Carrot Cake Cheesecake

Happy Friday!! This wonderful month of March is almost a day being over, and I can’t believe it! Lorenzo and I have been really busy these past couple of weeks: finishing up our home renovation projects and nesting for cookie. Everything is finally coming together because living out of boxes is never fun, and cookie’s nursery is halfway completed. We have the crib and dresser assembled, and the bassinet is ready to go in our bedroom, but there are tons of laundry to be washed and to be folded and put away. I’m a little overwhelmed on where to put everything for cookie  or feel that we don’t have everything that we need but it seems that we got plenty of diapers, blankets and a couple of outfits to keep us prepared for the first couple of weeks. I figure once cookie is here, we’ll adjust and figure out what’s missing. Currently, I’m at 34 weeks, and 3 days right now. These next 6 weeks will fly by because we are jam-packed with activities. Hospital tour, our 4 year wedding anniversary, my sister’s bridal shower and a couple of birthdays and celebrations and hopefully we’ll have the reveal of our sweet nursery and maternity pictures, too.

This scrumptious dessert is another sweet treat that I prepared for my husband. If you remember from my last post that I had made him the gorgeous Kitchen Sink Carrot Cake for his birthday. I had made that dessert to share with our friends at his Mustache Bash, and this was his actual request for his birthday to share with the family- a carrot cake cheesecake. He wanted the best of both worlds – cheesecake and carrot cake all in one. We have never had this dessert at the popular chain, The Cheesecake Factory, but I figured if my girl, Nikki, had made it – it was definitely a winner.

Happy Birthday again to my wonderful husband, Lorenzo.

Carrot Cake Cheesecake
Adapted from Pennies On A Platter
Printable Recipe
For the cheesecake: 16 ounces cream cheese, at room temperature 3/4 cup sugar 2 1/2 teaspoons vanilla extract 1 tablespoon flour 3 eggs

For the carrot cake:

3/4 cup veggie oil 1 cup sugar 2 eggs 1 1/2 teaspoon vanilla extract 1 cup flour 1 teaspoon baking soda 1 1/2 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ginger 8 oz can crushed pineapple, packed in 100% juice, drained well, reserve juice 1 cup grated carrots 1/2 cup shredded coconut 1/2 cup chopped walnuts

For the Pineapple Cream Cheese Frosting:

2 ounces cream cheese, softened 1 tablespoon butter, softened 1 3/4 cup confectioners’ sugar 1 teaspoon vanilla extract 1 tablespoon reserved pineapple juice Preheat oven to 350˚F and grease a 9- or 9 1/2- inch springform pan. For the cheesecake batter, the bowl of the stand mixer, cream together the cream cheese and sugar until smooth. Add in the flour, eggs and vanilla until fully incorporated and no lumps remain. Make sure to scrape the sides down if needed with a spatula, and set aside. To prepare the carrot cake batter, combine the oil, sugar, eggs and vanilla in a large bowl. In a separate bowl, sift together the flour, baking soda and spices. Stir into the egg mixture and mix well. Add the pineapple, carrots, coconut and walnuts. Stir until just combined. To assemble the cheesecake, pour 1 1/2 cups of the carrot cake batter over the bottom of the prepared pan. Drop spoonfuls of the cream cheese batter over the bottom layer of carrot cake, using up 1/4 of the batter and reserving the rest for the top layer. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Bake for 50 to 65 minutes or until cake is set and cooked through. Cool completely, then cover and refrigerate. When the cake is cold, prepare the Pineapple Cream Cheese frosting. Pineapple Cream Cheese Frosting: In the bowl of the stand mixer, combine the cream cheese, butter, sugar, vanilla and pineapple juice. Beat until smooth. Add additional juice or sugar to desired spreading consistency. Frost the top of the cheesecake. Grate fresh carrots on top for additional garnish, if desired.  Refrigerate 3 to 4 hours before serving. Yield: 10 to 12 servings

Review: Absolutely creamy and luscious. Like Nikki, I wanted more of a cheesecake layer to be evident. She had suggested baking the cake and cheesecake layers separate and then assembling it all together. My husband loved the swirled effect of cheesecake and carrot cake all in one because it gave him the best of both desserts. This would be perfect for the upcoming Easter holiday or any carrot cake/cheesecake lover in your life. 😉

Similar Posts