Name: Carrot Cake Cheesecake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 18 oz cream cheese (at room temperature); 3/4 cup granulated sugar; 1 tbsp all-purpose flour; 3 large eggs; 2 tsp vanilla extract; 3/4 cup vegetable oil; 1 cup all-purpose flour; 1 tsp baking soda; 1 tsp ground cinnamon; dash of salt; 1 can crushed pineapple (8.5 oz, well-drained (reserve juice)); 1 cup grated carrots; 1/2 cup flaked coconut; 1/2 cup chopped walnuts; 2 oz cream cheese (softened); 1 tbsp butter (softened); 1 3/4 cups powdered sugar (sifted); 1 tbsp pineapple juice (reserved from crushed pineapple)

This luscious swirl of cheesecake and spiced carrot cake is topped with cream cheese frosting. This dessert combines the best of cheesecake with the warm flavors of a classic carrot cake, and it’s perfect for holidays, special occasions or even just when you want to treat yourself to something special. Each layer builds on the last, yielding a dessert that’s as stunning to behold as it is to eat. This lovely masterpiece is best enjoyed cold & while nicely sliced!

Why You Will Love This Carrot Cake Cheesecake:

The Best of Both Worlds: This dessert offers a perfect balance of flavors—every slice blends tart cheesecake with spiced carrot cake.

Stunning Presentation: This cake is gorgeous with its marbled carrot/cheesecake layers and a creamy frosting.

A Surprisingly Crowd-Pleasing Dessert: This is something no one may be expecting, but they will definitely remember! It will wow at family gatherings, holidays, or dinner parties.

Textural Contrast: There’s a texture contrast in every bite — the crunch from walnuts, moist carrot cake, smooth cheesecake.

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Key Ingredients:

Cream Cheese: The cheesecake layer requires room temperature cream cheese. This makes it smooth and creamy instead of lumpy.

Carrots: Freshly grated carrots provide the carbohydrate layer of the carrot cake with a naturally moist texture and understated sweetness. Pre-grated carrots can be too dry, so go with fresh.

Crushed Pineapple: Make sure to drain the pineapple very well so that the cake doesn’t end up too moist. If you like a little more pineapple flavor, stir a teaspoon of the reserved juice into the carrot cake batter.

Spices: Ground cinnamon is a classic inclusion, though if you’re looking for a deeper, more complex flavor, you could add a pinch of nutmeg or ground ginger to the carrot cake layer.

Walnuts: Walnuts provide a nice crunch — the carrot cake layer is soft, making them a welcome addition. Pecans can also be used if you prefer, or you can skip the nuts altogether if you need a nut-free dessert.

Coconut: Just like flaked coconut adds a subtle sweetness and texture to the carrot cake. And if you’re not down with coconut, leave it out or use raisins, which will give them a more traditional carrot cake vibe.

Full ingredient amounts and instructions are in the recipe card below

Instructions:

Step 1: Prepare the Pan

Grease Pan: Butter a 9-inch springform pan. Set aside.

Step 2: Prepare the cheesecakelayer

Cream Cheese: In a large bowl, beat together 18 oz cream cheese and 3/4 cup sugar. Beat on medium speed until smooth, 2 to 3 minutes.

Add the Rest: 1 tbsp flour, 3 eggs, 2 tsp vanilla extract. Beat until smooth. Set aside.

Step 3: Prepare the Carrot Cake Layer

In another bowl whisk together 3/4 cup vegetable oil, 3/4 cup sugar, 2 eggs, and 1 tsp vanilla extract.

Mix Dry Ingredients: Add 1 cup flour, 1 tsp baking soda, 1 tsp cinnamon, and a dash of salt.

Fold in Mix-Ins: Fold in 1 cup grated carrots, well-drained crushed pineapple, 1/2 cup flaked coconut, and 1/2 cup chopped walnuts.

Step 4: Create the Cheesecake

Layer Batters: Pour 1 1/2 cups carrot cake batter into bottom of pan.

Drop Cheesecake Batter: Add the cream cheese batter by spoonfuls to the remaining carrot cake batter, then use a toothpick to swirl together for a marbled effect.

Step 5: Bake the Cheesecake

Bake: Preheat oven to 340 °F (175 °C). Bake until a toothpick pinner into the center come out clean or with moist crumbs, about 50 minutes.

Cool and refrigerate: Allow to cool completely, then refrigerate overnight.

Step 6: Prepare the Frosting

Make Frosting: Cream together 2 oz softened cream cheese, 1 tbsp of butter, 1 3/4 cups of powdered sugar, 1/2 tsp vanilla, 1 tbsp pineapple juice and a dash of salt.

Step 7: Frost and Serve

Frost: Spread frosting on the chilled cheesecake.

Chill Again: Refrigerate for an additional 3 to 4 hours.

Serve: Disassemble the sides of the pan, wrangle and slice, and eat cold.

Serving Suggestions:

This Carrot Cake Cheesecake layer cake is an impressive dessert sure to impress for special occasions or holiday dinners. Here are some strategies to take your presentation to the next level:

Garnish with Extra Nuts and Carrot Shavings: Top it with some extra chopped up walnuts or some fine carrot shavings for a pop of color.

Drizzle with Caramel Sauce: For extra decadence, drizzle caramel sauce over individual slices just before serving.

Serve with a cup of coffee or tea: the fortified flavors of this dessert balance pleasantly with a nice warm mug. For something more indulgent, consider a spiced chai latte.

Storage and Make-Ahead Tips:

To store: Keep the cheesecake in the refrigerator, covered for up to 5 days. Store your pesto in an airtight container to help it avoid drying out and absorbing other flavors from the fridge.

Freezing: This cheesecake freeze really well! To freeze, do not frost, wrap the cheesecake in plastic, then foil, and keep in the freezer for as long as 2 months. Defrost overnight in the refrigerator and top with frosting just before serving.

Make Ahead: This cheesecake benefits even from a day or two of rest, so it’s an excellent dessert to prepare in advance for events. The frosting can also be made a day ahead and kept in the refrigerator until needed.

Variations and Additions:

Classic Carrot Cake Variation: Spice up the carrot cake batter by adding a pinch of nutmeg or ginger for a classic carrot cake taste.

Add Raisins: For a more classic carrot cake, stir in 1/4 cup raisins to the carrot cake layer. They’ll add a bit of sweetness and chew.

Lemon Cream Cheese Frosting: If you want a pop of zing, swap the pineapple juice in the frosting for fresh lemon juice.

Double Cheesecake Layer: To make for a richer, creamier dessert, double the cheesecake layer ingredients and layer it over a slightly thinner carrot cake layer.

Extra Pineapple Flavor: A little pineapple juice never hurt anyone, especially if you’re already obsessed with the fruit; add an additional teaspoon of reserved pineapple juice to the cheesecake layer to give it a subtle tropical kick.

Conclusion:

This Carrot Cake Cheesecake combines the creamy decadence of cheesecake with the warm, spicy flavor of classic carrot cake for a dessert that’s absolutely one-of-a-kind and utterly addictive! With harmonious layers, and kissed with a gooey cream cheese frosting on top, this fusion dessert is just the thing to serve whenever you feel the urge to make something special.

Dinner party, holiday dinner, celebration, this Carrot Cake Cheesecake will have people talking! So put on your apron, gather your ingredients and get ready to whip up a dessert that’s sure to have everybody lining up for seconds (or thirds! Enjoy!