Best Carrot Cake Cheesecake Recipe

Carrot Cake and Cheesecake in One!

Carrot cake for Easter dessert? What about cheesecake? Well, combine the best of both worlds and you get this impressive and yummy carrot cake cheesecake. A moist, delicious carrot cake with creamy cheesecake layers, topped off with a yummy, tangy cream cheese frosting. Beautiful and delicious!

Yes, this carrot cheesecake is slightly more involved than a sheet cake of some sort. But only by a little bit and the results are pretty impressive.

Carrot Cake Cheesecake Ingredients

This recipe may look long, but it really isn’t bad. Most of the ingredients you’ll probably already have on hand.

Once you have everything laid out, the carrot cake and cheesecake batters come together pretty quickly. Then just dollop and layer them into the pan.

Baking the Carrot Cheesecake

It takes about an hour to bake, like many other cheesecakes. And the cake will need time to chill afterward. So just plan ahead or make this dessert in advance.

Once baked, the top of the cake will look uneven and cracked, but that is okay. Just spread on the divine cream cheese frosting and it will look as delicious as it tastes.

The offset spatula is a really handy little tool for frosting. Totally worth getting if you don’t have one and you appreciate an even spreading. 😉

Recipe Tips

Be careful not to overbake because the carrot cake will become dry. So just check it regularly toward the end of the baking time and look for that soft, jiggly few inches in the top center part of the cake.

This is an excellent dessert for any cheesecake and carrot cake lover. Plus, I love that it can be made 1 or 2 days in advance. So nice for holidays or just to save time later on!

If you’re wondering what pan I cooked this carrot cheesecake in (from the photos), it’s this one:

Rachael Ray Springform Pan

More Dessert Ideas:

• Basic Cheesecake Recipe with Strawberry Topping
• Carrot Cake Roll Recipe with Sweet Cream Cheese
• Delicious Strawberry Whipped Cream Cake Recipe

See all our dessert recipes!

Best Carrot Cake Cheesecake Recipe

Combine two delicious desserts to create an amazing carrot cake cheesecake.

5 / 5 ( 1 Review )

Print Rate

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Serves: 8

Adjust Servings: 8

Equipment

• Springform pan

Ingredients

Cheesecake:

• 16 ounces cream cheese, room temperature 2, 8 ounce packages
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon flour
• 1 teaspoon vanilla extract
• ½ cup sour cream

Carrot Cake:

• ¾ cup vegetable oil
• ¼ cup packed light brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch cloves
• ¼ teaspoon salt
• ½ pound finely grated carrots about 1 cup

Cream Cheese Frosting:

• 3 ounces cream cheese room temperature
• 2 tablespoons butter softened
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon sour cream

Instructions

• For the cheesecake, in a medium bowl using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth.
• Add the vanilla and sour cream and mix just until blended.
• Set aside.
• For the carrot cake, in a large bowl using an electric mixer, beat together the oil, brown sugar and granulated sugar until smooth.
• Add the eggs and vanilla and beat until the mixture is light creamy and light.
• Stir in the flour, baking soda, cinnamon, nutmeg, cloves and salt until just combined.
• Mix in the carrots.
• Preheat the oven to 350°F/175°C.
• Lightly grease a 9- or 10-inch springform pan with cooking spray.
• Spread half of the carrot cake batter into the bottom of the prepared pan.
• Dollop half of the cheesecake batter on top of the carrot cake layer in spoonfuls.
• Don't spread or swirl together.
• Dollop the rest of the carrot cake batter on and around the spoonfuls of cheesecake batter.
• Don't spread it together.
• Spoon on the last half of the cheesecake batter on top of all the layers and spread with an offset spatula into an even layer.
• Tap the pan on the counter a couple of times to get rid of any air bubbles.
• Bake the cheesecake for 60-70 minutes (check earlier if using a 10-inch springform pan; it won't bake as long as a 9-inch pan), tenting the top of the cheesecake with foil the last 20 -30 minutes of baking if it is browning too quickly.
• The cheesecake will puff a great deal in the oven thanks to the leavening in the carrot cake and it might even crack.
• Take care not to overbake the cheesecake or the carrot cake bottom and sides will be dry.
• The top center part of the cheesecake (just about a 2- or 3-inch diameter circle) should still be slightly soft and jiggly when you take it out.
• Let the cheesecake cool completely on a wire rack in the pan.
• Meanwhile, make the frosting by whipping together the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined with no lumps.
• Add the vanilla and sour cream and mix well.
• When the cheesecake has cooled, spread the frosting evenly over the top of the cheesecake.
• Cover with tin foil or plastic wrap and refrigerate until well chilled before serving.

Recipe Notes

The cheesecake can be made and frosted 1-2 days in advance and stored in the refrigerator until serving.

Nutrition

Calories: 817kcal | Carbohydrates: 82g | Protein: 9g | Fat: 52g | Sodium: 449mg | Fiber: 1g | Sugar: 64g

Recipe Source: Mel's Kitchen Cafe