This carrot cake cheesecake is a dream come true for dessert enthusiasts. Combining the rich, moist flavors of classic carrot cake with the creamy, tangy goodness of cheesecake, this dish is a showstopper for any occasion. Perfect for celebrations or a cozy evening at home, it’s sure to impress your family and friends with its unique taste and beautiful presentation. Let’s dive into this delectable recipe!
Ingredients
– 1 ½ cups grated carrots
– 1 ½ cups crushed pineapple, drained
– 1 cup all-purpose flour
– 1 cup granulated sugar
– ½ cup brown sugar
– ½ cup vegetable oil
– 4 large eggs
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon salt
– 1 ½ cups cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy cream
Servings and Cooking Time
This recipe serves 10-12 people. Preparation time is about 30 minutes, and cooking time is approximately 1 hour.
Nutritional Value
Each serving (1 slice) contains approximately 450 calories, 25g fat, 45g carbohydrates, and 5g protein. This is based on a 1 slice serving for 1 person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the grated carrots, crushed pineapple, and vegetable oil.
3. In another bowl, whisk together the granulated sugar, brown sugar, and eggs until fluffy.
4. Combine wet and dry ingredients, adding flour, baking powder, baking soda, cinnamon, and salt.
5. Fold in the carrot mixture until well blended.
6. Pour half of the batter into a greased springform pan.
7. In a separate bowl, beat the cream cheese until smooth, then add powdered sugar and vanilla extract.
8. Spread the cream cheese mixture over the batter in the pan.
9. Pour the remaining carrot cake batter on top.
10. Bake for 60 minutes or until a toothpick comes out clean.
11. Allow it to cool completely before refrigerating for at least 4 hours.
12. Whip the heavy cream and spread it on top before serving.
Alternative Ingredients
You can substitute the granulated sugar with coconut sugar for a healthier option. Use almond flour instead of all-purpose flour for a gluten-free version. Additionally, you can replace cream cheese with vegan cream cheese for a dairy-free option.
Serving and Pairings
This carrot cake cheesecake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of freshly brewed coffee or tea for a delightful afternoon treat.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, simply let it come to room temperature before serving, or warm it slightly in the microwave.
Cooking Mistakes
– Ensure the cream cheese is at room temperature to avoid lumps.
– Don’t overmix the batter to keep the cheesecake layer smooth.
– Allow the cake to cool completely before refrigerating.
– Use fresh carrots for better flavor and texture.
– Measure ingredients accurately for best results.
– Avoid opening the oven door frequently while baking.
Helpful Tips
– Use a water bath to prevent cracking in the cheesecake.
– Decorate with additional grated carrots or nuts for a beautiful presentation.
– Experiment with spices like nutmeg for added flavor.
– Let the cheesecake sit overnight for enhanced flavor.
FAQs
Can I make this cheesecake ahead of time?
Yes, this carrot cake cheesecake can be made a day in advance. It actually tastes better after chilling overnight, allowing the flavors to meld beautifully.
What can I use instead of eggs?
You can use flax eggs or applesauce as an egg substitute. For every egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until it thickens.
Is it possible to make this gluten-free?
Absolutely! Simply replace all-purpose flour with almond flour or a gluten-free flour blend to make this cheesecake gluten-free.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set and the center has a slight jiggle. A toothpick inserted should come out clean.
Can I freeze the carrot cake cheesecake?
Yes, you can freeze it. Make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the fridge before serving.
Conclusion
This carrot cake cheesecake is the perfect blend of flavors that brings joy to any dessert table. With its moist carrot cake base and creamy cheesecake layer, it’s a treat that’s hard to resist. Try this recipe for your next gathering and watch it disappear!
Carrot Cake Cheesecake
Ingredients
- 1 ½ cups grated carrots
- 1 ½ cups crushed pineapple drained
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the grated carrots, crushed pineapple, and vegetable oil.
- In another bowl, whisk together the granulated sugar, brown sugar, and eggs until fluffy.
- Combine wet and dry ingredients, adding flour, baking powder, baking soda, cinnamon, and salt.
- Fold in the carrot mixture until well blended.
- Pour half of the batter into a greased springform pan.
- In a separate bowl, beat the cream cheese until smooth, then add powdered sugar and vanilla extract.
- Spread the cream cheese mixture over the batter in the pan.
- Pour the remaining carrot cake batter on top.
- Bake for 60 minutes or until a toothpick comes out clean.
- Allow it to cool completely before refrigerating for at least 4 hours.
- Whip the heavy cream and spread it on top before serving.