CARROT CAKE CHEESECAKE CAKE RECIPES

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CARROT CAKE-CHEESECAKE RECIPE | FOOD NETWORK KITCHEN ...



Carrot Cake-Cheesecake Recipe | Food Network Kitchen ... image

Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. These two classic cakes make one showstopping mash-up dessert.

Provided by Food Network Kitchen

Categories     dessert

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 10 to 12 servings

Number Of Ingredients 22

1/2 cup pecan halves, plus more, chopped, for garnish
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Kosher salt
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1 1/2 cups shredded carrot (2 to 3 medium carrots)
Three 8-ounce packages cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract
1/2 cup confectioners' sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
Pinch kosher salt

Steps:

  • For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
  • Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
  • For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
  • Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
  • For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.

CHEESECAKE FACTORY CARROT CAKE CHEESECAKE RECIPE - FO…



Cheesecake Factory Carrot Cake Cheesecake Recipe - Fo… image

I've made this for Easter the past few years and everyone loves it. It's like carrot cake with a lot of cream cheesy flavor.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 22

16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrot
1/2 cup flaked coconut
1/2 cup chopped walnuts
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice

Steps:

  • To make cheesecake,
  • In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
  • Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
  • Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
  • Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
  • Stir in drained pineapple, carrots, coconut and walnuts.
  • Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
  • Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
  • Repeat with remaining cream cheese batter, spreading evenly with a knife.
  • Do not marble with a knife.
  • Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
  • Cool to room temperature, then refrigerate.
  • When cake is cold, prepare Pineapple Cream Cheese Frosting.
  • In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
  • Beat until smooth and of spreading consistency.
  • Frost top of cheesecake.
  • Refrigerate 3 to 4 hours before serving.

Nutrition Facts : Calories 593.8, FatContent 35.5, SaturatedFatContent 12.5, CholesterolContent 126.9, SodiumContent 311.3, CarbohydrateContent 64.1, FiberContent 1.6, SugarContent 52.8, ProteinContent 7.3

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