easter cheesecake

Looking for the best carrot cake recipe? This Carrot Cake Cheesecake from Delish.com is amazing.

Carrot Cake Cheesecake

Cooking spray,

c. all-purpose flour

c. sugar

cinnamon

kosher salt

baking soda

c. canola oil

Eggs,

c. grated carrots (from 1 large)

c. raisins

c. chopped pecans or walnuts

8-oz. packages cream cheese,

tbsp. all-purpose flour

tbsp. pure vanilla extract

eggs

sour cream

tbsp. butter, softened

softened cream cheese

pure vanilla extract

pecans

What nut do you prefer in your carrot cake?

I've modified this recipe and used it for the last few Thanksgivings to rave reviews!  It's simple.  I replace the carrots with canned pumpkin and then gently layer one on top of the other over and over again.  Then, instead of the icing, I make my own whipped cream (with stevia and vanilla).  It's the best!  Enjoy!

I made this for Easter and it was the best part of my dinner. Made it according to the directions 
but i added crushed pineapple.  Everybody loved it.

This cake took a little bit of work, but one of the best cakes I've ever tasted! Was a definite hit at a family gathering!

Followed the recipe to a T and honestly my carrot cake was drier than I would have liked, but the cheesecake was so prefect it all balanced out! Added caramel drizzle!

Made this for my dad’s birthday/Father’s Day celebration last night and it was a huge hit even for those who weren’t a fan of carrot cake. I found that after one hour of baking, the cheesecake was too jiggly and I added 10 minutes. Even though that made the top of the cheesecake really brown looking and I normally would’ve hated to serve such an ugly looking cheesecake, the beauty of this recipe is that it doesn’t matter how brown or cracked it is because you cover it with frosting! The extra 10 minutes was perfect because I saw a lot of reviews saying the carrot cake wasn’t done enough. The cheesecake was perfect and still very soft in the middle!

Also, a note—I saw a lot of people saying the carrots were retaining too much water when you grate them yourself making the cake hard to cook. I put matchstick carrots in the food processor and had no problems with doneness!

Tried this for Easter this year and it turned out perfectly! Didn’t add raisins, and substituted the 1 tsp of baking soda for 3 tsp of baking powder. It was also the first cheesecake I have ever baked! Everybody loved it, Great recipe (:

Loved this cake!  My fav cheesecake ever.

I wish I could have loved this cake but no one in my house liked it.  I even used a bigger pan than it called for and the cake didn’t cook evenly and the cake lacked flavor.  This was cooked in a spring pan in a convection oven with a pan of water under (always do this with cheesecake for a more even bake).

I am an experienced enough cook that the cake I made the day before had everyone asking me to open a bakery so I don’t think it was just my attempt.  

If I try to make something like this again I will be using my own carrot cake recipe and my own cheesecake recipes that my family loves.  And I have made cheesecakes for 20 years so I really think it was just this particular recipe.

I so wanted to love this and I was left disappointed, with a cake in the trash.  So glad I made a cake before Easter dinner to test the recipe out.

Absolutely perfect! We had this for dessert on Easter and it was a big hit. Delicious!!!

Yummy cake, simple to make and it came out perfect.

Omg!! Such an amazing delicious cake! I would definitely make it again! Made it for my best friends birthday and she loved it!! Said I always need to make it not just for special occasions!!!

Thank you so 💓 much!!! This came out wonderful. Very easy to follow along.

Unfortunately this did not work out.  Let me just say, I bake quite a bit, ....it was indeed undercooked in the middle. I kept it in oven a little bit longer, after reading other reviews, the outside was cooked but the middle was not.  I refrigerated it overnight, hoping to bind it better, however, once it sat out for a short amount of time and it was cut, the middle oozed out.  Not a good Easter surprise. Oh well....

https://streaming.hearstdigitalstudios.com/64b6c7a7-97ef-4b1c-b7fe-8de21cb6d807/video_rover_16x9_1080p_hd_1553194846_16568.mp4

Two of your favorite desserts in one, spring-approved dessert.

Carrot Cake Cheesecake Beats Regular Carrot Cake Every Time

This Carrot Cake Cheesecake is made with a layer of carrot cake on the bottom and vanilla cheesecake on top! It's finished off with piped carrots made from whipped cream for a festive dessert that's perfect for Easter!

lb (454 grams) raw carrots

+ 1 tbsp (106 grams) all purpose flour

tsp baking powder

tsp baking soda

tsp salt

tsp ginger

nutmeg

cloves

(56 grams) unsalted butter, room temperature

vegetable oil

(75 grams) packed light brown sugar

tbsp (26 grams) granulated white sugar

tsp vanilla extract

(114

+ 2 tbsp (27 grams) sweetened coconut flakes, optional

(27 grams) chopped pecans

tbsp (28 grams) raisins, optional

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream, room temperature

tbsp vanilla extract

eggs, room temperature

(180 milliliters) heavy whipping cream, cold

tbsp (53 grams) powdered sugar

Orange gel icing color

Green gel icing color

Peel the carrots, then grate them just until you have 1 1/4 cups (125g) of grated carrots. Cover the grated carrot and set in the fridge.

2. Chop the remaining raw carrots (about 188g) into pieces small enough to go into a food processor or blender. Put chopped carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over a pot of boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.

. Put the warm carrots into a food processor or blender and puree (do not add the water used to steam the carrots, JUST the carrots). The puree will be thick. You should end up with about 1/2 cup + 2 tbsp (150ml | 156g) of carrot puree. Set aside to cool while you make the cake batter.

. Prepare a 9 inch springform pan with parchment paper circle in the bottom and grease the sides. Preheat oven to 350°F (176°C).
5.

Combine the flour, baking powder, baking soda, salt and spices in a medium sized bowl and set aside.
6.

Add the butter, oil, sugars and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time, but do not over mix either.
7.

Add the egg, then mix until well combine. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
8.

Add half of the dry ingredients to the batter and mix until mostly combined.
9.

Add the carrot puree (it can be warm or cold) and mix until well combined.
10

Add the remaining dry ingredients and mix until combined. Do not over mix the batter.
11

Stir in the grated carrots, pineapple, coconut, pecans and raisins (if using them all). Do not over mix.
12

Add the batter to the prepared pan and bake for 27 minutes, or until a toothpick comes out clean.
TO MAKE THE CHEESECAKE FILLING:

id=&#8221;instruction-step-14&#8243;>13. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
14

Add the sour cream and vanilla extract and mix on low speed until well combined.
15

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
16

When the carrot cake is done baking, reduce the oven temperature to 300°F (148°C). Remove the cake from the oven and pour the cheesecake batter evenly over the cake (I like to remove the cake and wash the pan, then add a new parchment circle and re-spray the sides of the pan with non-stick spray before adding the cake back to the pan and adding the cheesecake filling on top, but you don&#8217;t have to. I just think the sides come out nicer that way).
17.

rap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking. I also like to use a slow cooker liner.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
18.

ake for 1 hour 30 minutes. The center should be set, but still jiggly.
19.

urn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
20.

rack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
21.

emove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
TO FINISH OFF THE CHEESECAKE:

=&#8221;instruction-step-23&#8243;>22. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
23.

et aside about 1/4 cup of the whipped cream and color the rest with orange gel icing color. Color the 1/4 cup of whipped cream with green gel icing color.
24.

se a large round piping tip (I used Ateco tip 809) and pipe the orange whipped cream onto the cheesecake so that it looks like the tops of carrots.
25.

se the grass piping tip (Wilton tip 233) to pipe the green whipped cream on top of the &#8220;carrots&#8221;.
26.

prinkle some chopped pecans on top of the cheesecake, if desired.
27.

efrigerate cheesecake until ready to serve. Cake is best when stored in the fridge well covered for 3-4 days.

Lovely Easter desserts! I love the cookies, He is Risen. Amen! This carrot cake is perfect for company. Pecans are the best nut for desserts, as well as nutritious! Thanks for sharing.

I baked this cake this week-end, and it was really great! The carrot cake base really makes a difference! Thank you for yet another great cheesecake! Also my supermarket is completely out of cream cheese so that was good timing, or everybody had the same idea...

This Paskha Russian Cheesecake recipe tastes so much better with White Chocolate and Macadamias and dried cranberries. Made from Farmers Cheese or Tvorog, a Russian Easter dessert.

Paskha Russian Cheesecake (Творожная Пасха)

2.2 lbs /1 kg tvorog (farmer cheese)

white chocolate

butter

sugar

vanilla

raisins (or dried cranberries/blueberries)

macadamia nuts (chopped finely)

sea salt

Ensure the tvorog is very dry. If store-bought, put the tvorog into a cheesecloth and tie into a knot to drain. Hang on a faucet over the sink, or on a kitchen cupboard handle with a bowl underneath, or in the colander in the fridge overnight (or until you are happy with the consistency of the dryer tvorog).

Push the tvorog through a fine metal sieve to give the tvorog a smooth consistency (I've heard some people use a food processor but have never tried that)&nbsp;

Chop the white chocolate and butter into small pieces and melt together in a double boiler (or in a bowl over a pot of boiling water). Allow to cool slightly.

In a bowl, whisk together the egg yolks, salt and vanilla sugar until it goes white. Add the melted white chocolate mixture and mix in together using a spoon.

Using a beater, add the tvorog to the chocolate mixture and beat until fluffy, for about 10 minutes (try to get tvorog mixture as smooth as possible).

Add the rehydrated raisins/dried fruit, macadamia nuts and stir to combine.

Line a Paskha mold with cheese cloth, allowing a few inches of overhang on the sides. Fill the mold with the Paskha cheese and fold the cheesecloth on top of the cheese. Put a weighted plate (use a heavy cans or brick) on the of the cheesecloth to form the cheese.

Keep it in place for a minimum 12 hours, in the fridge, best for 24 hours. To remove the mould, open the top of cheesecloth, invert over a serving plate, carefully remove mould and cheesecloth and serve.

It's just not Christmas without rum balls! This version has a beautiful truffle-like consistency.

Christmas rum balls

refrigerated pie crusts,

A truly egg-citing treat for Easter! This Easter Egg Cheesecake is created with a chocolate Easter egg shell and filled with a delicious, smooth and creamy no-bake cheesecake that is simply too good to be true!

Easter Egg Cheesecake

160 g smooth vegan chocolate

cashew nuts (soaked

110 g white chocolate (melted)

g cream cheese (unflavored)

g sugar

coconut cream

chocolate

strawberries

Easter candy

chocolate sprinkles

Melt the chocolate in a heatproof boil over simmering water, then coat the chocolate mold in 5-6 layers, resting it upside down in the fridge between each coat.*

Create the chocolate Easter egg

Drain and rinse the soaked cashew nuts and melt your white chocolate, then transfer both to a blender alongside the cream cheese, powdered sugar and coconut cream.

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Top 5 easter cheesecake recipes from across the web

The most viewed easter cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot Cake Cheesecake

Carrot Cake Cheesecake

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The most viewed easter cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine