Carrot Salted Caramel Cheesecake: A Perfect Blend of Sweet, Savoury, and Indulgent Flavours
If you’re looking to elevate your dessert game this Easter (or anytime you’re craving something indulgent), look no further than this Carrot Salted Caramel Cheesecake. It beautifully combines the comforting warmth of a spiced carrot cake crust with the creamy richness of a traditional cheesecake filling. Topped with a silky salted caramel sauce and crunchy almonds, this dessert is a luxurious treat that is sure to impress your guests and make every celebration even sweeter.
Whether you’re hosting an Easter feast or treating yourself to a decadent dessert, this carrot cheesecake is perfect for any occasion, bringing the best of both worlds—spiced cake and velvety cream cheese—in every bite. Scroll down or tap ‘Jump to Recipe’ to start creating this showstopper dessert.
A Perfect Harmony of Flavours
The beauty of this recipe lies in its balance of flavours. The carrot cake crust provides a slightly spiced, nutty base that complements the richness of the cheesecake filling perfectly. The final touch? A generous drizzle of salted caramel and a sprinkle of almonds that add texture and a lovely crunch.
- Carrot Cake Crust: The foundation of this cheesecake is a moist, spiced carrot cake. Shredded carrots add natural sweetness, while chopped almonds contribute a satisfying crunch. The perfect base to support the creamy cheesecake filling.
- Creamy Cheesecake Filling: The cheesecake filling is a silky blend of cream cheese, sugar, eggs, and heavy cream. With just a touch of vanilla extract, this filling is rich, smooth, and utterly indulgent.
- Salted Caramel Topping: The salted caramel sauce adds a sweet yet savoury finish that takes the cheesecake to the next level.
- Almond Garnish: Chopped almonds on top of the caramel not only enhance the presentation but also give that final crunch that perfectly balances the rich, creamy texture.
How to Make Carrot Salted Caramel Cheesecake
Creating this dessert is easier than you might think. With a bit of patience and a few simple steps, you’ll have a dessert worthy of any celebration. Check out the description below or scroll down for the printable recipe with precise measurements.
Start with the Carrot Cake Crust
Begin by preheating your oven to 190°C (375°F). Grease a 20cm cake tin with butter, lining the base with parchment paper to ensure easy removal later. In a mixing bowl, whisk together the egg, sugar, sunflower oil, and vanilla powder until smooth. Add the flour and baking powder, stirring until well combined. Then, fold in the shredded carrots and chopped almonds, ensuring everything is evenly mixed.
Pour this mixture into your prepared tin, and bake for 15 minutes, or until the crust is set and lightly golden. Allow it to cool slightly while you prepare the cheesecake filling.
Make the Cheesecake Filling
Increase the oven temperature to 200°C (390°F). In a clean mixing bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, making sure each is well incorporated before adding the next.
Then, pour in the heavy cream and stir gently until fully combined.
Carefully pour the cheesecake mixture over the cooled carrot cake base. Bake at this high temperature for 15 minutes, then reduce the heat to 110°C (230°F) and continue baking for another 80 minutes. It’s crucial not to open the oven door during this time, as the slow and steady bake ensures your cheesecake will set perfectly and prevent cracks from forming.
Once done, turn off the oven and let the cheesecake cool inside for 40 minutes before removing it. This gradual cooling process helps maintain a smooth surface and prevents the cheesecake from shrinking.
Chill the Cheesecake
After the cheesecake has cooled to room temperature, place it in the fridge for 2 to 4 hours—or overnight, if possible. This gives the cheesecake time to firm up and ensures the perfect texture when you slice into it.
Top with Salted Caramel
Once the cheesecake is fully chilled, heat the salted caramel in the microwave in short 10-second bursts, stirring in between, until it becomes runny and easy to pour. Drizzle the caramel generously over the cheesecake, letting it cascade over the edges.
Finish with a sprinkle of chopped almonds to add a touch of crunch and extra flavour.
Why This Cheesecake is Perfect for Easter (and Beyond)
While this Carrot Salted Caramel Cheesecake is a showstopper for Easter celebrations, it’s a versatile dessert that’s just as perfect for birthdays, dinner parties, or any occasion where you want to indulge. The carrot cake base makes it a lovely choice for spring gatherings, tying in beautifully with Easter’s festive and seasonal vibes. However, it’s not just limited to Easter—it’s an all-year-round dessert that will elevate any meal or celebration.
This recipe not only looks impressive but also delivers on flavour. The combination of sweet, savoury, and nutty flavours offers a delightful contrast to more traditional desserts, making it a crowd-pleaser. Whether you’re serving it as a centrepiece for a holiday feast or as a simple weeknight indulgence, it’s sure to become a favourite in your dessert repertoire.
Serve and Enjoy
Serve this decadent cheesecake chilled, and watch as your guests fall in love with its complex yet comforting flavours. The crunchy almonds and luxurious salted caramel topping provide the perfect contrast to the smooth, creamy filling. Pair it with a cup of coffee or a glass of dessert wine for an extra touch of indulgence.
Instagram Tutorial & More
Want to see how this dessert comes together? Check out our Instagram for a quick, step-by-step video tutorial. Don’t forget to explore our other desserts:
- Filo Tubes
- Baked Nectarines with Honeyed Cottage Cheese & Almonds
- Mini Pistachio Baklava Rolls
- Frozen Strawberry Yogurt Gems
- Mandarin Panna Cotta
- Biscoff Chocolate Chip Cookies
- Easy Apple Bakewell Tart
Happy baking,
Izabella
Description
Carrot Salted Caramel Cheesecake brings together two beloved classics in one irresistible dessert. The base is a soft and nutty carrot cake, topped with a silky cream cheese filling and finished with a generous drizzle of salted caramel and chopped almonds. It’s baked low and slow for that perfect texture—no cracks, no fuss. Whether you're celebrating something special or just craving a decadent treat, this cheesecake is a showstopper.
Ingredients
For the carrot cake crust:
For the cheesecake filling:
For the topping:
Instructions
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Preheat the oven to 190°C. Grease a 20cm cake tin with butter and line the base with parchment paper. In a mixing bowl, whisk together the egg, sugar, sunflower oil, and vanilla powder until well combined. Sift in the flour and baking powder, then stir until just mixed. Fold in the shredded carrots and chopped almonds with a spatula. Pour the mixture into the prepared tin and bake for 15 minutes, or until set. Remove from the oven and let it cool slightly while you prepare the filling.
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Increase the oven temperature to 200°C. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition. Fold in the heavy cream until fully incorporated. Pour the cheesecake filling over the carrot cake base and place in the oven. Bake for 15 minutes, then reduce the oven temperature to 110°C and continue baking for 80 minutes without opening the oven door.
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Once baked, turn off the oven and leave the cheesecake inside to cool gradually for 40 minutes with the door slightly ajar. This slow cooling helps prevent cracks on the surface. After that, bring the cheesecake to room temperature, then refrigerate for at least 2 to 4 hours until fully chilled and set.
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When ready to serve, warm the salted caramel in the microwave in 10-second intervals, stirring in between, until smooth and pourable. Drizzle generously over the cheesecake and sprinkle with chopped almonds for extra texture. Slice and enjoy!
Nutrition Facts
Servings: 12 ServingCalories:472.24kcalTotal Fat:31.79gSaturated Fat: 15.44gTrans Fat: 0.79gCholesterol:123.67mgSodium:248.99mgPotassium:189.09mgTotal Carbohydrate:40.85gDietary Fiber: 0.87gSugars: 29.54gProtein:7.7gVitamin A: 317.04IUVitamin C: 0.64mgCalcium: 125.49mgIron: 1mgVitamin D: 0.55IUVitamin E: 3.5IUVitamin K: 3.23mcgThiamin: 0.12mgRiboflavin: 0.33mgNiacin: 0.89mgVitamin B6: 0.08mgFolate: 18.29mcgVitamin B12: 0.3mcgPhosphorus: 172.13mgMagnesium: 20.92mgZinc: 0.71mg
Note
Neutral Oil: If you prefer, you can substitute sunflower oil with another neutral oil like vegetable oil or canola oil. These oils won't alter the flavour of the carrot cake base.
Chilled Cheesecake: Be sure to allow the cheesecake to chill in the fridge for at least 2-4 hours before serving. This helps the filling set properly and improves the texture.
Baking Time: The cheesecake's gentle baking process helps prevent cracks. Be patient and avoid opening the oven door while baking—this ensures an even bake and smooth texture.
Caramel Sauce: If you want to make the salted caramel at home, you can do so by heating sugar until it melts, then adding butter, cream, and salt to taste. Store-bought caramel works just as well for convenience.
Substituting Nuts: If you're not a fan of almonds or have an allergy, feel free to swap them out for other nuts like pecans or walnuts, or skip them altogether for a smooth topping.
Storage: Leftover cheesecake can be stored in the fridge for up to 3-4 days. Just cover it tightly with plastic wrap or store it in an airtight container.
