Cheesecake Recipes

Carrot Cake Cheesecake

Carrot Cake Cheesecake is delicious twist on Easter classic dessert – carrot cake, especially for those cheesecake fans out there. Moist layers of carrot cake swirled with creamy cheesecake, topped with tangy but sweet cream cheese frosting will be perfect ending to Easter dinner.

~Ingredients:

-Cheesecake Layer:

16 oz Cream Cheese, room temperature.

1/2 Cup Granulated Sugar.

2 Large Eggs.

1 Teaspoon All Purpose Flour.

1 Teaspoon Vanilla Extract.

1/2 Cup Sour Cream.

-Carrot Cake:

3/4 Cup Vegetable Oil.

1/3 Cup Light Brown Sugar.

2/3 Cup Granulated Sugar.

2 Large Eggs.

1 Teaspoon Vanilla Extract.

1 1/4 Cups All Purpose Flour.

1/2 Teaspoon Baking Soda.

1 Teaspoon Cinnamon.

1/8 Teaspoon Nutmeg.

1/4 Teaspoon Salt.

1 1/3 Cup finely Grated Carrots (1/2 pound).

-Cream Cheese Frosting:

3 oz Cream Cheese, room temperature.

2 Tablespoons Butter, softened.

1 1/4 Cups Powdered Sugar.

1 Teaspoon Vanilla Extract.

1 Tablespoon Sour Cream.

-Orange Frosting:

1/8 Cup White Chocolate Chips.

1 Tablespoon Coconut Oil.

Orange Food Coloring.*

-Carrot:

Wooden Skewers, for dipping.**

Large Strawberry.

-Topping:

Coconut Flakes, toasted.

Grated Carrots.

~Directions:

Step 1: Preheat oven to 350 degrees fahrenheit. Lightly butter a 9 inch springform pan. Set aside.

Making the Cheesecake Layer:

Step 2: In a medium sized bowl beat the cream cheese, sugar, eggs and the flour until smooth. 

Step 3: Mix in vanilla and sour cream, set aside.

Making the Carrot Cake:

Step 4: Stir together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.

Step 5: In a large bowl beat together vegetable oil, brown sugar and granulated sugar until smooth, then add eggs and vanilla and beat until creamy and light. 

Step 6: Add the dry ingredients and mix together.

Step 7: Mix in the grated carrots.