Carrot Cake Cheesecake Recipe

Introduction

This Carrot Cake Cheesecake combines the rich creaminess of cheesecake with the warm, spiced flavors of carrot cake. Layered beautifully and finished with a smooth cream cheese frosting, it’s a delightful dessert perfect for special occasions or anytime you crave something comforting and sweet.

Ingredients

• 16 oz Cream cheese (room temperature)
• 1/2 cup White granulated sugar
• 1/2 cup Sour cream (room temperature or Greek yogurt)
• 1/4 cup Heavy cream (room temperature)
• 1 tsp Pure vanilla extract
• 2 Large eggs (room temperature)
• 1 3/4 cup All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1 1/2 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 1/2 tsp Ground ginger
• 1/2 cup Oil (canola or vegetable oil)
• 1/2 cup Brown sugar (packed light or dark)
• 1/3 cup White granulated sugar
• 1/2 cup Sour cream (room temperature or Greek yogurt)
• 1 tsp Pure vanilla extract
• 1 cup Grated carrots (about 2 large carrots)
• 2 Large eggs (room temperature)
• 3/4 cup Unsalted butter (room temperature)
• 8 oz Cream cheese (room temperature)
• 1 3/4 cup Powdered sugar (sifted)
• 1 tsp Pure vanilla extract

Instructions

1. Step 1: Preheat the oven to 350℉. Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper, and spray again.
2. Step 2: For the cheesecake, beat the cream cheese and 1/2 cup granulated sugar on high speed for 2 minutes, scraping the bowl halfway through.
3. Step 3: Add sour cream, heavy cream, and vanilla extract. Mix on medium until smooth.
4. Step 4: Add 2 eggs and mix on low speed until just combined. Set the cheesecake batter aside.
5. Step 5: For the carrot cake, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl. Set aside.
6. Step 6: Grate the carrots finely and set aside.
7. Step 7: Beat oil, brown sugar, and 1/3 cup granulated sugar on high speed for 1 minute.
8. Step 8: Add sour cream, vanilla, grated carrots, and 2 eggs. Mix on medium until combined.
9. Step 9: Add the dry ingredients and mix on low speed until just combined. Do not overmix.
10. Step 10: Assemble the layers in the prepared pan: Spread half of the carrot cake batter evenly on the bottom; top with one-third of the cheesecake batter in small amounts; add half of the remaining carrot cake batter; add another one-third of the cheesecake batter; top with the remaining carrot cake batter; finish with the remaining cheesecake batter. Do not swirl the layers.
11. Step 11: Bake for 45-55 minutes, until the center has a slight jiggle.
12. Step 12: Let the cheesecake cool completely on a rack. Cover with foil and refrigerate for at least 6 hours or overnight.
13. Step 13: For the cream cheese frosting, sift powdered sugar into a bowl.
14. Step 14: Beat butter and cream cheese on high speed for 2 minutes, scraping the bowl as needed until smooth.
15. Step 15: Add powdered sugar on low speed until just combined, add vanilla, then beat on high until creamy.
16. Step 16: Remove the cheesecake from the pan and peel off the parchment paper. Spread the frosting evenly over the cake.

Tips & Variations

• Use freshly grated carrots for the best texture and moisture in the cake layers.
• If you prefer a less sweet frosting, reduce powdered sugar by 1/4 cup.
• Adding chopped walnuts or pecans to the carrot cake batter adds a lovely crunch.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store the carrot cake cheesecake covered in the refrigerator for up to 4 days. To serve, let it sit at room temperature for 15-20 minutes. You can also freeze the cheesecake for up to 1 month; thaw overnight in the refrigerator before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after chilling overnight. Prepare the cake and frosting a day ahead for the best flavor and texture.

What if my cheesecake cracks while baking?

Minor cracking is common with cheesecakes. To minimize cracks, bake at a steady temperature and let the cheesecake cool gradually. Running a thin knife around the edges after baking can help prevent cracks from sticking to the pan.

Carrot Cake Cheesecake Recipe

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★★★★★

4.9 from 108 reviews

Delight in the rich and creamy Carrot Cake Cheesecake, a luscious dessert that perfectly combines the spiced warmth of carrot cake with the smooth texture of classic cheesecake. This layered treat boasts a moist carrot cake batter intertwined with a velvety cheesecake filling, topped with a silky cream cheese frosting. Ideal for celebrations or a special indulgence, this recipe balances spices, sweetness, and creamy goodness to satisfy any dessert lover.

• Author: Elias
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 7 hours 15 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 16 oz Cream cheese (room temperature)
• 1/2 cup White granulated sugar
• 1/2 cup Sour cream (room temperature or Greek yogurt)
• 1/4 cup Heavy cream (room temperature)
• 1 tsp Pure vanilla extract
• 2 Large eggs (room temperature)

Carrot Cake Batter

• 1 3/4 cup All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1 1/2 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 1/2 tsp Ground ginger
• 1/2 cup Oil (canola or vegetable oil)
• 1/2 cup Brown sugar (packed light or dark)
• 1/3 cup White granulated sugar
• 1/2 cup Sour cream (room temperature or Greek yogurt)
• 1 tsp Pure vanilla extract
• 1 cup Grated carrots (about 2 large carrots)
• 2 Large eggs (room temperature)

Cream Cheese Frosting

• 3/4 cup Unsalted butter (room temperature)
• 8 oz Cream cheese (room temperature)
• 1 3/4 cup Powdered sugar (sifted)
• 1 tsp Pure vanilla extract

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper, and spray the parchment paper as well to prevent sticking.
2. Make cheesecake batter: Beat the cream cheese and 1/2 cup granulated sugar on high speed for 2 minutes until smooth and fluffy, scraping down the sides halfway through. Add sour cream, heavy cream, and vanilla extract; mix on medium speed until smooth. Add the eggs at low speed one at a time until just combined. Set aside the cheesecake batter.
3. Prepare dry carrot cake ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
4. Prepare grated carrots: Grate carrots finely on the smallest setting and set aside.
5. Make carrot cake batter: Using a mixer, beat the oil, brown sugar, and 1/3 cup granulated sugar on high speed for 1 minute. Add sour cream, vanilla extract, grated carrots, and eggs; mix on medium speed until combined. Slowly add the dry ingredients and mix on low speed until just blended. Avoid overmixing.
6. Layer the batter: Add half of the carrot cake batter evenly into the prepared springform pan. Spoon one-third of the cheesecake batter on top in small dollops. Next, add half of the remaining carrot cake batter over the cheesecake layer, followed by another one-third of the cheesecake batter. Finally, top with the last of the carrot cake batter and then the remaining cheesecake batter, layering without swirling to maintain distinct layers.
7. Bake: Bake in the preheated oven for 45-55 minutes, or until the middle of the cheesecake jiggles slightly but is mostly set.
8. Cool and chill: Place the pan on a cooling rack and let it cool completely at room temperature. Cover the pan with foil and chill the cheesecake in the refrigerator for at least 6 hours or preferably overnight to set fully.
9. Prepare cream cheese frosting: Sift the powdered sugar into a bowl. Beat the softened butter and cream cheese on high speed for about 2 minutes until creamy and smooth, scraping down the bowl as needed. Gradually add powdered sugar on low speed until combined, then add vanilla extract and beat on high speed until light and fluffy.
10. Frost the cheesecake: Remove the cheesecake from the springform pan and peel off the parchment paper. Spread the cream cheese frosting evenly over the top of the chilled cheesecake. Slice and serve.

Notes

• Make sure all dairy and eggs are at room temperature to ensure a smooth batter without lumps.
• Do not overmix the batters to avoid dense or tough cake layers.
• Use a fine grater for the carrots to blend nicely into the cake batter.
• The cheesecake is done when the center slightly jiggles but does not look liquidy.
• Chilling overnight enhances the texture and makes it easier to slice.
• Use a sharp knife dipped in hot water for clean slices.
• The cream cheese frosting can be made a day ahead and kept refrigerated.

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