Description
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.
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Ingredients
For the Carrot Cake Layer:
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1 cup all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp ground ginger
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2 large eggs
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½ cup vegetable oil
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½ cup unsweetened applesauce (or crushed pineapple for extra moisture)
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½ cup brown sweetener (like erythritol or monk fruit for sugar-free) or regular brown sugar
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1 tsp vanilla extract
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1½ cups finely grated carrots
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½ cup chopped walnuts (optional)
For the Cheesecake Layer:
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16 oz (2 blocks) cream cheese, softened
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½ cup granulated sweetener or sugar
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2 large eggs
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1½ tsp vanilla extract
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¼ cup sour cream or Greek yogurt
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Pinch of salt
For the Topping (Optional):
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Whipped cream or cream cheese frosting
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Chopped walnuts or pecans
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Grated carrot for garnish
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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Cuisine: American