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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276 Comments

  • Marlo Kopec

    I made this in cupcake form for a bake off at work because serving would be easier and I WON!!!

  • Kate

    When do I remove it from the pan? Right away or after if cools? Also noticed the cake part is rising to the top. Like another comment I read.

  • Madison

    I made (or tried to) this recipe for my father-in-law’s birthday. I was really excited to try it but unfortunately ran into some issues. I followed the recipe to a T, but noticed that when it baked the second “cake” layer had somehow floated to the top to cover the cheesecake layer almost completely! I’m still going to frost it and hope for the best, but I guess we’ll see how it turns out. I’m not sure exactly what I did wrong, but I’d love to know how to prevent it in the future, if we end up liking the taste despite the ugly appearance. I’ve never really made a cheesecake before, and definitely not a layered one, so I’m sure there were tons of mistakes I could’ve made.

    • Jaclyn

      Jaclyn Bell

      I’d recommend being sure cream cheese is very soft when you start and whipping it up so it’s not just super dense and sinks to the bottom as it bakes, also spoon or drizzle in small amounts. Either way though the cheesecake should still taste the same :).

  • Penny A. Barry

    Jaclyn, I’ve made this cheesecake before and we love it! Was wondering though if you have ever tried making a crust for the bottom of it? I wanted to try it that way but not sure how the outcome would be.
    Thank you

  • Jenny Salter

    Hello! I’m so excited that I found this recipe. I made it this morning, just added the topping and put it in the freezer. I’m taking it up to a reunion and won’t be serving it until Saturday evening. Will it be ok if I keep it in the freezer until we leave tomorrow, then put it into the fridge when we get there, 6 hours away? Sorry, that was a lot of explaining 😆
    Thanks for the yummy recipe! Can’t wait to serve it to the family.

    • Jaclyn

      Jaclyn Bell

      That should be fine as long as it doesn’t get too warm, I’d recommend keeping it in a cooler. I hope you love it!

  • Jennifer B

    I’m hoping to make this for my office & need a lot of it! I’ve seen some cheesecakes served out of a rectangular backing pan… Would this work in that kind of a pan or should I search the cupboards & beg from the neighbors all the 9 1/2 inch springform pans I can get my hands on?

    • Jaclyn

      Jaclyn Bell

      For best results I recommend sticking with the springform pan.

  • Bonita

    This cheesecake is amazing! Turned out so well and every one loved it. I did double the Icing mixture so it would go down the side of the cake.