Delicious Carrot Cake Cheesecake Recipe for Sweet Lovers Recipe
Introduction
This delicious carrot cake cheesecake is the perfect treat for sweet lovers who enjoy rich, creamy desserts with a twist. Combining the warm flavors of carrot cake with smooth cheesecake creates a unique, mouthwatering experience that’s sure to impress.
Ingredients
- 1 ½ cups crushed graham crackers
- ½ cup melted butter
- ¼ cup sugar
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon baking powder
- 16 ounces cream cheese
- ½ cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 325°F (160°C).
- Step 2: In a mixing bowl, combine crushed graham crackers, melted butter, and ¼ cup sugar. Mix until well combined.
- Step 3: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
- Step 4: In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well blended.
- Step 5: Add eggs, one at a time, mixing well after each addition.
- Step 6: Stir in grated carrots, all-purpose flour, ground cinnamon, nutmeg, and baking powder. Mix until just combined.
- Step 7: In another bowl, beat cream cheese until smooth. Add sour cream and blend until creamy.
- Step 8: Mix in eggs, one at a time, and add vanilla extract. Be careful not to overmix.
- Step 9: Pour half of the carrot cake batter into the cooled crust, spreading it evenly.
- Step 10: Carefully pour the cheesecake batter over the carrot cake layer.
- Step 11: Spoon the remaining carrot cake batter on top, and gently swirl it together with a knife for a marbled effect.
- Step 12: Bake in the preheated oven for about 60-70 minutes, or until the center is set but still slightly wobbly.
- Step 13: Turn off the oven and leave the cheesecake inside for about an hour to cool gradually.
- Step 14: Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Tips & Variations
- For extra flavor, add chopped walnuts or pecans to the carrot cake batter.
- Use a water bath to bake the cheesecake for a creamier, crack-free texture.
- Substitute the all-purpose flour with whole wheat pastry flour for a nuttier taste.
- Add a pinch of ginger or cloves to the spices for a deeper aroma.
Storage
Store the carrot cake cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. To reheat, allow it to come to room temperature and serve chilled or slightly warmed, depending on your preference.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake actually benefits from resting overnight in the refrigerator as it helps the flavors meld and the texture to set perfectly.
Can I freeze the carrot cake cheesecake?
Yes, you can freeze it for up to 2 months. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.
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Delicious Carrot Cake Cheesecake Recipe for Sweet Lovers Recipe
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Delicious Carrot Cake Cheesecake combines the moist spiced goodness of carrot cake with a creamy cheesecake layer in a perfectly marbled dessert that’s sure to satisfy any sweet lover’s craving.
Ingredients
Scale
Crust
- 1 ½ cups crushed graham crackers
- ½ cup melted butter
- ¼ cup sugar
Carrot Cake Batter
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon baking powder
Cheesecake Layer
- 16 ounces cream cheese
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it’s ready when you finish preparing the batter.
- Prepare Crust: In a mixing bowl, combine crushed graham crackers, melted butter, and ¼ cup sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes to set it. Remove and allow it to cool while you prepare the fillings.
- Mix Carrot Cake Batter: In a large bowl, whisk together 1 cup granulated sugar, brown sugar, and vegetable oil until well blended. Add the 3 eggs one at a time, mixing thoroughly after each addition.
- Add Dry Ingredients and Carrots: Stir in grated carrots, all-purpose flour, ground cinnamon, nutmeg, and baking powder until just combined, being careful not to overmix.
- Prepare Cheesecake Batter: In a separate bowl, beat cream cheese until smooth. Add sour cream and ½ cup granulated sugar, mixing until creamy. Then add eggs one at a time, blending gently, and stir in vanilla extract, avoiding overmixing.
- Layer Batter in Pan: Pour half of the carrot cake batter over the cooled crust, spreading it evenly. Carefully pour the cheesecake batter over the carrot cake layer. Spoon the remaining carrot cake batter on top.
- Create Marbled Effect: Using a knife, gently swirl the top layers together to create a beautiful marbled pattern without fully blending the layers.
- Bake Cheesecake: Bake in the preheated oven for 60 to 70 minutes until the center is set but still slightly wobbly, indicating the perfect creamy texture.
- Cool Gradually: Turn off the oven and leave the cheesecake inside for about an hour to cool gradually, which helps prevent cracking.
- Final Cooling and Chill: Remove the cheesecake from the oven and allow it to reach room temperature. Then refrigerate for at least 4 hours or overnight to fully set before serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter.
- Do not overmix the batter to maintain a tender texture.
- The gradual cooling step inside the oven is key to avoiding cracks on the cheesecake surface.
- Grated carrots should be drained lightly if they are very moist to prevent excess liquid in the batter.
- This cake is best served chilled and can be stored refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Carrot Cake Cheesecake, Marbled Cheesecake, Carrot Cake Dessert, Cream Cheese Dessert, Fall Dessert
