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.

Ingredients

Scale

Cheesecake

24 oz cream cheese (softened, brick-style)
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup full-fat sour cream
3 large eggs (room temperature)

Carrot Cake

2 ½ cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon table salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup vegetable oil (or canola/neutral cooking oil)
½ cup unsalted butter (melted)
4 large eggs (room temperature)
1 Tablespoon vanilla extract
3 cups grated carrots (about 4 carrots, peeled)
1 cup chopped walnuts or pecans (optional)

Frosting

8 oz cream cheese (softened)
½ cup unsalted butter (softened)
1 teaspoon vanilla extract
¼ teaspoon table salt
3 cups powdered sugar
1 Tablespoon heavy cream

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

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 520 kcal
Sugar: 38 g
Sodium: 280 mg
Fat: 32 g
Saturated Fat: 12 g
Unsaturated Fat: 17 g
Trans Fat: 0.3 g
Carbohydrates: 46 g
Fiber: 2.5 g
Protein: 6 g
Cholesterol: 110 mg

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