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

Carrot Cake Cheesecake

4.92 from 37 votes

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

  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.

  4. 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.

  5. Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds.

  6. 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.

  7. 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.

  8. To assemble cheesecake:
  9. 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).

  10. 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).

  11. 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.

  12. For the topping:
  13. 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.

  14. 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 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.
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, cheesecake
Author: Jaclyn

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311 Comments

  • Josh

    Cheers,
    Made this for a birthday and it was wonderful. I ran the carrots through a juicer and used the carrot pulp & juice and for a kick threw some ginger in the mix. Instead of making one big cake I split it into 6 smaller springforms. Can’t wait to do this again. Thanks

  • Sally

    Hey! This recipe looks great and rated really well. My anniversary is coming up and my partner requested a carrot cheesecake! This looked like the best recipe :) I am wondering if I can cut in the sugar? Say 20-25%? Just seems like a lot and in general we don’t like dessert too sweet :)

  • Dar

    I tried it and it’s delicious! One question though, What’s the shelf life of this cake? Thank you!

    • Jaclyn

      Jaclyn Bell

      It should keep for probably 3 days in the fridge, longer in the freezer.

  • Tana Davenport

    Hi Jaclyn,
    I am excited to make this for my son’s 33rd birthday. He lives about 1 hour and a half away. Would it be best to do the topping and freezing part at his house. Or can I do this at home and take in a cooler? Also, planning not to take off springform pan until I get to his house. When should I cut around cake to loosen it from pan? Thank you!

    • Jaclyn

      Jaclyn Bell

      Yes you could prep and bake in advance then chill, and transport in a cooler. Remove the ring just before serving. I hope your family loves it!

  • Trish Robinson

    I have made this cheesecake twice for my family and once for a friend. Each time it turned out perfect and delicious. By far, this is the best carrot cake cheesecake recipe.

  • Therese Swasey

    Jaclyn! Can’t wait to make for Hubby’s Birthday/Father’s Day! Question: step 4 says tap bowl 30 times, step 7 says 3…. Is that correct? Don’t want to mess this up!

    • Jaclyn

      Jaclyn Bell

      Yes about 30 the first time then only 3 the second :). I hope everyone loves it!