Carrot Cake Cheesecake

03.27.2014

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

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Carrot Cake Cheesecake

4.87 from 15 votes

Yield: About 10 servings

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

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)

Instructions

  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

231 comments

  • Low Fat Pumpkin Cheesecake – Recipe Girl: […] Carrot Cake Cheesecake by Cooking Classy […] October 26, 2018 at 7:39am Reply

  • Nazanin: I tried this recipe, actually used apple purée instead of apple sauce. The result was amaziiing. So delicious. Thank you October 24, 2018 at 12:37pm Reply

  • Christine: I made this recipe for my husband and we loved it! I was wondering if you have suggestions for what kind of cake to use in this dessert if I were to use pumpkin cheesecake…thinking ahead to thanksgiving! September 24, 2018 at 12:35pm Reply

    • Jaclyn: I’d like to try a pumpkin cake portion and vanilla or caramel cheesecake. October 6, 2018 at 1:15am Reply

  • Veetz: Great recipe! May I know what alternative I can use for applesauce? August 21, 2018 at 3:16am Reply

    • Jaclyn: Vegetable oil will work for the applesauce. Hope you enjoy! August 21, 2018 at 9:34am Reply

      • Veetz: Hello again, theres baby food thats flavored applesauce (gerber haha!) can i use that just so I can follow the exact recipe? August 25, 2018 at 10:22pm Reply

        • Jaclyn: I’d use unflavored baby food applesauce, it should work just fine. August 26, 2018 at 2:26pm Reply

    • Ayah: I never buy applesauce for recipes..i usually just grate apples:😄 tastes perfect every single time👌🏼 October 23, 2018 at 1:45pm Reply

    • Nazanin: Hi, I used home made apple purée . October 25, 2018 at 8:46pm Reply

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