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Mini Carrot Cake Cheesecakes

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  • Author: Vera Z.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 mini cakes 1x
  • Category: dessert
  • Method: Bake
  • Cuisine: American

Description

Mini Carrot Cake Cheesecakes are a delicious combo of a moist carrot cake with generous layer of cheesecake filling in the center and irresistible, sweet, and crunchy brown sugar-cinnamon streusel crumbs on top. If you like a carrot cake and a cheesecake, as well, you’re gonna love this minis.

Ingredients

Streusel Crumb Topping:

  • 1/2 cup + 1 tablespoon all-purpose flour
  • 1/4 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup unsalted butter-melted and slightly cooled

Carrot Cake:

  • 1 large egg
  • 1/4 cup oil
  • 1/4 cup light brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon or more to taste
  • 1 cup firmly packed grated carrots
  • 1/3 cup choped pecans

Cheesecake Filling:

  • 10 oz. Cream cheese-room temperature
  • 1 egg
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 Tablespoon flour

Glaze:

  • 1/3 cup powdered sugar
  • 2–3 teaspoons of milk

Instructions

  1. Preheat the oven to 350 F. Line standard cupcake pan with paper liners, and set aside.
  2. To make the streusel in a small bowl whisk together flour, brown sugar and cinnamon. Add melted butter and whisk with a fork to make coarse crumbs, then set aside.
  3. To make the carrot cake mixture, in a small bowl whisk together dry ingredients: flour, baking soda, baking powder, salt and cinnamon, and set aside.
  4.  In a large mixing bowl combine egg, sugar, light, brown sugar, vanilla and oil and mix about 2 minutes.
  5. Add dry ingredients mixture and mix to combine.
  6. Finely add freshly grated carrots and pecans and mix to combine.
  7. To make the cheesecake filling, beat softened cream cheese, vanilla, egg, sugar and flour just to combine.
  8. Place 1 Tablespoon of carrot cake mixture in each cup. Then spread gently about 1 heaping tablespoon of cheesecake mixture on top. Do this gently placing small dots of cream cheese mixture over the carrot cake mixture, or it will sink into the bottom. Then cover cheesecake layer with carrot cake batter, filling each cup ¾ full, or it will overflow the cups while baking.
  9. Finally sprinkle with streusel crumbs, gently press the crumbs with your palms to stick to the batter.
  10. Bake about 28-30 minutes. Cool 5 minutes in the pan then transfer on a rack to cool completely.
  11. To make the glaze, whisk 1/3 cup powdered sugar with milk, start with a teaspoons of milk and add  more if needed to reach desired consistency.
  12. Drizzle over cooled muffins.