Newsletter Recipes

Carrot Cake Cheesecake

Posted on by Green Thumb
A slice of carrot cake cheesecake topped with walnuts on a table, with a basket of carrots in the background.

Ingredients:

  • 2 large eggs, room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1-1/4 cups shredded carrots (from 2 medium carrots)
  • 1/2 cup crushed pineapple, well drained (reserve juice)

Cheesecake:

  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature

Topping:

  • 1/4 cup sour cream
  • 1/4 cup confectioners’ sugar
  • 2 teaspoons reserved pineapple juice
  • 1/4 cup chopped pecans, toasted

Preparation:

  1. Preheat oven to 350°. Securely wrap the outside a 9-in. springform pan with 3 layers of aluminum foil, set aside.
  2. In a large bowl, combine the eggs, sugar, oil and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; gradually add to egg mixture. Stir in carrots and pineapple. Pour into the bottom of prepared pan, bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely on a wire rack.
  3. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Beat in sugar, sour cream, flour and vanilla until smooth and fluffy, 1-2 minutes. Add eggs, beat on low speed just until combined. Pour cheesecake mixture on top of cooled carrot cake. Place springform pan in a large roasting pan; add 1 in. of hot water to roasting pan.
  4. Bake 1 hour or until the center of the cheesecake is just set and the top appears dull. Turn oven off and open the oven door slightly; let cheesecake sit for 30 minutes, or until center is completely set. Remove from oven and carefully transfer the springform pan from the water bath to a wire rack. Remove foil; allow to cool completely, about 2- 3 hours. Refrigerate for at least 4 hours or overnight.
  5. In a small bowl, combine sour cream, confectioners’ sugar and reserved pineapple juice until smooth. Spread topping over chilled cheesecake; garnish with pecans.

Yield:

16 servings

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