Carrot Cake Cheesecake

03.27.2014

Carrot Cake Cheesecake | Cooking Classy

Two of my favorite cakes come together to make the ultimate spring dessert, this decadent carrot cake cheesecake. If you like carrot cake or cheesecake, you have to try this one! It’s an elegant dessert that is certain to impress. It would be perfect to make for Easter or an upcoming birthday. Really, who wouldn’t love this?

The ingredients and directions do look rather lengthy, but this is easier to make than the recipe makes it appear. Besides, even if it took hours to make, it’s worth it, this is carrot cake cheesecake! The hard part of this is the wait. Yes, cheesecake requires that long cooling and refrigeration period but the patience pays off once you get to sink your fork into a piece of this utterly divine cheesecake, through each of those irresistible layers, and you get to slowly savor each and every bite… Enjoy!

Carrot Cake Cheesecake | Cooking ClassyCarrot Cake Cheesecake | Cooking Classy

Carrot Cake Cheesecake

Prep Time: 35 minutes

Cook Time: 1 hour

Total Time: 8 hours, 35 minutes

Yield: About 10 servings

Carrot Cake Cheesecake

Ingredients

    Cheesecake Mixture
  • 2 (8 oz) pkg cream cheese, softened well (but not melted)
  • 2/3 cup granulated sugar
  • 1 1/2 tsp all-purpose flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • Carrot Cake
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/3 cups finely grated carrots
  • Topping
  • 2 oz cream cheese, softened
  • 1 Tbsp butter, softened
  • 1 1/4 cups powdered sugar
  • 1/4 cup + 2 Tbsp sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped pecans (optional)

Directions

  • Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.
  • For the cheesecake mixture:
  • In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.
  • Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds. To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets.
  • To assemble cheesecake:
  • Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don't spread or swirl). Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon). Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn't touch cheesecake or it will stick). Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.
  • For the topping:
  • In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes. Spread evenly over cheesecake then chill cheesecake in freezer for 20 - 30 minutes. Sprinkle edges with chopped pecans. Cut into slices. Store in refrigerator in an airtight container.
  • Recipe Source: adapted from Mel's Kitchen Cafe and Relish
http://www.cookingclassy.com/2014/03/carrot-cake-cheesecake/

82 comments

  • Tina: Umm this looks AWESOME. Definitely saving this to make soon :D March 27, 2014 at 9:58am Reply

  • Averie @ Averie Cooks: Carrot cake AND cheesecake. In one! Now THIS is genius :) March 27, 2014 at 10:29am Reply

  • sally @ sallys baking addiction: The BEST looking carrot cake I’ve seen, Jaclyn! And the cheesecake swirl puts it over the top. Just gorgeous. I’ve only had carrot cake cheesecake once, but it’s safe to say it’s a favorite dessert of mine! March 27, 2014 at 11:06am Reply

    • Jaclyn: Thanks Sally :)! March 31, 2014 at 8:45pm Reply

  • Katrina @ Warm Vanilla Sugar: I need some alone time with this cake. Holy freaking awesome. March 27, 2014 at 11:30am Reply

  • Norma | Allspice and Nutmeg: Oh wow, this looks amazing. Pinning. March 27, 2014 at 12:17pm Reply

  • Laura (Tutti Dolci): What a perfect blend of two wonderful desserts! March 27, 2014 at 12:30pm Reply

  • Hannah @ Salted Crown: Oh yum!! These sound delicious and look AMAZING!! <3 March 27, 2014 at 1:22pm Reply

  • Donna: Looks wonderful I will make this for Easter. My question is do you have to slice it to store or can I leave it whole until dessert time? Thanks…. love your recipes March 27, 2014 at 1:27pm Reply

    • Jaclyn: Oh no, sorry I kind of put those backwards :). You keep it whole until your ready to serve it then slice it. I hope you do try this and love it Donna! I’m so glad you like my recipes! March 27, 2014 at 8:20pm Reply

  • Loretta: What a great combination! It’s been so long since I’ve had carrot cake (and I think it rocks). Cheesecake is generally on the somewhat-regular-rotation over here because it’s my favorite. I can only imagine how fantastic these go together :) March 27, 2014 at 1:49pm Reply

  • Martha in KS: OMG – my two favorite desserts – cheesecake & carrot cake. Will make this soon! March 27, 2014 at 4:59pm Reply

  • Michelle @ Brown Eyed Baker: This might the most beautiful dessert I’ve ever seen! March 27, 2014 at 7:39pm Reply

    • Jaclyn: Thanks so much Michelle :)! March 27, 2014 at 8:19pm Reply

  • Chloe @ foodlikecake: That’s the prettiest cheesecake ever and I love the combination of cheesecake and carrot cake! March 28, 2014 at 4:31am Reply

  • Amanda: Love the carrot cake swirls in the cheesecake. Beautiful :) March 28, 2014 at 7:00am Reply

    • Jaclyn: Thanks Amanda!! March 31, 2014 at 8:44pm Reply

  • Shawn @ I Wash You Dry: Jaclyn, this is gorgeous!! I love the swirl of the carrot cake and cheesecake! I MUST make this for Easter! <3 March 28, 2014 at 7:58am Reply

  • Mel: Your pictures are gorgeous! And this is seriously one of my favorite desserts of all-time. We’ve had it several times throughout the year after I made it last Easter. Carrot cake and cheesecake really is a match made in heaven. :) March 28, 2014 at 10:31am Reply

    • Jaclyn: Thanks Mel and thanks for the recipe :)! March 28, 2014 at 12:32pm Reply

  • Cindy: This looks and sounds absolutely amazing! I love carrot cake with cream cheese frosting and this is basically that in cheesecake form. Love it! March 28, 2014 at 11:26am Reply

  • Rachel @ Bakerita: Oh goodness, this looks insanely good!! Pinned, and definitely going to be giving this one a go. March 28, 2014 at 1:00pm Reply

  • Sonal @ Singhfully Sweet: I love cheesecakes and so does my father in law so this will be something very different to try!

    Just found your blog and love it! :) March 28, 2014 at 1:21pm Reply

  • Kari@Loaves n Dishes: This is like the perfect ratio of carrot cake to cream cheese icing, but not as sweet since it’s cheese cake! Loooove this dessert Jaclyn! March 28, 2014 at 3:33pm Reply

  • Luli: That’s amazing, two of my mother’s favourite desserts in one, I’m definitely making this for her! How did you achieve that swirl look if you spread even layers? March 29, 2014 at 9:52am Reply

    • Jaclyn: The bottom is pretty much the only layer evenly spread, then you somewhat randomly spoon the rest over and it sort of swirls itself. I hope you both love it! March 29, 2014 at 10:03am Reply

  • Sarah: Was comparing your recipe with Mel’s from Mel’s Kitchen and wondered what made you modify her recipe? thanks! March 29, 2014 at 1:34pm Reply

  • Cathy in New York: Jaclyn,
    I made this recipe today and must say it is absolutely PERFECT! I didn’t change a single thing about it. I will bring it to share with family tomorrow. I must get it out of my house. :o)
    Delicious, everyone needs to try this. March 29, 2014 at 4:16pm Reply

    • Jaclyn: I’m so glad you liked this Cathy! Thanks so much for your feedback! March 29, 2014 at 4:38pm Reply

  • Cathy in New York: Also made lemon cream pie bars, lemon poppy seed muffins, raspberry bars, pumpkin pie bars, cannoli bites…too many recipes to mention. All spectacular!
    Thank you Jacyln! March 29, 2014 at 4:23pm Reply

    • Jaclyn: I’m so happy to hear you’ve tried so many of my recipes Cathy :)! Thanks for your comments! March 30, 2014 at 12:09pm Reply

  • sher: I tried this recipe this past Saturday. The cake was not done after 65 minutes of baking. I baked it for 2 hours. I continued to follow the instructions exactly as instructed and the cake looks NOTHING like the one pictured! March 31, 2014 at 9:23am Reply

    • Jaclyn: Could it possibly be your oven because at two hours this cake should be far over-done and dry? Sorry that happened though! March 31, 2014 at 9:34am Reply

  • Carrotcake cheesecake | Recetas Fáciles de Cocina: A mi lo que me gusta es cocinar: […] Pinterest sabrá que tengo un board dedicado a las cheesecake porque me encantan ? Allí descubrí esta tarta y me quedé tan prendada que no podía esperar más a que llegara el finde para hacerla […] April 1, 2014 at 3:14pm Reply

  • Alicia: Hi there!!
    i’d like to thank you for the recipe! it is just awesome! I’ve prepared it this WE and shared with my friends and we all think it is favolous!
    I’ve shared it with my blog followers here http://amiloquemegustaescocinar.com/2014/04/01/carrotcake-cheesecake/
    Thanks again for your marvellous recipe!
    Cheers!
    Alicia April 1, 2014 at 3:26pm Reply

    • Jaclyn: You have a fabulous blog Alicia! Thanks for sharing. I’m so glad you enjoyed it! April 1, 2014 at 4:57pm Reply

  • Bill: This cake looks awesome! Would it be possible to prepare in mason jars? April 2, 2014 at 4:53am Reply

    • Jaclyn: Possibly – I’ve never made cake in those before but I’ve seen them before. Just not sure with this recipe, sorry! April 2, 2014 at 11:58am Reply

  • Mara: So after cake cooks you put in fridge till cool then put icing on? April 6, 2014 at 3:41pm Reply

    • Mara: And can you substitute anything for the applesauce? April 6, 2014 at 3:43pm Reply

      • Jaclyn: Another 1/4 cup oil. April 6, 2014 at 8:14pm Reply

    • Jaclyn: Yes, add the icing after it has cooled completely in the fridge, then chill a little longer just to help the icing set just slightly (this topping will always remain soft but for cleaner slices if desired you can chill a little longer). April 6, 2014 at 8:14pm Reply

  • Shelly: Oh My! April 10, 2014 at 1:02pm Reply

  • Shelly: I just keep looking at it. Right now I’m on Nutrisystem, but come this weekend, all bets are off. Thank you I think!!!!! April 10, 2014 at 1:04pm Reply

  • Terri/LoveandConfections: I had been wanting to make a carrot cake cheesecake for a while but totally forgot since I didn’t write it down. I think I am going to make one soon. April 14, 2014 at 10:34am Reply

  • amy: Would you add a gram cracker crust? Thanks! April 18, 2014 at 9:23am Reply

    • Jaclyn: I wouldn’t because I think it would draw away from the delicious flavor of the carrot cake. But I’m sure you could add one if you’d like. April 18, 2014 at 9:25am Reply

  • Cassie: When would you take from the pan ? Before icing, or ask serving? April 19, 2014 at 10:54pm Reply

    • Jaclyn: Oh, sorry I didn’t really mention that, I iced first then removed the ring from the pan. April 20, 2014 at 10:11am Reply

  • Remi: While home at my parents’ for Easter, I requested this cheesecake. It turned out absolutely amazing for my mother, who I must say is a cheesecake expert. :) I had expected to take home most of it, but it turned out that everyone, even those who aren’t crazy about carrot cake, looooved it! This is now my favorite cheesecake! The combination of is amaaaaazing! I can’t wait to have it again. April 23, 2014 at 11:10am Reply

    • Jaclyn: So happy to hear that Remi!! May 6, 2014 at 6:26pm Reply

  • Marya: I was just wondering if after I’ve let it cool for the one hour can I cool it for maybe two and then cut into it? Does it have to sit for the full 6 hours or even overnight? April 27, 2014 at 2:10pm Reply

    • Jaclyn: In the freezer probably for 2. Hope you love it! April 27, 2014 at 7:43pm Reply

  • Marya: Could I let it chill for maybe two hours instead of six? I made it later than I intended and it’s my fathers birthday today and I’d like him to have some before it gets too late. April 27, 2014 at 3:34pm Reply

    • Jaclyn: You could probably freeze it that long – it just takes a while for the cheesecake to set but when I’m in a rush sometimes I use the freezer for things like so. April 27, 2014 at 7:42pm Reply

  • ma. emelie a. aragon: hi, ms. jaclyn. Can i replace unsweetened applesauce with crushed pineappple ? if so, thus it affect the flavor? thank you April 27, 2014 at 8:02pm Reply

    • Jaclyn: I wouldn’t recommend it because it will likely alter the texture and it won’t have the same amount of moisture. You could give it a try if you are willing to experiment, but I would probably puree it first in a food processor. April 28, 2014 at 9:27pm Reply

  • Salsera77: Dear Jaclyn, I’m not so sure if my last comment reached you, this is why I try again. I just have one silly question. If I understand right, you don’t spread out any of the layers, you just dollop, spoon or drizzle?? It’s just sometimes, when they put “spoon”, it means dollop on and then spread with the back of the spoon and I just wanted to make sure that this is not meant here. Sorry, silly question, I know :-). I made your cookies and cream cheesecake cupcakes the other day…they disappeared in a blink… thank you so much ! May 8, 2014 at 3:31am Reply

    • Jaclyn: Yes you don’t spread, just dollop spoon and drizzle, so make sure your cream cheese is well softened. If your top is uneven you can gently spread to an even layer. I’m so glad you loved the cupcakes and I hope you love this too! May 8, 2014 at 10:17am Reply

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  • Tasbih: Hi Jaclyn, I’m making this glorious cake after tomorrow for my husband’s birthday! Cheesecake is his all time favorite dessert and I can imagine how adding a swirl of carrot cake in there can make it even better. I’m used to baking cheesecake in a water bath which I find it to produce a creamier texture and a flat, even top with no cracks, I wonder if I should do the same with this recipe or do u think it might screw up the texture of the carrot cake layer? June 3, 2014 at 7:44am Reply

    • Jaclyn: I think the water bath could be good for the cheesecake portion but I don’t know about the cake portion so I’d probably just recommend doing it without. I hope you both love it! June 4, 2014 at 9:48am Reply

  • Iman: If I wanted to make this into cupcake would it be the same thing? Same cook time and all? July 15, 2014 at 5:19am Reply

    • Jaclyn: I would definitely recommend reducing the cooking time (leave the temp the same though) and you’ll just have to figure out the right portion for each cup (wish I could tell you but I haven’t made them as cupcakes yet). I hope you love them! July 17, 2014 at 8:43pm Reply

  • chanel: People at my churc loved the cake. However, mine took approx. 1 hr. | 40 mins. Not my stove either as I keep a thermostat in my 7 month old new stove.

    I will make this again definitely…but I will omit the sour cream next time in my cheesecake portion. I think it will make the ‘effects better. With the sour cream- just too ‘loose’ of a batter. Want effect that this picture has which to me –needs ‘sturdier’ batter. Even after the time I used….center wouldn’t stand-up completely. September 8, 2014 at 2:24am Reply

  • Betty: Could you double the recipe and bake it in a 9×13 pan, then cut into bars? September 28, 2014 at 4:32pm Reply

    • Jaclyn: I don’t know that double would fit into a 9 by 13 and also I don’t know if the edges would cook more than the middle and burn since it’s bigger? If you do decide to try I would probably go with 1 1/2 the recipe. September 28, 2014 at 10:29pm Reply

      • Betty: Thanks for your reply. I’ll try it out and let you know! It looks so yummy! September 28, 2014 at 10:31pm Reply

  • Ping: This was a big hit! Thank you so much for sharing this cake. I didn’t have applesauce but add more oil or sour cream and cut the sugar down but it still came out tasty!!!! October 1, 2014 at 8:38am Reply

  • Janice: Can I freeze this? I wanted to make this today to serve Sunday night at a birthday party. October 3, 2014 at 10:09am Reply

    • Jaclyn: It should freeze fine. I hope everyone loves it! October 21, 2014 at 7:29pm Reply

  • Allison: Have you (any anyone you know) tried this with a pumpkin spice cake vs the carrot cake? Sounds delicious! October 6, 2014 at 8:18am Reply

  • Michelle D: This looks beyond delicious. I’m making this and two other desserts for my wedding next month. Just making sure I understand, you tent with foil for the last 20-25 min of cooking? Thanks! October 11, 2014 at 3:47pm Reply

    • Jaclyn: Yes that’s what I recommend. I hope you love it! October 11, 2014 at 10:04pm Reply

  • Ping: I thought I comment here on your blog already but noticed not. This was the best two cakes in one! I didn’t have sour cream and not all the brown sugar. It turned out delicious still. My neighbor and her friend loved it too and had seconds. Who wouldn’t? Thank you again for this recipe. I’m sure I’ll be making more desserts from your blog:) October 14, 2014 at 10:22pm Reply

    • Ping: Oop maybe i didn’t comment. never mind:) October 14, 2014 at 10:24pm Reply

  • Chelsea: I made this yesterday for my friend’s birthday. I had never made a cheesecake but it was perfect! Thanks! October 21, 2014 at 7:28am Reply

    • Jaclyn: I’m glad it turned out perfect for you Chelsea! Thanks for leaving a comment! October 21, 2014 at 6:55pm Reply

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