Carrot Cake Cheesecake Recipe

Introduction

This Carrot Cake Cheesecake combines the best of two beloved desserts into one irresistible treat. Moist carrot cake forms the base, topped with a creamy, smooth cheesecake layer. It’s perfect for special occasions or anytime you want a rich, comforting dessert.

Ingredients

• 1 cup (125g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups (150g) finely shredded carrots
• 1/2 cup (60g) chopped walnuts or pecans (optional)
• 16 oz (450g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup (60ml) sour cream

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper for easy removal.
2. Step 2: Make the carrot cake layer: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat the eggs, granulated sugar, light brown sugar, vegetable oil, and vanilla extract until well combined. Stir the dry ingredients into the wet mixture, then fold in the shredded carrots and chopped nuts if using. Pour this batter into the prepared pan and smooth the top.
3. Step 3: Make the cheesecake layer: In a clean bowl, beat the softened cream cheese until smooth. Add the sugar and flour, mixing well. Beat in vanilla extract, then add the eggs one at a time, blending thoroughly after each addition. Stir in sour cream until fully incorporated. Gently pour this cheesecake mixture over the carrot cake layer.
4. Step 4: Bake the layered cake for 50–60 minutes, or until the center is just set and still slightly jiggly. Turn off the oven and crack the door open, allowing the cake to cool inside for 30 minutes to prevent cracking.
5. Step 5: Let the cake cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to let the flavors meld and the cheesecake firm up.
6. Step 6: Serve the cake chilled or slightly at room temperature. Garnish with whipped cream, extra chopped nuts, or a drizzle of cream cheese glaze if desired for an extra special touch.

Tips & Variations

• For a nut-free version, simply omit the walnuts or pecans and add extra shredded carrots or raisins instead.
• Using freshly grated carrots rather than pre-shredded gives a fresher flavor and better texture.
• To avoid cracks in the cheesecake layer, bake at a low temperature and cool gradually with the oven door slightly open.
• Adding a touch of orange zest to the carrot cake batter can brighten the flavor beautifully.

Storage

Store the Carrot Cake Cheesecake covered in the refrigerator for up to 4 days. Keep it in an airtight container or cover tightly with plastic wrap to maintain moisture. When reheating, serve it cold or allow it to come to room temperature; avoid microwaving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, this cheesecake is ideal made a day ahead as chilling overnight helps the layers set perfectly and flavors to develop fully.

What can I substitute for sour cream?

You can use full-fat Greek yogurt as a substitute for sour cream. It will provide similar tanginess and creaminess to the cheesecake layer.

Carrot Cake Cheesecake Recipe

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★★★★★

4.9 from 53 reviews

This Carrot Cake Cheesecake combines the best of two classic desserts into one indulgent treat. A moist carrot cake layer is topped with a smooth, creamy cheesecake layer, baked together to perfection. Flavored with warm spices like cinnamon and nutmeg, and optionally studded with crunchy nuts, this dessert is perfect for celebrations or a special treat.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Carrot Cake Layer

• 1 cup (125g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups (150g) finely shredded carrots
• 1/2 cup (60g) chopped walnuts or pecans (optional)

Cheesecake Layer

• 16 oz (450g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup (60ml) sour cream

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and optionally line the bottom with parchment paper for easier removal.
2. Make the Carrot Cake Layer: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, beat the eggs with granulated sugar, light brown sugar, vegetable oil, and vanilla extract until well combined. Stir the dry ingredients into the wet ingredients until just combined, then gently fold in the shredded carrots and chopped nuts if using. Pour this batter into the prepared springform pan and smooth the surface evenly.
3. Prepare the Cheesecake Layer: Using a clean bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and flour, mixing well to combine. Beat in vanilla extract, then add eggs one at a time, fully incorporating each before adding the next. Finally, stir in the sour cream until the mixture is smooth and uniform. Carefully pour this cheesecake batter over the carrot cake layer in the pan.
4. Bake the Cake: Place the springform pan in the preheated oven and bake for 50 to 60 minutes. The cake is done when the center is mostly set but still has a slight jiggle. Once baking is complete, turn off the oven and prop the door open slightly. Leave the cake inside to cool for about 30 minutes to prevent cracking.
5. Cool and Chill: Remove the cake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cake for at least 4 hours or preferably overnight to fully set and enhance the flavors.
6. Serve: Remove the cheesecake from the springform pan and serve chilled or at slightly room temperature. For an elegant touch, garnish with whipped cream, additional chopped nuts, or a drizzle of cream cheese glaze if desired.

Notes

• Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter free of lumps.
• If you want a nut-free version, simply omit the walnuts or pecans from the carrot cake layer.
• Use finely shredded carrots for a better texture and even baking in the carrot cake layer.
• To avoid cracking, do not overbake the cheesecake; the center should still jiggle slightly when done.
• Letting the cake cool slowly in the oven helps prevent cracks on the cheesecake surface.
• This cheesecake can be made a day ahead and stored in the refrigerator, enhancing the flavors.

Keywords: carrot cake cheesecake, carrot cake, cheesecake dessert, baked cheesecake, layered cake, cream cheese dessert, springform pan cake