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Print This Delicious Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe

See in the dark Carrot Cake cheesecake recipe. If you love carrot cake as much as I do, I'm sure you will be ecstatic about this twist on an already good traditional recipe. Get creative when layering the carrot cake and cheesecake; making sure that a layer of cheesecake is on the top.

Cheesecake Crust

1/4 cup Butter, melted
1 cup Graham cracker crumbs
1/4 cup Brown sugar

Carrot Cake Layer

1/2 cup Vegetable oil
1 1/2 Eggs, beaten
3/4 cup Granulated sugar
3/4 cup Flour
1/2 tsp Salt
3/4 tsp Baking soda
3/4 tsp Baking powder
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 cup Carrots, peeled and grated
1/3 cup Walnuts, chopped
1/8 to 1/4 cup Raisins, soaked in 1/8 cup Hazelnut liqueur

Cream Cheesecake Layer

16 oz. Cream cheese
1 (14 oz.) can Sweetened condensed milk
1 1/2 Eggs, beaten
1/4 tsp Salt
1/4 cup Lemon Juice

Carrot Cake Cheesecake Topping

1 Tb Toasted hazelnut crumbs

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ spring form pan
Preheat the oven.

Mix graham cracker crumbs and brown sugar, then mix in the melted butter. Put into bottom of a large springform pan.

Shake the crumbs around to spread them out and then press them down with a flat object.

Crack three eggs and beat well. Divide into two bowls. Using 1/2 the eggs for the Carrot Cake Layer and 1/2 for the Cream Cheese Layer.

Mix vegetable oil and one half of the eggs together.
Mix dry ingredients together. Mix dry ingredients with the wet ingredients.
Beat in the carrots and walnuts. Mix in the raisins and liqueur.

Pour into springform pan and shake it around. Spread evenly with a spatula. Set aside.
Beat together the cream cheese and sweetened condensed milk. Add the second half of the eggs, salt and lemon juice, beat until smooth. Pour over the carrot cake layer.
Bake for 50 minutes. Make sure the center of the carrot cheesecake layer is done. If so, turn off the heat and open the oven door for 30 minutes.
Remove cheesecake and let cool on a rack for an hour or so.
Refrigerate carrot cheesecake.
Sprinkle toasted hazelnut crumbs evenly around the top of the cheesecake using your thumb and two adjacent fingers in a repeated imitation of pinching salt.

Nutrition facts:
Serving Size 147 g
Calories 519
Calories from Fat 297
Total Fat 33.0g 51%
Saturated Fat 14.8g 74%
Cholesterol 104mg 35%
Sodium 494mg 21%
Total Carbohydrates 49.1g 16%
Sugars 36.4g
Protein 9.1g
Vitamin A 46% • Vitamin C 6% • Calcium 16% • Iron 9%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!