Carrot Cake Swirl Cheesecake PT390M https://img4.recipesrun.com/201907/2019/0809/6e/d/683216/300x200x50.jpg 10 servings Ingredients: 1 1/2 cups Powdered sugar 1 cup Shredded carrots 1 can Crushed pineapple in juice, undrained 14 tbsp. Butter, divided 1 tsp. Ground cinnamon 1 tsp. Baking soda 1 cup Flour 4 Egg s, divided 26 tbsp. Granulated sugar, divided 2 1/2 package Cream cheese, softed, divided
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Carrot Cake Swirl Cheesecake

By lihui

10 Person
390 Minutes
0 Calories
Homemade carrot cake and rich cheesecake batters are swirled together to create the ultimate springtime dessert. A topping of sweetened sour cream offers a delightful tang, and the carrot ribbon garnish makes an elegant presentation. You'll need 1 1/2 cups of grated carrots for this cake. Although it may seem convenient to buy pre-shredded carrots at the grocery store - I don't recommend doing so. Most prepackaged carrot shreds are too bulky and won't cook down as well. Use a large box grater to get thin, feathery pieces of carrot for this cake. It's the most work you'll do for this recipe, and you'll be glad you did!

Ingredients

  • 1 1/2 cups Powdered sugar

  • 1 cup Shredded carrots

  • 1 can Crushed pineapple in juice, undrained

  • 14 tbsp. Butter, divided

  • 1 tsp. Ground cinnamon

  • 1 tsp. Baking soda

  • 1 cup Flour

  • 4 Egg s, divided

  • 26 tbsp. Granulated sugar, divided

  • 2 1/2 package Cream cheese, softed, divided

Method

  • 01
    Heat oven to 325ºF.
  • 02
    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.
  • 03
    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.
  • 04
    Pour half the carrot cake batter into 9-inch springform pan sprayed with cooking spray; spread to evenly cover the bottom of the pan.
  • 05
    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.)
  • 06
    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.
  • 07
    Beat remaining cream cheese with powdered sugar, remaining butter and reserved pineapple juice in a medium bowl with mixer until blended; spread over top of cheesecake.

Related Tags

Dessert Recipes
Carrot Cake Recipes
Cake Recipes
Cheesecake Recipes
Birthday Cake
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    Carrot Cake Swirl Cheesecake

    4.8

    ( By lihui )

    Homemade carrot cake and rich cheesecake batters are swirled together to create the ultimate springtime dessert. A topping of sweetened sour cream offers a delightful tang, and the carrot ribbon garnish makes an elegant presentation. You'll need 1 1/2 cups of grated carrots for this cake. Although it may seem convenient to buy pre-shredded carrots at the grocery store - I don't recommend doing so. Most prepackaged carrot shreds are too bulky and won't cook down as well. Use a large box grater to get thin, feathery pieces of carrot for this cake. It's the most work you'll do for this recipe, and you'll be glad you did!
    01 Information
    • Grade medium
    • Serving 10 servings
    • Prep Time 20 Mins
    • Cook Time 370 Mins
    • Total Time 390 Mins
    02 Ingredients
    1 1/2 cups Powdered sugar
    1 cup Shredded carrots
    1 can Crushed pineapple in juice, undrained
    14 tbsp. Butter, divided
    1 tsp. Ground cinnamon
    1 tsp. Baking soda
    1 cup Flour
    4 Egg s, divided
    26 tbsp. Granulated sugar, divided
    2 1/2 package Cream cheese, softed, divided
    03 Method
    Step 1
    Heat oven to 325ºF.
    Step 2
    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.
    Step 3
    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.
    Step 4
    Pour half the carrot cake batter into 9-inch springform pan sprayed with cooking spray; spread to evenly cover the bottom of the pan.
    Step 5
    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.)
    Step 6
    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.
    Step 7
    Beat remaining cream cheese with powdered sugar, remaining butter and reserved pineapple juice in a medium bowl with mixer until blended; spread over top of cheesecake.
    04 Author
    lihui lihui
    647 Recipes

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