Carrot Cake Cheesecake

5 from 1 vote

Carrot Cake Cheesecake is the perfect combination of two delicious desserts in one. Made with a moist layer of carrot cake topped with creamy vanilla cheesecake and finished with a smooth cream cheese frosting is just the most dreamy dessert perfect not only for Easter but any celebration!

Prep Time20

Cook Time50

Resting time8

Total Time9 10

Course: Dessert

Cuisine: international

Diet: Gluten Free

Servings: Servings

Calories: 606kcal

Author: Amanda

Equipment

2 Large Bowls
Electric beater/Stand mixer
9 inch Round baking pan
Parchment paper

Ingredients

Ingredients for Carrot Cake

120 ml Oil Use a neutral-flavored oil like vegetable oil or canola oil.
100 grams Sugar
2 Large Eggs Room temperature
1 teaspoon Vanilla extract
150 grams Gluten free All Purpose Flour
1 teaspoon Baking powder Be sure that the baking powder is gluten free as some brands contain gluten.
¼ teaspoon Baking Soda
1 teaspoon Ground Cinnamon
¼ teaspoon Ground Nutmeg
¼ teaspoon Salt
¼ teaspoon Xanthan Gum Omit if the flour blend contains xanthan gum.
100 grams Grated Carrots

Ingredients for Cheesecake

400 grams Cream cheese
200 grams Sugar
2 tablespoons Cornstarch
60 grams Sour cream
3 Large Eggs Room temperature
1 teaspoon Vanilla extract
¼ teaspoon Salt

Ingredients for Cream Cheese Frosting

100 grams Cream Cheese Room temperature
50 grams Unsalted Butter Room temperature
100 grams Powdered Sugar
½ teaspoon Vanilla extract
⅛ teaspoon Salt

To decorate (Optional)

Chopped walnuts

Instructions

How to make the carrot cake layer

In a large bowl whisk together the oil, sugar, eggs and vanilla extract.
Sift in flour, cinnamon, nutmeg, all spice, baking powder, baking soda, xanthan gum and salt.
Stir together until fully incorporated.
Fold in the grated carrot until evenly distributed. Set the bowl aside while you make the cheesecake mixture.

How to make the cheesecake layer

Line the bottom and sides of the baking pan with parchment paper.
In a large bowl beat Cream cheese until soft. Then add the sugar and beat together until smooth.
Beat in the cornstarch, then the sour cream.
Whisk in one egg at a time until fully incorporated, Then add in the vanilla extract.

Assembling the carrot cake cheesecake

Preheat the oven to 180℃/350℉/Gas 4
Add ⅔ of the carrot cake batter to the bottom of the baking pan and spread out evenly.
Gently spoon in ½ of the cheesecake mixture on top of the carrot cake batter.
Carefully add the remaining carrot cake batter.
For the final layer carefully pour or spoon in the remaining cheesecake mixture.
Place the baking pan in the oven for 45-50 minutes. (You can quickly check after 40 minutes and if the cheesecake is browning too much you can cover it loosely with foil being sure the foil does not touch the top of the cheesecake to prevent further browning). The cheesecake will be firm and coming away slightly from the sides of the pan but still be slightly jiggly in the middle when ready.
The cheesecake will rise in the oven but will deflate as it cools. Don't worry if cracks form on the top as this will be covered by the frosting.
Turn off the oven and leave the oven door open slightly and leave the cheesecake in the oven for a further 30 minutes.
Remove from the oven and leave to fully cool at room temperature and then place in the refrigerator for 4-6 hours or preferably overnight to full set.

Making the cream cheese frosting

Once the cheesecake has fully set you can make the cream cheese frosting.
Beat the cream cheese and butter together until soft.
Add the sugar and beat until fully combined and smooth.
Mix in the vanilla extract and salt.

Decorating the Carrot cake cheesecake

Carefully remove the cheesecake from the pan. Pour the cream cheese frosting over the top and spread out evenly with a spoon or knife covering any cracks that formed on the top of the cheesecake.
Sprinkle the chopped walnuts over the top of the cheesecake. I like to make a rim around the edge of the cream cheese frosting.

Notes

Tip #1: Use room temperature ingredients - This will ensure that all ingredients mix well and will be smooth and lump free.

Tip #2: Use a springform pan and line the sides and bottom with parchment paper as this will make for a cleaner finish and make it easier to remove the cheesecake once cooled.

Tip #3: Don't overmix - Once all the ingredients are fully incorporated stop mixing as you don't want too much air in the cheesecake. If air bubbles appear See image 4 then tap the bowl on the countertop a few times to let the air bubbles come to the surface and release the air.

Tip #5: check after 40 minutes and if the cheesecake is browning too much you can cover loosely with foil being sure the foil does not touch the top of the cheesecake to prevent further browning.

Tip #6: Leave to cool in the oven for 30 minutes with the oven turned off and the door slightly cracked open as it will help reduce cracking on top.

Nutrition