Introduction

Carrot Cake Cheesecake is a delightful fusion of two classic desserts, combining the warm spices of carrot cake with the creamy richness of cheesecake. This indulgent treat is perfect for special occasions or whenever you crave something sweet and comforting.

The image shows a thick, multi-layered carrot cake with a slice removed, revealing four distinct layers: a light brown carrot cake base, a creamy orange layer above it, followed by a second light brown carrot cake layer, and topped with a thick white cream cheese frosting layer. The top surface is covered with white frosting and decorated with whole pecans and finely chopped nuts spread evenly across. The cake sits on a white plate with a few crumbs and nuts scattered around on a white marbled surface. The cake has a moist and dense texture with visible carrot bits inside. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper.
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 eggs, granulated sugar, light brown sugar, vegetable oil, and vanilla extract until well combined. Stir in the dry ingredients, then fold in shredded carrots and nuts if using. Pour the batter into the prepared pan and smooth the top.
Step 3: Make the cheesecake layer: In a clean bowl, beat the cream cheese until smooth. Add sugar and flour; mix well. Beat in vanilla extract, then add eggs one at a time, mixing after each. Stir in sour cream until fully incorporated. Pour the cheesecake batter gently over the carrot cake layer.
Step 4: Bake for 50–60 minutes or until the center is just set and a slight jiggle remains. Turn off the oven, crack the door open, and let the cake cool inside for 30 minutes.
Step 5: Remove the cake from the oven and allow it to cool completely at room temperature. Then chill in the fridge for at least 4 hours or overnight.
Step 6: Serve cold or slightly at room temperature. Garnish with whipped cream, chopped nuts, or a drizzle of cream cheese glaze if desired.

Tips & Variations

For an extra moist carrot cake, consider adding 1/4 cup crushed pineapple or applesauce to the batter.
Use a water bath to prevent cracking on the cheesecake layer if you have the equipment.
Swap walnuts for pecans or omit nuts altogether based on your preference or allergies.
Enhance flavor by adding a pinch of ground ginger or cloves to the carrot cake spices.

Storage

Store the carrot cake cheesecake covered in the refrigerator for up to 4 days. To reheat slightly, let it sit at room temperature for 20 minutes or warm briefly in the microwave for about 15 seconds. Avoid heating too long to maintain texture.

How to Serve

A round cake with four visible layers sits on a wooden plate against a white marbled surface. The bottom layer is dense and light brown, followed by a thick layer of white cream with shreds of orange carrots inside. Above this is another thin brown layer, then a smooth thick white cream layer on top. The cake is topped with a generous amount of crushed mixed nuts, including whole and chopped brown almonds and pecans scattered unevenly. A slice is cut out, showing the detailed texture inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, this cheesecake actually tastes better after chilling overnight as the flavors develop and the texture firms up.

How do I prevent cracks on the cheesecake layer?

To minimize cracks, avoid overbaking and consider using a water bath during baking. Also, letting the cake cool slowly in the oven with the door ajar helps prevent sudden temperature changes that cause cracking.

Carrot Cake Cheesecake Recipe

Print Recipe

★★★★★

4.4 from 126 reviews

This Carrot Cake Cheesecake combines the moist, spiced flavors of classic carrot cake with the rich, creamy texture of cheesecake. Featuring a carrot cake base layered with a smooth cheesecake topping, this dessert is perfect for special occasions or whenever you’re craving a decadent treat with a fruity, nutty twist.

Author: Marco
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 5 hours 20 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

Preheat Oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper to prevent sticking and ensure easy removal.
Prepare Carrot Cake Layer: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, beat the eggs, granulated sugar, light brown sugar, vegetable oil, and vanilla extract until well combined. Gradually stir in the dry ingredients, then gently fold in the shredded carrots and chopped nuts if using. Pour this batter into the prepared pan and smooth the top evenly.
Prepare Cheesecake Layer: In a clean bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and flour and mix well. Beat in vanilla extract, then add the eggs one at a time, fully incorporating each before adding the next. Finally, stir in the sour cream until the mixture is fully combined and smooth. Gently pour this cheesecake batter over the carrot cake layer in the pan, taking care not to disturb the base.
Bake: Place the springform pan in the preheated oven and bake for 50–60 minutes, or until the cheesecake center is just set but still has a slight jiggle. Once done, turn off the oven and crack the oven door open. Let the cake cool inside the oven for 30 minutes to prevent cracking.
Cool and Chill: Remove the cake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to let the cheesecake firm up and flavors meld beautifully.
Serve: Once chilled, carefully remove the sides of the springform pan. Serve the carrot cake cheesecake cold or slightly at room temperature. Optionally garnish with whipped cream, chopped nuts, or a drizzle of cream cheese glaze for an extra indulgent touch.

Notes

The nuts in the carrot cake layer are optional but add a nice crunch and texture.
Ensure the cream cheese is softened before mixing to avoid lumps in the cheesecake layer.
Using a springform pan makes it easier to remove the cake without damaging it.
Cooling the cake inside the oven with the door cracked helps prevent cracking on the cheesecake surface.
For best results, chill the cake overnight to fully set and enhance flavor.
Leftovers can be stored covered in the refrigerator for up to 3-4 days.

Keywords: carrot cake cheesecake, carrot cake, cheesecake, layered dessert, cream cheese dessert, spiced carrot cake, creamy cheesecake