In the world of desserts, there’s a fine line between the indulgent richness of a cheesecake and the comforting, spiced flavors of a carrot cake. What if I told you that you could have the best of both worlds in one spectacular dessert? Enter the Ultimate Carrot Cake Cheesecake Fusion, a decadent blend that promises to be a showstopper at any gathering. This recipe meticulously combines the creamy texture of cheesecake with the moist, flavorful body of carrot cake, all enveloped in a lusciously smooth frosting. Here’s how to create this masterpiece.
Ingredients:
For the Cheesecake Layer:
- 2 packages cream cheese, softened
- ½ cup granulated sugar
- 2 tablespoons flour
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
For the Cake Layer:
- ¾ cup butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 3 eggs
- 1 ½ cups flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup carrots, grated
For the Frosting:
- 1 cup butter, softened
- 1 package cream cheese, softened
- 1 teaspoon vanilla extract
- 3 tablespoons heavy whipping cream
- 3 cups powdered sugar
- Crushed pecans for topping (optional)
Directions:
- Preparation: Start by preheating your oven to 350°F (175°C). For the cheesecake layer, line an 8” springform pan with parchment paper and spray the sides with non-stick spray. For the cake layers, prepare two 8” cake pans with vegetable shortening and flour.
- Cheesecake Layer: In a stand mixer with a paddle attachment, cream the softened cream cheese for about 5-6 minutes until fluffy. Gradually add sugar and flour, then the eggs one at a time, followed by the vanilla extract and whipping cream. Mix until well combined. Pour the mixture into the prepared springform pan and bake at 350°F for 10 minutes. Then, reduce the heat to 200°F and bake for an additional 55-60 minutes. Let it cool and refrigerate for at least 2 hours to overnight.
- Cake Layer: In a stand mixer, cream together butter and sugars, then add the eggs one at a time. Gradually incorporate the flour, baking powder, baking soda, salt, and cinnamon. Fold in the grated carrots. Divide the batter between the prepared cake pans and bake for 20-25 minutes. Let them cool.
- Frosting: In a stand mixer, cream together the butter and cream cheese. Add vanilla extract, then gradually mix in the powdered sugar one cup at a time, and finally, the whipping cream. Mix until the frosting is fluffy.
- Assembly: Place one cake layer on a plate and spread a layer of frosting over it. Carefully place the cheesecake layer on top, add more frosting, and then cap it with the second cake layer. Cover the entire assembly with the remaining frosting and garnish with crushed pecans, if desired.
To Note:
- Prep Time: 20 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 8-10 servings
This Ultimate Carrot Cake Cheesecake Fusion is not just a dessert; it’s a memorable experience for your taste buds, blending the rich, smooth texture of cheesecake with the spiced, moist layers of carrot cake. Topped with a creamy frosting and optional pecans for that added crunch, it’s a dessert that stands out. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this fusion cake promises satisfaction in every bite. Happy baking!
Ultimate Carrot Cake Cheesecake Fusion
Ingredients:
Cheesecake Layer:
2 packages cream cheese, softened
½ cup granulated sugar
2 tablespoons flour
2 eggs
1 teaspoon vanilla extract
¼ cup heavy cream
Cake Layer:
¾ cup butter, softened
½ cup brown sugar
½ cup granulated sugar
3 eggs
1 ½ cups flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup carrots, grated
Frosting:
1 cup butter, softened
1 package cream cheese, softened
1 teaspoon vanilla extract
3 tablespoons heavy whipping cream
3 cups powdered sugar
Crushed pecans for topping (optional)
Directions:
Preheat your oven to 350°F. Prepare an 8” springform pan with parchment paper at the bottom and spray the sides with non-stick spray.
Cheesecake layer: In a stand mixer with a paddle attachment, cream the softened cream cheese for 5-6 minutes until fluffy. Slowly add sugar and flour, then eggs one at a time, vanilla extract, and finally, the whipping cream. Mix until well combined. Pour into the prepared pan and bake at 350°F for 10 minutes, then reduce heat to 200°F and bake for an additional 55-60 minutes. Let cool and refrigerate for at least 2 hours to overnight.
Cake layer: Prepare two 8” cake pans with vegetable shortening and flour. Cream butter and sugars in a stand mixer, then add eggs one at a time. Incorporate flour, baking powder, baking soda, salt, and cinnamon. Fold in grated carrots. Divide batter between pans and bake for 20-25 minutes. Let cool.
Frosting: Cream together butter and cream cheese in a stand mixer. Add vanilla, then powdered sugar one cup at a time, and finally the whipping cream. Mix until fluffy.
Assembly: Place one cake layer on a plate, top with frosting, then add the cheesecake layer. Add more frosting, top with the second cake layer, and cover with the remaining frosting. Garnish with crushed pecans if desired.
Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes
Servings: 8-10 servings