Carrot Cake Cinnamon Cheesecake

Carrot Cake Cinnamon Cheesecake

What are your two favorite things to have for dessert at Easter? A classic carrot cake with cream cheese frosting and a cheesecake? Oh yes… SAME! This carrot cake cinnamon cheesecake recipe combines the two is a perfect make-ahead dessert, serves the masses, and is BEYOND DELICIOUS. Carrot cake and a classic cinnamon cheesecake are swirled together and then baked. Once cooled, whipped mascarpone is spread over the top for the perfect light and creamy finish. I cannot wait for you to try this!!!

Tips for Baking Cheesecake:

  • Place a pan of water in the oven on the lowest rack for a nice steamy environment while the carrot cheesecake cooks. This is easier than doing a water bath and just as effective.
  • If the carrot cheesecake is browning too much, tent a piece of foil over the top.
  • You’re probably not going to see a flat top with this cheesecake recipe because the carrot cake underneath will bake and increase in size under the top cheesecake layer. Oh this is sooooo not a deal breaker. Level it off once chilled completely (if you want). Spread the mascarpone cream on top and no one is the wiser.
  • After the cheesecake is baked, let cool for 10-15 minutes then run a knife around the edges to release it from the pan. This will keep the carrot cake cheesecake from pulling on the sides as it cools. It will shrink and if it’s still attached, this can cause cracking on the top.
Carrot Cake Cheesecake on a cake stand
5 from 1 vote
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Carrot Cake Cinnamon Cheesecake

This is to die for delicious. SO MOIST. SO GOOD. You need to make it ASAP. Replace the pecans with walnuts, or leave them out! Also, the mascarpone in this recipe is measured out so you use up one 8 oz (225g) container.

Ingredients

Carrot Cake

  • 10 tbsp (140g) unsalted butter
  • 1 cup (125 g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (100 g) granulated sugar
  • 1/3 cup (75 g) packed brown sugar (light or dark)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 1/2 cups (150 g) grated carrots
  • 1/2 cup (55 g) finely chopped pecans (or pieces)

Cinnamon Cheesecake

  • 16 oz (454 g) full fat cream cheese, room temp
  • 1/2 cup (100 g) granulated sugar
  • 1 tbsp (8 g) all-purpose flour
  • 1/2 tsp ground cinnamon (or more)
  • 1/2 cup (120 ml) full fat mascarpone, room temp
  • 2 large eggs

Whipped Mascarpone Topping

  • Scant 1/2 cup (105 g) full fat mascarpone, room temp (If you bought an 8 oz (225 g) container of mascarpone, this will be the remaining amount after making the cheesecake.)
  • 2 tbsp (16 g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup (120 ml) heavy whipping cream, cold
  • toasted pecans, finely chopped, for decorating
  • a sprinkle of cinnamon

Instructions

For the Carrot Cake:

  1. Start by greasing a 9-9.5" (23-24cm) springform pan with butter. Line the bottom with parchment if you plan to move it off the springform pan base.

  2. Melt the butter and set aside to cool.

  3. In a small bowl, whisk together the flour, baking powder, baking soda, ground cinnamon and salt.

  4. In a large bowl, whisk together the cooled butter, both sugars, vanilla and eggs. Whisk in the dry ingredients.

  5. Squeeze the carrots in a clean tea towel or cheesecloth to remove any excess liquid. Stir into the batter along with the pecans.

  6. Set aside while you prepare the cheesecake batter.

Cinnamon Cheesecake:

  1. In a stand mixer, or with a hand held mixer, beat together the cream cheese with the paddle attachment until it's smooth.

  2. In a small bowl, whisk together the granulated sugar, flour, and ground cinnamon. Gradually add to the cream cheese while beating on low speed.

  3. Mix in the mascarpone cream then add the eggs one at a time.

To Assemble:

  1. Preheat your oven to 350F/175C.

  2. Spread a thin layer of the carrot cake mixer on the bottom of the greased springform pan. This will be your base.

  3. Alternate dolluping half of the cheesecake batter and the rest of the carrot cake batter. Swirl together with a butter knife then pour on the remaining cheesecake batter to fully cover the swirled mixture.

  4. Place a cassrole pan filled with water on the lowest rack of your oven. Put the carrot cake cinnamon cheesecake on a baking sheet and bake 60 to 65 minutes on the middle rack.

  5. Tent the cake as needed to prevent it from browning too much.

  6. Check that the carrot cake cinnamon cheesecake is done by wiggling the rack the cake is on. The sides should be set but the middle should wobble slightly.

  7. Once baked, turn off the oven and let the cheesecake sit inside for 10-15 minutes.

  8. Remove from the oven and cut around the sides with a knife to release it from the pan. Let cool completely at room temperature several hours. Then transfer to the refrigerator and chill several more hours.

For the Whipped Mascarpone topping:

  1. In a mixer bowl with the whisk attachment beat together all the ingredients until a medium peak forms. Swirl on top of the cooled carrot cake cinnamon cheesecake, trimming the top with a knife if needed if it's super uneven.

  2. To decorate, sprinkle with chopped pecans and a little ground cinnamon.



1 thought on “Carrot Cake Cinnamon Cheesecake”

  • 5 stars
    Thanks Molly for another great receipe. Will make it soon , as always your recipes are excellent.

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