If you adore the cozy spices and moist texture of classic carrot cake but also crave the creamy indulgence of cheesecake, then you are going to fall head over heels for this Carrot Cake Cheesecake. This dessert masterfully combines the best of both worlds—the tender, warmly spiced layers of carrot cake wrapped around a luscious, smooth cheesecake center. It’s a showstopper that delights every sense with its rich flavors and irresistible textures, perfect for celebrations or whenever you want a slice of pure joy.

Ingredients You’ll Need

Carrot Cake Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might seem straightforward, but each one plays a crucial role in crafting the perfect Carrot Cake Cheesecake. From the softness of cream cheese to the fragrant cinnamon and nutmeg, every component adds depth and character to this magnificent dessert.

24 oz cream cheese (softened): Use brick-style cream cheese for maximum creaminess and stability in your cheesecake layer.
¾ cup granulated sugar: Sweetens the cheesecake filling without overpowering its delicate flavor.
1 teaspoon vanilla extract: Adds warm, aromatic notes essential to both the cheesecake and frosting.
½ cup full-fat sour cream: Enhances the richness and smooth texture of the cheesecake layer.
7 large eggs (room temperature): Eggs provide structure; warming them helps avoid cracks in your cheesecake.
2 ½ cups all-purpose flour: The backbone of the carrot cake, giving it structure and a tender crumb.
1 cup granulated sugar + 1 cup light brown sugar: The combination brightens flavor with sweet molasses undertones.
1 ½ teaspoons baking soda & 1 teaspoon baking powder: These leavening agents make sure the carrot cake rises beautifully fluffy.
1 teaspoon table salt: Balances sweetness and heightens the spices in the batter.
2 teaspoons ground cinnamon & ½ teaspoon ground nutmeg: Classic spices that define the comforting carrot cake aroma.
1 cup vegetable oil & ½ cup unsalted butter (melted): The combo ensures moistness and richness without heaviness.
3 cups grated carrots: Freshly grated for natural sweetness and vibrant color.
1 cup chopped walnuts or pecans (optional): Adds delightful crunch and a nutty dimension.
8 oz cream cheese (softened): For the smooth, tangy frosting that finishes the cake perfectly.
½ cup unsalted butter (softened): Creates a creamy base for the frosting.
3 cups powdered sugar: Sweetens and stabilizes the frosting.
1 Tablespoon heavy cream: Helps the frosting whip fluffy and spreadable.

How to Make Carrot Cake Cheesecake

Step 1: Prepare the Cheesecake Layer

Start by preheating your oven to 325°F (165°C) and lining the bottom of an 8-inch springform pan with parchment paper. Beat the cream cheese and sugar together until the mixture is perfectly smooth—this is the foundation of your creamy cheesecake. Stir in sour cream and vanilla on low speed for a velvety texture, then add eggs one by one, careful not to over-mix and risk cracks. Bake the cheesecake for about 35 minutes. The center should still jiggle slightly like jello—that’s the secret to a moist finish. Let it cool, loosen the edges, then refrigerate for at least 4 hours to set beautifully.

Step 2: Bake the Carrot Cake Layers

While the cheesecake chills, move on to the carrot cake. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them, lining with parchment for an easy release. Combine your dry ingredients—flour, sugars, baking soda and powder, salt, and warming spices—and mix well. Add oils and melted butter until fully incorporated. Stir in the eggs, vanilla, grated carrots, and nuts if using. Divide the batter evenly between the pans and bake for around 40 minutes, or until a toothpick comes out clean with just a few moist crumbs. Cool the cakes completely before assembly.

Step 3: Make the Cream Cheese Frosting

Create the dreamy frosting by beating butter and cream cheese until smooth and creamy. Fold in vanilla and salt, then gradually add powdered sugar, beating until fully blended. Add heavy cream and boost the mixer speed to whip the frosting into a light, fluffy cloud of sweetness that will tie everything together.

Step 4: Assemble Your Carrot Cake Cheesecake

The grand finale! Remove the springform collar and place one carrot cake layer on your serving plate. Spread a generous layer of frosting, then gently invert your chilled cheesecake onto the cake layer. Frost the cheesecake layer, then top with the second carrot cake round. Coat the entire cake with remaining frosting for an elegant, seamless finish. Refrigerate until ready to serve and marvel at your masterpiece.

How to Serve Carrot Cake Cheesecake

Garnishes

For that extra touch of charm, sprinkle chopped toasted walnuts or pecans on top. A light dusting of ground cinnamon or a few edible flowers can add visual appeal without overpowering the flavors. Fresh carrot ribbons or candied ginger pieces also elevate the look and taste, making every slice feel special.

Side Dishes

This Carrot Cake Cheesecake is richness embodied, so pairing it with something light is ideal. Freshly brewed coffee, chai tea, or a slightly tart glass of sparkling apple cider complement it beautifully. If you want a contrasting texture, try a dollop of whipped cream or a scoop of vanilla bean ice cream on the side.

Creative Ways to Present

Looking to impress guests? Serve slices on vintage plates with a drizzle of caramel sauce or a sprinkle of chopped crystallized ginger. Layer smaller portions in glass parfait cups with crushed graham crackers and a bit of cream cheese frosting for bite-sized indulgence. For a festive look, top the cake with mini carrot-shaped marzipan candies or a delicate drizzle of white chocolate.

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed your Carrot Cake Cheesecake, wrap the leftovers tightly in plastic wrap or store in an airtight container in the refrigerator. This will keep the cake moist and the frosting fresh for up to 5 days, allowing you to savor every bite over several days.

Freezing

If you want to make this ahead even further, freeze the entire assembled cake or individual slices. Wrap well with plastic and aluminum foil to prevent freezer burn. When ready, thaw overnight in the refrigerator—your dessert will retain its flavor and texture remarkably well.

Reheating

Because this is a chilled cheesecake layered with moist carrot cake, reheating is not recommended. Instead, serve it cold or at room temperature for the best flavor and texture experience.

FAQs

Can I use pre-shredded carrots for the cake?

Freshly grated carrots are best for texture and moisture, but if you’re in a pinch, pre-shredded carrots work too—just make sure to drain any excess liquid so your batter doesn’t get too wet.

Why should eggs be at room temperature?

Using room temperature eggs helps the batter mix more evenly and reduces the chances of the cheesecake cracking during baking, giving you a smooth finish every time.

Can I substitute nuts in the recipe?

Absolutely! Walnuts and pecans are classic choices, but feel free to swap with almonds, pistachios, or omit nuts altogether if you have allergies or preferences.

How do I prevent cracks on my cheesecake?

Don’t overbeat your eggs and bake the cheesecake gently at a moderate temperature. Also, letting the cheesecake cool slowly in the pan and chilling it completely helps keep that beautiful, crack-free surface.

Is it necessary to chill the cheesecake before assembling?

Yes, chilling the cheesecake for several hours or overnight is essential to firm it up. This makes the assembly easier and prevents the cheesecake from mixing into the carrot cake layers.

Final Thoughts

There’s something magical about the fusion of carrot cake and cheesecake that makes this dessert truly stand out. Whether you’re celebrating a special occasion or simply craving a slice of unforgettable sweetness, the Carrot Cake Cheesecake will not disappoint. Give yourself the joy of baking this stunning, rich, and comforting cake—you’ll be amazed at how it quickly becomes a family favorite and a dessert you can’t wait to share again and again.

Carrot Cake Cheesecake Recipe

★★★★★

4.9 from 10 reviews

Author: Harry
Total Time: 5 hours 40 minutes (including chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A decadent Carrot Cake Cheesecake that combines the creamy richness of cheesecake with the spicy, moist texture of carrot cake. This layered dessert features a smooth, tangy cheesecake base topped with two layers of spiced carrot cake, all enveloped in luscious cream cheese frosting. Perfect for special occasions or an indulgent treat.

Instructions

Prepare the Cheesecake: Preheat the oven to 325°F (165°C). Line the bottom of an 8-inch round springform pan with parchment paper. Using an electric mixer, beat together softened cream cheese and granulated sugar until smooth and lump-free, scraping the bowl sides frequently.
Add the Sour Cream and Vanilla: Stir in sour cream and vanilla extract on low speed until combined.
Incorporate Eggs: With the mixer on low speed, add the eggs one at a time, mixing just until combined to avoid cracking or a compromised texture.
Bake the Cheesecake: Pour the batter into the prepared pan and bake for about 35 minutes until set but slightly jiggly in the center and light golden at the edges.
Cool the Cheesecake: Let cool for 10 minutes, run a knife around edges to loosen, then cool until no longer warm. Cover and refrigerate for at least 4 hours, preferably overnight. Keep the springform ring on until assembly.
Prepare Carrot Cake Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper as well.
Mix Dry Ingredients: Whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl.
Add Wet Ingredients: Stir in vegetable oil and melted butter until well combined and thick, with no flour spots remaining.
Add Eggs and Flavorings: Mix in eggs one at a time, then add vanilla extract, grated carrots, and nuts if using.
Bake Carrot Cakes: Divide batter evenly into prepared pans and bake for 40 minutes or until a toothpick comes out with a few moist crumbs. Cool in pans for 10-15 minutes, then run a knife around edges and invert onto wire racks to cool completely.
Make the Frosting: Beat softened butter and cream cheese until creamy and smooth. Add vanilla and salt, stirring well.
Add Powdered Sugar and Cream: Gradually add powdered sugar on low speed until fully combined. Add heavy cream and increase speed to high, beating 15-30 seconds until light and fluffy.
Assemble the Cake: Level cake layers if needed. Remove the springform ring from the cheesecake. Place one carrot cake layer on a serving platter, spread frosting over it, then carefully invert the chilled cheesecake on top. Frost cheesecake layer, then place the remaining carrot cake layer on top.
Frost the Entire Cake: Spread remaining frosting evenly over the top and sides of the assembled cake for a smooth, attractive finish.
Serve and Store: Slice and serve the cake. Store leftovers covered in the refrigerator for up to 5 days.

Notes

Room temperature eggs help create a smooth batter and prevent cracking in the cheesecake.
Do not overbeat the cheesecake batter after adding eggs to avoid cracks and textural issues.
Grate carrots finely for best texture throughout the cake.
Optional nuts add a nice crunch but can be omitted for nut-free preferences.
Allow the cheesecake to chill overnight for best flavor and texture before assembling.
Line pans with parchment paper for easy release and cleaner edges.
Store the finished cake properly covered in the refrigerator for up to 5 days to maintain freshness.

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American