Carrot Cake Cheesecake

March 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 Classy

Carrot Cake Cheesecake

4.75 from 27 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) 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
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, cheesecake
Author: Jaclyn

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278 Comments

  • Pat Johnston.

    Meant to say 9 inch by 3 inch pan l used and has over flow. Next time will be a 10 inch. But looking good

  • Pat Johnston.

    Still baking but 8 inch pan by 3 inch to small. It is going over the top.

  • Serena

    Mines in the oven as I type(looks amazing) at what point do I remove it from the tin,or do I leave it and remove before serving?

    • Jaclyn

      Jaclyn Bell

      Yes just remove the ring before serving. Hope you love it!

  • Beatrice

    I made this for Easter and let me tell you it got RAVE reviews, not only did it look stunning like it came from the bakery it was delicious with no leftovers. Will definitely be making again. Yes, it looks like a huge task, but it really was rather simple and came together a lot quicker than I thought it would.

  • Denise

    I made this today for my son’s birthday. It was a hit however, most thought it could have been sweeter. I agree with another poster that next time I would add pineapple in place of the applesauce and a bit more sugar.
    Thanks for sharing!

  • Kota C.

    I don’t know what I did wrong, but I followed the recipe to a T. It tasted very savory aside from the topping, which was the only tasty part of this. the carrot cake portion seemed gummy and didn’t taste anything at all like carrot cake. It was also time consuming to put together with the weird layering. Some of the other comments left state they used pineapple etc. That may be helpful. I did not make any changes to the recipe, method or cooking time and it was just yucky. Better luck next time I guess.

  • Candace Jurado

    Hello first time cooking classy visited. I found you searching for a carrot cake cheesecake. I just made the cheese cake but has several deep cracks and the surface looks ripply not flat. Is this normal? I am thinking about starting over but this time using water bath and cooling in the oven with heat off method like a typical cheesecake to see if this helps. I have made many regular cheese cakes from scratch and never had an this bad of an issue with cracking.

    • Jaclyn

      Jaclyn Bell

      Sorry that happened! A water bath may help (just not sure how it would effect the cake portion?). I recommend to be sure the pan is well greased so cake doesn’t hold and stick which can cause it too crack as it cools, and careful not to overmix the cheesecake batter which can cause it to rise up and fall and crack as it cools. Then another possibility is that it could have been over baked if your oven cooks a little hot or something so keep an eye on it. Hope something there helps!