Quick Easy Carrot Cake Cheesecake (Print Version)
# Ingredients:
→ Carrot Cake Layer
01 -
1 ¼ cups all-purpose flour
02 -
1 tsp baking soda
03 -
1 tsp cinnamon
04 -
¼ tsp ground nutmeg
05 -
Pinch of salt
06 -
¾ cup vegetable oil
07 -
½ cup granulated sugar
08 -
½ cup brown sugar
09 -
2 large eggs, room temperature
10 -
1 tsp vanilla extract
11 -
1 ½ cups carrots, peeled and finely grated
12 -
4 oz canned crushed pineapple, well drained
13 -
½ cup toasted walnuts, chopped
→ Cheesecake Layer
14 -
16 oz cream cheese, softened
15 -
⅔ cup granulated sugar
16 -
1 tbsp all-purpose flour
17 -
3 large eggs, room temperature
18 -
1 ½ tsp vanilla extract
→ Cream Cheese Frosting
19 -
2 oz cream cheese, softened
20 -
2 tbsp unsalted butter, softened
21 -
1 tsp vanilla extract
22 -
1 tsp reserved pineapple juice
23 -
1 ⅔ cups powdered sugar
24 -
Pinch of salt
# Instructions:
01 -
Preheat the oven to 350ºF. Grease a 9-inch springform pan with non-stick cooking spray. Set aside.
02 -
In a large mixing bowl, mix together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
03 -
In a separate bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until combined. Pour this mixture into the dry ingredients and stir using a rubber spatula just until combined.
04 -
Gently fold in grated carrots, crushed pineapple, and walnuts. Do not overmix. Set aside.
05 -
Place the softened cream cheese in a large mixing bowl. Meanwhile, whisk together sugar and flour in another bowl. Add this mixture to the cream cheese and whisk until smooth. Incorporate vanilla extract and eggs, one at a time, whisking after each addition, until smooth.
06 -
Pour ⅔ of the carrot cake batter into the prepared springform pan and spread it evenly. Spoon ⅓ of the cheesecake mixture in the center without spreading it. Top with the remaining carrot cake batter, then completely cover with the remaining cheesecake mixture.
07 -
Bake in the preheated oven for 60-65 minutes or until mostly set but the center is slightly jiggling. Remove from oven and cool for at least 1 hour before refrigerating overnight to set completely.
08 -
Beat together softened cream cheese, butter, vanilla extract, reserved pineapple juice, powdered sugar, and salt until smooth. Spread evenly over the cooled cheesecake.
09 -
Remove the cake from the pan, slice, and serve.