What is better than carrot cake? Carrot cake stuffed with cheesecake of course!!!
Now this is a perfect cake for your holiday table, The spices and the decadence of this cake make it a perfect addition to any holiday this season and it is actually a lot easier than it sounds.
First of all this is basically a method, you can switch out the cake for whatever flavor you want, same with the cheesecake. Chocolate cake with peanut butter cheesecake, yes please!! Dark chocolate cake with raspberry cheesecake, to die for! Lemon cake with key lime cheesecake, ridiculously yummy. Gingerbread cake with pumpkin cheesecake, shut the front door!! Sooo I am going to show you how to make one of these amazing cakes that will impress everyone and it is super easy.
First you want to make your cheesecake so it has time to cool, set up and all that jazz. So you just use your favorite cheesecake recipe and instead of making a crust you just put a round of parchment paper down the bottom of your springform pan, then spray it with a little cooking spray. I wrap the outside bottom of my springform pan with foil just to be safe. Bake till done and chill.
Then just make your cake whatever flavor you want (cake mix is fine, shhh I won’t tell). Bake 2 cakes in 9 inch or 10 inch round pans, whatever size your cheesecake pan is, is the size you want your cake pans to be. Bake till done and cool.
Meanwhile whip up your frosting, for this carrot cake cheesecake combo I used a cream cheese buttercream.
Now when everything is cool and chilled you can start assembly. Use a little frosting to “glue” the first cake layer to your plate, then a thin layer of frosting on top. Carefully add your cheesecake layer (sans parchment paper of course) and then pop on the second cake. Now frost the whole thing, sprinkle with and put it make in the fridge for about 2 hours or so to settle. I usually make it the day before so the cakes have plenty of time to get to know each other.
And that is that, a gorgeous show stopper of a cake that makes you look like a cake genius yet it is soo simple to make.
I hope this cake makes it’s way to your holiday table season and I would love to hear some of the combos you come up with!!
Cheesecake Stuffed Carrot Cake
Cheesecake (From All Recipes)
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 or 10 inch springform pan.
Press parchment paper round onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour or until set.
Carrot Cake (All Recipes)
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Cream Cheese Butter Cream
- 2 blocks of cream cheese (softened)
- 2 sticks of butter (softened)
- Dash of vanilla
- 2 pounds powdered sugar
Blend first 3 ingredients then add in powdered sugar slowly till desired consistency. Can add a splash of milk if too thick.