Carrot Cake Cheesecake

Carrot Cake Cheesecake is an exquisite, show-stopping dessert! Whether you serve it at a birthday party, or as a holiday dessert at Easter or Thanksgiving, everyone will be asking you for the recipe.

Decadent and delicious, the soft and spongy carrot cake is layered with a smooth and creamy cheesecake! 

If that weren’t enough, this recipe includes a cream cheese frosting on top of the cake and is then topped with toasted pecans that give it a slightly salty, sweet crunch. 

When frosted and ringed with the pecans, the cake looks farmhouse chic, like it’s right out of a magazine, similar to several of my other Holiday Dessert Recipes, such as Best Homemade Carrot Cake, Apple Pecan Cream Cheese Cake, Sopapilla Cheesecake Bars, and Pumpkin Tres Leches Cake. It is one of my family’s favorite desserts.

What Is Carrot Cake Cheesecake?

This easy Cheesecake recipe takes two popular desserts, including one of our favorite cakes, and combines them together into one gorgeous dish.

You make homemade cheesecake and carrot cake batter separately. Then in a round springform pan, you layer the two cakes in thirds. 

So it has a layer of cheesecake between carrot cake layers. So, does this make it a carrot cake cheesecake cake? Call it whatever you like, we call it a delicious recipe.

Make sure you have time for this baked cheesecake recipe. Using an easy pan technique, the cake bakes for 75 minutes and then stays in the oven with the heat off for an additional hour. The cake is then chilled overnight. The next day, the cake is frosted with carrot cake frosting and topped with toasted pecans.

Why You’ll Love This Recipe!

• This is one of our ultimate cheesecake recipes that looks complicated, but is actually very easy. The layers of cheesecake tucked between layers of carrot cake make a delicious dessert, a perfect dessert in my opinion.
• The flavor combination is unique and impressive. This recipe includes our favorite carrot cake recipe.
• The end result is a gorgeous addition to any party.
• The ingredients can be tailored for a healthier version.

Why This Recipe Works

• The balance of flavors and textures create the perfect mix of spongy and creamy. 
• The carrot and pecans save the cake from becoming too sweet.  
• The ingredients are basic ingredients you can find in any grocery store.
• Our step by step photos will walk you through the directions easily.
• This is a tried and true recipe that has been successfully made many times.

Equipment Needed To Make This Recipe

The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.

• KitchenAid Stand Mixer – A stand mixer is a must for all bakers. The KitchenAid is often the mixer of choice for many bakers. It comes in a variety of colors, if you don’t like this one, just select one of the other colors that you like.
• Hand Mixer / Electric Mixer – (Alternate Option) – If you want a smaller hand mixer, this one is a good choice. It is portable and easy to store when you are not using it.
• Mixing Bowl – With the hand mixer, you will need a good mixing bowl. It is good to have a nice set of mixing bows, and I like this one as it includes a large mixing bowl, as well as a medium bowl, which I use all the time.
• A silicone spatula – use this to get all the fudge scraped easily out of your bowl or glass measuring cup. Trust me, you don’t want to leave any of this delicious fudge behind! I like this one because you can get a whole set for under $20 and it has tons of 5-star views.
• Spring Foam Pan – I like this highly rated spring foam pan set because it includes 3 piece non-stick pans (6 inch, 8 inch, 10 inch) as well as corresponding parchment paper liners.
• Large baking dish (Cake Pan) – You will need a larger baking dish to hold the water and the smaller spring foam pan with the cheesecake. I like this one because it is large, deep pan with tall straight sides.
• Wire Rack – This is needed to cool the Carrot Cake Cheesecake.
• Food Processor – While not required for this recipe, it is a commonly used small appliance for that kitchen that every cook will love.
• Aluminum Foil – This is needed to tent the carrot cake cheesecake while it is cooking.

How To Make This Easy Cheesecake Recipe

Ingredient Notes

Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Cheesecake Ingredients

• Cream Cheese. It is important to start with softened cream cheese. If it is not yet soft, let it sit out for about 30 minutes to bring it up to room temperature.
• Sour cream.  I use a full-fat sour cream in this recipe. However, you could use a light sour cream or plain yogurt in place of the sour cream.
• Eggs. I like to use large cage free eggs. Be sure to take the eggs out about 30 min before adding. You don’t want to use them straight out of the fridge because they will be too cold.
• Sugar. You’ll need granulated sugar for the cheesecake layer. See the carrot cake layer for additional type of sugar that you’ll need.
• Vanilla. Like the cinnamon, it’s best when you can find good vanilla. You want to look for pure vanilla extract and not imitation vanilla. 
• Flour. In the cheesecake batter, you can use arrowroot powder in place of the flour.
• Salt. I used kosher salt, but it is ok to use regular salt.

Cheesecake Instructions

1. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for 3 minutes.
2. Spoon in the sour cream and beat on medium speed for another minute.
3. Add in the sugar and continue beating for another 2 minutes.
4. Next, beat in the eggs and egg yolk.
5. Add in the vanilla.
6. Sift in the flour and salt and then mix.
7. Once the cheesecake batter is made, set aside and make the carrot cake.

How To Make The Carrot Cake Layer

Carrot Cake Ingredients

Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Flour.  I used all-purpose flour in the carrot cake layer. However, to make it gluten-free, you can use a gluten free flour blend such as Bob’s Red Mill, with great results. 
• Cinnamon.  This is an essential spice for this recipe as well as many other recipes. It’s great to go to a spice shop and find the best cinnamon available. 
• Ginger. Ground ginger complements the cinnamon perfectly and can be found in the spice section of your grocery store. 
• Cloves. Together with the cinnamon ginger, and nutmeg, a pinch of cloves adds a depth of flavor to the spice combination.
• Nutmeg. The last spice of this fall spice combination. It plays a key role in the overall flavor when combined with the other spices.
• Salt. I like to use Kosher salt, but it is ok to use regular salt.
• Baking Powder. Together with baking soda, this is an essential ingredient for a cake.
• Baking Soda. An essential ingredient, be sure that the baking soda is fresh and not out of date.
• Unsweetened Applesauce.  You can either buy unsweetened applesauce or cut up a few apples and steam them for ten minutes until soft. Then blend until you have a nice applesauce texture. 
• Sugar.  You can use brown sugar in place of white sugar and vice versa in the cake alone.
• Pecans.  You can completely omit the pecans or use walnuts in place of them. 
• Milk. For the frosting, you can use half and half or a little heavy cream. It is present to thin down the frosting enough to a spreadable consistency.

Carrot Cake Instructions:

1. In a medium bowl, (a separate bowl from above), add flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, cloves.
2. Whisk together until all of the dry ingredients are well combined.
3. In a separate large bowl, add in the brown sugar, sugar, and vegetable oil.
4. Whisk all the ingredients together
5. Add in the eggs and mix.
6. Add in the applesauce and vanilla and mix well.

• Add in the flour mixture.
• Stir just until the flour is incorporated.
• Fold in the shredded carrots and toasted pecans.
• Mix until it is well combined.

Layer The Cheesecake And Carrot Cake

1. Pour about ⅓ of the carrot cake batter into the bottom of the springform pan. (Make sure that it is a prepared pan with either parchment paper or that it has been sprayed with cooking spray, or greased with butter and flour.)
2. Pour in roughly ⅓ of the cheesecake batter on top of the carrot cake layer.
3. Then pour half of the remaining carrot cake batter on top of the cheesecake layer.
4. Then pour half of the remaining cheesecake mixture on top of the carrot cake layer.
5. Then pour the rest of the carrot cake batter on top of the cheesecake batter.
6. Repeat the same steps until you have used all of both batters. (Steps 3 – 6) You should finish with the cheesecake batter being on top. (Shown in step 6)

• Using a rubber spatula or knife, gently swirl the batters together but do not fully mix them.
• Place the springform pan into a larger pan.
• Fill the larger pan with hot water until it is halfway up the sides of the springform pan. This creates a water bath that will ensure that the cheesecake bakes all the way through, evenly.
• Place it into the preheated oven in the center of a middle rack. Bake for 45 minutes. Tent a piece of tinfoil over the cheesecake. Bake for an additional 30 minutes.
• Once the cheesecake has baked, turn the oven off and leave the cheesecake inside. Do not open the oven door so as not to disturb it for one hour.
• Once the hour is up, remove the cheesecake from the oven and the larger pan with water. Let sit for about an hour or two to cool to room temperature.
• Once cool, cover with tin foil or plastic wrap and place into the fridge to chill overnight.

How To Make Cream Cheese Frosting:

Cream Cheese Frosting Ingredients

Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Cream Cheese. As mentioned above, soften the cream cheese before using it in the recipe.
• Butter. Real butter is needed. I do not recommend margarine.
• Powdered Sugar. Powdered sugar also called confectioners sugar is needed for frosting.
• Vanilla. I highly recommend using pure vanilla instead of imitation vanilla.
• Milk. You’ll need a little milk to help thin it out to get it to just the right consistency.

• Once the cheesecake has chilled, make the cream cheese frosting.
• Add all of the ingredients to the bowl of a stand mixer fitted with a whisk or paddle attachment. Beat on high for about 3 minutes, or until smooth.
• Spread the frosting over the surface of the cheesecake and sprinkle chopped pecans around the edges.
• Slice and serve.

Pro Recipe Tips

• Whip it good: When you whip the cream cheese and sugar together, the longer you whip it, the fluffier and smoother it will be. However, don’t over whip it though as it can start to break and separate. I find that whipping it for about 6 minutes is perfect. 
• Don’t overmix: Be sure not to overmix the cake as it can turn out crumbly or rubbery. Remember, after you have incorporated the flour mixture you will still need to fold in the shredded carrots and pecans which will add to the mixing. 
• Gluten-free timing: If you use gluten-free flour in the cake, your bake time will differ. Bake it for an additional 15 minutes to ensure that it is fully baked.
• Keep it smooth: Most generally, cream cheese frostings are better when they are fluffier. For this one, we want it smooth but not super fluffy so the whipping time will not be as long as a typical frosting. 

What To Serve With Carrot Cake Cheesecake

• A big glass of milk
• A cup of coffee
• Ice Cream
• Whipped Cream

Frequently Asked Questions (FAQs)

Can you freeze carrot cake cheesecake?

Yes, you can freeze carrot cake cheesecake.

• First, it needs to be completely cooled.
• Second, wrap it in plastic wrap. If you want to freeze individual slices, slice the cheesecake first and then individually wrap each slice in plastic wrap.
• Third, wrap the plastic-wrapped cheesecake with foil. Then you can freeze for up to 1 month. After that, the quality and texture begin to deteriorate.

Does freezing cheesecake ruin it?

If properly wrapped, cheesecakes can last in the freezer for up to a month. 

Which is healthier cheesecake or carrot cake?

The carrots in carrot cake often fool people into believing that the cake is healthier for you. Actually, carrot cake has 70 more calories per 4 oz than cheesecake.

Can I use mascarpone instead of cream cheese for cheesecake?

We do not recommend substituting mascarpone for cream cheese in this recipe. The mascarpone will be too heavy and won’t combine well with the carrot cake. 

More Recipes You’ll Love

• Lime Charlotte Icebox Cake
• Apple Cinnamon Cake
• Eggnog Tres Leches Cake
• Carrot Cake – This recipe is for a whole cake in case you just want a traditional carrot cake recipe. This moist carrot cake recipe is one that your whole family will love.

If you like this recipe or make this recipe, be sure to leave a comment, rate the recipe, and follow us on:

Facebook | Twitter | Pinterest | BlogLovin | Instagram

Recipe

Print Pin Save Saved!

4.91 from 22 votes

Carrot Cake Cheesecake

Carrot Cake Cheesecake is an exquisite, show-stopping dessert! Whether you serve it for a birthday party, or as a holiday dessert, everyone will be asking you for the recipe.

Course Dessert

Cuisine American

Keyword carrot cake cheesecake

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Chill Time 10 hours

Total Time 11 hours 45 minutes

Servings 12

Calories 598kcal

Author Michele @ Flavor Mosaic

Ingredients

Cheesecake

• 16 oz cream cheese (room temp)
• ⅓ cup + 2 Tbls sour cream
• ½ cup +1 Tbls sugar
• 2 eggs
• 1 egg yolk
• 2 ½ tsp vanilla
• 1 ½ tsp flour
• ¼ tsp salt

Carrot Cake

• 1-1/4 cups flour
• 1 Tbls cinnamon
• 1 tsp ginger
• 1 tsp salt
• ¾ tsp baking powder
• ½ tsp cloves
• ¼ tsp baking soda
• ¼ tsp nutmeg
• ¾ cup brown sugar
• ¼ cup sugar
• ½ cup vegetable oil
• 3 eggs
• ½ cup unsweetened applesauce
• 2 tsp vanilla
• 1 ½ cup shredded carrot
• ½ cup toasted pecans chopped

Frosting

• 8 oz cream cheese room temp
• ½ c butter room temp
• ⅔ c powdered sugar
• 1 tsp vanilla
• 3-5 Tbs milk as needed

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 350 F. Spray a 9” springform pan with baking spray and set aside.

Cheesecake

• To make the cheesecake, place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for 3 minutes. Add in the sour cream and beat for another minute. Add in the sugar and continue beating for another 2 minutes. Next, beat in the eggs and egg yolk. Add in the vanilla and mix before adding in the flour and salt.
  
• Once the cheesecake batter is made, set aside and make the carrot cake.

Carrot Cake

• In a medium mixing bowl, whisk together the dry ingredients. In a large bowl, whisk together the brown sugar, sugar and vegetable oil. Add in the eggs and mix. Add in the applesauce and vanilla and mix well. Add in the flour mixture and stir just until the flour is incorporated. Fold in the shredded carrots and toasted pecans.
  
• Pour about ⅓ of the carrot cake batter into the springform pan. Pour in roughly ⅓ of the cheesecake batter. Repeat the same steps until you have used all of both batters. You should finish with the cheesecake batter being on top. Using a rubber spatula or knife, gently swirl the batters together but do not fully mix them.
  
• Place the springform pan into a larger pan. Fill the larger pan with hot water until it is halfway up the sides of the springform pan. This will ensure that the cheesecake bakes all the way through, evenly. Place it into the preheated oven in the center of a middle rack. Bake for 45 minutes. Tent a piece of tinfoil over the cheesecake. Bake for an additional 30 minutes.
  
• Once the cheesecake has baked, turn the oven off and leave the cheesecake inside. Do not open the oven door so as not to disturb it for one hour. Once the hour is up, remove the cheesecake from the oven and the larger pan with water. Let set for about an hour or two to cool to room temperature. Once cool, cover with tin foil or plastic wrap and place into the fridge to chill overnight.
  

Cream Cheese Frosting

• Once the cheesecake has chilled, make the cream cheese frosting. Add all of the ingredients to the bowl of a stand mixer fitted with a whisk or paddle attachment. Beat on high for about 3 minutes, or until smooth. Spread the frosting over the surface of the cheesecake and sprinkle chopped pecans around the edges. Slice and serve.
  

Video

Notes

• When you whip the cream cheese and sugar together, the longer you whip it, the fluffier and smoother it will be.
• Do not over whip it though as it can start to break and separate. I find that whipping it for about 6 minutes is perfect.
• Be sure not to overmix the cake as it can turn out crumbly or rubbery.
• Remember, after you have incorporated the flour mixture you will still need to fold in the shredded carrots and pecans which will add to the mixing.
• If you use gluten free flour in the cake, your bake time will differ. Bake it for an additional 15 minutes to ensure that it is fully baked.
• Most generally, cream cheese frostings are better when they are fluffier. For this one, we want it smooth but not super fluffy so the whipping time will not be as long as a typical frosting.
• Be patient with this cheesecake. Follow the instructions precisely so that you get a really delicious and creamy cheesecake.

Nutrition

Calories: 598kcal | Carbohydrates: 48g | Protein: 8g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 564mg | Potassium: 259mg | Fiber: 2g | Sugar: 37g | Vitamin A: 3845IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg