Carrot Cake Cheesecake

Can’t decide between carrot cake and cheesecake? With this Carrot Cake Cheesecake, you don’t have to. It’s the ultimate dessert mash-up: a moist, spiced carrot cake layered with rich, creamy vanilla cheesecake. Every bite gives you the best of both worlds—warm cinnamon flavor, crunchy walnuts, and silky smooth cheesecake wrapped into one show-stopping dessert.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Two Desserts in One – A perfect combination of classic carrot cake and creamy cheesecake.
Impressive Yet Easy – Looks fancy but made with simple ingredients and step-by-step guidance.
Make-Ahead Friendly – Even better after chilling overnight.
Perfect for Special Occasions – Birthdays, holidays, or when you want to wow guests.
Balanced Sweetness – Not overly sugary thanks to tangy cream cheese and warm spices.

Ingredients You’ll Need

For the Carrot Cake Layer:

• 1 cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• 2 large eggs
• ½ cup vegetable oil
• ½ cup unsweetened applesauce (or crushed pineapple for extra moisture)
• ½ cup brown sweetener (like erythritol or monk fruit for sugar-free) or regular brown sugar
• 1 tsp vanilla extract
• 1½ cups finely grated carrots
• ½ cup chopped walnuts (optional)

For the Cheesecake Layer:

• 16 oz (2 blocks) cream cheese, softened
• ½ cup granulated sweetener or sugar
• 2 large eggs
• 1½ tsp vanilla extract
• ¼ cup sour cream or Greek yogurt
• Pinch of salt

For the Topping (Optional):

• Whipped cream or cream cheese frosting
• Chopped walnuts or pecans
• Grated carrot for garnish

Tools You’ll Need

• 9-inch springform pan
• Two mixing bowls
• Electric mixer or whisk
• Rubber spatula
• Oven
• Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Pan and Oven
Preheat the oven to 350°F (175°C).
Grease and line the bottom of a 9-inch springform pan with parchment paper. Wrap the outside in foil if using a water bath.

Step 2: Make the Cheesecake Batter
In a large bowl, beat softened cream cheese until smooth.
Add granulated sweetener or sugar, vanilla, eggs, sour cream, and a pinch of salt.
Mix until creamy and lump-free. Set aside.

Step 3: Make the Carrot Cake Batter
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In another bowl, mix eggs, oil, applesauce, sweetener or sugar, and vanilla.
Fold in the dry ingredients, then stir in grated carrots and walnuts.

Step 4: Layer the Cake
Pour half of the carrot cake batter into the prepared springform pan and spread evenly.
Gently spoon the cheesecake layer over the carrot cake layer and smooth out.
Dollop the remaining carrot cake batter on top and gently swirl with a knife or spatula—but don’t mix too much.

Step 5: Bake
Place the pan in the oven (use a water bath if you prefer an extra-smooth cheesecake texture).
Bake for 50–60 minutes, or until the center is just set and the top is lightly golden.
Turn off the oven, crack the door, and let the cake cool inside for 1 hour.

Step 6: Chill Completely
Transfer to a wire rack and cool to room temperature.
Then refrigerate for at least 4 hours, preferably overnight, before slicing.

Step 7: Garnish and Serve
Top with whipped cream, cream cheese frosting, or chopped nuts if desired.
Slice with a hot knife for clean edges and serve chilled.

Tips for the Best Carrot Cake Cheesecake
Use Finely Grated Carrots – They blend into the batter better and cook evenly.
Room Temp Ingredients – Ensure your cream cheese and eggs are at room temp for a smoother batter.
Don’t Overmix – Especially the cheesecake batter—overmixing adds air and may cause cracks.
Let It Chill – This cake needs time to set and tastes even better the next day.
Water Bath Optional – Prevents cracking but isn’t required for great results.

Serving Suggestions
Coffee or Chai – Pairs beautifully with warm spice notes.
Berry Sauce – A tart raspberry or strawberry sauce adds contrast.
Fresh Fruit – Top with sliced strawberries or pineapple for brightness.
Mini Versions – Bake in muffin tins for single-serve cheesecakes.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:
No reheating needed—this dessert is best served cold.

Frequently Asked Questions

1. Can I make it gluten-free?
Yes! Substitute the flour with a 1:1 gluten-free baking blend.

2. Is this recipe sugar-free?
Use monk fruit, erythritol, or a stevia blend for a sugar-free version that tastes just as sweet.

3. Can I skip the nuts?
Absolutely. Just omit them for a nut-free version.

4. What kind of cream cheese should I use?
Use full-fat for best texture and richness.

5. Can I make this ahead of time?
Yes, in fact, it tastes even better the next day after the flavors settle and the texture firms up.

Final Thoughts
Carrot Cake Cheesecake is the ultimate dessert fusion—moist, warmly spiced carrot cake meets cool, creamy cheesecake in one decadent slice. It’s elegant enough for holidays and simple enough for anytime indulgence. Once you try it, this dessert will become a favorite for both cheesecake and carrot cake lovers alike.

Make it, chill it, slice it, and watch it disappear!

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Chill Time: 4 hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 380 | Protein: 7g | Carbohydrates: 22g | Fat: 28g | Fiber: 2g | Sodium: 260mg

Print