Moist carrot cake topped with a creamy New York Style cheesecake layer. Yes, it is that easy! Regardless if it is fall or spring, this carrot cake cheesecake is always a great dessert. The carrot cake is adaptable with pineapple, pecans or simple with just carrots.
The best carrot cake recipe combined with my signature New York Cheesecake.
Skip the cream cheese frosting for this carrot cake cheesecake
Carrot cake and cream cheese frosting go hand in hand but have you ever tried it with cheesecake instead? It is a match made in heaven.
The nicely sweet carrot cake fits perfectly with the slightly tangy cheesecake. Also the smooth texture is a great counterpart to the rougher structure of the carrot base.
Read here my tips for a crackfree cheesecake every time!
Carrot Cake Cheesecake
For the carrot cake:
1 lb (454 g) raw carrots
1 cup (120 g) flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp pumpkin spice
1/4 cup (60 g) butter, soft
1 tbsp vegetable oil
1/3 cup (70 g) brown sugar
1/2 tsp vanilla
1 large egg
3/4 cup (90 g) crushed pineapple, drained, optional
1/4 cup (30 g) chopped pecans
For the cheesecake batter:
24 oz (675 g) cream cheese, softened
3 tbsp all-purpose flour
1 cup (240 ml) sour cream
3 large eggs
3/4 cup (150 g) sugar
3 tsp vanilla extract
2 tbsp fresh squeezed lemon juice
For the whipped cream
1/2 cup (60 g) powdered sugar
1/2 cup (120 ml) heavy cream
1 tsp vanilla extract
Preheat oven to 350 °F. To make the Carrot cake prepare the carrots. Shred about 2/3 of the carrots. It should be about 2 cups. The rest cut into pieces and boil it for about 8 to 10 minutes. After it is cooked mash it until it is carrot puree. You should end up with about half of a cup of carrot puree. In a big mixing bowl add butter, oil, brown sugar and vanilla. Mixi it with a hand mixer until smooth. Then add an egg, the cooled carrot puree and mix it in. Add the dry ingredients: flour, pumpkin spice, baking powder, baking soda, salt, shredded carrots, pecan pieces (optional) and crushed pineapple (optional). Mix it until it is smooth. Then fill it into a lined and greased baking pan and bake it for about 30 minutes.
While the cake is baking make the cheesecake batter. Use a large mixing bowl and add softened cream cheese and flour. Mix it on the lowest setting of an electric mixer until it is smooth. This should take about 4 minutes. Add sour cream, white sugar, vanilla, lemon juice and eggs and mix it in. When it is smooth fill it on top of the cooled carrot cake and bake it in a water bath for about 1 hour and 10 minutes at 300 °F.
After baking turn off the oven without opening it and let the cheesecake cool in oven for about 15 minutes. Then cut around the edges of the cheesecake to loosen it from the pan and let the cake cool with a slightly open oven door for about 30 minutes. remove water bath and take out the cheesecake on a wire rack. Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.
Before serving the cheesecake make whipped cream. In a tall mixing bowl add powdered sugar, vanilla and very cold heavy cream. Whisk it with a hand mixer until stiff. Then fill it into a piping bag and pipe some whipped cream swirls on top of the cake. Sprinkle some pecan pieces on top.
To soften cream cheese very nicely fill hot water in a big heat safe bowl place the cream cheese packages into the bowl and let them soften for about 10 minutes. It will cream very nicely without mixing in too much air.
Add pumpkin spice to the cheesecake batter for a more intense flavor.