Carrot Cake Cheesecake
This Carrot Cake Cheesecake recipe is a delicious dessert fit for Easter or any time. It consists of a baked carrot cake layer topped with a no-bake cheesecake.
Servings: 8
Calories: 455kcal
Ingredients
Carrot Cake
- 1 cup all-purpose flour
- 1 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup unsalted butter melted and cooled
- 6 tablespoons light brown sugar packed
- 6 tablespoons granulated sugar
- 1 large egg
- ⅛ cup mashed banana
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots
- 4 ounces canned crushed pineapple drained well
- ¼ cup chopped walnuts or pecans divided
- ¼ cup raisins
- coating baking spray
No Bake Cheesecake
- ½ cup heavy whipping cream
- 20 ounces cream cheese softened
- ½ cup powdered sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
Garnish
- ¼-½ cup storebought caramel sauce
- ½ cup chopped nuts more or less to taste
Instructions
Carrot Cake
- Grate carrots with a box shredder or food processor and set aside.
- Preheat the oven to 350°F.
- Spray 9-inch round cake pan with baking spray. Using a pastry brush, spread the spray all over the inside of the pans to evenly coat or cover the bottom of the pan with parchment paper. Set aside.
- In a large bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and cloves.
- Whisk until blended.
- Place the butter and sugars in a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer.
- Mix until smooth.
- Add eggs and vanilla extract. Blend well.
- Whisk in dry ingredients to the wet and stir until just combined, scraping down the sides.
- Stir for about 30 seconds until everything is mixed in well.
- Add grated carrots, pineapple, raisins and the walnuts.
- Stir until combined.
- Place batter in cake pan. Smooth out the top and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes in the pan. Invert the pan and transfer to a wire wrack. Cool completely. Once the cake is cool, take the parchment paper off the bottom and cut cake in half to remove dome. Place flat half in springform pan and use dome half for another use.
No Bake Cheesecake Layer
- In a mixing bowl, beat heavy whipping cream until stiff peaks form. Set aside.
- In another mixing bowl beat cream cheese to whip it for a few minutes on medium high speed until airy and light.
- Add powdered sugar and continue to beat until no lumps remain. Add sour cream and vanilla. Continue to beat until incorporated.
- Using a spatula, gently fold in whipped cream.
- Pour and spread your no bake cheesecake layer all over carrot cake inside your springform pan.
- Cover with plastic wrap and refrigerate for a minimum of 4 hours but ideally overnight or cheesecake is firm and set.
- Add chopped nuts to edge and drizzle with caramel sauce before serving.
Notes
- Store this carrot cake cheesecake tightly covered with plastic wrap or sliced in airtight containers in the refrigerator for up to 3 days.
- Try this recipe using a boxed spiced cake mix as a shortcut if you don’t have the time to make it from scratch.
- Dip the blade of a sharp knife into warm water before slicing into the cheesecake to make the slices cleaner.
Nutrition
Calories: 455kcal | Carbohydrates: 52g | Protein: 9g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 151mg | Sodium: 404mg | Potassium: 330mg | Fiber: 2g | Sugar: 33g | Vitamin A: 5669IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 1mg