Tasty Recipes for the Home Cook

Dessert

Carrot Cake Cheesecake (with Cake Mix)

No one would ever know this moist and luxurious Carrot Cake Cheesecake starts with a doctored-up cake mix. It’s the perfect dessert for Easter or any special occasion.

Carrot Cake Cheesecake I

In my opinion, the best carrot cake has to have fresh carrots, coconut flakes, pineapple, and nuts. When you throw cheesecake into the mix, it’s the best of both worlds!! 

The reason why box cake mix is used is to cut down time and a few steps. I’ll tell ya now: there is no sacrifice in flavor or freshness. I assure you, no one will bite into it and say it tastes like a doctored cake mix.

Having said that, making the cake is an investment in time. But most of it is inactive time for baking, cooling, and refrigeration to set up. There’s no doubt the wait is worth it!

Carrot Cake Cheesecake I

Ingredients needed:

  •  Betty Crocker Super Moist Carrot Cake Mix — if you get a different brand, make sure it is equivalent in ounces.
  • Pumpkin pie spice—for added flavor.
  • Butter—contributes to richness and flavor. It also gives cakes a light and tender texture.
  • Oil—makes cakes moist and tender. It coats the protein in the flour and inhibits the formation of gluten to produce tender crumbs. Use oil that has a neutral taste such as canola, vegetable, or corn oil.
  • Eggs—provide structure, leavening, richness, and flavor.
  • Grated carrots—for flavor and texture. Use freshly grated. Avoid store-bought “shredded” as they are too thick.
  • Canned crushed pineapple—for moisture and flavor.
  • Sweetened coconut flakes—for flavor, texture, and sweetness.
  • Chopped pecans—provide nuttiness and crunch.
  • Cream cheese— imparts a slight tang and provides creaminess. Use full-fat cream cheese. Reduced fat versions produce a thinner cheesecake batter.
  • Sour cream— use full fat for richness. Sour cream provides additional tang, moisture, and silky smooth texture.
  • Granulated sugar— Not only is sugar the source of sweetness for the cheesecake, but it also helps to prevent cracks. According to Fine Cooking, cracks are a result of overcooked cheesecakes. Sugar slows down the cooking process by preventing protein coagulation. In doing so, it helps to minimize cracks.
  • Vanilla extract—for delicious flavor.
  • Heavy cream—for topping the cake. It’s a great way to hide imperfections.
  • Confectioners’ sugar—to sweeten the whipped cream.
Carrot Cake Cheesecake I

Recipe highlights:

  • Make the cheesecake batter: Beat cream cheese and sugar until smooth. Add sour cream. Mix to incorporate. Add vanilla extract, then egg, one at a time. Beat until eggs are incorporated. Set aside.
  • Next, beat butter until creamy. Beat eggs, one at a time, to incorporate. Add in oil.
  • Now pour in half of the cake mix and half of the pumpkin pie spice. Give it a quick blend. Add the remaining cake mix and pumpkin pie spice. Mix for one minute. Mix in pineapple. Add carrots, coconut flakes, and pecans. Mix to combine.

  • Spread half of the carrot cake batter on the bottom of a springform pan. Add half of the cheesecake batter. Follow it up with the remaining carrot cake batter. Finally, add the remaining cheesecake batter. Spread this layer evenly.
  • Wrap the pan with 2 layers of heavy-duty aluminum foil. Place in a water bath. Bake for 65-75 minutes. Cool in the oven for 45 minutes before removing. Cool for 1 hour at room temp and refrigerate for 6 hours to overnight.
  • Top with sweetened whipped cream, optional. To make: beat heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.

  • Frosting the top is optional: beat heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form. Frost cooled cake.
  • Refer to the recipe card for detailed instructions. 

Variations:

A scant 1/2 teaspoon of pumpkin pie spice is added to the cake mix to enhance flavor. If you don’t have it, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg can be used.

Add a half cup of raisins for extra sweetness and texture.

How to ensure smooth and creamy cheesecake batter:

  • Make sure the cream cheese, sour cream, and eggs are at room temperature.
  • To ensure the cream cheese whips up lump-free, place your beater and mixing bowl in a warm oven for a few minutes before adding the cream cheese. Be careful that the oven is not too hot if you are using a plastic bowl. To heat the oven, set it on the lowest setting. When the temp is at 100° F, shut it off. Place the bowl and beater attachment in the oven for a few minutes before use. Warm equipment keeps the cream cheese smooth.

How to prevent cracks:

First of all, cracks are not the end of the world. It doesn’t change the deliciousness of the cake. You can always cover the top with a layer of whipped cream or thinned-out cream cheese frosting. But there are things you can do to ensure crack-free cheesecakes.

  • Beat cheesecake ingredients just until smooth. Overbeating incorporates excess air, which causes the cheesecake to rise during baking. However, it will also cause it to collapse as it cools.
  • Do not overbake. As the overcooked cheesecake filling contracts, the outer edges stick to the pan. This push and pull causes cracks.
  • Cooling too quickly also causes cracks. Partially cool the cheesecake in the oven before removing it.
  • Use a water bath.
Carrot Cake Cheesecake I

Why use a water bath:

Bake the cheesecake in a water bath (also known as a bain marie) for even baking and a smooth and creamy texture. It also prevents curdling and cracks. Additionally, it keeps the water surrounding the pan below 212° F. As a result, the cake bakes gently, preventing an overbaked outer rim and an underbaked center.

To use a water bath, simply wrap the springform pan in a couple of layers of heavy-duty aluminum foil to prevent leakage. Place in a large roasting pan. Pour in enough boiling water to go halfway up the springform pan.

Are there alternatives to a water bath?

If you don’t have a large enough pan for a water bath or just don’t want to deal with it, there are alternatives.

  • A cake pan strip. You’ll need a 3-inch wide cake strip (affiliate link). It insulates the side of the springform pan so that its outer edges bake more slowly to prevent overcooking. The strip also helps to create a flat top.
  • Use a steam tray. It’s not as effective as a water bath, but is helpful. What to do: position a baking pan filled with an inch or so of boiling water on the rack below the cake pan. With this method, you don’t have to worry about placing and removing the cake directly into and out of the water. It’s a good idea to use a cake pan strip in conjunction with this method to get the best results.

How to store:

This cake keeps well refrigerated in an airtight container for 5 days without the whipped cream frosting and 3 to 4 days with. It can be frozen for two months. To freeze, place the whole cake or sliced-up cake in the freezer until solid. Then, wrap it in saran wrap and a layer of foil. For extra security, place in a freezer bag or airtight container.

Carrot Cake Cheesecake I

Sometimes, you do all you can to create a perfect cake, but it doesn’t work out. So if there are cracks and imperfections, frost the cake, and no one will be the wiser 🙂 Whipped cream saves the day!

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

  • A box grater for shredding carrots. This comes with a detachable storage container.
  • A stand mixer—I love my KitchenAid. It’s sturdy and has lasted many years. Or a handheld mixer like this Cuisinart. It has 9 speeds and comes with a storage case.
  • Spatula for scraping the mixing bowl. This silicone spatula is seamless and heat resistant up to 600° F.
  • 10-inch springform pan for baking the cake.
  • Large roasting pan for a water bath. This one is 16.5 x 13.5 inches, large enough for holding a 10-inch springform pan.
  • Heavy-duty aluminum foil for wrapping around springform pan and tenting.
  • A 3-inch wide baking belt can be used as an alternative to a steam bath. Use to achieve even baking and flat tops. Read instructions, as baking strips generally need to be soaked in water prior to use. Or make your own, which I have tried and liked. I found a good DIY link here.

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Carrot Cake Cheesecake (with Cake Mix)

Difficulty:BeginnerPrep time: 35 minutesCook time:1 hour 15 minutesRest time:7 hours 45 minutesTotal time:9 hours 35 minutesServings:10 Servings

Description

No one would ever know this moist and luxurious Carrot Cake Cheesecake starts with a doctored-up cake mix. It’s the perfect dessert for Easter or any special occasion.

Ingredients

  • For the cheesecake layer:

  • For the whipped cream topping:

  • Supplies needed:

Instructions

  1. Position oven rack one rung below the center. Preheat oven to 350° F.
  2. Boil a kettle of hot water for the water bath.
  3. For the cheesecake:

  4. Place cream cheese and sugar in a mixing bowl. If using a stand mixer, use the paddle adjustment. Beat on medium-high until smooth and creamy. Add sour cream. Beat to incorporate. Add vanilla, then eggs, one at a time. Beat eggs until well blended. Don’t overbeat. Set aside. If using a stand mixer, transfer the cream cheese into another bowl, scraping the mixing bowl well. Reuse the mixing bowl for the carrot cake.
  5. For the carrot cake:

  6. Place butter into a mixing bowl. Beat until smooth and creamy. Add eggs, one egg beating after each addition to incorporate. Slowly pour in oil. Beat on medium for a minute. The mixture will have lumps, but it’s fine.
  7. Add half of the cake mix and 1/2 of the pumpkin pie spice. Blend. Add the remaining half of both. Beat for no more than 1 minute on medium. Add carrots, pineapple, and pecans. Mix until well blended, but don’t overmix.
  8. Assembling the cheesecake:

  9. Spray the springform pan with cooking spray. Spread 2/3 of the carrot cake batter into the bottom of the springform pan. Dollop half of the cream cheese layer on top, but don’t spread. Leave some carrot cake uncovered. Dollop the rest of the carrot cake over the cream cheese. Don’t spread. Pour the remaining cream cheese over the batter. Spread evenly. Tap the pan on the counter several times to remove any air bubbles.
  10. Baking:

  11. Cut 2 sheets of heavy-duty aluminum foil at least 18 inches wide on all sides. Wrap the boil around the springform pan, covering the sides completely. This helps insulate the outer edges of the cake and prevents water leaks.
  12. Place the springform pan into a large roasting pan. Set it on the oven rack. Add enough boiling water to come up the springform pan halfway. Bake for 65-75 minutes. If the top begins to brown, spray the underside of a sheet of heavy-duty aluminum foil and tent the cake. It’s best to wait until the 40 mark to tent to prevent the cake from deflating.
  13. To check for doneness, give the pan a GENTLE shake. If a large part of the center ripples, cook some more. If the center 3-4 inches has a little wobble, it’s done. Shut off the heat. Crack the door open 1-inch. Leave the cheesecake undisturbed oven for 45 minutes.
  14. Remove the cake from the water bath and transfer it to a cooling rack. Gently run a knife around the edges. Allow to cool at room temperature for one hour. Place a paper towel over the cheesecake to trap condensation, then tent loosely. Refrigerate. Once completely cooled, wrap the foil tightly around the springform pan. Continue to chill. Allow a total refrigeration time of 6 hours to overnight to set.
  15. Run a knife around the cake once again before unmolding.
  16. Make the whipped cream topping:

  17. This topping is optional. It could be added once the cake has completely cooled or just before serving.
  18. Also optional: chill the mixing bowl and wire whisk for 20-30 minutes before use or freeze for 10. Whip cream beats up better when everything is cold.
  19. Add heavy cream, sugar, and vanilla to the mixing bowl. Start on low and gradually increase to medium-high. Beat until peaks stiff peaks form. Be careful not to overbeat. When whipped cream develops lumps, it’s over-beaten.
  20. Dab any condensation on the cake with a paper towel. Spread whipped cream over the cake. Very lightly dust top with pumpkin pie spice, optional. Serve.
  21. Makes 10 servings.

Notes

  • For lump-free cheesecake batter, place your beater and mixing bowl in a warm oven for a few minutes before adding the cream cheese. Make sure the oven is not too hot if you are using a plastic bowl. To bring the oven up to temp, set it on the lowest temperature setting. When the temp is at 100° F, shut it off. Place the bowl and beater attachment in the oven for a few minutes before use.
  • Also, make sure the cream cheese, sour cream, and eggs are at room temperature before use. Beat until there are no lumps, but don’t overbeat.
  • Use a water bath or cake strip and steam tray combo for even baking. Without them, the outside of the cake could be overdone, while the inside is undercooked.
  • Keeps well refrigerated in an airtight container for 5 days without the whipped cream frosting and 3 to 4 days with it.
Keywords:Carrot Cake, Cheesecake, Cake Mix, Doctored Up Cake Mix, Water Bath

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2 Comments

  1. What a great combo of flavors–and perfect for Easter or Mother’s Day!

    1. Thank you Inger! I love the carrot cake and cheesecake combo. I agree that it would be great for Mother’s Day!

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