Carrot & Raisin Cheesecake

Carrot cake and cheesecake in the same pan. A cinnamon-spiked graham cracker crust holds a rich cream cheese filling loaded with shredded carrots, raisins, nutmeg, and ginger, then topped with a smooth orange-cream cheese frosting. Every flavor of carrot cake, delivered in a dense, creamy cheesecake format.

The three-temperature baking method is what prevents the dreaded cheesecake crack. Ten minutes at high heat sets the outside quickly, then 40 minutes at low heat cooks the center gently, and finally the oven turns off and the cake cools inside for at least an hour. Gradual cooling prevents the surface from contracting and splitting.

Shredded carrots and raisins folded into the cream cheese batter add texture and moisture that a plain cheesecake doesn’t have. The flour coating on the carrots and raisins keeps them suspended throughout the filling instead of sinking to the bottom.

The cream cheese topping uses the reserved half-package of cream cheese beaten with orange juice and powdered sugar into a smooth, tangy frosting that adds one more layer to an already impressive dessert.

Chef Tips

• Use softened cream cheese for the smoothest filling. Cold cream cheese leaves lumps that no amount of mixing will fix.
• Add eggs one at a time and mix just until incorporated. Overbeating introduces air bubbles that cause cracking.
• Loosen the cake from the sides of the springform pan after the oven cool-down to prevent pulling and cracking.
• Refrigerate at least 2 hours, but overnight is better for the cleanest slices.

Variations

• Walnut crust: Add ¼ cup finely chopped walnuts to the graham cracker crust for nutty crunch.
• Pineapple carrot: Add ¼ cup drained crushed pineapple to the batter for a tropical carrot cake twist.
• No-bake version: Use a gelatin-set cream cheese filling for a lighter, easier summer dessert.