Carrot Cake Cheesecake Recipe: A Heavenly Fusion of Two Favorite Desserts!

Carrot cake cheesecake is the perfect marriage of two classic desserts—one moist, warmly spiced, and packed with flavor, the other rich, creamy, and indulgent.

If you’ve ever found yourself stuck between craving a slice of carrot cake or cheesecake, this recipe solves that dilemma beautifully.

It combines the best of both worlds, with the soft, tender layers of carrot cake sitting beneath a smooth, velvety cheesecake topping that practically melts in your mouth.

For those who love a little extra richness, try pairing it with a coffee cheesecake recipe for an added layer of indulgence that complements the spices of the carrot cake beautifully.

What’s so Great About This Dish?

• I’ve found it to be a surprisingly easy crowd-pleaser, even for picky eaters who can’t decide on carrot cake or cheesecake.
• Over time, I’ve added a bit of crushed pineapple into the cake batter for extra moisture and a subtle sweetness.
• It’s the perfect make-ahead dessert, holding up well in the fridge for a couple of days without losing any of its creamy, dreamy texture.

Carrot Cake Cheesecake Recipe

This Carrot Cake Cheesecake combines the best of both worlds, with a rich, creamy cheesecake layer atop a spiced carrot cake base. Topped with a silky cream cheese frosting, it’s a deliciously indulgent treat that’s perfect for any occasion!

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Prep Time 1 hour hr

Resting Time 6 hours hrs

Total Time 7 hours hrs

Course Dessert

Cuisine American

Equipment

• 8-inch or 9-inch springform pan
• Parchment paper
• Spray oil
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Whisk

Ingredients

  

Carrot Cake

• 1 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon powder
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cup peeled and grated carrots

Cheesecake Batter

• 2 cups cream cheese softened
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1/4 cup sour cream
• 2 large eggs
• 2 tsp vanilla extract
• 1/4 tsp salt

Caramelized Pecans

• 1/2 tbsp unsalted butter
• 2 tbsp granulated sugar
• 1/2 cup chopped pecans

Cream Cheese Frosting

• 1/3 cup cream cheese softened
• 3 tbsp unsalted butter
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

 

• Preheat the oven to 350ºF and line the bottom of an 8-inch or 9-inch springform pan with parchment paper. Grease the pan and parchment with spray oil.
  
• In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  
• In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
  
• Gradually mix in the dry ingredients with a hand mixer or whisk until incorporated.
  
• Add the shredded carrots and fold gently with a spatula to combine. Set the mixture aside.
  
• Beat cream cheese in a large bowl for 1 minute, then add granulated and brown sugars. Beat for 1 more minute, scraping the bowl as needed.
  
• Mix in sour cream, then add eggs one at a time, ensuring each is incorporated before adding the next. Add vanilla and salt with the last egg.
  
• Pour one third of the carrot cake batter into the prepared pan, followed by one third of the cheesecake batter. Repeat, layering the remaining batter.
  
• Bake for about 50 minutes, until the center is slightly jiggly and edges are set. Cover with foil if the edges brown too much.
  
• Turn off the oven, leave the door open, and let the cheesecake cool inside for 20 minutes to prevent deflation.
• Let the cheesecake cool completely, then refrigerate for at least 6 hours or overnight.
  
• For caramelized pecans, melt sugar and butter in a saucepan, stir in chopped pecans, and cook for 4 minutes. Let cool on parchment paper.
  
• Beat cream cheese and butter for frosting, then add powdered sugar, vanilla, and beat until smooth.
• Once the cheesecake is chilled, remove the ring and parchment paper, spread frosting on top, and garnish with caramelized pecans.
  

Nutrition Info:

Tips that Will Ease Your Job!

• Layering Technique: When layering the carrot cake and cheesecake batters, try to swirl them gently with a knife or spatula for a marbled effect. This will ensure that both layers blend together beautifully while still maintaining distinct flavors.
• Grate Carrots Finely: For the best texture in the carrot cake base, grate the carrots finely. This helps them incorporate evenly into the batter, preventing large chunks that could affect the smoothness of the cake.
• Cream Cheese Softening: Make sure the cream cheese for both the cheesecake and frosting is fully softened to room temperature. This helps achieve a smooth, lump-free batter and frosting.
• Preventing Cracks: To avoid cracks in your cheesecake, be careful not to overbake it. The center should still be slightly jiggly when you take it out of the oven. Letting it cool slowly in the oven with the door slightly ajar also helps prevent sudden temperature changes, which can cause cracking.
• Chill Overnight: For the best texture and flavor, allow the cheesecake to chill in the refrigerator for at least 6 hours or overnight. This gives the flavors time to develop and ensures the cheesecake sets perfectly.