Introduction

This Carrot Cake Cheesecake combines the moist, spiced flavors of traditional carrot cake with a creamy, rich cheesecake layer. It’s a delightful dessert that’s perfect for special occasions or when you want a treat that stands out.

Carrot Cake Cheesecake Recipe - Recipe Image

Ingredients

2 cups grated carrots
16 oz cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine grated carrots, flour, baking powder, salt, cinnamon, nutmeg, and ginger. Mix until well combined to form the carrot cake base.
Step 2: In a separate bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition to create the cheesecake layer.
Step 3: Spread the carrot cake batter evenly into a greased springform pan. Carefully pour the cheesecake mixture over the carrot cake layer, smoothing the top.
Step 4: Bake in the preheated oven for 55 to 65 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let cool completely before removing from the pan.

Tips & Variations

To enhance the flavor, add chopped walnuts or pecans to the carrot cake base.
For a smoother cheesecake layer, use room temperature cream cheese and beat well to avoid lumps.
Try topping with a dollop of whipped cream or a sprinkle of cinnamon for extra appeal.

Storage

Store the carrot cake cheesecake in an airtight container in the refrigerator for up to 4 days. To serve, allow it to sit at room temperature for about 15 minutes. Reheating is not recommended, as it can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this cheesecake actually tastes better after resting overnight, which helps the flavors meld together beautifully.

Can I freeze the Carrot Cake Cheesecake?

Yes, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.

Carrot Cake Cheesecake Recipe

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4.5 from 88 reviews

This Carrot Cake Cheesecake combines the warm, spiced flavors of a classic carrot cake with a rich, creamy cheesecake layer for a decadent dessert. Featuring a moist carrot cake base infused with aromatic spices and topped with a smooth cream cheese cheesecake, this dessert is perfect for celebrations or any special occasion.

Author: Dana
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 5 hours 20 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Carrot Cake Base

2 cups finely grated carrots
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Cheesecake Layer

16 ounces (450 g) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

Instructions

Prepare the Carrot Cake Batter: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In another bowl, beat together the eggs, sugar, and vegetable oil until combined, then stir in the grated carrots. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper for easy removal.
Make the Cheesecake Layer: In a clean bowl, beat the softened cream cheese until smooth. Add sugar and continue beating until light and fluffy. Add eggs one at a time, beating after each addition, then stir in vanilla extract and sour cream until thoroughly combined.
Assemble the Cake: Pour the carrot cake batter into the prepared pan and spread it evenly. Carefully pour the cheesecake mixture on top of the carrot cake layer, smoothing it gently to create a flat surface.
Bake the Cake: Place the pan in the preheated oven and bake for 50-60 minutes, or until the cheesecake layer is set and the center slightly jiggles when nudged. Avoid opening the oven door frequently to prevent cracking.
Cool and Chill: Allow the cake to cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight to fully set and enhance flavors.
Serve: Release the cake from the springform pan, slice, and serve chilled. Optionally, garnish with chopped nuts or a dusting of cinnamon.

Notes

For best results, use freshly grated carrots rather than pre-shredded to retain moisture and texture.
Ensure cream cheese is fully softened before mixing to avoid lumps in the cheesecake layer.
Do not overmix the batter to keep the carrot cake tender.
Use a water bath (bain-marie) if desired to prevent cracking in the cheesecake layer.
Leftover cake can be stored in an airtight container in the fridge for up to 4 days.

Keywords: Carrot Cake Cheesecake, Carrot Cake, Cheesecake, Dessert, Spiced Cake, Cream Cheese, Holiday Dessert