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

4.92 from 57 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

Carrot Cake

Topping

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.

For the carrot cake mixture:

  • 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. Remove springform pan ring then 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.
Nutrition values are estimates only. See full disclaimer here.

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454 Comments

  • Mag Holt

    Haven’t tried it yet, but this is exactly what I’m looking for to make for my bf for his birthday. Question though, would this recipe possibly work with the carrot cake batter portion being boxed cake mix?

    • Jaclyn

      Jaclyn Bell

      I wouldn’t use a cake mix as it mostly likely wouldn’t turn out near as well and may not keep separate as it should.

  • Steven Decristofaro

    Best cake I have ever made. That was the praise I received after my friends took a bite of the carrot cake cheesecake. The cake didn’t last a day. So here I am getting ready to make another one. Thank you for sharing your recipe.

  • Jan

    I made this for Easter and it was a hit! It’s a bit more time consuming than your average cake but 100% worth it.

  • Cori Pegg

    Absolutely Amazing! I have now made this Cheesecake 4 times and everyone has absolutely loved it. The best combination of cheesecake and carrot cake… The topping literally pulls the entire thing together. Make it and you won’t be disappointed!!!

  • Stephanie

    This cheesecake is delicious! I love making cheesecakes and always try to do something different for the holidays. I usually make a blend of my basic cheesecake and incorporate pieces of others’ recipes. I’ve never tried to do a cake and cheesecake so I followed this recipe exactly as written and it was fantastic! Thank you for a solid recipe. It definitely has several steps but it’s really a nice cake/cheesecake!

  • Allison

    I’m not sure what I did wrong. It looked beautiful when I took it out at 40 mins to tent it with foil. At 60 minutes it’s now an absolute disaster. Cracked like crazy, overcooked cheesecake on top, raw cake batter oozing up from the middle. Really really hoping the cake part finishes cooking while on the rack cooling, otherwise it might have to go in the trash. I’ll take any pointers anyone may have as to why this is such a mess 😭

    • Jaclyn

      Jaclyn Bell

      I’m sorry to hear this. Did you try to cook it in a water bath by chance?

      • Allison

        No water bath, I followed the recipe. It’s looking a little better after cooking for an hour (still cracked but the topping will hide that). I just hope the cake batter is cooked through 😬

        • Jaclyn

          Jaclyn Bell

          I’m sorry to hear this! Does your oven normally cook low or did you happen to have the oven door open for a bit when placing the cheesecake as this would let a lot of that hot air out and the oven would need to preheat again. Also well softened cream cheese can make a difference if it’s added cold it would take longer to bake. Also I don’t recommend removing the cake to tent with foil. I just drape a sheet of foil over quickly.

          • Allison

            My oven is new and does a very good job maintaining temperature. Maybe removing the cake from the oven to tent it is where things went wrong. We served the cake today for Easter, and the cake batter was definitely underdone in the center, but otherwise it was quite good!! Assuming next time I bake this I just shouldn’t bother with the tenting and should just leave it bake undisturbed for the full hour.

    • Lauren

      I just took this out of the oven and the same thing happened to mine! Huge cracks and raw cake batter oozing out. I followed the recipe exactly so I’m not sure what went wrong. I’m very disappointed.

  • Sala

    Have you ever tried freezing and thawing it with the topping on? Does the topping hold up after thawing?

        • Jaclyn

          Jaclyn Bell

          I’m at 5,000ft and have made as is so you shouldn’t need adjustments unless you’re quite a bit higher.

  • Alexander Russell

    Easily the worst cheesecake recipe I’ve ever used, and I’ve made dozens of cheesecakes.

    Four large splits in the center at a mere 25 minutes in the oven, likely due to the carrot cake batter beginning to cook and rise. The edges of the cheesecake were close to 180F by the time the center crept up to 150F. Annoyed, I pulled it from the oven and set it on a rack to cool, and before I could grab my keys to run to the store and buy a cheesecake, another massive split formed down the middle.

    Followed the recipe to a ‘T’. Conventional oven as instructed. Awful. There’s probably a reason she doesn’t have any photos of the full cake, only a few slices.

    Out $30, a couple hours, and now I need to buy a proper cheesecake for a birthday tomorrow.