CARROT CAKE CHEESECAKE
The perfect blend of Carrot Cake and Cheesecake. A decadent desert that you will want to savour and enjoy. Don't forget to take a moment for yourself and enjoy every decadent bite
Provided by [email protected]
Categories Dessert
Time 2h
Number Of Ingredients 16
Steps:
- Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer. Or you can cheat like I did and purchase a ready made cheesecake. Please don't judge too harshly I actually ran out of time.
- I have seen his done with New York Style Cheesecake but I may try it again with my no bake cheesecake.
- Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
- In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
- Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.
- In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
- To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!
- Store in the refrigerator,
Nutrition Facts : ServingSize 16 Servings, Calories 670 kcal, Carbohydrate 80 g, Protein 6 g, SaturatedFat 13 g, Cholesterol 119 mg, Sodium 246 mg, Fiber 2 g, Sugar 66 g
CARROT CAKE CHEESECAKE
A great carrot cake and a traditional cheesecake all in one bite.
Provided by SAUERDOGS
Categories Desserts Cakes Holiday Cake Recipes
Time 10h40m
Yield 16
Number Of Ingredients 19
Steps:
- Position the oven racks in the center and lower third of the oven. Preheat oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place in the lower rack in the oven. Spray the inside of a 9-inch springform pan with cooking spray.
- Beat three 8-ounce packages cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.
- Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into batter.
- Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven.
- Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of pan with aluminum foil if browning too quickly. Cool for 10 minutes.
- Run a knife around the edge of pan to loosen cake; cool to room temperature in pan on a wire rack. Refrigerate at least 8 hours. Remove the outside of the springform pan.
- Beat confectioners' sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. Spread frosting on top of cheesecake layer.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 48.5 g, Cholesterol 118.4 mg, Fat 32.8 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 14 g, Sodium 270.8 mg, Sugar 38.5 g
CARROT CAKE CHEESECAKE
This carrot cake cheesecake consists of two layers of moist carrot cake sandwiched around a rich cheesecake. It's topped with a whipped cream cheese icing for one decadent, but surprisingly refreshing desert. Recipe includes a how-to video!
Provided by Sam Merritt
Time 6h40m
Number Of Ingredients 25
Steps:
- Preheat oven to 325F (165C) and line the bottom of an 8" round springform pan with parchment paper.
- In a large bowl, use an electric mixer to beat together cream cheese and sugar until smooth, creamy, and lump-free (be sure to scrape the sides and bottom of the bowl).
- Add sour cream and vanilla extract and stir on low-speed until combined.
- With mixer on low-speed, add eggs, one at a time, stirring until just combined after each addition (over-beating the eggs can make the cheesecake crack and make the texture off so don't overdo it).
- Pour into prepared pan and bake in 325F (165C) oven for 35 minutes or until cheesecake is set. Center may still be slightly jiggly like jello and edges may be beginning to slightly crack or turn a light golden brown.
- Allow cheesecake to cool for ten minutes then carefully run a knife around the edge to loosen from the pan. Allow to cool until no longer warm to the touch then cover with foil and place in refrigerator to chill completely (at least 4 hours, preferably overnight, before assembling). Note: I do not remove the ring around the springform pan until I am ready to assemble the cake.
Nutrition Facts : ServingSize 1 serving, Calories 798 kcal, Carbohydrate 90 g, Protein 11 g, Fat 45 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 194 mg, Sodium 620 mg, Fiber 2 g, Sugar 70 g, UnsaturatedFat 17 g
CARROT CAKE-CHEESECAKE
Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. These two classic cakes make one showstopping mash-up dessert.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
- Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
- For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
- Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
- For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
CARROT CAKE CHEESECAKE RECIPE BY TASTY
Here's what you need: carrot, light brown sugar, powdered sugar, large eggs, canola oil, vanilla extract, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, cream cheese, powdered sugar, large eggs, vanilla extract, sour cream
Provided by Merle O'Neal
Categories Desserts
Yield 8 slices
Number Of Ingredients 15
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
- In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
- Add the oil and whisk to combine.
- Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
- Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
- Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
- Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
- Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
- Release from the springform, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 612 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 1 gram, Protein 9 grams, Sugar 43 grams
CHEESECAKE LAYERED CARROT CAKE RECIPE
Silky smooth cheesecake is sandwiched between two flavorful carrot cake layers then smothered with cream cheese frosting
Provided by Paula
Categories Dessert
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees.
- Spray two 9-inch cake pans with cooking spray and line the bottoms with parchment paper. Then spray the paper with cooking spray. Set pans aside. (You'll need to use the same size cake pans as a cheesecake pan so they'll line up. So if you have an 8-inch springform pan use 8-inch cake pans.)
- Whisk the flour, baking soda, cinnamon, and salt together in a small mixing bowl.
- Beat the eggs, sugar, oil, buttermilk, and vanilla together in the bowl of your electric mixer. Stir dry ingredients into wet ingredients until just combined.
- Mix in carrots and coconut, then gently fold in pecan until evenly distributed.
- Divide between prepared pans and smooth the tops with a spatula.
- Bake for 30 to 33 minutes (a couple of minutes longer for 8-inch pans), until a cake tester inserted into the center of the cake, comes out clean.
- Cool in pans for 10 minutes before removing to a wire rack to cool completely.
- Place cream cheese in a large mixing bowl and beat with an electric mixer on medium speed until cream cheese is light and fluffy, about 3 minutes.
- Add butter and beat until mixture is completely smooth, 2 to 3 minutes more.
- With mixer set to low, gradually beat in 4 cups of powdered sugar.
- Beat in vanilla and salt, then beat frosting on high speed until very fluffy, 2 to 3 minutes. If frosting is too thin you can add additional powdered sugar as necessary.
- Once cake and cheesecake have cooled completely, carefully transfer one carrot cake layer to a cake stand plate or serving platter. (I didn't frost between the cheesecake and carrot cake but you can if you want.)
- Carefully sit the cheesecake on the carrot cake. Then place the last carrot cake layer on the cheesecake. Trim the edges if needed to even them with the carrot cake layers. Make sure it's level and secure. If needed, you can punch 2 or 3 long skewers down through the layers.
- Apply frosting to the top and around the sides of the cake. Alternately, you may cover the cake sides completely or run a straight edge spatula against the surface of the cake for a semi-naked look. (I covered my cake fully.)
- Keep cake refrigerated.
Nutrition Facts : Calories 655 kcal, Carbohydrate 97 g, Protein 8 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 94 mg, Sodium 425 mg, Fiber 3 g, Sugar 67 g, UnsaturatedFat 11 g, ServingSize 1 serving
CARROT CAKE CHEESECAKE BARS
You'll never have to choose between carrot cake and cheesecake for springtime gatherings again. This mashup starts with a spiced shortbread crust, continues with a carrot juice curd filling that tastes just like carrot cake and finishes with a no-bake cheesecake on top. These colorful, layered bars are topped off with a quick walnut crumble made right in the microwave!
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 16 bars
Number Of Ingredients 26
Steps:
- For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides.
- Add the flour, confectioners' sugar, butter, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together. Press the dough into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 15 minutes.
- For the carrot juice curd filling: Meanwhile, whisk the carrot juice, granulated sugar, milk, cinnamon, salt and whole eggs and yolks in a medium saucepan over medium-low heat until well combined. Add the butter a few pieces at a time, whisking constantly and making sure the butter is melted before adding more, and continue to cook until the mixture is thick, a little lighter in color and coats the back of a spoon, 12 to 15 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
- Bake until the curd is set (a small part in the center may still be a little jiggly), 35 to 40 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.
- For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.
- For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
- Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.
- Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.
- Just before serving, sprinkle the walnut crumble on top. Cut into squares and serve cold.
CARROT CAKE CHEESECAKE CAKE
if you're looking for a carrot cake recipe to impress someone, definitely consider throwing a layer of cheesecake in the middle. It's just such a sweet surprise! Use any cream cheese frosting recipe, Found this on Pinter
Provided by Bonnie G 2
Categories Cheesecake
Time 2h15m
Yield 1 Cake, 14 serving(s)
Number Of Ingredients 21
Steps:
- For the Cheesecake Layer.
- Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
- Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.
- For the Carrot Cake Layers.
- Adjust oven rack to middle position; heat oven to 350 degrees.
- Spray two 9" round pans with nonstick baking spray with flour.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
- Shred carrots using large holes of box grater; transfer carrots to bowl and set aside.
- In bowl of standing mixer fitted with paddle attachment, beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds.
- Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl.
- Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.
- Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
- Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, about 40 minutes, rotating pan halfway through baking time.
- Cool cake to room temperature in pan on wire rack, about 2 hours.
- To Assemble the Cake.
- Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on top of the bottom layer of the carrot cake.
- If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat.
- Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Coat this sides of the cake with toasted pecan if desired.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 803.2, Fat 58, SaturatedFat 14, Cholesterol 128.6, Sodium 439.6, Carbohydrate 65.6, Fiber 3.9, Sugar 43.9, Protein 10
CARROT CAKE WITH CHEESECAKE FILLING
Creamy carrot cake recipe! Instead of the dryness of regular carrot cake, this has a yummy ring of cheesecake filling in the middle.
Provided by Creath
Time 2h
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Prepare cheesecake filling: Beat cream cheese, sugar, egg, and vanilla with an electric mixer until smooth; set aside.
- Prepare carrot cake: Beat sugar, oil, and eggs until smooth. Combine flour, cinnamon, baking soda, and salt in a separate bowl; add carrots and blend in with a wooden spoon. (It may appear dry at first but will soften as you stir.)
- Pour 1/2 of the cake batter into the prepared pan. Pour in cheesecake batter to form a ring in the center of the cake batter; do not touch the outer or inner edges of the pan. Pour remaining cake batter over top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then frost with cream cheese frosting.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 65.5 g, Cholesterol 70.7 mg, Fat 30.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 9.3 g, Sodium 512.9 mg, Sugar 47.7 g
CARROT LAYER CAKE
My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. -Linda Van Holland, Innisfail, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost sides and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.
Nutrition Facts : Calories 641 calories, Fat 41g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 68g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.
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