Carrot Cake Cheesecake Recipe

This Carrot Cake Cheesecake is a creamy and spiced recipe, which is made with a moist carrot cake base and a rich cheesecake topping. It’s the ultimate dessert hybrid, ready in about 1.5 hours, plus chilling time.

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Carrot Cake Cheesecake Ingredients

For the Carrot Cake Layer:

• 1 cup granulated sugar
• 1/3 cup canola oil
• 2 large eggs
• 1 cup all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 1 cup finely grated carrots
• 3/4 cup chopped toasted pecans, plus more for decorating

For the Cheesecake Layer:

• 2 (8-oz.) packages cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 1 Tbsp. all-purpose flour
• 1/4 tsp. kosher salt
• 2 large eggs, at room temperature
• 2 tsp. vanilla extract

How To Make Carrot Cake Cheesecake

1. Prep and Bake the Cake Layer: Preheat the oven to 350°F. Lightly grease a 9-inch springform pan. In a large bowl, whisk together the sugar, oil, and eggs. In a separate bowl, whisk the dry cake ingredients. Add the dry to the wet and whisk to combine. Stir in the carrots and pecans.
2. Par-bake the Cake: Pour the carrot cake batter into the pan and spread it into an even layer. Bake for about 18 minutes, until the edges are just set. Let it cool for 30 minutes while you prepare the cheesecake.
3. Make the Cheesecake Filling: Reduce the oven temperature to 325°F. In a stand mixer, beat the room-temperature cream cheese until smooth. Gradually add the sour cream, sugar, flour, and salt, beating until the batter is smooth and creamy.
4. Finish Filling and Assemble: On a lower speed, add the eggs one at a time, followed by the vanilla, mixing until just combined. Carefully and evenly pour the cheesecake batter over the par-baked carrot cake layer.
5. Bake the Cheesecake: Place the pan on a rimmed baking sheet and bake for 50 to 55 minutes. The cheesecake is done when the edges are set and the center just barely jiggles when the pan is shaken.
6. Cool and Chill Completely: Let the cheesecake cool completely on a wire rack for about 2 hours. Then, cover it and chill in the refrigerator for at least 8 hours, or preferably overnight, until completely firm.
7. Serve: To serve, run a knife around the sides of the pan to loosen and then remove the springform ring. Decorate the top with more toasted pecans before slicing.

Recipe Tips

• How to prevent the cheesecake from cracking? The secret is to not over-beat the eggs once they are added to the filling and to not over-bake the cheesecake. It should still have a slight wobble in the center when you pull it from the oven. Cooling it slowly at room temperature before chilling also helps.
• How do you get a super smooth cheesecake filling? The most important step is to use cream cheese and eggs that are fully at room temperature. This is the key to a perfectly smooth, lump-free cheesecake that beats up light and creamy.
• Can I make this ahead of time? Absolutely! This is the perfect make-ahead dessert. The recipe requires at least 8 hours of chilling time, but it’s even better when made a full day or two in advance, allowing the flavors to meld.
• Why shred your own carrots? For the best, most moist cake, it is essential to grate your own carrots from whole carrots using the small holes of a box grater. The pre-shredded carrots sold in bags are very dry and will not add the same level of moisture.

What To Serve With Carrot Cake Cheesecake

This is a rich, dense, and complete dessert that is a showstopper all on its own. It needs no accompaniment other than a fork and a plate. It is fantastic with a strong cup of black coffee or an espresso to cut through the richness.

How To Store Carrot Cake Cheesecake

• Refrigerate: This cheesecake must be stored in the refrigerator. Keep it in a cake carrier or covered with a large bowl to protect the surface. It will stay fresh and delicious for up to 5 days.

Carrot Cake Cheesecake Nutrition Facts

• Serving: 1 slice (1/12th of cake)
• Calories: 580 kcal
• Carbohydrates: 55g
• Protein: 9g
• Fat: 38g
• Saturated Fat: 18g
• Sugar: 42g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Creamy Carrot Soup Recipe
• Carrot Cake Bars Recipe
• Carrot Cake Cookies Recipe