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

4.9 from 47 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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401 Comments

  • Deven b

    Do you have to cook in a Bain Marie or do you bake this dish dry?

    • Jaclyn

      Jaclyn Bell

      It is baked dry otherwise the cake portion likely won’t turn out.

  • Jackie

    I don’t have a hand mixer. Can a stand mixer also work? Can’t wait to try this!

      • Jackie

        I did a test run of this cheesecake before making it for a Easter. It was a very easy recipe to follow, and the baking/cooking time was spot on. Loved the consistency of the cake, and it looked beautiful with no cracks or sinking. However, it wasn’t as sweet/flavorful as I was hoping. If I were to increase the sugar, would this mess with baking times and the consistency. I really love this recipe, but I’m hoping to tweak it a bit. Hopefully this isn’t offensive to you; I’d just appreciate your input :)

        • Jaclyn

          Jaclyn Bell

          If you increase sugar slightly it shouldn’t throw the recipe off :), same cook times and consistency should be achieved.

  • Candi

    I don’t normally use canola oil. Will there be an issue using vegetable oil?

  • Brenton A Hickman

    Can’t wait to try it! Going through the refrigeration process as I speak!

    • Brenton A Hickman

      I missed up and forgot to put the carrots in the cake and tried to make up for it by putting it in the cream. Making it again.

  • Amanda

    Hello! This recipe looks delicious and Id love to try it today, but I don’t have store bought apple sauce. If I make my own with some apples I have, do you think it will still work, or do I need store bought for consistency reasons? Thank you!

  • Brittni

    Just made this. I am very excited to try it! However, after it cooled down, it looked like it shrunk around the sides. It went from being high and full to flat and dented. Like the sides folded in. What happened?

  • April Adams

    Hi. Wanted to find out. Do you tent for the first 40 mins and then remove for the rest of the baking time or is it that u tent when 40 mins has passed and you leave it rented for the rest of the baking time?

    • Jaclyn

      Jaclyn Bell

      After 40 minutes of baking check to see if it needs to be tented over the top so it doesn’t brown too much. You may not need to.