Carrot Cake Cheesecake – Chocolate Guai Katie

This carrot cake cheesecake recipe is a spicy sweet carrot cake that’s the ultimate Easter dessert with a thick layer of cream cheesecake!

Homemade Carrot Cake Cheesecake

If you like carrot cakes piled up with rich cream cheese frosting, you’ll fall in love with this recipe from the beginning.

It combines two of my favorite desserts, carrot cake and cheesecake, to create an absolute cooking ending.

It is served at your next beautiful spring dinner or Easter brunch. A few months later, guests will still talk about it!

For those who like carrot cakes and cheesecakes, there is no need to choose one now. This holiday dessert allows you to enjoy both.

Professional baking tips: Want a handheld bar instead of a sliced ​​cheesecake? Be sure to make these popular cream cheese scrubs Carrot Cake Bar.

Carrot Cake Cheesecake Layer Cake Ingredients

Carrot cakes require chopped carrots, applesauce, optional oil, pure vanilla extract, cider or white vinegar, cinnamon, flour, salt, baking soda and sweetener.

And, you will need cream cheese, yogurt, vanilla, corn starch or protein powder, and a pure maple syrup or sugar sugar layer.

Using fresh peeled carrots, cut off the stems. Yellow, purple, white and orange carrots are all just as good.

You can swap the applesauce for equal amounts of yogurt, crushed pineapple, sour cream or mashed banana in the carrot cake layer if you prefer.

I recommend spelling flour, oat flour, white all-purpose flour or bob's red mill gluten-free flour for the best texture. Also included are sugar-free and ketone versions with almond flour below.

Full fat yogurt and cream cheese produce the creamiest effect. To create a vegan carrot cake cheesecake, just use your favorite plant-based cream cheese and dairy-free yogurt. The recipes are naturally free of eggs.

Choose granular sweetener or sugar for carrot cake. And choose any dry or liquid sweetener of choice, including pure maple syrup or honey as cheesecake.

The remaining carrots? Try Vegetarian Carrot Cake or Carrot Cake Banana Bread

Recipe Video

Above, watch the step-by-step carrot cake cheesecake recipe video.

How to Make the Best Carrot Cake Cheesecake

Preheat the oven to 350 degrees Fahrenheit and refuel the bottom and sides of the nine-inch spring pan.

Whisk all the carrot cakes in a large mixing bowl. Then stir the remaining carrot cake ingredients to form a batter.

Sprinkle cake batter on the bottom of the spring pan. Bake on the center rack in the oven for twenty minutes.

Let the pan cool when preparing the cheesecake.

In a blender or food processor, beat all cheesecake ingredients until smooth. For best results, don't over-mix.

Fill unbaked cheesecakes on the carrot crust and place the spring form back on the center rack of the still preheated oven.

Use water about half of any baking tray. Carefully place this pot on the lower rack of the oven.

Bake for 30 minutes. Then turn off the heat and let the cake sit in the enclosed oven for another five minutes to allow for a gradual cooling.

Remove from the oven for at least twenty minutes and then clear the spring pan until completely refrigerated (at least four hours or overnight).

During this period, cheesecake companies were a large number of businesses.

After cooling, cover the remaining leftover rice in the refrigerator for up to five days. Or slice and freeze for up to three months. Thaw before serving.

Frequently Asked Questions

Do I need to have carrot cake first?

While many similar recipes skip this step, baking the carrot cake layer ahead of time in just a few minutes, which will make all the differences between wet and fudge or a completely moist, fluffy texture.

I tested this particular recipe both ways and could personally demonstrate the importance of pre-stripping the bottom cake the same day or the night before.

Can I dive into the water bath?

The reason for water baths is to increase moisture in the oven and prevent cracks in finished Easter desserts.

However, you absolutely don't need a water bath.

If your plan is to cover the top of the whole cheesecake with chopped carrots, walnuts, or pecans, or if you don't care about the cracks on the top, you can bake the recipe without a water bath.

How do you decorate the top?

When it comes to cheesecake toppings, you are limited only by your imagination.

I chopped the excess carrots in a food processor and sprinkled them on the finished pie with diced walnuts.

You can create beautiful baby carrot shapes with orange and green frosting. Or cover the cheesecake with chopped coconut without roasted oat flavor or rainbow birthday sprinkles.

Add fresh berries or a swirl of sliced ​​bananas and cinnamon sugar or powdered sugar.

Or leave the top plains and let the recipe’s natural light shine.

How do I store the remaining cheesecake?

It is important to let the recipe cool on the counter first and then sit in the refrigerator for at least four hours.

These steps prevent excessive moisture from being trapped and pressed the baked two good layers, resulting in wet results.

Once your carrot cheesecake has cooled and company, cover the remaining leftovers for five days.

The frozen cheesecake melts very well and the loss in cream condition is minimal. Therefore, it is also possible to slice the refrigerated desserts and store individual slices in an airtight container for about three months.

Is this recipe healthy?

Cheesecakes have less than 300 calories per slice and only 8 grams of sugar, which is much healthier than anything you buy at Cheesecake Factory.

Thanks to superfood carrots, it provides cream cheese, yogurt and proteins of fiber, vitamin A and vitamin K.

However, this is still a dessert and should be eaten in moderation. Cheesecakes will never be broccoli, no matter how much nutrients it contains.

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