CarrotCakeCheesecake recipe

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  • Serves 10
  • 30 mins to prepare and 1 hr to cook
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CarrotCakeCheesecake
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Customer recipe by Chantelle Goncalves
Added 52 months ago

I just love backing! I wished i had a big kitchen with all the necessary equipment to back lovely cakes and food. Everything i do i learned by myself, just experimenting new recipes.I think about different ingredients we have in the market, TESCO, and sometimes invent the best combinations.

Ingredients For the cheesecake: 470g cream cheese, room temperature ¾ cup sugar 2 ½ tsp. vanilla 1 tbsp. flour 3 eggs For the carrot cake: ¾ cup vegetable oil 1 cup sugar 2 eggs 1 ½ tsp. vanilla 1 cup flour 1 tsp. baking soda 1 ½ tsp. cinnamon 200g cooked carrots 250g pineapple tidbits, drained ½ cup sweetened coconut 1 cup toasted pecans, divided For the cream cheese frosting: 90g. cream cheese, softened ½ cup unsalted butter, at room temperature 2 cups confectioner’s sugar 1-2 tbsp. milk, as needed 1 tsp. vanilla Directions For the cheesecake: Beat cream cheese, vanilla, and sugar until smooth. Beat in flour and eggs {one at a time}. Mix thoroughly. Set aside. For the carrot cake: Mix together dry ingredients- flour, baking soda, and cinnamon. Set aside. In another bowl, combine oil and sugar. Mix in eggs until blended. Add cooked carrots and vanilla, stirring until well combined. Add dry ingredients to wet ingredients. Mix in pineapple, coconut, and ½ cup pecans. To assemble: In a 9 or 91/2 inch springform pan, spread 1 ½ cups carrot cake batter over bottom. Drop dollops of cream cheese mixture over carrot cake batter. Top with more dollops of carrot cake batter, do not swirl. Repeat if necessary to use up batters. You will need to finish with a layer of cream cheese mixture spread over the top {about a cup of the mixture}. Again, do not marble. Bake in a preheated 350° oven for 50 - 60 minutes until edges of cheesecake are slightly puffy and the center {about an inch-and-a-half in} slightly jiggles. Cheesecake will finish setting up as it cools. Cool to room temperature and then refrigerate. When cheesecake has chilled completely, finish with frosting. For the frosting: Beat softened cream cheese and butter until well combined & smooth. Lower beater speed and add confectioner’s sugar, adding milk a tablespoon at a time until spreadable. Mix in vanilla. Spread cream cheese frosting over chilled cheesecake and top with toasted pecans.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 560g Cream cheese
  • 1 & 3/4 cup Sugar
  • 5 tsp vanilla essence
  • 1 cup flour
  • 5 Eggs
  • 1tsp Baking soda
  • 1 & 1/2 Cinnamon
  • 200g cooked carrot
  • 250g pineapple tidbits
  • 1/2 cup sweetened coconut
  • 1 cup toasted pecans
  • 1/2 cup Unsalted butter
  • 2cups icing sugar
  • 1-2 tbsp milk
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