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carrot cake cheesecake

(2 ratings)
TraciB70 avatar
Blue Ribbon Recipe by
Traci Coleman
@TraciB70
Vancouver, WA

Do not let the long ingredient list scare you away. This recipe is actually pretty darn easy. The hardest part about it is waiting for the cooling and chilling of the cake before you can dig in!

Blue Ribbon Recipe

This recipe blends two springtime favorites - carrot cake and cheesecake - into one magical dessert. Once baked, it's basically like stuffing a carrot cake with a cheesecake. With hints of spice, bits of carrot, pineapple, nuts and coconut flakes, the carrot cake alone is delicious. The cheesecake is creamy and the cream cheese frosting is tangy with a subtle pineapple flavor. When all 3 elements are combined together, you have an amazing dessert.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 25 Min
cook time 55 Min
method Bake

Ingredients For carrot cake cheesecake

  • CHEESECAKE FILLING
  • 2 pkg
    cream cheese, softened (8 oz each)
  • 3/4 c
    sugar
  • 2 1/2 tsp
    vanilla (I used vanilla bean paste)
  • 1 Tbsp
    all-purpose flour
  • 3
    eggs
  • CARROT CAKE
  • 3/4 c
    vegetable oil
  • 1 c
    sugar
  • 2
    eggs
  • 1 1/2 tsp
    vanilla extract
  • 1 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 1/2 tsp
    cinnamon
  • 1 can
    crushed pineapple, packed, in juice; drain well and reserve juice; 8.5 oz can
  • 1 c
    grated carrots
  • 1/2 c
    coconut flakes
  • 1/2 c
    chopped nuts (I used pecans, of course)
  • PINEAPPLE CREAM CHEESE FROSTING
  • 2 oz
    cream cheese, softened
  • 1 Tbsp
    butter, softened
  • 1 3/4 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    reserved pineapple juice

How To Make carrot cake cheesecake

  • Cream cheese, sugar, and vanilla beaten in a bowl.
    1
    Preheat oven to 350 degrees. Make cheesecake filling. In a large bowl, beat together cream cheese, sugar, and vanilla.
  • Eggs and flour added to the bowl.
    2
    Add flour and eggs and beat until smooth. Set aside and make the carrot cake batter.
  • Oil, sugar, eggs, and vanilla in a bowl.
    3
    Carrot Cake Batter: In a large bowl combine oil, sugar, eggs, and vanilla.
  • Flour, baking soda, and cinnamon added to the bowl.
    4
    Add in flour, baking soda, and cinnamon. Mix well.
  • Pineapple, carrots, coconut, and pecans ready to be folded in.
    5
    Stir in drained pineapple, carrots, coconut, and pecans.
  • Half the batter poured into the pan.
    6
    In a greased springform pan, spread about 1/2 of the carrot cake batter in the bottom.
  • Half the cream cheese batter poured into the pan.
    7
    Spoon 1/2 of the cream cheese mixture over the carrot cake batter.
  • Remaining carrot cake batter poured into pan.
    8
    Top with remaining carrot cake batter.
  • Remaining cheesecake batter poured into the pan.
    9
    Lastly, spread remaining cream cheese mixture on top. Do NOT marble the mixtures together; just create layers.
  • Carrot cake cheesecake ready to be baked.
    10
    Bake at 350 for 50-65 minutes.
  • Carrot cake cheesecake cooling in the pan.
    11
    Let cool to room temperature and then refrigerate.
  • Beating the frosting ingredients together.
    12
    Once the cake has chilled through, prepare the frosting by mixing all ingredients until smooth.
  • Frosting the top of the cake.
    13
    Frost top of cheesecake and refrigerate 3-4 hours before serving. (Note in my pic, I frosted the sides, too, because I didn't read my own instructions very well!)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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