CARROT CAKE CHEESECAKE

Ingredients:

For the Carrot Cake:

• 2 cups granulated sugar
• 1 cup canola oil
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 2 tsp ground cinnamon
• 2 cups shredded carrots

For the Cheesecake Layer:

• 2 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1/4 tsp kosher salt
• 2 large eggs
• 1/4 cup sour cream
• 1/3 cup heavy whipping cream

For the Frosting:

• 1 cup unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 1 Tbsp vanilla extract
• 1/4 cup heavy cream
• 4 cups powdered sugar
• 1 cup chopped pecans

Instructions:

1. Prepare the Cheesecake Layer: Prepare the cheesecake layer first. This can be done early in the day or the night before. If freezing the cheesecake, it can be stored for 1-2 weeks in the freezer.

2. Preheat the Oven: Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven and allow it to preheat.

3. Prepare the Springform Pan: Prepare a 9-inch springform pan by wrapping the bottom (outside) with a double layer of foil. Line the bottom (inside) with a circle of parchment paper.

4. Make the Cheesecake Batter: Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream and heavy cream until light and fluffy (about 2 minutes). Pour into the prepared 9-inch springform pan.

5. Bake the Cheesecake: Place the pan in the center of the preheated roasting pan in the oven, being careful not to spill water. Bake cheesecake for 45 minutes. Turn off the oven and let the cheesecake sit in the oven for an additional 30 minutes. Remove and cool completely on the counter.

6. Freeze the Cheesecake: When cooled, remove the outside portion of the springform pan and place it into the freezer for several hours or overnight. If using within 24 hours, feel free to just refrigerate the cheesecake.

7. Prepare the Carrot Cake Layers: Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans. Set aside. In a large mixing bowl, combine sugar, oil, and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans. Bake for 30 minutes. Cool on a wire rack for ten minutes, then remove from pans and cool completely.

8. Make the Frosting: In a large mixing bowl, combine cream cheese and butter. Beat with a whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.

9. Assemble the Cake: To assemble the cake, layer one layer of carrot cake. Add the cheesecake, then top with the second layer of carrot cake. Spread on the frosting, first on the sides then on top.

10. Store and Enjoy: Store in the refrigerator, covered, for up to 3 days. ENJOY!

Serving and Storage Tips:

Serving Tips:

1. Chill Before Serving: Ensure the cake is well chilled before serving. This helps the layers set properly, making it easier to slice.
2. Use a Sharp Knife: Use a sharp knife to cut clean slices. For even cleaner cuts, dip the knife in hot water and wipe it clean between slices.
3. Garnish for Presentation: Add a touch of flair by garnishing each slice with a dollop of whipped cream, a sprinkle of cinnamon, or a few chopped pecans on top.
4. Serve with Beverages: Pair the cake with a hot cup of coffee, a cold glass of milk, or a cup of tea to complement the rich flavors.

Storage Tips:

1. Refrigeration: Store the assembled cake in the refrigerator, covered, for up to 3 days. Use a cake dome or wrap it loosely with plastic wrap to keep it fresh.
2. Freezing: If you need to store the cake for longer, you can freeze it. Wrap individual slices or the whole cake in plastic wrap and then in aluminum foil. Freeze for up to 1 month.
3. Thawing: When ready to serve, thaw frozen slices in the refrigerator overnight or at room temperature for a few hours.
4. Avoid Moisture: To prevent the cake from becoming soggy, avoid storing it with other moisture-heavy foods in the refrigerator.
5. Freshness Check: Before serving leftovers, check for any signs of spoilage, such as off smells or mold. Always err on the side of caution to ensure food safety.

Variations:

1. Nut-Free Carrot Cake Cheesecake:

• Omit the chopped pecans in the frosting.
• Substitute with toasted coconut flakes or leave the frosting plain.

2. Pineapple Carrot Cake Cheesecake:

• Add 1 cup of crushed pineapple (drained) to the carrot cake batter.
• Reduce the shredded carrots to 1 1/2 cups to balance the moisture.

3. Spiced Carrot Cake Cheesecake:

• Increase the ground cinnamon to 1 tbsp.
• Add 1/2 tsp each of ground ginger, nutmeg, and cloves to the carrot cake batter for a spicier flavor.

4. Carrot Cake Cheesecake with Raisins:

• Add 1 cup of raisins to the carrot cake batter.
• Ensure the raisins are plump and moist by soaking them in hot water for 10 minutes before adding them to the batter.

5. Gluten-Free Carrot Cake Cheesecake:

• Substitute the all-purpose flour with a gluten-free flour blend.
• Ensure all other ingredients are certified gluten-free.

6. Vegan Carrot Cake Cheesecake:

• Substitute eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
• Use dairy-free cream cheese and butter alternatives.
• Replace heavy cream with coconut cream and sour cream with a vegan alternative.

7. Carrot Cake Cheesecake Bars:

• Prepare the recipe as directed but use a 9×13 inch baking pan.
• Adjust the baking time for the carrot cake layers to 20-25 minutes.
• Cut into bars for a convenient, portable treat.

8. Carrot Cake Cheesecake Cupcakes:

• Prepare the carrot cake batter and cheesecake batter as directed.
• Line a muffin tin with cupcake liners.
• Fill each liner halfway with carrot cake batter, then add a spoonful of cheesecake batter on top.
• Swirl gently and bake at 350 degrees F for 18-20 minutes.

9. Chocolate Carrot Cake Cheesecake:

• Add 1/2 cup of cocoa powder to the carrot cake batter.
• Mix in 1 cup of mini chocolate chips for an extra chocolatey twist.

10. Citrus Carrot Cake Cheesecake:

• Add 1 tbsp of orange or lemon zest to the carrot cake batter.
• Use citrus-infused cream cheese for the cheesecake layer and frosting for a bright, zesty flavor.

 FAQs:

1. Can I make Carrot Cake Cheesecake ahead of time? Yes, you can make Carrot Cake Cheesecake ahead of time. Prepare the cheesecake layer and the carrot cake layers separately. Once cooled, you can refrigerate or freeze them. Assemble the cake and frost it on the day you plan to serve.

2. How do I store leftover Carrot Cake Cheesecake? Store leftover Carrot Cake Cheesecake in the refrigerator, covered, for up to 3 days. You can also freeze individual slices wrapped in plastic wrap and aluminum foil for up to 1 month.

3. Can I use a different type of oil instead of canola oil in the carrot cake? Yes, you can substitute canola oil with vegetable oil, sunflower oil, or even melted coconut oil. Each will impart a slightly different flavor, but the texture will remain similar.

4. How do I prevent my cheesecake from cracking? To prevent cheesecake from cracking, ensure you don’t overmix the batter, bake it in a water bath, and let it cool slowly in the oven after baking. Wrapping the springform pan in foil to prevent water from seeping in is also crucial.

5. Can I add nuts to the carrot cake batter? Yes, you can add nuts to the carrot cake batter. Walnuts or pecans are popular choices. Add about 1 cup of chopped nuts to the batter for added texture and flavor.

6. What can I use instead of sour cream in the cheesecake layer? You can substitute sour cream with plain Greek yogurt or crème fraîche. Both alternatives provide a similar tangy flavor and creamy texture.

7. How do I know when the carrot cake layers are done baking? The carrot cake layers are done when a toothpick inserted into the center comes out clean, and the edges start to pull away from the sides of the pan. This should take about 30 minutes at 350 degrees F.

8. Can I use a different frosting for the Carrot Cake Cheesecake? Yes, you can use a different frosting if you prefer. Cream cheese frosting is traditional, but you can also use buttercream, whipped cream frosting, or even a glaze.