Is there anything better than combining two delicious cakes and creating something that’s even better than was there originally? Carrot cake is delicious on its own, so is cheesecake. But what happens if you combine the two? The result is a super delicious (Baked) Carrot Cake Cheesecake that is better than the individual cakes on their own. If you don’t believe it, you simply have to bake it and try it yourself ;P
I really love me a good old cheesecake. There is almost nothing better than a classic Basque (Burnt) Cheesecake. Super creamy and simply delicious! And then there are Carrot Cakes that are extremely flavorful and have a great texture (I don’t want to say moist, but that’s what I mean) ;) So what do you do if you like both and don’t want to compromise? Well.. you have to come up with something ;P
In recent years all those 2-in-1 bakes have been making waves all over the internet. Stuff like Cronuts, Cruffins, or lately those Crookies – a popular TikTok trend right now ;) Admittedly, a carrot cake combined with a cheesecake is not exactly the latest craze – recipes for that have been floating around the internet and various baking books for many years. I published a recipe for a cake like that over 10 years ago on the blog already. Different though. You can find that one via the search option in the menu in case you are interested in that old stuff ;P
Anyway. New recipe, new cake. As already mentioned – carrot cake and cheesecake come together. Slightly wild combined I have to admit. The layers are not neatly divided. Nope. Everything is spooned into the baking tin, and then you have to hope it looks good at the end (don’t worry it will) ;P Without actually swirling, that technique of spooning the mixtures alternating into the baking tin, you get something similar to swirls. I guess because the cheesecake mix is lighter and rises to the top and the carrot cake batter sinks down to the bottom…?! Well, you can see it in the pictures ;)
Well… the final cake is very creamy and quite compact. The carrot cake is a bit softer than you would expect from a regular carrot cake, I guess. Combining the batter with the cheesecake filling just adds more moisture to the whole mix and softens the carrot cake portions a bit. In case you are expecting a classic soft and spongy carrot cake you might be disappointed here. That’s just a warning. Flavor-wise the carrot cake does not disappoint – everything as you would expect ;P
Like so many cheesecakes, this one takes a bit longer until you can serve it to your guests (or yourself). Like other cheesecakes this one here also spends just enough time in the oven to firm up around the edges – the center is still slightly wobbly when you take it out of the oven. Or let’s say it should be slightly wobbly. I think many are afraid of this texture and think it will not firm up… but it does! ;) Give a cake like that enough time in the fridge and it will be perfect.
This cake here is perfect for Easter. The Easter bunny gets his beloved carrot cake and everyone else can enjoy the cheesecake ;) As already mentioned – cakes like this one here need some time in the fridge. Overnight is best here. This means you can prepare it a day in advance and enjoy an stress-free Easter morning, because there is not that much to do when the cake comes out of the fridge…
Speaking of Easter bakes… what are your favorite bakes for Easter? For us, it’s definitely a classic German Hefezopf (a sweet braided loaf or brioche). There is no way of celebrating Easter without one of them. If I have more time at hand and there are more people coming over for a brunch, for example, I also love to make my cute Chunky Easter Egg Chocolate Chip Cookies. Those can also be made a day in advance and are easy to prepare. Do not stress yourself more than necessary at Easter. Right?! ;P
INGREDIENTS / ZUTATEN
For the cream cheese filling:
17.6 oz. (500g) cream cheese
1/2 cup (120g) sour cream
1/2 cup (100g) sugar
2 medium eggs
1 tsp. vanilla extract
1/2 organic lemon, zest
For the carrot cake batter:
3/4 cup (150g) brown sugar
1/2 cup (120ml) sunflower oil
1 tsp. vanilla extract
2 medium eggs
1 1/4 cups (160g) all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. salt
4.6 oz. (130g) carrots, finely grated
1 medium apple, finely grated
1/2 organic lemon, zest
1.7 oz. (50g) pecans, chopped
For the topping:
3.5 oz. (100g) cream cheese
2.8 oz. (80g) confectioners’ sugar
1.8 oz. (50g) sour cream
1/2 tsp. vanilla extract
some chopped pecans for decorations
some marzipan carrots (optional)
Für die Käsekuchenfüllung:
500g Frischkäse
120g Schmand
100g Zucker
2 Eier (M)
1 TL Vanille Extrakt
1/2 Bio-Zitrone, Abrieb
Für den Carrot Cake Teig:
250g brauner Zucker
120ml Sonnenblumenöl
1 TL Vanille Extrakt
2 Eier (M)
160g Mehl (Type 405)
1 TL Backpulver
1 TL Zimt, gemahlen
1/4 TL Muskatnuss, gemahlen
1/4 TL Ingwer, gemahlen
1/4 TL Salz
130g Karotten, fein geraspelt
1 mittelgroßer Apfel, fein geraspelt
1/2 Bio-Zitrone, Abrieb
50g Pekannüsse, gehackt
Für das Topping:
100g Frischkäse
80g Puderzucker
50g Schmand
1/2 TL Vanille Extrakt
gehackte Pekannüsse für die Dekoration
einige Marzipankarotten (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line an 8-inch springform tin with baking parchment and grease lightly. Set aside.
2. For the cream cheese filling add the cream cheese, sour cream, and sugar to a large bowl and mix to combine. Add the eggs, vanilla extract, and lemon zest and mix until well combined. Set aside.
3. For the carrot cake batter add brown sugar, oil, vanilla extract, and eggs to a large bowl and mix until well combined. In a separate bowl mix flour with baking powder, ground cinnamon, nutmeg, ginger, and salt. Add to the large bowl and fold in. Add the grated carrots, apple, lemon zest, and chopped pecans and fold in as well.
4. Add about 1/3 of the carrot cake batter to the prepared springform tin. Spread all over the bottom and press it up the sides (it will slide down again, but that is ok). Next, spoon about 1/3 of the cheesecake filling on top of the carrot cake batter. You want blobs of batter and filling to be visible – do not mix it. Spoon the next third of the carrot cake batter into the springform tin, then again about 1/3 of the cheesecake filling, and then the last third of the batter. You want everything randomly placed. Finish with cheesecake filling and try to cover all the carrot cake batter – I used an offset spatula to push the filling where I wanted it to be.
5. Bake the cake for about 60-70 minutes – or until the sides are set, but the center of the cake is still slightly wobbly if you tap the baking tin. Take it out of the oven and let cool down completely on a wire rack. It’s ok if the cake gets cracks on the surface. When cooled completely, place in the fridge for at least 6 hours or overnight.
6. For the topping mix cream cheese, confectioners’ sugar, sour cream, and vanilla extract for about 2-3 minutes until light and fluffy. Spread evenly all over the cooled cake. Place in the fridge for at least one more hour. Decorate to your liking with chopped pecans and some marzipan carrots.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 20cm Springform mit Backpapier auslegen und leicht einfetten. Zur Seite stellen.
2. Für die Frischkäsefüllung den Frischkäse mit Schmand und Zucker in einer großen Schüssel verrühren. Eier, Vanille Extrakt und Zitronenabrieb dazugeben und gut unterrühren. Zur Seite stellen.
3. Für den Carrot Cake Teig den braunen Zucker mit Öl, Vanille Extrakt und Eiern in einer großen Schüssel verrühren. Das Mehl separat mit Backpulver, Zimt, Muskatnuss, Ingwer und Salz vermischen und dann zur großen Schüssel dazugeben und unterheben. Die geraspelten Karotten, Apfel, Zitronenabrieb und die gehackten Pekannüsse dazugeben und ebenfalls unterheben.
4. Etwa 1/3 des Carrot Cake Teiges in die vorbereitete Springform füllen. Auf dem Boden verteilen und an den Seiten ein wenig nach oben ziehen (der Teig wird wieder herunterrutschen, aber das ist in Ordnung). Dann etwa 1/3 der Käsekuchenfüllung mit einem Löffel auf dem Teig verteilen. Man sollte Kleckse aus Teig und Füllung sehen – nichts mischen. Das Prozedere wiederholen und das nächste Drittel des Teiges in die Form löffeln, dann wieder etwa 1/3 der Käsekuchenfüllung und dann noch einmal den Rest des Teiges. Alles sollte gleichmäßig verteilt sein. Mit dem Rest der Käsekuchenfüllung abschließen und damit möglichst alles abdecken. Ich habe mit einem Spatel einfach alles dorthin geschoben, wo ich es haben wollte, bis die oberste Schicht durchgehend Käsekuchenfüllung war.
5. Den Kuchen etwa 60-70 Minuten backen. An den Rändern sollte der Kuchen fest geworden sein, in der Mitte darf es aber noch etwas wobbeln, wenn man an der Form rüttelt. Aus dem Ofen nehmen und auf einem Gitterrost vollständig auskühlen lassen. Sollte der Kuchen Risse bekommen, dann ist das OK. Den vollständig abgekühlten Kuchen noch einmal für mindestens 6 Stunden oder über Nacht in den Kühlschrank stellen.
6. Für das Topping den Frischkäse mit Puderzucker, Schmand und Vanille Extrakt etwa 2-3 Minuten hell und luftig aufschlagen. Die Masse gleichmäßig auf dem abgekühlten Kuchen verteilen. Mindestens eine weitere Stunde in den Kühlschrank stellen. Nach Belieben mit gehackten Pekannüssen und Marzipan Karotten dekorieren.
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Here is a version of the recipe you can print easily.
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Baked Carrot Cake Cheesecake
- Prep Time: 00:25
- Cook Time: 01:10
- Total Time: 10:00
- Yield: 1 1x
- Category: Cheesecakes
- Cuisine: International
- Diet: Vegetarian
Description
Combine two great cakes and the result will be even better – Baked Carrot Cake Cheesecake is simply the best! Perfect for an Easter Brunch!
Ingredients
For the cream cheese filling:
17.6 oz. (500g) cream cheese
1/2 cup (120g) sour cream
1/2 cup (100g) sugar
2 medium eggs
1 tsp. vanilla extract
1/2 organic lemon, zest
For the carrot cake batter:
3/4 cup (150g) brown sugar
1/2 cup (120ml) sunflower oil
1 tsp. vanilla extract
2 medium eggs
1 1/4 cups (160g) all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. salt
4.6 oz. (130g) carrots, finely grated
1 medium apple, finely grated
1/2 organic lemon, zest
1.7 oz. (50g) pecans, chopped
For the topping:
3.5 oz. (100g) cream cheese
2.8 oz. (80g) confectioners’ sugar
1.8 oz. (50g) sour cream
1/2 tsp. vanilla extract
some chopped pecans for decorations
some marzipan carrots for decorations (optional)
Instructions
1. Preheat the oven to 350°F (180°C). Line an 8-inch springform tin with baking parchment and grease lightly. Set aside.
2. For the cream cheese filling add the cream cheese, sour cream, and sugar to a large bowl and mix to combine. Add the eggs, vanilla extract, and lemon zest and mix until well combined. Set aside.
3. For the carrot cake batter add brown sugar, oil, vanilla extract, and eggs to a large bowl and mix until well combined. In a separate bowl mix flour with baking powder, ground cinnamon, nutmeg, ginger, and salt. Add to the large bowl and fold in. Add the grated carrots, apple, lemon zest, and chopped pecans and fold in as well.
4. Add about 1/3 of the carrot cake batter to the prepared springform tin. Spread all over the bottom and press it up the sides (it will slide down again, but that is ok). Next, spoon about 1/3 of the cheesecake filling on top of the carrot cake batter. You want blobs of batter and filling to be visible – do not mix it. Spoon the next third of the carrot cake batter into the springform tin, then again about 1/3 of the cheesecake filling, and then the last third of the batter. You want everything randomly placed. Finish with cheesecake filling and try to cover all the carrot cake batter – I used an offset spatula to push the filling where I wanted it to be.
5. Bake the cake for about 60-70 minutes – or until the sides are set, but the center of the cake is still slightly wobbly if you tap the baking tin. Take it out of the oven and let cool down completely on a wire rack. It’s ok if the cake gets cracks on the surface. When cooled completely, place in the fridge for at least 6 hours or overnight.
6. For the topping mix cream cheese, confectioners’ sugar, sour cream, and vanilla extract for about 2-3 minutes until light and fluffy. Spread evenly all over the cooled cake. Place in the fridge for at least one more hour. Decorate to your liking with chopped pecans and some marzipan carrots.
Notes
Adapted from cookingclassy.com
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
