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Pioneer Woman carrot cake cheesecake is an easy dessert made with grated carrots, toasted pecans and cream cheese, ready in 8 hours 25 minutes including the chill. Save this make-ahead Easter dessert for Mother's Day, baby showers or birthday parties, because it's baked in one springform pan.
Par-bake the carrot cake layer for 18 minutes before the cheesecake goes on, so both layers finish baking at the same time. Skip it and the batter sinks into a raw cake, leaving a gummy middle.
A thin carrot cake base sits under the cheesecake, so every slice gives you spiced cake and silky cream cheese together. Pouring the batter from the outer edges inward keeps the cake layer from caving in the center.
What you need for this recipe
Nordic Ware 9-inch springform pan
The sides release cleanly, so the two layers come out of the pan intact.
Buy on AmazonKitchenAid Artisan 5-quart stand mixer
It beats the cream cheese lump-free so the filling bakes up smooth.
Buy on AmazonCheckered Chef cooling racks
Cooling the cake on a rack lets it come down slowly, which helps prevent cracks.
Buy on AmazonPantry pick Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz
Real vanilla extract, not imitation, for a clean and full vanilla flavor.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Carrot Cake Cheesecake
Course: DessertCuisine: AmericanDifficulty: Medium10
servings25
minutes1
hour13
minutes519
kcalA moist, spiced carrot cake layer holds up a thick, silky cream cheese filling in this two-layer bake. Chilling it overnight lets the cheesecake set so it slices cleanly, with toasted pecans on top for crunch.
Ingredients
1 c. granulated sugar
1/3 c. canola oil
2 large eggs
1 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1 c. finely grated carrots
3/4 c. chopped toasted pecans, plus more for decorating
2 (8-oz.) packages cream cheese, at room temperature
1/2 c. sour cream
1/2 c. granulated sugar
1 tbsp. all-purpose flour
2 large eggs, at room temperature
2 tsp. vanilla extract
Directions
- Mix the cake batter: Preheat the oven to 350°F, then whisk 1 cup granulated sugar, 1/3 cup canola oil and 2 large eggs in a large bowl. In a separate bowl, whisk 1 cup flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon and 1/4 teaspoon kosher salt.
- Add carrots and pecans: Add the flour mixture to the egg mixture and whisk until combined. Then stir in 1 cup finely grated carrots and 3/4 cup chopped toasted pecans until well mixed.
- Par-bake the cake: Lightly grease a 9-inch springform pan with nonstick cooking spray, then pour in the batter and spread it evenly. Bake for about 18 minutes, until the edges are just set and the top is no longer shiny, then let it cool for 30 minutes.
- Beat the cream cheese: Meanwhile, reduce the oven to 325°F and beat 2 packages of room temperature cream cheese in a stand mixer with the paddle attachment on medium speed for about 2 minutes, until no lumps remain. Then gradually add 1/2 cup sour cream, 1/2 cup sugar, 1 tablespoon flour and the salt, beating about 1 minute until smooth.
- Add eggs and vanilla: Scrape down the bowl, then reduce the mixer to medium-low and add 2 room temperature eggs one at a time, beating just until combined after each. Stir in 2 teaspoons vanilla extract and set the batter aside.
- Pour the cheesecake layer: Starting at the outer edges, pour the cheesecake batter slowly and evenly over the carrot cake. Finish in the center so the cake layer stays flat.
- Bake and chill: Set the pan on a rimmed baking sheet and bake for 50 to 55 minutes, until the edges are set and the center just barely jiggles. Cool it completely on a wire rack for about 2 hours, then cover and chill for at least 8 hours.
- Decorate and serve: Run a knife along the sides of the pan to loosen the cheesecake, then remove the springform sides. Decorate the top with extra pecans, then slice and serve.
Tools for this recipe
- Nordic Ware 9-inch springform pan, KitchenAid Artisan 5-quart stand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Can I swap the pecans for walnuts?
Walnuts work in both the batter and the topping, since they have the same toasty crunch and slightly bitter edge. Toast them first either way, because that brings out the flavor.
How long does this cheesecake keep in the fridge?
Covered tightly, it keeps in the fridge for about 4 days, though it tastes best in the first 2 or 3. Slice it cold, since the cream cheese layer firms up and cuts neatly when chilled.
Do I need a springform pan?
A springform pan is the best choice because the sides release without disturbing the two layers. A regular 9-inch cake pan is hard to unmold, so I'd skip it for this one.
Can I add raisins or pineapple to the carrot layer?
Raisins fit in the way they would in a classic carrot cake, so stir in about 1/2 cup with the carrots. I'd skip pineapple, since the extra moisture could keep the thin cake layer from setting properly.
What's the most common mistake with this dessert?
Cutting into it too soon is the big one, since the cheesecake needs the full 8 hours to chill and firm up. Slice it early and the filling is soft and the layers smear.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Nordic Ware 9-inch springform pan, KitchenAid Artisan 5-quart stand mixer, Checkered Chef cooling racks.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
