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Carrot Cake Cheesecake Recipe

The most amazing Carrot Cake Cheesecake recipe is perfect for the upcoming holiday and Spring! I couldn’t have pulled this off without my Walmart Plus membership! #walmartpartner


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Carrot Cake Cheesecake


Preheat the oven to 350ºF. Line the bottom of an 8-inch or 9-inch springform pan with parchment paper. Grease the pan and parchment with spray oil.


Carrot Cake

1 1/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon powder

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cup peeled and grated carrots


-Add the flour, baking powder, baking soda, salt, and cinnamon to a bowl. Whisk and set it aside.

-Add the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract to a bowl.

-Mix together.

-Add the dry ingredient mixture to the wet ingredients. Mix on low with the mixer or whisk to combine. Once the dry ingredients and the wet ingredients are almost combined, add the shredded carrots to the bowl. Fold with a spatula to combine.

-Set it aside.


Cheesecake

2 cups cream cheese softened

1/3 cup brown sugar

1/3 cup granulated sugar

1/4 cup sour cream

2 large eggs

2 tsp vanilla extract

1/4 tsp salt


-In a large mixing bowl, beat the cream cheese for 1 minute. Use a hand mixer, or a stand mixer.

-Add both the brown sugar and granulated sugar to the cream cheese. Beat to combine for another minute. Scrape the sides of the both and continue to beat for 30 seconds.

-Add the sour cream and mix.

-Add the eggs, one at a time, mixing until incorporated before adding the next egg. Mix in the vanilla and salt along with the last egg.

-Mix to combine.


To assemble

-Pour 1/3 of the carrot cake batter on the bottom of the prepared pan.

-Pour 1/3 of the cheesecake batter right on top, in the center of the pan.

-Repeat this once more with 1/3 carrot cake batter and then 1/3 cheesecake batter.

-Pour the rest of the carrot cake batter, and then finish with the remaining cheesecake batter.

-Bake the cheesecake in the oven for about 50 minutes, until the center is just slightly jiggly, but the edges are set. If the edges are burning but the center is not cooked, cover the pan with foil making sure no foil is touching the top of the cheesecake.

-To prevent the cheesecake from deflating, turn off the oven and prop open the door and leave the cheesecake inside for 20 minutes.

-After removing from the oven, let cool completely before placing in the fridge overnight or for at least 6 hours.

-Don’t remove the ring from the pan until the cheesecake is done chilling in the fridge.


Caramelized Pecans

1/2 tbsp unsalted butter

2 tbsp granulated sugar

1/2 cup chopped pecans


-Add the sugar and butter to a small saucepan over medium heat. Once they begin to melt, add in the chopped pecans and stir.

-Stir continuously for 4 minutes while the pecans toast and become caramelized.

-Remove from heat.

-Pour the nuts on a baking sheet or parchment paper lined plate. Let them cool down.


Cream Cheese Frosting

1/3 cup cream cheese softened

3 tbsp unsalted butter

1 cup powdered sugar

1/2 tsp vanilla extract


-Beat the cream cheese and butter with a mixer in a medium bowl for 30 seconds.

-Add powdered sugar, mix on low until combined, then raise the speed to medium-high, and beat for another minute.

-Add vanilla and mix.


To decorate

-Once completely chilled, remove the ring and parchment paper from the cheesecake.

-Spread frosting on top of the chilled cheesecake using a spatula to smooth.

-Top with the caramelized pecans.

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