Carrot Cheesecake with Caramel Topping

This delicious carrot cheesecake is a perfect combination of a moist carrot cake base and a smooth, creamy cheesecake filling, topped with rich homemade caramel. Whether you’re serving it at a family gathering or enjoying it as an indulgent treat, this cake will impress with its layers of flavors and textures. The spiced carrot cake pairs beautifully with the rich white chocolate cheesecake, and the caramel on top adds a decadent finish.

Why You’ll Love This Recipe

This carrot cheesecake is a fusion of two classic desserts in one. The spiced carrot cake base offers a warm, comforting flavor, while the creamy cheesecake layer provides a rich and smooth contrast. The caramel topping elevates this cake to a new level, adding a luscious sweetness and a beautiful shine. Whether you’re looking for something special for a celebration or just want to treat yourself, this cake is both elegant and comforting. It’s also great because you can prepare it in advance, making it ideal for parties or events.

The Perfect Occasion for This Cake

This carrot cheesecake is perfect for a wide range of occasions, from birthdays and holiday celebrations to a weekend dessert treat. It’s particularly suited for fall and winter gatherings, where the warm spices of the carrot cake base and the richness of the caramel fit the cozy, festive atmosphere. Serve it after dinner with a cup of coffee or tea, or bring it to a potluck or dinner party where it will be the star of the dessert table.

Decoration Tips

To give this cheesecake a beautiful, finished look, you can pipe small swirls of whipped cream around the edge of the cake, or garnish with finely chopped nuts such as walnuts or pecans. For an extra touch of elegance, drizzle additional caramel in decorative swirls across the top of the cake. You could also add a few candied carrot slices for a unique and eye-catching garnish.

Ingredients:

For the Carrot Cake Base:

• 3 dl rapeseed oil
• 1 dl brown sugar
• 2 dl granulated sugar
• 3 eggs
• 1 tsp cinnamon
• 0.5 tsp cardamom
• 4 dl all-purpose flour
• 1 tsp vanilla sugar
• 1 tsp baking soda
• 1 tsp baking powder
• Pinch of salt
• 300g grated carrots (finely grated)

For the Cheesecake Filling:

• 600g plain cream cheese
• 3 dl heavy cream
• 200g white chocolate, melted
• 6 gelatin sheets
• 2 tbsp lemon juice

For the Caramel Topping:

• 2 dl heavy cream
• 1.5 dl brown sugar

Instructions:

Carrot Cake Base:

1. Preheat your oven to 175°C (350°F) and line a 24 cm springform pan with parchment paper. You can also line the sides with parchment paper to ensure the cake and filling fit.
2. In a large bowl, whisk together the oil, both sugars, and eggs until smooth.
3. Mix in the cinnamon, cardamom, flour, vanilla sugar, baking soda, baking powder, and a pinch of salt.
4. Fold in the finely grated carrots and mix until just combined.
5. Pour the batter into the prepared pan and bake on the middle rack for about 30 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan.

Cheesecake Filling:

1. Soak the gelatin sheets in cold water.
2. In a large bowl, beat the cream cheese and melted white chocolate together until smooth. In another bowl, whip the heavy cream until soft peaks form, then fold it into the cream cheese mixture.
3. Heat the lemon juice in the microwave, then dissolve the drained gelatin sheets into the warm lemon juice.
4. Slowly pour the gelatin mixture into the cream cheese filling, whisking continuously to ensure it’s evenly mixed.
5. (If you haven’t done so already, line the sides of the springform pan with parchment paper or a cake collar.) Pour the cheesecake filling over the cooled carrot cake base and smooth the top.
6. Chill the cake in the refrigerator for at least 4 hours, or overnight, until fully set.

Caramel Topping:

1. Combine the heavy cream and brown sugar in a saucepan and bring to a gentle boil. Cook until the caramel thickens, testing by dropping a bit into cold water. If the caramel forms a soft ball, it’s ready.
2. Let the caramel cool to room temperature, then spread it evenly over the top of the chilled cheesecake.

Enjoy this rich and decadent carrot cheesecake with its smooth, creamy layers and sweet caramel topping!