CARROT CHEEES CAKE

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CARROT CHEEES CAKE RECIPE

Ingredients for CARROT CHEEES CAKE

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 ounces (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

For the Carrot Cake Layer:

  • 1 1/2 cups finely grated carrots
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
  3. Bake the crust for about 10 minutes, then remove from the oven and let it cool while you prepare the filling.

For the Cheesecake Filling:

In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and continue to beat until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Finally, add the sour cream and heavy cream, and mix until the batter is smooth and well blended.

For the Carrot Cake Layer:

In a separate bowl, combine the grated carrots, shredded coconut, chopped nuts (if using), cinnamon, nutmeg, and ginger. Fold this mixture into the cheesecake batter.

Assembling and Baking:

  1. Pour the cheesecake and carrot cake mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
  2. Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it comes about halfway up the sides of the springform pan. This helps prevent the cheesecake from cracking.
  3. Bake in the preheated oven for about 60-70 minutes or until the edges are set and the center still has a slight jiggle.
  4. Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about an hour. Then, remove it from the oven and let it cool to room temperature.

For the Cream Cheese Frosting:

  1. In a mixing bowl, beat the softened cream cheese and softened butter until creamy and well combined.
  2. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is smooth and fluffy

Frosting the Cheesecake:

Spread the cream cheese frosting evenly over the cooled cheesecake.

Refrigerate for at least 4 hours or preferably overnight before serving. Enjoy your delicious Carrot Cheesecake!

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