Introduction

This Carrot Cake Cheesecake combines the warm spices and moist texture of classic carrot cake with a rich, creamy cheesecake layer. It’s a delightful dessert that offers the best of both worlds in every bite.

Carrot Cake Cheesecake Recipe - Recipe Image

Ingredients

2 cups grated carrots
16 oz cream cheese, softened
1 ¼ cups sugar
3 large eggs
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
1 tsp baking powder
1 ½ cups all-purpose flour
½ cup vegetable oil
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a bowl, combine grated carrots, flour, sugar, baking powder, cinnamon, nutmeg, vegetable oil, eggs, and vanilla extract. Mix until well blended to form the carrot cake batter.
Step 2: In a separate bowl, beat the cream cheese until smooth. Add half of the sugar and one egg, beating until creamy and combined.
Step 3: Pour the carrot cake batter into a greased springform pan, smoothing the top. Carefully spread the cheesecake mixture evenly over the carrot cake layer.
Step 4: Bake in the preheated oven for 50–60 minutes, or until the cheesecake layer is set and the edges are lightly browned. Cool completely before removing from the pan.

Tips & Variations

For extra texture, fold in chopped walnuts or pecans into the carrot cake batter.
Use full-fat cream cheese for the creamiest cheesecake layer.
Add a splash of orange zest to the batter for a bright citrus note.
Allow the cake to chill in the refrigerator for a few hours before serving for the best flavor and texture.

Storage

Store the Carrot Cake Cheesecake covered in the refrigerator for up to 4 days. To reheat, bring to room temperature or enjoy chilled. Do not freeze, as the cream cheese layer may separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, it tastes even better after resting in the fridge for several hours or overnight, which allows the flavors to meld perfectly.

What can I substitute for the spices?

If you don’t have cinnamon or nutmeg, you can use a pumpkin pie spice blend or ground ginger to keep warm spice notes in the cake.

Carrot Cake Cheesecake Recipe

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★★★★★

4.7 from 58 reviews

This Carrot Cake Cheesecake combines the moist, spiced goodness of a classic carrot cake with a creamy, rich cheesecake layer, baked together to create a delightful dessert with a perfect balance of textures and flavors.

Author: Marco
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 5 hours 25 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Carrot Cake Base

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

Cheesecake Layer

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

Instructions

Prepare the Carrot Cake Base: In a large bowl, combine grated carrots, sugar, eggs, vegetable oil, and mix well. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add dry ingredients to wet ingredients and mix until just combined. Pour this batter into a greased 9-inch springform pan, spreading evenly.
Prepare the Cheesecake Layer: In a stand mixer or with a hand mixer, beat softened cream cheese until smooth and creamy. Add sugar and continue beating until fully incorporated. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Pour the cream cheese batter gently over the carrot cake base layer in the pan.
Bake the Carrot Cake Cheesecake: Preheat the oven to 325°F (163°C). Place the springform pan on the middle rack and bake for 60 to 70 minutes, or until the cheesecake layer is set with only a slight jiggle in the center. To prevent cracking, you can bake the cheesecake in a water bath by wrapping the springform pan in foil and placing it into a larger pan with hot water reaching halfway up the side of the springform.
Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow it to firm up and develop flavors fully.
Serve: Carefully remove the springform pan sides before serving. Slice and enjoy your luscious carrot cake cheesecake as a delightful dessert or special occasion treat.

Notes

For added texture and flavor, consider mixing in 1/2 cup chopped walnuts or pecans into the carrot cake batter.
Ensure the cream cheese is softened to room temperature to achieve a smooth cheesecake layer without lumps.
Using a water bath helps prevent cracks on the cheesecake surface and ensures even baking.
Allow the cake to chill thoroughly to make slicing easier and maintain its structure.

Keywords: Carrot cake, Cheesecake, Dessert, Spiced cake, Cream cheese dessert