Two of my favorite cakes come together to make the ultimate spring dessert, this decadent carrot cake cheesecake. If you like carrot cake or cheesecake, you have to try this one! It’s an elegant dessert that is certain to impress. It would be perfect to make for Easter or an upcoming birthday. Really, who wouldn’t love this?
The ingredients and directions do look rather lengthy, but this is easier to make than the recipe makes it appear. Besides, even if it took hours to make, it’s worth it, this is carrot cake cheesecake! The hard part of this is the wait. Yes, cheesecake requires that long cooling and refrigeration period but the patience pays off once you get to sink your fork into a piece of this utterly divine cheesecake, through each of those irresistible layers, and you get to slowly savor each and every bite… Enjoy!
4.91 from 53 votes Review Recipe
Carrot Cake Cheesecake
A show stopping dessert that’s much easier to make than you’d think! Two of the greatest desserts collide to make one unforgettable cake.
Servings: 10
Prep45 minutesCook1 hourReady in: 1 hour 45 minutes
IngredientsCheesecake Mixture2 (8 oz) pkgs. cream cheese, softened well (but not melted)2/3 cup granulated sugar1 1/2 tsp all-purpose flour2 large eggs1 tsp vanilla extract1/2 cup sour creamCarrot Cake1 1/4 cups all-purpose flour1/2 tsp baking soda1/2 tsp baking powder1/4 tsp salt1 tsp ground cinnamon1/8 tsp ground nutmeg1/2 cup canola oil1/4 cup unsweetened applesauce2/3 cup granulated sugar1/3 cup packed light-brown sugar2 large eggs1 tsp vanilla extract1 1/3 cups finely grated carrotsTopping2 oz cream cheese, softened1 Tbsp butter, softened1 1/4 cups powdered sugar1/4 cup (+ 2 Tbsp) sour cream1/2 tsp vanilla extract1/2 cup chopped pecans (optional)
InstructionsPreheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.For the cheesecake mixture:In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.For the carrot cake mixture:Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds. To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets.To assemble cheesecake:Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don’t spread or swirl). Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon). Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn’t touch cheesecake or it will stick). Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.For the topping:In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes. Spread evenly over cheesecake then chill cheesecake in freezer for 20 - 30 minutes. Sprinkle edges with chopped pecans. Remove springform pan ring then cut into slices. Store in refrigerator in an airtight container.
NotesRecipe adapted from Mel’s Kitchen Cafe and Relish
Nutrition Facts Carrot Cake Cheesecake
Amount Per Serving
Calories 644 Calories from Fat 351
% Daily Value*
Fat 39g60%Saturated Fat 14g88%Cholesterol 134mg45%Sodium 350mg15%Potassium 254mg7%Carbohydrates 67g22%Fiber 2g8%Sugar 52g58%Protein 8g16% Vitamin A 3784IU76%Vitamin C 1mg1%Calcium 112mg11%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: DessertCuisine: AmericanKeyword: Carrot Cake, cheesecake Author: Jaclyn
4.91 from 53 votes
Review Recipe
Nutrition Facts Carrot Cake Cheesecake
Amount Per Serving
Calories 644 Calories from Fat 351
% Daily Value*
Fat 39g60%Saturated Fat 14g88%Cholesterol 134mg45%Sodium 350mg15%Potassium 254mg7%Carbohydrates 67g22%Fiber 2g8%Sugar 52g58%Protein 8g16% Vitamin A 3784IU76%Vitamin C 1mg1%Calcium 112mg11%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Nutrition Facts
Carrot Cake Cheesecake
Amount Per Serving
Calories 644 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 14g88%
Cholesterol 134mg45%
Sodium 350mg15%
Potassium 254mg7%
Carbohydrates 67g22%
Fiber 2g8%
Sugar 52g58%
Protein 8g16%
Vitamin A 3784IU76%
Vitamin C 1mg1%
Calcium 112mg11%
Iron 2mg11%
- Percent Daily Values are based on a 2000 calorie diet.
Course: DessertCuisine: AmericanKeyword: Carrot Cake, cheesecake
Author: Jaclyn
