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Carrot Cake Cheesecake

This dessert is a hybrid of two of my favorite desserts in one: carrot cake and cheesecake. You can use these recipes separately and multiply the amounts to make full sized versions of each. Alternatively, you can stick to this recipe and have hybrid cupcakes! If you like this recipe, check out my Copycat Hostess Cupcakes recipe!

How Many Times Should I Multiply this Recipe For a Full Cake?

For a 9″ springform cakepan, I would recommend tripling this recipe. For a 10″ I would quadruple, just to be safe!

Why You’ll Love This Carrot Cake Cheesecake Recipe

This recipe is the perfect balance between cheesecake and carrot cake, making it creamy, fluffy, and spiced. Also, with it being handheld, you can take it on the go with you! This can be the perfect dessert for friends or a gathering. Alternatively, you can use this cheesecake recipe alongside your favorite cake recipe and create more hybrids. The cinnamon and carrots in this recipe bring an autumn feel to this dish, while the cheesecake aspect, brings a creamy winter vibe. This can be your new favorite dessert to create and toy around with. Also, who doesn’t love a cupcake !

More of My Delicious Desserts To Try

Carrot Cake Cheesecake

This dessert is a hybrid of two of my favorite desserts in one: carrot cake and cheesecake.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Servings 6 cupcakes

Equipment

  • Muffin or Cupcake Tin

Ingredients
  

Cheesecake

  • 1 8 oz block of cream cheese
  • cup granulated white sugar
  • ¼ cup all purpose flour
  • 3 tbsp sour cream
  • 1 egg
  • 1 tbsp vanilla extract

Carrot Cake

  • cup al purpose flour
  • tsp baking soda
  • ¼ tsp salt
  • tsp baking powder
  • ¼ cup canola oil
  • cup granulated white sugar
  • ¼ cup dark brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ cup grated carrot
  • 1 tsp ground cinnamon
  • 2 tbsp water

Cream Cheese Frosting

  • 2 oz cream cheese
  • 2 tbsp butter
  • cup powdered sugar
  • 1 tsp vanilla extract

Crust

  • 10 biscoff cookies
  • 3 tbsp unsalted butter melted

Instructions
 

  • To a stand mixer with a paddle attachment, add in all ingredients for your cheesecake. Blend until smooth and set aside.
  • To a stand mixer with a paddle attachment, add in the dry ingredients for your carrot cake: all purpose flour, baking soda, baking powder, salt, cinnamon, sugars, and carrots. Mix until combined.
  • Add in your wet ingredients for your carrot cake: egg, oil, water, and vanilla extract. Mix until all ingredients are combined well.
  • To a food processor, blend cookies and melted butter until you reach a sand like consistency. Set aside.
  • To your muffin tin, place 3 tbsp of the cookie mixture in the bottom of each compartment. Layer carrot cake batter and cheesecake batter until you fill each compartment up ⅔ of the way. Take a butter knife and swirl the mixture around to create a marbled look.
  • To an oven pre-heated to 350℉, bake for about 30 minutes or until center is cooked through.
  • To a stand mixer or bowl, combine all ingredients for the cream cheese frosting and wish until smooth.
  • Once cupcakes are cooled, top them with frosting and crumble remaining cookie mixture over the top. Enjoy!

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