Description
Indulgent carrot cake cheesecake blends classic dessert favorites into one irresistible treat. Creamy cheesecake layers mingle with spiced carrot cake, promising a delightful experience for anyone seeking a memorable sweet encounter.
Ingredients
- 18 oz (510 g) cream cheese (softened and at room temperature)
- 2 oz (56 g) cream cheese (softened)
- 3 large eggs
- 1 cup (120 g) all-purpose flour
- 1 tbsp (8 g) all-purpose flour
- 1 cup (120 ml/120 g) grated carrots
- 8.5 oz (240 g) crushed pineapple (well-drained, reserve juice)
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- ½ cup (40 g) flaked coconut
- ½ cup (60 g) chopped walnuts
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tbsp (14 g) butter (softened)
- 1.75 cups (220 g) powdered sugar (sifted)
- 2 tsp vanilla extract
- dash of salt
Instructions
- Preparation: Thoroughly grease a 9-inch springform pan to guarantee effortless cake release and prevent adhesion.
- Cream Cheese Mixture: Blend cream cheese and granulated sugar using an electric mixer at medium speed until achieving a silky, uniform consistency.
- Wet Ingredients Integration: Whisk vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture becomes light and slightly aerated.
- Dry Ingredients Incorporation: Gently fold flour, baking soda, ground cinnamon, and salt into the wet mixture, ensuring complete and smooth integration.
- Batter Enrichment: Delicately fold grated carrots, crushed pineapple, shredded coconut, and chopped walnuts throughout the batter for optimal distribution.
- Layering Technique: Pour a base layer of carrot cake batter into the prepared pan, then strategically alternate spoonfuls of cream cheese mixture and remaining carrot cake batter to create an artistic marbled pattern.
- Baking Process: Preheat oven to 350°F (175°C) and position the pan on the center rack. Bake for 50-55 minutes, verifying doneness by inserting a toothpick into the center.
- Cooling and Chilling: Allow the cheesecake to cool completely at room temperature, then refrigerate overnight to intensify flavors and enhance textural qualities.
- Frosting Preparation: Whip cream cheese, unsalted butter, powdered sugar, vanilla extract, pineapple juice, and a pinch of salt until achieving a luxuriously smooth and creamy consistency.
- Final Touches: Spread frosting evenly using an offset spatula, return to refrigerator for 3-4 hours to set, then carefully remove springform pan sides before serving chilled.
Notes
Prevent Cheesecake Cracking: Cool the cake gradually at room temperature to minimize surface cracks and maintain a smooth, professional appearance.
Moisture Matters: Drain pineapple thoroughly to prevent excess liquid from making the cake batter too wet and affecting the overall texture.
Ingredient Temperature: Ensure cream cheese and eggs are at room temperature for smoother mixing and better incorporation of ingredients.
Swirling Technique: Create gentle, random swirls when layering batters to achieve a beautiful marbled effect without overmixing.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 420
- Sugar: 34 g
- Sodium: 350 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg