Mash-ups don’t get much better than this. With classic carrot cake on the bottom and rich, creamy cheesecake on top, we can’t think of a better Easter dessert.
Made this yet? Let us know how it went in the comments below!
These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain!!
INGREDIENTS
FOR THE CARROT CAK
Cooking spray, for pa
1 1/2 c. all-purpose flou
1 c. suga
1 tsp. cinnamo
1 tsp. kosher sal
1 tsp. baking sod
3/4 c. canola oi
2 large Eggs, beate
1 1/2 c. grated carrots (from 1 large
1/2 c. raisin
1/2 c. chopped pecans or walnut
FOR THE CHEESECAK
2 8-oz. packages cream cheese, at room temperatur
3/4 c. granulated suga
1/4 tsp. kosher sal
1 1/2 tbsp. all-purpose flou
1/2 tbsp. pure vanilla extrac
2 large egg
1/2 c. sour crea
FOR THE FROSTIN
1 c. powdered suga
4 tbsp. butter, softene
4 oz. softened cream chees
1/2 tsp. pure vanilla extrac
Chopped pecans or walnuts, for garnishINGREDIENT
FOR THE CARROT CAK
Cooking spray, for pa
1 1/2 c. all-purpose flou
1 c. suga
1 tsp. cinnamo
1 tsp. kosher sal
1 tsp. baking sod
3/4 c. canola oi
2 large Eggs, beate
1 1/2 c. grated carrots (from 1 large
1/2 c. raisin
1/2 c. chopped pecans or walnut
FOR THE CHEESECAK
2 8-oz. packages cream cheese, at room temperatur
3/4 c. granulated suga
1/4 tsp. kosher sal
1 1/2 tbsp. all-purpose flou
1/2 tbsp. pure vanilla extrac
2 large egg
1/2 c. sour crea
FOR THE FROSTIN
1 c. powdered suga
4 tbsp. butter, softene
4 oz. softened cream chees
1/2 tsp. pure vanilla extrac
Chopped pecans or walnuts, for garnishtedrGmstrtreEss)nlatnrrnEStedrGmstrtreEss)nlatnrrnEns or walnuts, for garnish
DIRECTIONS
Preheat oven to 350° and grease a 9″ springform pan.
Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots, raisins and nuts and mix until combined.
Make cheesecake mixture: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and flour.
Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream.
Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula.
Bake until center is only slightly jiggly, 1 hour.
Let cool completely, 1 hour, then transfer to the fridge to cool, 4 hours, or up to overnight. Run a knife around inside of springform pan and unmold from pan.
When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth.
Frost cheesecake, then garnish with pecans or walnuts and let chill, 10 minutes, before serving.