Baked Carrot Cake Cheesecake

Why You’ll Love This Baked Carrot Cake Cheesecake

Let’s talk about the perfect dessert that can brighten anyone’s day—this Baked Carrot Cake Cheesecake! Imagine the comforting flavors of carrot cake paired with the rich creaminess of cheesecake. It’s like a cozy hug for your taste buds. Picture gathering with friends or family, and this delightful treat steals the show. The combination of spices, sweet carrots, and creamy filling creates an unforgettable experience that you won’t want to miss. Plus, it’s an impressive dessert that looks fabulous on any table but is surprisingly easy to make! If you haven’t yet baked this carrot cake cheesecake, you’re in for a treat.

What is a Baked Carrot Cake Cheesecake?

At its core, a Baked Carrot Cake Cheesecake is a layered dessert that combines a luscious cream cheese filling with a spiced carrot cake base. It not only has the richness of traditional cheesecake, but it also incorporates the aromatic flavors of cinnamon, nutmeg, and ginger, which are classic in carrot cakes. The result? A moist, flavorful cake that feels celebratory yet comforting. Perfect for everyone from kids to adults, this dessert brings together the best of both worlds!

Ingredients for Baked Carrot Cake Cheesecake

For the Cream Cheese Filling:

• 17.6 oz. (500g) cream cheese
• 1/2 cup (120g) sour cream
• 1/2 cup (100g) sugar
• 2 medium eggs
• 1 tsp. vanilla extract
• Zest of 1/2 organic lemon

For the Carrot Cake Batter:

• 3/4 cup (150g) brown sugar
• 1/2 cup (120ml) sunflower oil
• 1 tsp. vanilla extract
• 2 medium eggs
• 1 1/4 cups (160g) all-purpose flour
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 1/4 tsp. salt
• 4.6 oz. (130g) finely grated carrots
• 1 medium apple, finely grated
• Zest of 1/2 organic lemon
• 1.7 oz. (50g) chopped pecans

For the Topping:

• 3.5 oz. (100g) cream cheese
• 2.8 oz. (80g) confectioners’ sugar
• 1.8 oz. (50g) sour cream
• 1/2 tsp. vanilla extract
• Chopped pecans for decoration
• Marzipan carrots for decoration (optional)

Preparing the Cream Cheese Filling

Mix Cream Cheese Ingredients

First, let’s get the oven ready by preheating to 350°F (180°C). Now, grab a large bowl and add the cream cheese, sour cream, and sugar. Mix until the mixture gets nice and smooth. Next, add in the eggs, vanilla extract, and lemon zest. Blend it all together really well, and then set it aside for later.

Making the Carrot Cake Batter

Combine Wet Ingredients

In another large bowl, combine the brown sugar, sunflower oil, vanilla extract, and eggs. Mix these ingredients until they are fully blended and smooth.

Sift and Fold Dry Ingredients

Take a separate bowl for the dry ingredients. Whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually, fold this dry mixture into your wet ingredients until everything is just combined.

Add Fruits and Nuts

Next, gently fold in the grated carrots, grated apple, lemon zest, and chopped pecans. Make sure they are evenly distributed throughout the batter for those delightful bursts of flavor.

Assembling the Baked Carrot Cake Cheesecake

Layer the Mixes

Now for the fun part! Begin by adding about one-third of the carrot cake batter to a prepared springform tin. Spread it evenly across the bottom and press it gently up the sides. After that, spoon one-third of the cream cheese mixture on top. Repeat this layering two more times, making sure to finish with the cheesecake filling on top for a beautiful finish.

Baking the Cheesecake

Bake to Perfection

It’s time for this beauty to bake! Place it in your preheated oven and let it bake for 60-70 minutes. You’ll know it’s done when the sides are set and the center has a slight wobble. Once ready, allow it to cool completely on a wire rack before refrigerating for at least 6 hours or even overnight if you can wait!

Adding the Topping

Prepare the Cream Cheese Topping

Just before serving, whip up the topping. In a bowl, mix the cream cheese, confectioners’ sugar, sour cream, and vanilla extract for about 2-3 minutes until light and fluffy. This creamy topping adds a nice finishing touch to your cake.

Final Touches

Decorate

After spreading the topping evenly on the cooled cheesecake, refrigerate for one more hour. When ready to serve, decorate with chopped pecans and marzipan carrots if you want to get a bit fancy.

Serving Suggestions

• Serve it chilled as a standout dessert for special occasions or family dinners.
• Enjoy it with a steaming cup of freshly brewed coffee or a soothing herbal tea. It makes for a delightful combo!

Tips for Success

• Make sure all your ingredients are at room temperature. This helps in creating a smoother batter.
• Be careful not to overmix the cheesecake filling once you add the eggs, as it could lead to cracks during baking.

Variations

• Want a different nutty flavor? Swap out pecans for walnuts.
• For a little citrus zing, add a dash of orange zest into the batter.

Storage Tips

• Keep any leftovers in an airtight container in the fridge for up to 5 days.
• If you want to save some for later, freeze individual slices. Just thaw in the refrigerator before serving.

Pairing Ideas

• Craving something decadent? Pair it with a scoop of vanilla ice cream.
• This cheesecake also goes great with fresh fruit like berries for a refreshing contrast.

FAQs

1. Can I use low-fat cream cheese?
Yes! Low-fat cream cheese can substitute, but it might slightly alter the texture and flavor.

2. Is it possible to make this recipe gluten-free?
Of course! Just use a gluten-free flour blend in place of all-purpose flour.

3. Can I make this cheesecake without eggs?
You certainly can. Consider using substitutes like flax eggs if you’re going for a vegan version.

4. How do I avoid cracks in my cheesecake?
Avoid overmixing the batter and refrain from opening the oven door while it’s baking.

5. How long can this cheesecake be frozen?
It can last in the freezer for up to 2 months. Just thaw in the refrigerator before enjoying it.

The Baked Carrot Cake Cheesecake shines with its beautiful layering of flavors and textures, bringing joy and warmth to any celebration. Gather your loved ones, whip up this delightful masterpiece, and create sweet memories that will last a lifetime! Enjoy baking and sharing this delicious treat!

More Easy Desserts Recipes:

• Banana Blueberry Muffins
• Key Lime Cheesecake
• Homemade Funfetti Cake
• Chocolate Guinness Cake

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Baked Carrot Cake Cheesecake

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This Baked Carrot Cake Cheesecake combines the warm flavors of carrot cake with a rich and creamy cheesecake. Perfect for celebrations or cozy family gatherings.

• Total Time: 35 minute
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 17.6 oz. (500g) cream cheese
• 1/2 cup (120g) sour cream
• 1/2 cup (100g) sugar
• 2 medium eggs
• 1 tsp. vanilla extract
• Zest of 1/2 organic lemon
• 3/4 cup (150g) brown sugar
• 1/2 cup (120ml) sunflower oil
• 1 tsp. vanilla extract
• 2 medium eggs
• 1 1/4 cups (160g) all-purpose flour
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 1/4 tsp. salt
• 4.6 oz. (130g) finely grated carrots
• 1 medium apple, finely grated
• Zest of 1/2 organic lemon
• 1.7 oz. (50g) chopped pecans
• 3.5 oz. (100g) cream cheese
• 2.8 oz. (80g) confectioners’ sugar
• 1.8 oz. (50g) sour cream
• 1/2 tsp. vanilla extract
• Chopped pecans for decoration
• Marzipan carrots for decoration (optional)

Instructions

• Preheat oven to 350°F (180°C).
• Mix cream cheese, sour cream, and sugar until smooth; add eggs, vanilla extract, and lemon zest.
• In another bowl, combine brown sugar, sunflower oil, and eggs until blended.
• Sift together dry ingredients and fold into wet ingredients; add grated carrots, grated apple, lemon zest, and pecans.
• Layer one-third of carrot cake batter in a springform tin, followed by one-third of cream cheese mixture; repeat layers, finishing with cream cheese on top.
• Bake for 60-70 minutes until sides are set and center wobbles slightly; cool and refrigerate for at least 6 hours.
• Prepare topping by mixing cream cheese, confectioners’ sugar, sour cream, and vanilla extract until fluffy.
• Spread topping on cheesecake and refrigerate for one hour; decorate with chopped pecans and marzipan.

Notes

Ensure all ingredients are at room temperature for a smoother batter.
Avoid overmixing the cheesecake filling after adding eggs to prevent cracks.

• Author: Martha
• Prep Time: 30 minutes
• Cook Time: 60-70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 350
• Sugar: 15g
• Sodium: 200mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 80mg