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Unveil the delight of combining two beloved desserts into one with this exquisite Carrot Cheesecake recipe. Perfect for those who find themselves torn between the classic carrot cake and the creamy richness of a cheesecake, this fusion dessert is set to impress. It boasts a spiced carrot cake base topped with a smooth cream cheese layer, making it a favorite for any special occasion. Ensure to chill it thoroughly to enhance both flavor and texture—your patience will be richly rewarded!
Serves: 8
Prep Time: 8 hours
Cook Time: 1 hour 35 minutes
Calories per Serving: 1068 kcal
Nutritional Info: Protein: 13.71 g | Fat: 58.46 g | Carbohydrates: 125.75 g
Ingredients for 8 Servings
For the Cream Cheese Topping:
- 2.1 oz (60 g) cream cheese
- 1 tbsp (14 g) unsalted butter
- 1.25 cups (160 g) confectioners’ sugar
- 1/4 cup (60 ml) sour cream
- 1/2 tsp (2.5 ml) vanilla extract
- 1/2 cup (50 g) chopped walnuts
For the Carrot Base:
- 6.3 oz (180 g) all-purpose flour
- 1/2 tsp (2.5 g) baking soda
- 1/2 tsp (2.5 g) baking powder
- 1/4 tsp (1.25 g) salt
- 1 tsp (2 g) ground cinnamon
- 1/8 tsp (0.625 g) ground nutmeg
- 1/2 cup (120 ml) vegetable oil
- 1/4 cup (60 ml) thick apple sauce (or 1 stewed apple)
- 2/3 cup (133 g) granulated sugar
- 1/3 cup (67 g) brown sugar
- 2 large eggs
- 1 tsp (5 ml) vanilla extract
- 1.3 cups (130 g) grated carrots
For the Cheesecake Filling:
- 18 oz (500 g) cream cheese
- 1/2 cup (120 ml) sour cream
- 2 large eggs
- 2/3 cup (133 g) granulated sugar
- 2 tsp (5 g) all-purpose flour
- 1 tsp (5 ml) vanilla extract
Cooking Instructions
Preparation:
- Start by setting the cream cheese and eggs to reach room temperature. Preheat your oven to 350°F (175°C).
Make the Cheesecake Filling:
- In a bowl, blend the cream cheese with flour and sugar using an electric mixer at low speed to minimize air incorporation. Add eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
Prepare the Carrot Base:
- Sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a large bowl, mix the vegetable oil, apple sauce, both sugars, eggs, and vanilla extract with an electric mixer. Gradually add the flour mixture at low speed until just combined. Fold in the grated carrots.
Assemble:
- Grease a 9-inch (22 cm) springform pan. Pour about 1.5 cups of the carrot base into the pan, leveling it. Spoon about 1/3 of the cheesecake filling over it, lightly swirling the layers. Add the remaining carrot mixture and top with the remaining cheesecake filling, ensuring it covers the carrot layer.
Bake:
- Bake for 1 hour. After 40 minutes, cover loosely with foil to prevent over-browning. The center should jiggle slightly when done, with the edges fully set.
Cool and Chill:
- Remove from the oven and let cool on a rack for 1 hour. Cover with plastic wrap or foil and refrigerate for 6-8 hours to set.
Prepare the Topping:
- Whip the cream cheese with softened butter, then add sour cream, confectioners’ sugar, and vanilla extract, whipping until smooth. Spread over the chilled cheesecake and freeze for 20 minutes. Sprinkle with chopped walnuts.
Tips and Tricks
- Check for Doneness: Gently shake the pan; if the center slightly wobbles and the edges are set, it’s ready.
- Choosing Carrots: Opt for the juiciest and sweetest carrots to enhance the flavor and moisture of your dessert.
