Carrot Cake Cheesecake


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?

Carrot Cake Cheesecake | Cooking Classy

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

4.82 from 11 votes

Yield: About 10 servings

Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 8 hours 35 minutes


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


  • 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)


  1. Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.
  2. For the cheesecake mixture:
  3. 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.
  4. 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.
  5. To assemble cheesecake:
  6. 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.
  7. For the topping:
  8. 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.
  9. Recipe Source: adapted from Mel's Kitchen Cafe and Relish


  • 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

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  • 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
    Thanks again for your marvellous recipe!
    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

        • Isabella: Is the applesauce vital to the cake would you say? Because I don’t have applesauce at home, and getting it would require going out for a long errand. However if you say the apple sauce is crustal for a nice, moist consistency and flavor, then I’ll buy some.

          It’s just all my other carrot cake recipes don’t use applesauce, so im wondering what the difference is. Thanks! May 10, 2017 at 3:02am Reply

          • Jaclyn: I’m so sorry for the late response! But you can replace the applesauce with equal parts oil. May 11, 2017 at 9:31pm

    • 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

      • Allison: I don’t recommend a graham cracker crust. I thought it needed one and made it. I baked it as directed and it did not allow the carrot cake to fully cook. Big disappointment when I cut into it and most of the carrot cake portion was raw. Next time, I’ll make sure not to make that mistake. November 26, 2015 at 5:31pm Reply

    • Gilbert Washington: I baked a carrot cake and a pound cheesecake two years ago. Dammit, it’s two days before Christmas 2016, my baby is jiggling according to the recipe. The topping is great and my Carrot Cheesecake Pie is just like the above pie shown, with fresh carrot topping for presentation, but without nuts. December 23, 2016 at 5:31pm 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

  • Marbled Carrot Cheesecake | Fräulein Zebra – because happiness is homemade.: […] Recipe adapted from Cooking Classy. […] June 1, 2014 at 11:39am Reply

  • 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

    • Elle: Did you make them as cupcakes? How did they turn out? April 22, 2015 at 1:07pm 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

      • Zhuy: How to tent without touching …. I couldn’t figure it out :/ May 22, 2015 at 3:15am Reply

        • Jaclyn: You’ll need a fairly big sheet and you dome it then you can fold little feet out on the edges to give it more support. May 22, 2015 at 8:57pm Reply

    • Valda: And you must be ultra careful when tenting the foil. I thought I was being careful but still took off part of the top of the cheesecake. Luckily the icing covered up the damage April 4, 2016 at 3:22pm 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

  • Vikky: Beautiful cake! How big was the springform pan used? Can I substitute greek yogurt for sour cream? November 10, 2014 at 6:46pm Reply

    • Jaclyn: It was a 9-inch springform pan and the greek yogurt should be fine. I hope you love it Vikky! November 10, 2014 at 8:12pm Reply

  • Flo: Can I make this with banana bread batter? Has anyone tried a different batter? November 11, 2014 at 7:37am Reply

  • Ashley: What would you recommend if I don’t have the applesauce for the cake portion – is there a good substitute. Just found this and wanted to make it today on our snowy day off of work, but don’t have any applesauce. November 26, 2014 at 9:43am Reply

    • Jaclyn: You can just use more vegetable oil (same amount as called for applesauce plus the other). I hope you love it! November 26, 2014 at 9:47am Reply

  • Ms.Perry: THANKS FOR SHARING I will be preparing this for Thanksgiving!! Two of my favorite cakes as well!! Your picuture looks DIVINE By the way Bravo to you!!! November 26, 2014 at 11:14am Reply

    • Jaclyn: Thank you! November 27, 2014 at 12:20am Reply

  • Marilyn: I made the carrot cake mix before the cheesecake mix. Would that have affected the outcome of the cheesecake or carrot cake? November 27, 2014 at 1:27am Reply

    • Jaclyn: That shouldn’t be a problem. I hope you love it! November 27, 2014 at 7:33am Reply

  • Norma: I figure this is more like a health food cake- carrots are vegies, sugar-carbs, cream cheese-dairy, eggs- protein so therefor we should not feel guilty when we have the second (or third) slice December 7, 2014 at 8:40pm Reply

  • kelli: This lovely creation is cooling on the counter. My lovely husband made it for my birthday tomorrow. Can hardly wait! January 6, 2015 at 3:21pm Reply

  • Jill: In the oven now! Super excited to eat this! January 27, 2015 at 1:28pm Reply

  • Veronica: I was wondering if I can replace the canola oil with butter, here in Argentina is really expensive. And if I could what would be the amount and how can I incorporate the butter. Do I melt it and follow the same instructions? Thanks! January 28, 2015 at 12:38pm Reply

    • Jaclyn: I would use vegetable oil instead which is something that is likely cheaper? January 28, 2015 at 10:39pm Reply

      • Davina: For baking. ..are saying to bake for the first 20 minutes then tent last 40 minutes???? November 25, 2015 at 10:21pm Reply

    • Michalda: So I just made this. It is cooling now so i can refrigerate. I made 3 mini 4-inch cheesecakes and one 7 – inch one. I cannot wait until tomorrow so i can eat it and see what it tastes like March 9, 2015 at 10:31pm Reply

  • Sonja: I’ve never seen such an amazing desert I LOVE carrot cake so after seeing this I’m making it tomorrow would like to make today but the cream cheese has to be room temperature! Sooo ready to make this and several other recipes of yours! I know it gonna be yummy February 3, 2015 at 7:46am Reply

    • Zhuy: I put cream cheese in metal bowl and into preheating oven checking every min or so…. This is because I am impatient :). May 22, 2015 at 3:11am Reply

  • Mary: This looks delicious! Could you use carrot cake mix from a box? April 1, 2015 at 2:16pm Reply

    • Jaclyn: I wouldn’t recommend it because the consistency of the batter could be off. April 1, 2015 at 10:11pm Reply

  • Rachel: Hi Jaclyn! This looks delicious and I plan on making it for Easter, can’t wait! I was just wondering, what size spring-form pan you used? April 2, 2015 at 10:03pm Reply

    • Jaclyn: I used a 9-inch springform pan. I hope you love it! Happy Easter! April 4, 2015 at 3:47pm Reply

  • Kendra: I just took this out of the oven! I didn’t leave it in as long because I cheked the “wiggle” and it was ready before the 60 min. I can not wait to cut into it tomorrow!!! Thanks so much for the recipe. April 3, 2015 at 9:55am Reply

    • Jaclyn: I hope you love it Kendra! Happy Easter! April 4, 2015 at 3:47pm Reply

  • Kendra: One more question….how long before you serve it can you ice it? April 4, 2015 at 4:31am Reply

    • Jaclyn: You can frost it even the day before just store it in the fridge. April 4, 2015 at 2:55pm Reply

  • Kendra: I’m going to have to give this another shot. I took it out too soon and the whole middle was still raw. I kind of had a feeling it would be. I was so nervous to overcook it. It’s ok I cut a big whole out of the middle and sliced little pieces from the rings. Ha! Learn from your mistakes and try again!! What I did cut up got rave reviews…no one was any the wiser lol April 4, 2015 at 4:42pm Reply

    • Jaclyn: Oh no! So sorry to hear that! I hope it works out better next time! April 30, 2015 at 2:26pm Reply

  • Peggy Burke: My husband can’t decide if he wants cheesecake or carrot cake for his 71st birthday…so I’m making him this!!!!!
    SURPRISE SURPRISE!!!!!! May 5, 2015 at 3:30pm Reply

    • Jaclyn: I hope you both love it :)! May 5, 2015 at 10:24pm Reply

  • Karrie Lenoir: HUGE hit with my coworkers!!! Thanks for sharing this recipe. Def a keeper! YUMMO!!! May 13, 2015 at 8:57am Reply

    • Jaclyn: I’m so happy to hear it was enjoyed :)! May 13, 2015 at 10:19am Reply

  • Zhuy: Hi I love your recipe and the cake just came out of the oven 6min ago… However it has massive cracks and of course it’s starting to shrink back down (was very risen in the oven). Just wondering if it is supposed to do that?
    Much thanks and loves for this recipe May 22, 2015 at 3:08am Reply

    • Jaclyn: It may have been slightly over-baked because there shouldn’t be a whole lot of cracking. But yes it will rise and shrink back down and the cracks shouldn’t be a big deal because you’ll cover it with the final layer. I hope you love it! May 22, 2015 at 8:59pm Reply

  • Michelle: This looks like a wonderful recipe but I have one question…can I leave the applesauce out or should I replace it with something else? Someone is allergic to apples…. May 29, 2015 at 10:59am Reply

    • Jaclyn: Canola/vegetable oil could be substituted. July 2, 2015 at 11:42pm Reply

  • Jeremy: Wow, great cake! I kept in the oven for 65 minutes, and the center was just barely set. It probably could have used a few more minutes, no big deal. I ended up using 5oz of cream cheese for the frosting, only because that suited my taste better. I made this on Saturday morning, frosted it Saturday evening, then put it in the freezer with a lot of Saran Wrap, and an outer layer of heavy duty foil. It was perfect when I defrosted it. I will definitely make this again, it was a hit! June 10, 2015 at 12:36pm Reply

  • Dawn: I just made your cheesecake today for the first time. It’s supposed to go to a bake sale that the youth in our church is doing. Do you know how hard it is for me to not keep this for myself? I just may have to buy it. Anyways like Zhuy, I also had major crackage. I cooked mine for 60 mines and it was too jiggly so I cooked it another 10 minutes and it was just perfect. I figured the frosting will cover the cracks and no one will know. Thanks for sharing this recipe. June 20, 2015 at 4:05pm Reply

  • April: do you back this cheesecake in a water bath Or just straight in the oven?
    Thank you August 4, 2015 at 12:04pm Reply

    • Jaclyn: This is baked without. You could try it with one if you’d like, but make sure the pan is very well lined with a few layers of foil. August 5, 2015 at 10:24pm Reply

  • Rita: Thanks for the recipe, it turned out amazing and everyone loved it!

    I had to cook it for a little bit longer as the middle part was still very jiggly, but i took it out after 70 minutes to avoid over cooking, and once in fridge for a few hours, it turned out fine!! August 5, 2015 at 8:57am Reply

  • Carly: Looks decadent! Can I substitute quark cheese for cream cheese? August 10, 2015 at 2:47pm Reply

    • Jaclyn: I doubt it would work with this recipe, I think cream cheese will definitely give the best result here. August 12, 2015 at 5:00pm Reply

  • Jennie Raike: What is the crust? September 14, 2015 at 5:46pm Reply

  • Johann: Hi. What does tenting the alluminum foil means? Sorry im a newbie. September 24, 2015 at 11:19pm Reply

  • Laura: Mom said it was beautiful, but was a bit skeptical so I practically had to BEG her to buy the ingredients I didn’t have. The result? Well, she made me double the recipe three times in a week! It’s a huge success wherever we take it, thank you so much for not keeping this masterpiece for yourself ;) October 2, 2015 at 12:03pm Reply

  • Caroline: Hi! I’m so excited to bake this this weekend. Just wondering how long this will last in the fridge? I need it for Monday evening and would love to bake it today (Saturday) but want it to be fresh. Thanks! October 3, 2015 at 7:23am Reply

    • Jaclyn: That should be fine if you keep it refrigerated then let it rest a bit at room temp before serving. October 4, 2015 at 12:10am Reply

  • Stephanie Clements: I would like to bake this, but in a 6 inch springform pan. Do you have a recipe for a smaller conversion? I can’t wait to try this! October 13, 2015 at 10:24am Reply

    • Jaclyn: Sorry I don’t but you may be able to find some sort of calculator for that online. October 19, 2015 at 11:07pm Reply

  • Rita: can i substitute the eggs? i want to make this again for my parents but they do not eat eggs October 22, 2015 at 12:26pm Reply

  • Megan: Is there a crust for the cheesecake? It looks like there is in the picture, but I don’t see any mention of it. November 11, 2015 at 5:35pm Reply

    • Jaclyn: There isn’t a crust the cake just gets a little dark on the bottom :). November 12, 2015 at 5:07pm Reply

  • mimi: Can this also be done with boxed carrot cake November 20, 2015 at 11:39am Reply

  • naomi: Can I substitute canola oil for coconut oil November 21, 2015 at 1:45pm Reply

  • Penny Barry: I made this for my husband for Christmas. It was the BEST cheesecake that i have baked. My husband loves carrot cake and cheesecake. I had the job of making desert for xmas and chose this recipe out of all the ones posted on pinterest. I knew it would be great because all of the recipes I have tried of yours, have been just awesome. I didn’t change a thing. Thanks Jaclyn. December 26, 2015 at 12:09pm Reply

  • Mary: I made this today and mine came out of oven very lopsided on top. Is that normal? December 27, 2015 at 7:42pm Reply

  • Candice: Making this Sunday for work on Monday making a test cheesecake before I make the real deal cheesecake to meet my boyfriends family. I will keep you posted how it turns out. January 29, 2016 at 4:25pm Reply

  • Shaunda: This is now an annual birthday cake for my husband… I made it last year and this year when I asked what he wanted for his bday (meaning presents)… He ‘the only thing I care about is that cake’ ;). Thank you!!!! February 1, 2016 at 4:47pm Reply

  • Michelle: I just made this and it turned out nice, it was a lil dry but I believe that was because of all the comments saying it wasn’t done in the center, I left it in a lil longer and I baked it at 325 for 70-75 mins. I’ll definitely be trying this again . Wish I could post a pic. Thanks for the recipe February 21, 2016 at 10:04am Reply

  • Valda: I’ve made this twice this week and I’m wondering about one thing. In the directions regarding putting the batters in the cake tin,,you say to DRIZZLE the cheesecake batter over the CARROT CAKE LAYER. I found it impossible to drizzle the batter as it was far too thick. It made me check my ingredients for a missing liquid, but I had not left anything out. So is DRIZZLE the right word for the consistency? February 26, 2016 at 4:54am Reply

    • Jaclyn: Maybe not, but my cheesecake batter usually is pretty thin because I soften the cream cheese pretty well so I don’t have lumps and lots of air bubbles from having to mix too long. I’ll have to make it again and see :). February 27, 2016 at 12:27am Reply

      • Valda: Aha! Softening the cream cheese a lot more than I did will make it drizzle, perhaps. It’s a fantastic cake. March 27, 2018 at 3:52pm Reply

  • Rose: This looks soooo good! I can’t wait to try it for easter sunday. Instead of using a big pan, could I make individual cakes using a muffin pan? Would it work, or would the ingredients/heat have to be adjusted at all? March 20, 2016 at 4:01pm Reply

    • Jaclyn: It may or may not work in lined muffin tins, I just can’t say for sure since I haven’t tested it, sorry! March 21, 2016 at 12:14am Reply

  • alison: so this cheesecake does not require a water bath March 26, 2016 at 9:16am Reply

  • Frank Sanford: I am making one for Easter dinner tomorrow. I hope it turns out as good as it looks. I will post tomorrow when there’s none left. I hope! Lol! March 26, 2016 at 2:40pm Reply

  • Shannon: I found out today that it is crucial to make this in a 9-inch pan or bigger. I made it today in an 8-inch pan because that’s all my mother-in-law had. It has risen well over the top of the pan, covered in cracks, the sides are almost burnt, and it’s been in the oven for well over an hour and it is still raw in the middle. I’m sure it will taste great, but definitely a lesson learned. March 28, 2016 at 1:59pm Reply

  • dee: I made this following the directions and was concerned about overbaking the cheesecake and it turning dry, but also the carrot cake not getting cooked enough. I’m happy to report that following the times you listed, everything turned out just as I hoped, and it was a big hit with my family! I will definitely keep this one in the cheesecake archive. March 28, 2016 at 5:55pm Reply

  • Chris: Made this yesterday but should have used a bigger pan. Not sure about the icing I found it too liquid. Perhaps UK sour cream is not as thick as the US. I think when I make it again I will use traditional frosting I use for carrot cake. But it still looked amazing. April 3, 2016 at 10:00am Reply

  • Roz: Jacklyn, I’m new to cheesecakes, but so far my success rate is pretty good. Can you tell me why some cheesecakes call for a water bath and others do not? I detest the water bath routine so I search for recipes that don’t call for it. However, I’d like to know why it used and can it be optional?
    Your carrot cheesecake I’m making for my Mom’s 89th birthday this month. April 16, 2016 at 3:26am Reply

    • Jeremy: I hope you don’t mind me replying, but I’ve never used a water bath. I bake at 350 for 15 minutes, then reduce temp to 200 and bake for 2 hours, sometimes a little longer depending on how it looks. Take cake out, run a knife around the edge, put back in oven and turn oven off. Leave in oven for a few more hours, then refrigerate. They always turn out great, no cracks. Good luck!

      Good luck! May 6, 2016 at 10:53am Reply

  • SH: I just made this and should have honestly taken it out at 40 mins. I used a gas range, at 60 minutes it was horribly cracked. Thank goodness I have boys who will eat anything! I prepared as stated but I’ve obviously done something wrong???? May 5, 2016 at 1:40pm Reply

  • Jenn: Jaclyn,

    Thank you for sharing this recipe. I made this wonderfulness last weekend for my boyfriend’s birthday. Oh my, this cake was nothing but love!!!

    Now I’m making it for a big gathering and am wondering how would the recipe be scaled up for a 12″ spring form pan. Do you have any recommendation?

    Thanks!! May 25, 2016 at 9:12am Reply

  • Danni: I made this cake for a highschool project and got 100% on it, and I’ve made it several times since. I’m normally not a huge cheesecake fan but this gives you that perfect balance of both and I absolutely love it. Even my teacher who lives a very healthy lifestyle and doesn’t like cheesecake loved it. July 8, 2016 at 1:41am Reply

    • Jaclyn: Love this! So glad it was enjoyed Danni! And congrats on the A ;) July 11, 2016 at 2:57pm Reply

  • Jeannette: This looks amazing! I would like to make it…but half it or less, because I would be making it for only my cousin and her husband. Is it possible to freeze this? Thank you for this-and all- your recipes. I’ve pinned a few! August 11, 2016 at 11:35am Reply

  • Charlene Munn: Wow, I made this exactly by your receipe and it turned out perfect. My husband says it’s – 10 out of 10. It was so much fun to make and it is to die for. I will be making this a lot. Thanks so much. August 27, 2016 at 9:31pm Reply

  • Alberto Brenes: Que buena receta,nunca se me hubiera imaginado gracias ….desde Costa Rica September 21, 2016 at 8:32am Reply

  • Marie: Can this be made in a cake pan and not a spring foam pan? November 2, 2016 at 10:56am Reply

    • Jaclyn: I only recommend using springform pans for cheesecakes, sorry! You can usually find them cheaper at Home Goods or on Amazon. It’s a good investment, I use mine all the time :). November 5, 2016 at 8:18am Reply

  • Saresa: It’s in the oven as we speak. Taking to a Thanksgiving get together tomorrow afternoon. It looks amazing smells amazing fingers crossed it also tastes amazing. November 25, 2016 at 7:01pm Reply

  • Kathleen: Thank you so much for this beautiful recipe. I just made it this weekend for my lov. Absolutely the most amazing desert we have had. It was easy to fallow and assemble. December 19, 2016 at 4:40am Reply

    • Jaclyn: Thanks for commenting Kathleen – So glad you liked it! December 20, 2016 at 2:47pm Reply

  • Gilbert Washington: My Carrot Cheesecake pie is excellent, sprinkle with carrot for presentation. December 23, 2016 at 6:04pm Reply

  • Laura Balham: Hey I’m so excited as am going to bake this weekend for Mother’s Day. However my dad is a diabetic. So was wondering if it would be possible to use sweetener instead of sugar? Would it still rise and bake correctly? Many thanks March 19, 2017 at 4:29am Reply

  • Kim: This was delicious!! Mine didn’t swirl quite like yours, but tastes great none the less. Thanks for a great recipe! April 16, 2017 at 4:44pm Reply

    • Jaclyn: I’m so glad you loved it Kim! April 18, 2017 at 12:04pm Reply

  • Deanna: This was PHENOMONAL! I made this for Easter Dinner desert this past weekend and EVERYONE loved it! I have never made a cheese cake, carrot cake or cream cheese icing let along from scratch and although it didn’t look perfect it was still pretty decent in appearance and it tastes GREAT! I made the cake Saturday night and the icing Sunday afternoon and then stuck it in my deep freezer for 25 minutes and then in my refrigerator until after dinner. I will be making this again for sure! I followed the directions and ingredients listing minus the nuts as my nephew has an allergy. Thank you sooo much for a great recipe! April 17, 2017 at 7:13pm Reply

    • Jaclyn: Thanks for the great review Deanna! April 18, 2017 at 11:54am Reply

  • Jacqueline: I made this for a friends birthday and everyone just loved it ! They said this is like from the Cheesecake Factory. Even my son loved it so much he asked to take some home ( and he doesn’t like cheesecake ) so thank you as it was a big hit! I am making again this weekend for my husbands birthday :-) Thanks so much for this recipe !!! May 4, 2017 at 3:31pm Reply

    • Jaclyn: I’m so glad it was enjoyed! Thanks for leaving a comment Jaqueline! May 9, 2017 at 1:28pm Reply

  • Hesaa: I love LOVE this recipe its perfect, was a little under baked though after 70 minutes.. could it be because i used a water bath? May 6, 2017 at 6:31am Reply

  • Kendra: Made this Cake for the 2nd time!!! My husband loves Carrot cake and cheesecake so this was a must! It’s a holiday must have!! Thank you so much for sharing! May 28, 2017 at 9:53pm Reply

    • Jaclyn: I make it all the time too! Glad you love it as much as I do. :) June 13, 2017 at 12:51pm Reply

  • Linda: Made the cake this weekend and it was fabulous! Used a 10″ spring pan and baked for 60 min. Yes it cracked but was done perfectly. Can’t wait to bake it again. It was a hit! Thank you for sharing. July 30, 2017 at 12:45pm Reply

    • Jaclyn: Thanks for the great feedback Linda! August 11, 2017 at 12:20pm Reply

  • Elizabeth: I’m so confused by the directions if this receipt when it gets to, “wash beaters, in separate bowl add…etc.” then says in the next sentence, “in another mixing bowl add..ect.” are you adding to the same bowl separate from the cheesecake or do you have 3 separate bowl of mix? Because at the end it says “mix cheesecake mix then carrot cake mix.” Like there is only 2 bowls of mix. Help! August 12, 2017 at 11:02am Reply

  • Laura: Hi, I couldn’t find any unsweetened apple sauce, so just have regular… Will this do? Should I take out some of the sugar in the recipe or will it be ok? September 30, 2017 at 9:16am Reply

  • Sonja: Hi this is beautil and I’m sure tastey… do u dollop and swirl or just dollop and it will combine itself and what is that frosting on top of the cake what is that! Oh could you get back before Thanksgiving 2017 if possible cause I’m making it for Thanksgiving thank you November 6, 2017 at 8:24am Reply

  • Sonja: Wow I should have double check I see now the Topping!😁 November 6, 2017 at 8:28am Reply

  • Mercy: Absolutely delish!!!
    Husband’s coworkers loved it!! My children loved it, crowd pleaser 😋 December 8, 2017 at 3:39pm Reply

    • Jaclyn: Thanks for leaving a review Mercy! December 11, 2017 at 11:15am Reply

  • Jill Roberts @ WellnessGeeky: The colors are so vibrant- your photography is fantastic! Сarrot cake cheesecake looks yummy! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Jaclyn! December 14, 2017 at 7:10am Reply

    • Jaclyn: Thanks Jill! December 14, 2017 at 5:09pm Reply

  • Charmaine: Hi has anyone tried the cheesecake with another flavored sponge . I want to make this for a birthday cake but the person likes chocolate sponge. And suggestion’s would be most appreciated. January 5, 2018 at 1:17pm Reply

  • Rameca: Is there any way to make this recipe vegan? January 9, 2018 at 7:48am Reply

  • Reggie brissette: Made this with a carrot cake mix. Turned out ok, but not as good as homemade. January 12, 2018 at 9:09am Reply

  • Karen: I know what heaven tastes like now!! I’d take it out of the oven 5 min sooner next time and definitely not eat as much in one sitting but I could have had all of it. Thanks for the recipe! January 17, 2018 at 7:55pm Reply

    • Jaclyn: One of my favorites! Thanks Karen! January 23, 2018 at 2:01pm Reply

  • Jan: Delicious
    Had to use butter, did not have oil
    Beautiful and tasty February 5, 2018 at 7:32pm Reply

  • Maureen: Help!
    I only have an 8.5 inch springform pan or a 10 inch springform pan, which one should I use?

    Maureen February 14, 2018 at 2:58pm Reply

    • Jaclyn: I’d probably go with the 10-inch then cut back the time a little, I can’t remember how close it was to the top but just to be safe. February 19, 2018 at 11:43am Reply

  • Heather: Just wanted to let you know I’ve made this every Easter since you posted the recipe and it’s always the biggest hit at the dessert table. It’s delicious and so easy to make. Thank you for making me a winner every year Jaclyn lol March 12, 2018 at 5:15am Reply

  • Sasha: Made this last night and just got to slice it and serve. Had to stop what I was doing to leave you a comment. Absolutely delicious! My dad went bananas; his reaction when he saw there was cheesecake in the carrot cake was like if he were staring at something magical hahaha. He loved it! thank you for such a wonderful recipe. March 25, 2018 at 11:35am Reply

    • Jaclyn: I’m so glad you both enjoyed it! :) March 27, 2018 at 2:10pm Reply

  • Jan: What a winner!! I have never commented on a recipe before, but had to write praises for this dessert. It’s absolutely wonderful. It’s just the right about of sweetness and makes a great presentation. I’m taking it to a fund raising auction. I know it’ll fetch a nice amount! March 25, 2018 at 5:02pm Reply

    • Jaclyn: Thanks for the feedback! Best of luck at the auction! March 27, 2018 at 2:12pm Reply

  • 10+ Delicious Carrot Cake-Inspired Recipe Ideas: […] Carrot Cake Cheesecake from Cooking Classy […] March 26, 2018 at 3:01am Reply

  • Dominique: Hi

    Please could you advise how long this cake would keep…(i.e. how far in advance could you get away making it?) March 26, 2018 at 3:11am Reply

  • old unc: Pretty good cake, and easy to do, though it is a bit on the messy side. I made half the recipe in a 6 1/2″ springform. I think the carrot cake could use a bit more kick, maybe a touch of clove and I think I’d use dark brown sugar if I made it again. Too much sugar for me, but I feel that way about almost all desert recipes. I think this is better served at room temperature- cold carrot cake just doesn’t do it for me. March 26, 2018 at 8:58am Reply

  • Dominique: How far in advance can you make this cake? when is it best to eat? or how long does it last?

    I have made it before and love the recipe. March 28, 2018 at 4:42am Reply

  • Brenda: Amazing !!! Thanks for recipe it turned out amazing ❤️Wish I could upload a pic.
    I drizzled caramel sauce on top 😊 I would love to make this again. March 30, 2018 at 12:26pm Reply

  • Tammy: Awesome! I made it to bring to my sister in laws for Easter… everyone who tasted it loved it! Thanks!❤ April 6, 2018 at 7:07pm Reply

  • Tammy: Can I freeze this? I made it for a friends birthday (cuz it was such at hit on Easter…and she loves carrot cake ) any who…she will be the only one eating it so can she freeze extras for a later date?? April 6, 2018 at 9:42pm Reply

    • Jaclyn: I haven’t tried but my guess is that this is a cake that would freeze well because carrot cake is moist and cheesecake in general does freeze well. Glad it was enjoyed! April 8, 2018 at 12:53am Reply

  • jessica gale: my mom will luv this May 11, 2018 at 10:27am Reply

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