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Carrot Cake Cheesecake

Carrot Cake Cheesecake
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Experience the perfect blend of spiced carrot cake and creamy cheesecake in this delightful Carrot Cake Cheesecake. With moist layers of flavorful carrot cake infused with warm cinnamon, nutmeg, and cloves, paired with a rich, velvety cheesecake filling, this dessert is both comforting and impressive. Ideal for any occasion, it offers a unique texture contrast and customizable spice levels for a truly memorable treat.

Ingredients

Scale

Carrot Cake Layer

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup finely grated fresh carrots
  • 1/2 cup crushed pineapple (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs

Cheesecake Filling

  • 16 oz (450g) cream cheese, softened (or dairy-free cream cheese for vegan version)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Carrot Cake Batter: In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, and cloves. In a separate large bowl, cream together the brown sugar, granulated sugar, and eggs until fluffy. Gradually add the dry ingredients to the wet mixture, folding gently. Then, fold in the finely grated carrots, crushed pineapple if using, and chopped nuts for texture.
  2. Make the Cheesecake Filling: Beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, blending well after each addition, then stir in the vanilla extract until the mixture is smooth and lump-free.
  3. Layer the Batter: Pour half of the carrot cake batter into a prepared springform pan. Carefully spread the cheesecake filling evenly over the carrot cake layer. Top with the remaining carrot cake batter, gently smoothing the surface to create distinct layers that will be visible after baking.
  4. Bake to Perfection: Preheat your oven to 325°F (163°C). Bake the assembled cake for 60-70 minutes, or until the edges are set and the center has a slight jiggle. Avoid overbaking to maintain a moist, creamy texture.
  5. Cool and Chill: Allow the cake to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set the cheesecake layer and enhance the flavors.

Notes

  • Use room temperature cream cheese and eggs for a smoother cheesecake filling.
  • Gently fold ingredients to avoid a tough carrot cake crumb.
  • For creamier cheesecake, bake the springform pan in a water bath.
  • Cool the cake gradually with the oven door slightly open to prevent cracks.
  • Refrigerate the cheesecake for several hours before serving for best texture and flavor.

Nutrition

Keywords: carrot cake cheesecake, spiced carrot cake, creamy cheesecake, layered cheesecake, holiday dessert, party dessert, gluten-free dessert, vegan option, nut-free option

Find it online: https://withnora.com/carrot-cake-cheesecake/