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Carrot Cake Cheesecake

Carrot Cake Cheesecake
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Carrot Cake Cheesecake is a decadent dessert that masterfully combines the creamy richness of cheesecake with the warm, spiced flavors of traditional carrot cake. Featuring fresh grated carrots, classic warming spices like cinnamon and nutmeg, and a smooth cream cheese filling atop a crunchy graham cracker crust, this multi-layered dessert is perfect for any occasion—whether a cozy family gathering or an elegant dinner party.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed graham crackers or digestive biscuits
  • 5 tablespoons melted butter or vegetable oil
  • 1 tablespoon brown sugar

Carrot Cake Layer

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs (or flax eggs for vegan version)
  • 1 cup packed brown sugar
  • 1/2 cup vegetable oil or melted butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups finely grated fresh carrots
  • 1/2 cup chopped walnuts or pecans (optional)

Cheesecake Filling

  • 16 oz (450g) cream cheese, softened (or coconut/cashew-based alternative for vegan)
  • 2/3 cup granulated sugar
  • 2 large eggs (or flax eggs for vegan)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Combine crushed graham crackers with melted butter and brown sugar. Press this mixture firmly into the bottom of a springform pan. Bake at 350°F (175°C) for 8-10 minutes until golden and set. Remove from oven and let cool slightly.
  2. Make the Carrot Cake Layer: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. In another bowl, beat eggs, brown sugar, oil, and vanilla extract until smooth. Gradually fold in the dry ingredients, then stir in the grated carrots and chopped nuts if using.
  3. Prepare the Cheesecake Filling: Beat cream cheese until smooth and lump-free. Add sugar, then eggs one at a time, mixing well after each addition. Stir in vanilla extract until silky.
  4. Assemble and Bake: Spread half of the carrot cake batter evenly over the crust. Carefully pour the cheesecake filling over the carrot cake layer, smoothing gently. Top with remaining carrot cake batter. Bake at 325°F (160°C) for about 60-70 minutes until the center is set but slightly wobbly.
  5. Cool and Chill: Allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to achieve a firm yet creamy texture.

Notes

  • Use finely grated carrots to avoid any crunchy texture in the cake.
  • Bring eggs and cream cheese to room temperature before mixing to prevent lumps in the cheesecake filling.
  • Fold ingredients gently to prevent a dense cake texture.
  • Bake the cheesecake in a water bath to avoid cracks on the surface.
  • Chilling overnight improves flavor and texture and makes slicing easier.
  • Substitute nuts with seeds like pumpkin or sunflower seeds for allergy-friendly options.
  • For a vegan version, replace dairy and eggs with appropriate alternatives like coconut milk and flax eggs.
  • Gluten-free flour can be used to adapt this recipe for gluten sensitivities.

Nutrition

Keywords: carrot cake, cheesecake, carrot cake cheesecake, spiced dessert, layered cake, cream cheese dessert, gluten-free dessert

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