Introduction

Discover the delightful combination of rich cheesecake and moist carrot cake in this Carrot Cake Cheesecake recipe. It’s a wonderful dessert that brings the best of both worlds to your table—perfect for special occasions or whenever you crave something indulgent yet comforting.

The image shows a slice of carrot cake on a white plate with a white marbled texture in the background. The cake has three visible layers: the bottom and middle layers are moist brown carrot cake with small bits of carrot and nuts, while the middle contains a thick swirl of white cream cheese filling with an orange carrot layer inside it. The top layer is a smooth, thick white cream cheese frosting, decorated with a walnut half placed on top of the slice. In the background, the rest of the whole cake is visible, also topped with the same white frosting and walnut halves evenly spaced around the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (8 oz) packages cream cheese, softened (but not melted)
2/3 cup granulated sugar
1 1/2 teaspoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon 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 teaspoon vanilla extract
1 1/3 cups finely grated carrots
2 oz cream cheese, softened (for topping)
1 tablespoon butter, softened (for topping)
1 1/4 cups powdered sugar (for topping)
1/4 cup + 2 tablespoons sour cream (for topping)
1/2 teaspoon vanilla extract (for topping)
1/2 cup chopped pecans (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly with butter and set it aside.
Step 2: Make the cheesecake mixture by whisking together 2/3 cup granulated sugar and 1 1/2 teaspoons flour in a mixing bowl until combined.
Step 3: Add the softened cream cheese to the sugar mixture. Using an electric hand mixer on low speed, blend until smooth and creamy.
Step 4: Add eggs one at a time, mixing just until combined after each. Stir in the vanilla extract with the second egg.
Step 5: Mix in the sour cream. Then, tap the bowl firmly on the counter about 30 times to release air bubbles. Set aside.
Step 6: For the carrot cake batter, whisk together 1 1/4 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl for about 30 seconds.
Step 7: In a separate large bowl, combine canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Beat on low speed for about 1 minute.
Step 8: Gradually add the dry ingredients to the wet ingredients while mixing on low speed until well blended. Fold in the grated carrots. Tap the bowl on the counter about 3 times to release large air pockets.
Step 9: To assemble, spread 1 1/2 cups of the carrot cake batter evenly in the prepared pan.
Step 10: Spoon about one-third of the cheesecake mixture over the carrot cake layer in dollops—do not spread or swirl.
Step 11: Spoon the remaining carrot cake batter over the cheesecake layer, then drizzle the remaining cheesecake mixture slowly over the top.
Step 12: Bake for 60 to 65 minutes, tenting with foil at 40 minutes to prevent browning (make sure foil doesn’t touch the cheesecake). The center should jiggle slightly when done.
Step 13: Cool the cake on a wire rack for 1 hour. Cover with foil and refrigerate for at least 6 hours or overnight.
Step 14: For the topping, beat together softened cream cheese and butter until smooth. Add powdered sugar, sour cream, and vanilla extract, beating until pale and fluffy (about 5 minutes).
Step 15: Spread the topping evenly over the chilled cheesecake. Chill in the freezer for 20–30 minutes, then sprinkle chopped pecans around the edges if desired.
Step 16: Remove the springform pan ring, slice, and serve. Store leftovers in an airtight container in the refrigerator.

Tips & Variations

Use freshly grated carrots for the best texture and flavor.
Substitute walnuts for pecans or leave nuts out for a nut-free version.
Make sure cream cheese is softened but not melted to avoid a runny cheesecake layer.
If you prefer a sweeter topping, adjust powdered sugar to taste when mixing.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For best texture, allow it to come to room temperature before serving. Leftover slices can also be frozen for up to 2 months; thaw overnight in the fridge. Reheat gently if desired, but cheesecake is often best enjoyed chilled.

How to Serve

A single slice of cake is shown on a white plate placed on a white marbled surface. The cake has three main layers: a thick, creamy white frosting layer on top, a middle layer with a mix of orange and white swirled cream inside a dense brown cake layer with visible small bits, and a bottom layer of the same dense brown cake. Two whole walnuts sit on top of the frosting, slightly to one side. The texture of the cake looks moist and slightly crumbly, while the frosting is smooth and thick. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is ideal for this recipe because it allows easy removal without damaging the cake. If you don’t have one, line a regular cake pan with parchment paper and foil for easier removal, but be careful when unmolding the cake.

Why does the cheesecake mixture need to be tapped on the counter?

Tapping the bowl helps release trapped air bubbles that could cause cracks or uneven baking in the cheesecake layer, resulting in a smoother, creamier texture.