Have I got a Easter recipe for you! Carrot Cake Cheesecake is a luscious cheesecake, topped with a layer of carrot cake, and finished with the most dreamy cream cheese frosting. 

I have seen various versions of Carrot Cake Cheesecake circling around the internet the last year. They all looked so good that it took me a while to decide what form mine would shape out to be. Now while I don’t love cake, carrot cake is one of the few cakes that calls to me. Generally, I pick cheesecake for my birthday, because it is my favorite form of “cake”. I’ve learned that while I don’t particularly like a plain old chocolate or vanilla cake, I gravitate towards types of cake that are much more moist and dense. Like carrot cake! 

When I saw carrot cake combined with cheesecake, I just figured it had to be good. And it was. One layer of cheesecake and one layer of carrot cake made perfect with plenty of cream cheese frosting on top. it. turned. out. great. My Cowboy loved it! It was one of those immediate “this is so good” responses from him that let me know Carrot Cake Cheesecake was a definite keeper!

Carrot Cake Cheesecake is a great way for Easter dinner to go out with a bang. I hope you love it!

Easter is just around the corner and I am so excited! My Cowboy and I will be enjoying a weekend full of family and focusing on Jesus Christ. Christmas is my favorite holiday and at Christmas we celebrate the birth of the Savior. However, Christmas wouldn’t mean what it means to each of us if it weren’t for the events we celebrate at Easter- the Savior giving His life willingly on behalf of each one of us, doing something we could not do for ourselves, and rising again the third day. I love Him and I love His teachings.

I hope your Easter is renewing, wonderful, and filled with the peace the Savior offers.

xoxo,

Hannah

Carrot Cake Cheesecake

2019-04-16 18:09:03

Serves 10

A luscious cheesecake topped with a layer of carrot cake and finished off with dreamy cream cheese frosting.

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For the Graham Cracker Crust

1. 1/3 cup butter, melted
2. 9 graham whole graham cracker sheets, finely crushed
3. 1 tablespoon sugar

For the Cheesecake

1. 16 oz cream cheese, soft
2. 3/4 cup sugar
3. 2 tablespoons flour
4. 1 teaspoon vanilla
5. 2/3 cup sour cream
6. 2 eggs

For the Carrot Cake Layer

1. 1 cup brown sugar
2. 1/2 cup oil
3. 2 eggs
4. 1 teaspoon vanilla
5. 1/4 cup sour cream
6. 1 cup flour
7. 1/2 teaspoon baking soda
8. 1/2 teaspoon baking powder
9. 1/8 teaspoon salt
10. 1 teaspoon cinnamon
11. 1/4 teaspoon nutmeg
12. 1 cup shredded carrots

For the Cream Cheese Frosting

1. 1/2 cup butter, soft
2. 8 oz cream cheese, soft
3. 1 teaspoon vanilla
4. 4 cups powdered sugar

Instructions

1. Preheat oven at 300 degrees F. Begin by making the graham cracker crust. Combine melted butter, graham crackers, and sugar in a large bowl. Press into a greased 9 inch spring form pan. After pressing the crust in, take the bottom of a cup and press it over the entire crust to ensure it is well pressed.
2. To make the cheesecake layer, mix cream cheese, sugar, and flour on low speed until smooth and combined. Make sure to mix on low-speed to prevent air bubbles and cracking. Add vanilla and sour cream. Combine on low speed. Add eggs and combine. Pour mixture on top of the graham cracker crust. Bake 45 minutes, then turn off the oven. Keep cheesecake in the oven for 30 minutes. It will continue baking. Open oven door for about 20 minutes and then remove the cheesecake and refrigerate. This will prevent cracking, but don't be too worried about a crack in this cheesecake, because it will be covered by the carrot cake and frosting! Refrigerate cheesecake for at least 4 hours.
3. After the cheesecake has finished baking, make the carrot cake layer. Cover the bottom of a 9 inch spring form pan with parchment paper and grease the sides of the pan. Mix brown sugar and oil. Add eggs, vanilla, sour cream and mix well. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add to wed ingredients. Fold in the shredded carrots. Place in spring form pan and bake at 350 degrees F 25-28 minutes or until a toothpick inserted comes out clean. Cool completely. I only have one 9 inch spring from pan which was used for the cheesecake layer, so I used my 10 inch spring from pan for the carrot cake. Once it was baked and cooled, I placed the carrot cake on top of the cheesecake and cut the excess cake edge off. I recommend using the spring form pan versus a regular cake pan because it will make the cake layer easier to remove.
4. To make the cream cheese frosting, beat the butter and cream cheese until smooth. Add vanilla and mix. Add the powdered sugar gradually, beating well between each addition. Continue to beat the frosting until it becomes stark white and gains a light and airy texture, about 2-3 minutes.
5. To assemble the cake, remove the spring form from around both the refrigerated cheesecake and the completely cooled carrot cake layers. Carefully remove the carrot cake from the bottom of the spring form pan and place it on top of the cheesecake. Next, frost the cake, spreading it all over the edges, sides, and on top. Enjoy! Refrigerate leftovers. This cake is best eaten after 2-3 days.

By Butter, Love, and Cowboys

Adapted from Cheesecake Layer Adapted from Life, Love, and Sugar

Adapted from Cheesecake Layer Adapted from Life, Love, and Sugar

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/