Carrot Cake Cheesecake Recipe

Introduction

This Carrot Cake Cheesecake brings together the best of two beloved desserts in one rich, spiced, and creamy treat. With layers of moist carrot cake and smooth cheesecake, it’s perfect for special occasions or whenever you crave something indulgent with a hint of warmth.

Ingredients

• Cheesecake Mixture:
• 2 (8 oz) packages cream cheese, softened (but not melted)
• 2/3 cup granulated sugar
• 1 1/2 teaspoons all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• Carrot Cake:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup canola oil
• 1/4 cup unsweetened applesauce
• 2/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups finely grated carrots
• Topping:
• 2 oz cream cheese, softened
• 1 tablespoon butter, softened
• 1 1/4 cups powdered sugar
• 1/4 cup + 2 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
2. Step 2: For the cheesecake mixture, whisk together sugar and 1 1/2 teaspoons flour in a mixing bowl until well combined.
3. Step 3: Add the softened cream cheese to the sugar-flour mixture. Using an electric hand mixer on low speed, blend until smooth and creamy.
4. Step 4: Beat in the eggs one at a time, mixing just until combined after each addition. Add the vanilla extract with the second egg.
5. Step 5: Blend in the sour cream until fully incorporated. Tap the bowl firmly on the countertop about 30 times to release air bubbles. Set aside.
6. Step 6: In a separate bowl, whisk together the dry ingredients for the carrot cake: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
7. Step 7: In another bowl, combine the canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Mix well until smooth.
8. Step 8: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the grated carrots.
9. Step 9: Pour half of the carrot cake batter into the prepared pan and spread evenly. Carefully spoon the cheesecake mixture over it, smoothing the top. Then add the remaining carrot cake batter on top and level gently.
10. Step 10: Bake in the preheated oven for about 60-70 minutes or until the center is set and a toothpick inserted near the center comes out clean.
11. Step 11: While the cake cools, prepare the topping by beating together the softened cream cheese and butter until creamy. Add powdered sugar, sour cream, and vanilla extract, and mix until smooth.
12. Step 12: Once the cake has cooled to room temperature, spread the topping evenly over the surface. Sprinkle chopped pecans on top if desired. Chill for at least 2 hours before serving.

Tips & Variations

• Use freshly grated carrots for the best texture and flavor in the cake layer.
• To avoid cracking in the cheesecake, gently tap the batter to remove bubbles and avoid overmixing.
• Substitute walnuts for pecans if preferred in the topping for a different nutty crunch.
• For a dairy-free option, try using vegan cream cheese and coconut yogurt in place of sour cream.

Storage

Store leftover carrot cake cheesecake covered in the refrigerator for up to 5 days. Keep it in an airtight container or wrapped tightly with plastic wrap to maintain moisture. Allow the cheesecake to come to room temperature or warm slightly before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from resting overnight in the refrigerator, which allows the flavors to meld and the texture to set perfectly.

Can I freeze the carrot cake cheesecake?

Absolutely. Wrap the cake tightly in plastic wrap and then foil before freezing. It can be frozen for up to 2 months. Thaw overnight in the fridge before serving.

Carrot Cake Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

This Carrot Cake Cheesecake combines the rich creaminess of a classic cheesecake with the warm, spiced flavors and moist texture of carrot cake. Topped with a luscious cream cheese frosting and optional pecans for crunch, this delicious dessert is perfect for celebrations or any special occasion.

• Author: Daniel
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 5 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Mixture

• 2 (8 oz) packages cream cheese, softened (but not melted)
• 2/3 cup granulated sugar
• 1 1/2 teaspoons all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Carrot Cake

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup canola oil
• 1/4 cup unsweetened applesauce
• 2/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups finely grated carrots

Topping

• 2 oz cream cheese, softened
• 1 tablespoon butter, softened
• 1 1/4 cups powdered sugar
• 1/4 cup + 2 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional)

Instructions

1. Prepare the Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
2. Mix Sugar and Flour: In a mixing bowl, whisk together 2/3 cup granulated sugar and 1 1/2 teaspoons of all-purpose flour until well combined to prepare the cheesecake base.
3. Blend Cream Cheese: Add the softened cream cheese to the sugar-flour mixture. Using an electric hand mixer on low speed, blend until smooth and free of lumps.
4. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing just until combined after each addition to avoid overmixing. Add 1 teaspoon vanilla extract with the second egg for flavor.
5. Fold in Sour Cream: Blend in 1/2 cup sour cream until the cheesecake mixture is smooth. Tap the bowl sharply against the countertop about 30 times to release air bubbles, ensuring a creamy texture. Set aside.
6. Prepare Carrot Cake Batter: In a separate bowl, whisk together 1 1/4 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, and 1/8 teaspoon nutmeg. In another bowl, combine 1/2 cup canola oil, 1/4 cup applesauce, 2/3 cup granulated sugar, 1/3 cup light brown sugar, 2 eggs, and 1 teaspoon vanilla. Blend wet ingredients well.
7. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients and mix until just incorporated. Fold in 1 1/3 cups finely grated carrots gently to keep batter airy.
8. Layer Batter and Cheesecake: Pour half of the carrot cake batter into the prepared springform pan, spreading evenly. Carefully spoon the cheesecake mixture over the carrot cake layer. Finally, top with the remaining carrot cake batter and smooth the surface.
9. Bake: Place the springform pan in the preheated oven and bake at 350°F for approximately 55-65 minutes. The edges should be set and the center slightly jiggly when done. Avoid overbaking to keep cheesecake creamy.
10. Cool: Remove from oven and allow the cake to cool on a wire rack for about an hour. Then, refrigerate for at least 4 hours or overnight to allow it to set properly.
11. Prepare Topping: Beat together 2 oz softened cream cheese and 1 tablespoon softened butter until smooth. Gradually add 1 1/4 cups powdered sugar, 1/4 cup plus 2 tablespoons sour cream, and 1/2 teaspoon vanilla extract. Mix until creamy and smooth.
12. Add Topping and Pecans: Spread the cream cheese topping over the chilled carrot cake cheesecake evenly. Sprinkle with 1/2 cup chopped pecans if desired.
13. Serve: Slice and serve chilled for best flavor and texture enjoyment.

Notes

• Use softened cream cheese, not melted, for a smooth cheesecake mixture.
• Tapping the bowl releases air bubbles, helping prevent cracks in the cheesecake.
• Do not overmix the batter after adding eggs to keep the cake tender.
• Cooling the cheesecake completely before adding topping prevents it from melting.
• Chilling overnight enhances flavors and texture.
• Pecans add a nice crunchy texture but are optional for those with nut allergies.

Keywords: carrot cake cheesecake, carrot cake dessert, cream cheese cheesecake, holiday dessert, layered cheesecake cake