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–+ servings
Starbucks Carrot Cake

Starbucks Carrot Cake

Moist Chocolate Raspberry Cheesecake with a cookie crust. A decadent homemade dessert recipe. Perfect for fans of Starbucks Carrot Cake.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 pieces
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups chocolate cookie crumbs like Oreo baking crumbs, filling removed
  • 1/4 cup melted butter
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup crème fraîche
  • 8 oz melted dark chocolate
  • 4 large eggs at room temperature
  • 1/2 cup canned raspberries or raspberry preserves for the swirl layer
  • 1 cup fresh raspberries for garnish
  • 1 cup dark chocolate chunks for ganache topping
  • 1/2 cup heavy cream for ganache
  • 1 tablespoon edible gold glitter optional

Equipment

  • 9-inch springform pan
  • Electric hand mixer or stand mixer
  • Medium and large mixing bowls
  • Small saucepan
  • Spatula

Method
 

  1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Combine chocolate cookie crumbs and melted butter in a medium bowl until they resemble wet sand.
  3. Press the mixture firmly across the bottom and slightly up the sides of the springform pan.
  4. Beat together cream cheese and granulated sugar in a large bowl until smooth and fluffy.
  5. Add crème fraîche and melted dark chocolate; mix until combined.
  6. Add eggs one at a time, mixing on low speed, ensuring that each egg is incorporated without overbeating.
  7. Spoon dollops of canned raspberries on top of the crust, then pour the cream cheese filling over it.
  8. Bake for 55-60 minutes until the center has a slight jiggle.
  9. Turn off the oven, crack the oven door, and let the cheesecake cool inside for an hour.
  10. Remove from the oven and let cool completely on a rack, then refrigerate for at least 4 hours or overnight.
  11. To make the ganache, heat heavy cream until steaming and pour over dark chocolate chunks; let sit for 2 minutes then stir until smooth.
  12. Pour ganache over the chilled cheesecake, guiding it to the edges.
  13. Garnish with fresh raspberries and edible gold glitter, if desired.

Nutrition

Calories: 550kcalCarbohydrates: 42gProtein: 8gFat: 37gSaturated Fat: 22gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 270mgPotassium: 210mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 2mgCalcium: 45mgIron: 1mg

Notes

For best results, let all dairy ingredients come to room temperature before mixing.
If you have leftovers, cover with plastic wrap and store in the refrigerator for up to 5 days.
This cheesecake freezes well; wrap tightly and store for up to 2 months, thaw overnight before serving.
Feel free to swap ingredients, such as using graham cracker crumbs for the crust or semi-sweet chocolate instead of dark chocolate.
For a neat presentation, dip your knife in hot water and wipe between cuts to avoid crumbling the cheesecake.
Tried this recipe?Let us know how it was!