Carrot Cake Cheesecake Recipe – Easy Holiday Dessert

Why make this recipe

Carrot Cake Cheesecake is a delightful blend of two classic desserts. It combines the moist, spiced flavors of carrot cake with the creamy richness of cheesecake. This recipe is perfect for holidays or special occasions, bringing warmth and joy to any gathering. It’s easy to make and is sure to impress your friends and family.

How to make Carrot Cake Cheesecake

Ingredients

• 1 cup (125g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups (150g) finely shredded carrots
• 1/2 cup (60g) chopped walnuts or pecans (optional)
• 16 oz (450g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup (60ml) sour cream

Directions

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. You can also line the bottom with parchment paper for easy removal.

2. Make the carrot cake layer: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat the eggs, both sugars, oil, and vanilla until well combined. Stir the dry ingredients into the wet mixture, then fold in the shredded carrots and nuts if you’re using them. Pour this mixture into the prepared pan and smooth the top.

3. Make the cheesecake layer: In a clean bowl, beat the cream cheese until it is smooth. Add the sugar and flour, and mix well. Beat in the vanilla, then add the eggs one at a time, mixing until fully incorporated. Stir in the sour cream.

4. Pour the cheesecake mixture gently over the carrot cake layer in the pan.

5. Bake for 50–60 minutes, or until the center is just set with a slight jiggle. Turn off the oven, crack the door, and let the cake cool for 30 minutes inside.

6. Allow the cake to cool completely at room temperature. Then chill it in the fridge for at least 4 hours or overnight.

7. Serve cold or at room temperature. You can garnish it with whipped cream, chopped nuts, or a drizzle of cream cheese glaze if you like.

How to serve Carrot Cake Cheesecake

Slice the cheesecake into wedges and serve it chilled or slightly at room temperature. Adding whipped cream or a sprinkle of nuts can enhance its appearance and taste. It makes for a stunning dessert at any gathering!

How to store Carrot Cake Cheesecake

Store the leftover cheesecake in the fridge. Make sure to cover it tightly with plastic wrap or aluminum foil to keep it fresh. It can last up to five days in the refrigerator. You can also freeze leftover cheesecake for up to three months. Just make sure to wrap it well before freezing.

Tips to make Carrot Cake Cheesecake

• Use fresh carrots for the best flavor and texture.
• Don’t overmix the cheesecake batter after adding the eggs; this helps prevent cracks.
• Allow the cheesecake to cool slowly in the oven with the door cracked to maintain its texture.

Variation

You can add a pineapple or coconut layer for a tropical twist. Another fun variation is to mix in some raisins or shredded coconut into the carrot layer for added flavor and texture.

FAQs

1. Can I make this cheesecake ahead of time?
Yes! This cheesecake is actually better if made a day in advance. It will have more time to chill and set properly.

2. Can I use other nuts instead of walnuts or pecans?
Absolutely! Feel free to use any nut you prefer or even skip them entirely if you want a nut-free cheesecake.

3. How can I tell when the cheesecake is done baking?
The cheesecake is done when the center is set but still slightly jiggly. It will firm up as it cools.

Carrot Cake Cheesecake

A delightful blend of moist carrot cake and creamy cheesecake, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 4 hours hrs

Course Dessert

Cuisine American

Servings 10 servings

Calories 450 kcal

Ingredients

  

For the carrot cake layer

• 1 cup all-purpose flour 125g
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 cup granulated sugar 100g
• 1/2 cup light brown sugar 100g
• 1/2 cup vegetable oil 120ml
• 1 tsp vanilla extract
• 1 1/2 cups finely shredded carrots
• 1/2 cup chopped walnuts or pecans optional, 60g

For the cheesecake layer

• 16 oz cream cheese, softened 450g
• 1/2 cup granulated sugar 100g
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup sour cream 60ml

Instructions

 

Preparation

• Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In another bowl, beat the eggs, both sugars, oil, and vanilla until well combined.
• Stir the dry ingredients into the wet mixture, then fold in the shredded carrots and nuts if using.
• Pour this mixture into the prepared pan and smooth the top.

Cheesecake Layer

• In a clean bowl, beat the cream cheese until smooth.
• Add the sugar and flour, mix well, then beat in the vanilla.
• Add the eggs one at a time, mixing until fully incorporated.
• Stir in the sour cream.

Baking

• Pour the cheesecake mixture gently over the carrot cake layer in the pan.
• Bake for 50–60 minutes, or until the center is just set with a slight jiggle.
• Turn off the oven, crack the door, and let the cake cool for 30 minutes inside.

Cooling and Serving

• Allow the cake to cool completely at room temperature.
• Chill in the fridge for at least 4 hours or overnight.
• Serve cold or at room temperature, optionally garnished with whipped cream, chopped nuts, or a drizzle of cream cheese glaze.

Notes

Use fresh carrots for the best flavor and texture. Don’t overmix the cheesecake batter after adding the eggs; this helps prevent cracks. Allow the cheesecake to cool slowly in the oven with the door cracked.

Keyword Baking, Carrot Cake, Cheesecake, Dessert Recipe, Holidays