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Carrot Cake Cheesecake Recipe

A rich holiday dessert that combines moist spiced carrot cake with creamy cheesecake and classic cream cheese frosting for an impressive dessert that's beginner-friendly.
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 9 hours 50 minutes
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Carrot Cake Layer
  • 2 cups all-purpose flour
  • 2 cups finely grated carrots
  • 1 cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
Cheesecake Layer
  • 24 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
Frosting
  • 8 oz cream cheese
  • ½ cup unsalted butter
  • 3–4 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
Optional Garnish
  • Chopped pecans
  • Cinnamon
  • Shredded carrots
  • Caramel drizzle

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Large mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • Cooling rack
  • Parchment paper
  • Offset spatula

Method
 

  1. Gather and measure all ingredients
  2. Prepare the carrot cake batter.
  3. Mix the cheesecake filling.
  4. Grease and line the springform pan.
  5. Layer the carrot cake batter and cheesecake filling.
  6. Bake at 325°F (163°C) for 70–80 minutes.
  7. Cool gradually for 1 hour in the oven, then cool completely.
  8. Refrigerate for at least 6 hours or overnight.
  9. Prepare the cream cheese frosting.
  10. Frost and decorate.
  11. Slice with a warm knife and serve chilled.

Notes

  • Freshly grated carrots provide the best texture.
  • Always use room-temperature cream cheese.
  • Avoid overmixing the batter.
  • Refrigerate overnight for the cleanest slices.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze unfrosted cheesecake for up to 2 months.