Carrot Cake Cheesecake

This Carrot Cake Cheesecake is the perfect blend of two classic desserts: the comforting spiced carrot cake and the rich, creamy cheesecake. Topped with a luscious cream cheese frosting, it’s a dessert that’s sure to impress at any celebration or special occasion.

Ingredients

For the Carrot Cake Layer:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 large eggs

1 cup granulated sugar

1/2 cup vegetable oil

2 teaspoons vanilla extract

2 cups finely grated carrots (about 3 medium carrots)

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts (optional)

For the Cheesecake Layer:

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

For the Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Prepare the carrot cake layer: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, beat together the eggs, sugar, and oil until smooth and well combined. Stir in the vanilla extract.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated carrots, pineapple, and walnuts (if using).

Pour the carrot cake batter into the prepared springform pan and spread it evenly.

Prepare the cheesecake layer: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.

Pour the cheesecake mixture over the carrot cake layer in the pan.

Tap the pan on the counter to remove any air bubbles, then bake for 50-55 minutes, or until the cheesecake is set and slightly golden on the edges. The center should still be a little jiggly.

Allow the cake to cool in the pan for about 10 minutes before transferring to the refrigerator to chill for at least 4 hours or overnight.

Prepare the frosting: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, and continue to beat until fluffy.

Once the cheesecake has cooled completely, spread the cream cheese frosting evenly on top. Garnish with extra chopped walnuts if desired.

Slice and serve chilled.

Servings and Timing

Servings: 12

Prep Time: 20 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 15 minutes (plus chilling time)

Variations

If you want to try a twist on this recipe, here are a few variations:

Add dried fruit: I sometimes like to add raisins or currants to the carrot cake layer for a sweet, chewy texture.

Vegan version: For a vegan version, substitute flax eggs for the regular eggs and use dairy-free cream cheese and butter.

Gluten-free option: Swap the all-purpose flour with a gluten-free flour blend to make this dessert gluten-free.

Storage/Reheating

To store any leftovers, I recommend covering the cheesecake tightly with plastic wrap or storing it in an airtight container in the refrigerator. It will keep for up to 5 days. If you want to store it longer, you can freeze individual slices in plastic wrap and foil for up to 3 months. To serve, let it thaw in the refrigerator overnight.

FAQs

Can I make this recipe ahead of time?

Yes, I love making this cheesecake a day or two ahead of time. In fact, it gets even better after sitting in the fridge for a few hours or overnight, as the flavors meld together.

Can I make the carrot cake layer without nuts?

Absolutely! If I’m not in the mood for walnuts or have guests with nut allergies, I just skip them and it still turns out delicious.

Can I use a regular cake pan instead of a springform pan?

I prefer using a springform pan for easier removal, but if you don’t have one, a regular 9-inch round cake pan works just fine. Just be sure to line the pan with parchment paper for easy removal.

Can I use store-bought frosting?

While I love making the homemade frosting, you can definitely use store-bought cream cheese frosting if you’re short on time.

How do I know when the cheesecake is done baking?

The cheesecake should be slightly golden on the edges and the center should still jiggle a bit when you gently shake the pan. It will firm up as it cools.

Conclusion

This Carrot Cake Cheesecake is a dream dessert that combines the best of both worlds. Whether you’re celebrating a holiday, a special occasion, or just treating yourself, this cake is sure to be a crowd-pleaser. I love how easy it is to prepare and how satisfying each bite is, with layers of rich cheesecake and spiced carrot cake, topped off with a decadent cream cheese frosting. It’s the perfect dessert for any occasion!

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