Carrot Cake Cheesecake

4.1
(24)

This rich and creamy carrot cheesecake starts with a carrot cake mix and is finished with a simple sweet icing and toasted walnuts. Try this carrot cake cheesecake recipe for Easter or to celebrate any cheesecake fan's birthday.

R131695
Photo: Andy Lyons
Prep Time:
40 mins
Cool Time:
45 mins
Bake Time:
90 mins
Chill Time:
4 hrs
Total Time:
6 hrs 55 mins
Servings:
16

Ingredients

  • 1 package carrot cake mix

  • 1 cup water

  • ½ cup cooking oil

  • 6 eggs

  • ½ cup raisins

  • 3 ounce cream cheese, softened

  • 1 ½ cup granulated sugar

  • 2 teaspoon vanilla

  • Nonstick cooking spray

  • 2 tablespoon powdered sugar

  • 1 tablespoon water

  • 1 teaspoon ground cinnamon

  • ½ cup coarsely chopped walnuts

  • 1 cup powdered sugar

  • 3 - 4 teaspoon milk

Directions

  1. Preheat oven to 325 degrees F. Grease and flour 10-inch springform pan; set aside. In large bowl combine carrot cake mix, 1 cup water, oil, and 3 of the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on medium speed for 3 minutes. Fold in raisins. Pour into pan.

  2. In another large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in granulated sugar and vanilla until smooth. Beat in remaining 3 eggs just until combined. Slowly pour over carrot cake layer. Place cheesecake on baking sheet.

  3. Bake for 1-1/2 to 1-3/4 hours or until center is set (top will be uneven and center may fall slightly as it cools). Cool in pan on wire rack for 15 minutes. Using small sharp knife, loosen the cake from the sides of the pan. Cool 30 minutes. Remove sides of pan; cool completely, and refrigerate at least 4 hours before serving.

  4. Preheat oven to 325 degrees F. Line a small baking pan with foil; lightly coat foil with cooking spray. In small bowl combine 2 tablespoons powdered sugar, 1 tablespoon water, and cinnamon. Stir in walnuts. Spread nuts in even layer in prepared baking pan. Bake 8 minutes or until nuts are lightly toasted, stirring once. Cool.

  5. In medium bowl combine 1 cup powdered sugar and enough milk to make of drizzling consistency. Cut cheesecake into wedges and place each wedge on serving plate. Drizzle each serving with some of the powdered sugar icing. Break up walnuts and place atop cheesecake wedges. Makes 16 servings.

Nutrition Facts (per serving)

506 Calories
28g Fat
59g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 506
% Daily Value *
Total Fat 28g 36%
Saturated Fat 12g 60%
Cholesterol 126mg 42%
Sodium 373mg 16%
Total Carbohydrate 59g 21%
Total Sugars 46g
Protein 8g
Calcium 121.2mg 9%
Iron 1.4mg 8%
Potassium 167mg 4%
Folate, total 32.3mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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