Carrot Cake Cheesecake is a decadent and unique dessert that combines two beloved treats: moist carrot cake and creamy, rich cheesecake. Topped with a smooth cream cheese frosting, this layered cake is the perfect dessert for special occasions like Easter or any time you crave a sweet and indulgent treat. The spiced carrot cake provides a warm, comforting flavor, while the cheesecake layer adds a luxurious creaminess, making each bite irresistible.
Why You’ll Love This Recipe
This Carrot Cake Cheesecake is the best of both worlds! The carrot cake layer brings a perfect balance of spices like cinnamon and nutmeg, while the cheesecake layer adds a creamy richness that’s hard to beat. Topped with a luscious cream cheese frosting and garnished with chopped nuts, it’s the ultimate dessert for special occasions or whenever you want to impress guests. It’s indulgent, yet not too overwhelming, and offers a blend of textures that make it extra satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Carrot Cake Layer:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 2-3 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
For the Cheesecake Layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
Directions
Prepare the Carrot Cake Layer:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together the granulated sugar, brown sugar, and oil until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Fold in the grated carrots and nuts if using.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely in the pan on a wire rack.
Prepare the Cheesecake Layer:
- Reduce the oven temperature to 325°F (165°C).
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and vanilla extract, and beat until combined.
- Add eggs one at a time, mixing well after each addition.
- Mix in the sour cream until smooth.
- Pour the cheesecake batter over the cooled carrot cake layer in the springform pan.
- Smooth the top with a spatula and tap the pan on the counter to remove air bubbles.
- Bake for 50-60 minutes, or until the center is set and the edges are lightly browned.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from the oven and let cool to room temperature.
- Refrigerate for at least 4 hours, or overnight, before frosting.
Prepare the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter until creamy.
- Gradually add the powdered sugar, beating until smooth.
- Mix in the vanilla extract.
- Add heavy cream or milk as needed to reach the desired consistency.
Assemble the Cake:
- Once the cheesecake is chilled, remove the sides of the springform pan.
- Place the cake on a serving platter.
- Spread cream cheese frosting over the top and sides of the cake.
- Garnish with additional chopped nuts or grated carrots if desired.
- Slice and serve chilled.
Servings and Timing
- Servings: 12
- Prep Time: 30 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 2 hours (plus chilling time)
Variations
- Carrot Cake Cheesecake Bars: For a smaller portion, bake this dessert in a 9×13-inch pan and cut into bars instead of making a full cake.
- Different Frosting: Swap the cream cheese frosting for a cinnamon buttercream or whipped cream if you prefer.
- Add Fruit: Add a layer of fresh pineapple or berries between the carrot cake and cheesecake layers for added flavor.
Storage/Reheating
- Storage: Leftover Carrot Cake Cheesecake should be stored in the refrigerator in an airtight container for up to 5 days.
- Freezing: You can freeze individual slices by wrapping them tightly in plastic wrap and storing in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
FAQs
1. Can I use a different pan for baking this cake?
Yes, you can use a regular round cake pan, but be sure to adjust the baking time accordingly, as the springform pan allows the cake to bake more evenly.
2. Can I make this carrot cake cheesecake ahead of time?
Yes, this dessert can be made a day or two ahead of time. Just store it in the fridge until you’re ready to serve.
3. How do I know when the cheesecake is done?
The cheesecake should be set around the edges but still slightly jiggly in the center. When the edges are lightly browned, it’s time to take it out.
4. Can I make this dessert without walnuts or pecans?
Absolutely! If you’re not a fan of nuts or have an allergy, you can simply omit them from the carrot cake layer.
5. Can I use low-fat cream cheese for the cheesecake layer?
Yes, you can use low-fat cream cheese, but keep in mind that it might affect the texture and creaminess slightly.
6. Do I need to let the cheesecake cool in the oven?
Yes, letting the cheesecake cool gradually in the oven helps prevent cracking. Leaving the oven door slightly ajar for an hour allows the cake to set properly.
7. Can I use store-bought frosting for this recipe?
While homemade cream cheese frosting is recommended for the best taste, you can use store-bought frosting as a shortcut if you’re short on time.
8. Can I freeze this carrot cake cheesecake?
Yes, you can freeze individual slices of the cheesecake for up to 2 months. Wrap tightly in plastic wrap and store in a freezer-safe container.
9. How long does this dessert need to chill before serving?
For the best results, chill the cheesecake for at least 4 hours, but overnight chilling is ideal.
10. Can I make the carrot cake layer without eggs?
You can try using egg substitutes like flaxseed or chia eggs for an egg-free version, but the texture and consistency may vary.
Conclusion
Carrot Cake Cheesecake is an incredible dessert that combines two classic favorites into one show-stopping treat. With its layers of moist carrot cake and rich cheesecake, topped with a creamy frosting, it’s a dessert that’s sure to impress anyone who tries it. Whether for a holiday, special occasion, or just because, this indulgent cake is the perfect way to satisfy your sweet tooth!
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Carrot Cake Cheesecake
Carrot Cake Cheesecake is a decadent, two-in-one dessert that combines the warm spiced goodness of carrot cake with the rich, creamy texture of cheesecake. Topped with luscious cream cheese frosting, this indulgent cake is perfect for special occasions like Easter or any time you crave a sweet, impressive treat!
- Total Time: 2 hours (plus chilling time)
- Yield: 12 servings
Ingredients
For the Carrot Cake Layer:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 2–3 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
For the Cheesecake Layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
Instructions
-
Prepare the Carrot Cake Layer:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together the granulated sugar, brown sugar, and oil until well combined.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Fold in the grated carrots and nuts (if using).
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool completely in the pan on a wire rack.
-
Prepare the Cheesecake Layer:
- Reduce the oven temperature to 325°F (165°C).
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and vanilla extract, and beat until combined.
- Add eggs one at a time, mixing well after each addition.
- Mix in the sour cream until smooth.
- Pour the cheesecake batter over the cooled carrot cake layer in the springform pan.
- Smooth the top with a spatula and tap the pan to remove air bubbles.
- Bake for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let it cool with the door ajar for 1 hour. Cool to room temperature before refrigerating for at least 4 hours or overnight.
-
Prepare the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter until creamy.
- Gradually add the powdered sugar and beat until smooth.
- Mix in the vanilla extract.
- Add heavy cream or milk as needed to reach the desired consistency.
-
Assemble the Cake:
- Once the cheesecake is chilled, remove the sides of the springform pan.
- Place the cake on a serving platter.
- Spread cream cheese frosting over the top and sides of the cake.
- Garnish with additional chopped nuts or grated carrots if desired.
- Slice and serve chilled.
Notes
- Carrot Cake Cheesecake Bars: For a smaller portion, bake in a 9×13-inch pan and cut into bars.
- Different Frosting Options: Try cinnamon buttercream or whipped cream instead of cream cheese frosting.
- Add Fruit: Layer fresh pineapple or berries between the carrot cake and cheesecake for added flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
