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Carrot Cake Cheesecake Recipe

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★★★★★

4.5 from 138 reviews

This Carrot Cake Cheesecake is a luscious dessert combining the moist, spiced flavors of traditional carrot cake with a rich, creamy cheesecake layer. Featuring two layers of carrot cake and cheesecake batter, baked together and topped with a smooth cream cheese frosting and pecans, it’s a perfect treat for celebrations or any occasion.

Ingredients

Scale

Cheesecake Mixture

  • 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

Carrot Cake Mixture

  • 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

Topping

  • 2 oz cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 1/4 cups powdered sugar
  • 1/4 cup + 2 tablespoons sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
  2. Prepare Cheesecake Mixture: In a mixing bowl, whisk together 2/3 cup granulated sugar and 1 1/2 teaspoons all-purpose flour until well combined. Add 2 packages (16 oz total) of softened cream cheese. Using an electric hand mixer on low speed, blend until smooth. Mix in 2 eggs one at a time, blending just until combined after each addition, adding 1 teaspoon vanilla extract with the second egg. Blend in 1/2 cup sour cream. Tap the bowl firmly against the countertop about 30 times to release air bubbles. Set aside.
  3. Prepare Carrot Cake Dry Ingredients: In another bowl, whisk together 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, and 1/8 teaspoon ground nutmeg for about 30 seconds.
  4. Prepare Carrot Cake Wet Ingredients: In a separate large bowl, combine 1/2 cup canola oil, 1/4 cup unsweetened applesauce, 2/3 cup granulated sugar, 1/3 cup packed light-brown sugar, 2 eggs, and 1 teaspoon vanilla extract. Using an electric mixer on low speed, blend for about 1 minute.
  5. Combine Carrot Cake Batter: While mixer is running on low, gradually add the dry ingredients to the wet ingredients and mix until well blended. Add 1 1/3 cups finely grated carrots and mix until evenly distributed. Tap the bowl against the counter about 3 times to release large air pockets.
  6. Assemble Cheesecake Layers: Pour 1 1/2 cups of carrot cake batter into the greased springform pan and spread evenly. Spoon about one-third of the cheesecake mixture by spoonfuls over the carrot cake layer, without spreading or swirling. Next, spoon the remaining carrot cake batter over the cheesecake layer. Drizzle the remaining cheesecake mixture over the top, making sure to cover all the carrot cake batter, using a spoon to drizzle slowly.
  7. Bake: Bake in the preheated oven for 60 to 65 minutes, until the center jiggles slightly. At the 40-minute mark, tent the cake loosely with aluminum foil to prevent excessive browning, ensuring the foil doesn’t touch the cheesecake to prevent sticking.
  8. Cool and Chill: Remove from the oven and cool on a wire rack for 1 hour. Cover with foil and refrigerate for at least 6 hours or overnight.
  9. Prepare Topping: In a mixing bowl, whip together 2 oz softened cream cheese and 1 tablespoon softened butter until smooth using an electric hand mixer. Add 1 1/4 cups powdered sugar, 1/4 cup + 2 tablespoons sour cream, and 1/2 teaspoon vanilla extract. Mix until pale and fluffy, about 5 minutes.
  10. Apply Topping and Final Chill: Spread topping evenly over the chilled cheesecake. Sprinkle 1/2 cup chopped pecans around the edges if desired. Chill the cheesecake in the freezer for 20 to 30 minutes.
  11. Serve: Remove the springform ring, slice, and serve. Store any leftovers refrigerated.

Notes

  • Use room temperature cream cheese and butter for smooth mixtures.
  • Do not overmix batter to keep cake tender.
  • Tenting with foil mid-bake prevents over-browning.
  • Chilling overnight improves flavor and texture.
  • Chopped pecans add crunchy texture but are optional.
  • Ensure carrots are finely grated for smooth texture in cake.

Keywords: carrot cake cheesecake, layered cheesecake, cream cheese carrot cake, dessert cheesecake, holiday dessert

Find it online: https://recipeswithmia.com/carrot-cake-cheesecake-recipe/