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

4.91 from 43 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

  • 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

  • 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.
  • 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. 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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366 Comments

  • Rasheal Wesley

    I have made this for the past 3 Easter gathering with our family and everyone loves it! My son turns 5 tomorrow and requested it as his birthday cake! My family is not disappointed. Can’t wait to did in once again 🤤

  • Elodie

    Hello,
    Is it possible to make half of it ? If yes how long does it needs to cook ?
    And is it also possible to use less sugar ? It seems a lot to me.
    Thanks ! I am really looking forward to make it tomorrow !

    • Jaclyn

      Jaclyn Bell

      Unfortunately I haven’t tested but it should work to make as a 6 inch cheesecake. And I wouldn’t recommend changing the sugar by too much.

      • Elodie

        Thanks for your answer ! So making a 6-inch cheesecake, is it still 60 minutes of cooking ?

    • Theresa M calhoun

      So your not baking this with a water bath? Just pop the springform pan in the oven like normal?

      • Jaclyn

        Jaclyn Bell

        That’s correct, no water bath or the carrot cake portion may not turn out right.

  • Tamlyn H

    My husband’s favorite cake. I make it every yr for his birthday and for special occasions.. its that good of a cake! Always moist, always delicious, always devoured til the last crumb!

  • Monika

    Hello! I followed this recipe to the T. How do I know if the cheesecake is done? I baked it for 65 minutes. The middle was a little jiggly as you said. But when I put a knife in the middle to test, it came out wet. even. I checked again after cooling it for an hr. and it was still wet. It’s resting in the fridge now. I really hope it’s done It did have 2 cracks. Please reply soon. Thanks

    • Jaclyn

      Jaclyn Bell

      The cheesecake portion will be batter-like for a while until it’s fully chilled through. The cake portion should be cooked through though.

      • Monika suneja

        I took the cheesecake out after 18 hrs. Unfortunately, The middle is undercooked. Came out gooey. I needed it for tomorrow for my grandpa’s 80th b’day. Good I checked it a day before. Would have been a disaster. I selected convection baking for 65 min. Do you this that could have been the cause? Can I bake the carrot cake and cheese cake saperately in a 9 inch pan? I am too nervous to try this recipe again for tomorrow.

        • Jaclyn

          Jaclyn Bell

          Sorry to hear it didn’t work out! I don’t recommend baking on convection setting. If you’d like you can try doing this carrot cake and/or this cheesecake separately. Keep in mind with cheesecakes it should only have a light wiggle to it in the middle if you want to take a temp it should be 150 degrees in center of the cheesecake.

          • mark koldan

            My frosting/icing ended up being kind of runny, even after refrigerating. Any suggestions or is it supposed to be somewhat fluid?

          • Jaclyn

            Jaclyn Bell

            It shouldn’t be super runny, you can try freezing the topping for a little while to thicken it up.