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Irresistibly Creamy Carrot Cake Cheesecake for Spring Celebrations

Carrot Cake Cheesecake
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The Carrot Cake Cheesecake is a delightful fusion that I can still remember tasting for the first time at my grandmother's Easter table. The moments spent digging into layers of luscious cheesecake nestled among the warmth of spiced carrot cake were pure bliss. Combining the moist, fragrant notes of carrot cake with the creamy richness of cheesecake, this dessert is not only a showstopper but also an easy recipe that will elevate any gathering.

Ingredients

Scale
  • 2 x 8 oz pkgs Cream Cheese
  • 2/3 cup Granulated Sugar
  • 1 1/2 tsp All-Purpose Flour
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1/2 cup Sour Cream
  • 1 1/4 cups All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/8 tsp Ground Nutmeg
  • 1/2 cup Canola Oil
  • 1/4 cup Unsweetened Applesauce
  • 2/3 cup Granulated Sugar
  • 1/3 cup Packed Light-Brown Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 1/3 cups Finely Grated Carrots
  • 2 oz Cream Cheese
  • 1 Tbsp Butter
  • 1 1/4 cups Powdered Sugar
  • 1/4 cup + 2 Tbsp Sour Cream
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Chopped Pecans (Optional)

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan, ensuring the sides are well-greased to help with easy removal later.
  2. Make Cheesecake Mixture: In a mixing bowl, whisk together the granulated sugar and flour. Gradually add softened cream cheese, mixing until smooth. Incorporate eggs one at a time, followed by the vanilla, and blend in sour cream. Tap the bowl gently to release any air bubbles, then set aside.
  3. Make Carrot Cake Mixture: In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, mix the wet ingredients: canola oil, applesauce, sugars, eggs, and vanilla. Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the grated carrots until evenly distributed.
  4. Assemble Cheesecake: Pour 1 1/2 cups of the carrot cake mixture into the prepared pan. Dollop the cream cheese mixture over the carrot cake layer without swirling. Top with the remaining carrot cake mixture followed by drizzling the leftover cheesecake mixture on top.
  5. Bake: Bake in the preheated oven for 60-65 minutes. At the 40-minute mark, tent your cheesecake with foil to prevent excessive browning. The center should slightly jiggle when done.
  6. Cool: Allow the cake to cool on a wire rack for about 1 hour. After that, cover it with foil and refrigerate for at least 6 hours or overnight for best results.
  7. Make Topping: In a mixing bowl, whip together the softened cream cheese and butter until creamy. Gradually add the remaining topping ingredients and mix until pale and fluffy.
  8. Finish and Serve: Spread the creamy topping evenly on the chilled cheesecake. For added firmness, chill it in the freezer for 20-30 minutes before serving. If desired, sprinkle with chopped pecans for a treat! Carefully remove the springform ring, slice, and enjoy.

Notes

  • Use Softened Cream Cheese: Make sure your cream cheese is softened before mixing; this ensures a smooth and creamy filling free of lumps.
  • Mind the Baking Time: Keep an eye on the baking time and use the foil to tent when needed, preventing over-browning of your Carrot Cake Cheesecake.
  • Cooling is Key: Allow for adequate cooling and chilling time to set the cheesecake properly; this will enhance the texture and flavor.
  • Check for Cracks: If the top cracks, let it cool with the oven door slightly ajar. This method helps prevent sudden temperature changes.
  • Modify with Care: For variations, remember that omitting or substituting toppings shouldn’t change the principles of the base recipe; keep flavors balanced to maintain dessert integrity.

Nutrition

Find it online: https://recipecrown.com/carrot-cake-cheesecake/