CARROT CAKE-SWIRL CHEESECAKE
Combine universally loved desserts with our Carrot Cake-Swirl Cheesecake. This Carrot Cake-Swirl Cheesecake is a complex and delicious pairing of tastes.
Provided by My Food and Family
Categories Cakes
Time 6h30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Beat 2 pkg. cream cheese and 1/2 cup granulated sugar in medium bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended.
- Combine flour, baking soda and cinnamon. Melt 3/4 cup butter. Drain pineapple, reserving 2 Tbsp. juice for later use. Beat remaining eggs in large bowl with mixer on high speed 2 min. or until thickened. Stir in melted butter, carrots, pineapple and remaining granulated sugar. Add flour mixture; mix well.
- Pour half the carrot cake batter into 9-inch springform pan sprayed with cooking spray; spread to evenly cover bottom of pan.
- Drop large spoonfuls of cream cheese batter and remaining carrot cake batter alternately over batter in pan, being careful to completely cover bottom layer of batter with remaining batters. (If necessary, shake pan gently to evenly distribute spoonfuls of batter to rim of pan.)
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Beat remaining cream cheese with powdered sugar, remaining butter and reserved pineapple juice in medium bowl with mixer until blended; spread over top of cheesecake.
Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHEESECAKE FACTORY CARROT CAKE CHEESECAKE
I've made this for Easter the past few years and everyone loves it. It's like carrot cake with a lot of cream cheesy flavor.
Provided by MissMeagan
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- To make cheesecake,
- In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
- Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
- Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
- Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
- Stir in drained pineapple, carrots, coconut and walnuts.
- Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
- Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
- Repeat with remaining cream cheese batter, spreading evenly with a knife.
- Do not marble with a knife.
- Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
- Cool to room temperature, then refrigerate.
- When cake is cold, prepare Pineapple Cream Cheese Frosting.
- In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
- Beat until smooth and of spreading consistency.
- Frost top of cheesecake.
- Refrigerate 3 to 4 hours before serving.
Nutrition Facts : Calories 593.8, Fat 35.5, SaturatedFat 12.5, Cholesterol 126.9, Sodium 311.3, Carbohydrate 64.1, Fiber 1.6, Sugar 52.8, Protein 7.3
CARROT-PECAN CHEESECAKE-SWIRL CAKE
We've combined two universally loved desserts with our Carrot-Pecan Cheesecake-Swirl Cake. A tender carrot cake gets filled with a creamy, delicious cheesecake filling in this easy-to-make dessert. No one will know this combination of two classics only took 20 minutes to whip together before placing it in the oven to bake. The aroma alone coming out of your kitchen is worth making this delicious cake.
Provided by My Food and Family
Categories Cakes
Time 2h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat 1 pkg. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg and vanilla; mix well. Set aside until ready to use.
- Prepare cake batter in large bowl with mixer as directed on package. Add dry pudding mix; beat 2 min. Stir in 1/2 cup nuts.
- Pour half the cake batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Spoon cream cheese mixture into ring over center of cake batter in pan; cover with remaining cake batter.
- Bake 55 min. to 1 hour or until toothpick inserted near center of cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- Beat remaining cream cheese with powdered sugar and milk in medium bowl with mixer until blended; drizzle over cake. Sprinkle with remaining nuts.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5625 g, Sugar 0 g, Protein 5 g
CARROT CAKE WITH BOURBON CHEESECAKE SWIRL
The all-in-one carrot cake. No need to make extra cream cheese frosting, because the frosting is inside!
Provided by Stasty Cook
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
- Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.
- Combine butter and brown sugar in a bowl; beat together with an electric mixer on low until light and fluffy. Whisk in eggs and yogurt; beat in carrots until well mixed. Add flour mixture gradually with the electric mixer until batter is combined.
- Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.
- Pour half of the batter into the prepared pan; spread with a spatula until even. Spoon cream cheese mixture onto the batter; smooth with the back of the spoon until even. Pour remaining batter onto the cream cheese mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 271 calories, Carbohydrate 30.2 g, Cholesterol 85.9 mg, Fat 14.7 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 232.5 mg, Sugar 15.9 g
CARROT CAKE-CHEESECAKE
Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. These two classic cakes make one showstopping mash-up dessert.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
- Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
- For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
- Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
- For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
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