Decadent Carrot Cake Cheesecake Recipe for Dessert Lovers

If you’ve never tried a carrot cake cheesecake, you’re in for a seriously indulgent treat that combines two classic desserts into one unforgettable bite. Imagine the rich, creamy decadence of cheesecake layered over the moist, spiced goodness of carrot cake — it’s a flavor fusion that feels both nostalgic and exciting. Ready to discover how this dreamy dessert comes together? Let’s dive into the delicious details.

Ingredients

For the Carrot Cake Layer:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• ½ cup granulated sugar
• ½ cup light brown sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1½ cups finely grated carrots
• ½ cup chopped pecans or walnuts
• ½ cup crushed pineapple drained

For the Cheesecake Layer:

• 16 ounces cream cheese softened
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ cup sour cream

For the Cream Cheese Frosting:

• 8 ounces cream cheese softened
• ¼ cup unsalted butter softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Cooling rack
• Measuring cups and spoons
• Box grater
• Offset spatula

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan and line the bottom with parchment paper. I always wrap the outside with foil to catch sneaky leaks.
2. Step 2: To make the carrot cake layer, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. These dry ingredients carry all the cozy spice notes.
3. Step 3: In a large bowl, beat the eggs with both sugars until smooth and light. Mix in the oil and vanilla. Then gently stir in the grated carrots, drained pineapple, and nuts.
4. Step 4: Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix — some small lumps are okay. Pour the carrot batter into the pan and spread it evenly.
5. Step 5: For the cheesecake layer, beat the softened cream cheese until very smooth. Add in the sugar and mix until fluffy. Beat in the eggs one at a time, then stir in vanilla and sour cream until creamy.
6. Step 6: Carefully pour the cheesecake batter over the carrot layer. I use a rubber spatula to smooth the surface — and give the pan a few taps to let bubbles escape.
7. Step 7: Bake on the center rack for 60 to 70 minutes. The center should be set with just a slight jiggle. If it cracks, do not worry — we are frosting this beauty anyway.
8. Step 8: Once baked, turn off the oven, crack the door, and let the cake rest inside for 1 hour. This helps prevent drastic shrinking or cracking.
9. Step 9: Remove the cake and let it cool at room temperature for another hour. Then transfer to the fridge for at least 4 hours or overnight to firm completely.
10. Step 10: For the frosting, beat cream cheese and butter until smooth. Add in the powdered sugar and vanilla extract, beating until fluffy and spreadable.
11. Step 11: Frost the top of the cheesecake once fully chilled. I like to decorate with extra chopped nuts or a sprinkle of cinnamon for a rustic finish. Slice and serve cool or at room temperature.

Nutrition per serving

If you only have one day to prepare this, bake and chill the cake the night before and frost it the next day. This split prep actually makes the process more relaxing and the flavor gets even better overnight.

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Carrot Cake Cheesecake

Carrot cake cheesecake is a showstopping dessert that swirls warmly spiced, nutty carrot cake with a velvety smooth New York-style cheesecake in one decadent treat. The moist, creamy texture and hints of cinnamon, nutmeg, and vanilla make every bite luxuriously indulgent. Impress guests for any special occasion or holiday with this easy, layered dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 470 kcal

Ingredients

  

1x2x3x

• For the Carrot Cake Layer:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• ½ cup granulated sugar
• ½ cup light brown sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1½ cups finely grated carrots
• ½ cup chopped pecans or walnuts
• ½ cup crushed pineapple drained
• For the Cheesecake Layer:
• 16 ounces cream cheese softened
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ cup sour cream
• For the Cream Cheese Frosting:
• 8 ounces cream cheese softened
• ¼ cup unsalted butter softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside with aluminum foil in case of leakage.
• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt for the carrot cake layer.
• In a large bowl, beat eggs, granulated sugar, and brown sugar until smooth. Add oil and vanilla; mix well. Stir in grated carrots, crushed pineapple, and chopped nuts.
• Add dry ingredients to the wet mixture, stirring gently until just combined. Pour batter into the prepared pan and spread evenly.
• In another bowl, beat softened cream cheese until smooth. Add sugar; beat until light and fluffy. Add eggs one at a time, mixing after each. Stir in vanilla and sour cream until fully incorporated.
• Carefully pour cheesecake batter over the carrot cake layer. Smooth the top with a spatula. Tap the pan gently to remove air bubbles.
• Bake at 350°F for 60–70 minutes or until the center is set and only slightly wobbly. A small surface crack may form. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
• Remove from the oven and cool on a wire rack for another hour, then transfer to the refrigerator for at least 4 hours or overnight.
• For the frosting, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until light and fluffy.
• Once fully chilled, spread cream cheese frosting over the top. Decorate with chopped nuts or a dusting of cinnamon if desired. Slice and serve chilled or slightly above room temperature.

Nutrition

Calories: 470kcalCarbohydrates: 42gProtein: 6gFat: 31gSodium: 310mgFiber: 1gSugar: 31g

Keyword carrot cake, cheesecake, holiday dessert, Easter recipes, American dessert, layered cake

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