Carrot Cake Cheesecake

March 27, 2014

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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 Classy

4.93 from 39 votes

Carrot Cake Cheesecake

A show stopping dessert that's much easier to make than you'd think! Two of the greatest desserts collide to make one unforgettable cake.
Servings: 10
Prep45 minutes
Cook1 hour
Ready in: 1 hour 45 minutes

Ingredients

Cheesecake Mixture

  • 2 (8 oz) pkgs. 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)

Instructions

  • 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.

Notes

Recipe adapted from Mel's Kitchen Cafe and Relish
Nutrition Facts
Carrot Cake Cheesecake
Amount Per Serving
Calories 644 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 14g88%
Cholesterol 134mg45%
Sodium 350mg15%
Potassium 254mg7%
Carbohydrates 67g22%
Fiber 2g8%
Sugar 52g58%
Protein 8g16%
Vitamin A 3784IU76%
Vitamin C 1mg1%
Calcium 112mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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351 Comments

  • Chandler Hodges

    What is the flour in the cheesecake for? I’ve never made it with flour. Just curious if I should be adding it to all of my cheesecakes now lol

  • Charlene Carr

    SO delicious. Definitely worth the time and effort to make it.

  • Jessie

    I attempted this in 6 inch pans and the cheesecake cooked fine but the cake batter on the bottom didn’t cook at all?? When I pulled them out of pans this morning the cheesecake top was good the base was just as if I’d just spooned it in?? I did bake in a water bath, none of which leaked and I did 350 for 15 min then 325 for another hour and 15 it’s what I do with all my cheesecakes. Can you please help with how the cake wouldn’t have baked?

    • Sarah Villegas-Flores

      Yeah this cheesecake recipe you do not want to use a water bath for.

    • Jaclyn

      Jaclyn Bell

      I have seen Greek yogurt used in cheesecake as well so it should be fine.

  • Lauren

    Omg!!!! This is such a great recipe!!! I have never attempted a duel cheesecake. By far the most easy to follow instructions and rewarding results.

  • Alyssa

    Hello,
    I recently tried another cheesecake recipe and it came out very dry (I believe due to me not using freshly grated carrots) but was also kind of flavorless so I am hoping this one will come out better. I only have an 8inch springform pan, can I modify to this?? Thanks

    • Jaclyn

      Jaclyn Bell

      You could but it would be a bit tricky fractioning eggs and so forth. I would try just filling each portion about 1/3 full then using leftover batter for mini cheesecakes in standard cupcakes size.

  • Mary

    Hello,

    Planning to do this for the 1st time for my husband’s bday.
    Can I replace the applesauce with crushed pineapple? Also can I add some coconut and pecans?
    Thanks a lot!

    • Jaclyn

      Jaclyn Bell

      I recommend sticking with applesauce for consistent results. But yes you can add coconut and pecans. Enjoy!