together cream cheese, butter, confectioners’ sugar, vanilla, and reserved pineapple juice until smooth. Adjust consistency with more juice or sugar as needed.
7. Frost and Chill:
Frost the top of the chilled cheesecake with the pineapple cream cheese frosting.
Refrigerate for 3 to 4 hours before serving to let the flavors meld.
Enjoy Your Carrot Cake Cheesecake!
This delicious dessert is sure to impress with its unique combination of flavors and textures!
