Carrot cake cheesecake from Host the Toast is a must-make Easter dessert. There are few moments in life when two things come together and fuse beautifully and that is how I feel about this dynamite dessert. Every Easter, I am confronted with a dilemma: carrot cake or cheesecake for dessert. Both sweet, both delicious but drastically different. This crazy good concoction has eternally solved this problem for me. Carrot cake batter and cheesecake batter alternate until a spring form pan is filled to the brim with buttery goodness. If that's not enough to have your mouth watering, after the cheesecake has been baked, it is topped with cream cheese frosting, shredded coconut and walnuts. Honestly, I can't recommend this dessert enough - it is that awesome.
Carrot Cake Cheesecake
Recipe from Host the Toast
For the Cheesecake:
2 8-oz packages cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs
1 teaspoon flour
1 teaspoon vanilla extract
1/2 cup sour cream
For the Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
1 cup finely grated carrots, squeezed to remove excess liquid
8 oz can crushed pineapple, drained well, juice reserved
1/2 cup shredded coconut
Cream Cheese Frosting:
3 ounces cream cheese, room temperature
2 tablespoons butter, softened
1 1/2 cups powdered sugar
2 teaspoons reserved pineapple juice
1 teaspoon vanilla
1 tablespoon sour cream
Walnuts, for topping
Shredded coconut, for topping
For full recipe instructions, click here.
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