Carrot Cake Cheesecake Recipe

Introduction

Indulge in this rich and moist Carrot Cake Cheesecake, a delightful combination of creamy cheesecake nestled between layers of spiced carrot cake. Perfect for special occasions or a decadent treat, this cake brings together the best of both desserts in one stunning dessert.

Ingredients

• For Cheesecake:
  • 24 oz (680 g) cream cheese, softened (brick-style)
  • ¾ cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup (120 g) full-fat sour cream
  • 3 large eggs, room temperature preferred
• For Carrot Cake:
  • 2 ½ cups (315 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) light brown sugar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon table salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup (235 ml) vegetable oil
  • ½ cup (113 g) unsalted butter, melted
  • 4 large eggs, room temperature preferred
  • 1 Tablespoon vanilla extract
  • 3 cups (340 g) grated carrots (about 4 carrots)
  • 1 cup (125 g) chopped walnuts or pecans (optional)
• For Frosting:
  • 8 oz (226 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon table salt
  • 3 cups (375 g) powdered sugar
  • 1 Tablespoon heavy cream

Instructions

1. Step 1: Preheat the oven to 325°F (165°C). Line the bottom of an 8” round springform pan with parchment paper.
2. Step 2: In a large bowl, beat 24 oz cream cheese and ¾ cup granulated sugar with an electric mixer until smooth and creamy, scraping the bowl as needed.
3. Step 3: Add ½ cup sour cream and 1 teaspoon vanilla extract, mixing on low speed just to combine.
4. Step 4: With the mixer on low, add 3 eggs one at a time, mixing gently after each to avoid overbeating.
5. Step 5: Pour cheesecake batter into the prepared pan and bake for 35 minutes, until set but the center is slightly jiggly.
6. Step 6: Cool cheesecake for 10 minutes, loosen edges with a knife, cool until no longer warm, then cover and chill in the refrigerator for at least 4 hours or overnight.
7. Step 7: For the carrot cake, preheat oven to 350°F (175°C). Grease and flour two 8” round cake pans, lining bottoms with parchment paper.
8. Step 8: In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
9. Step 9: Add vegetable oil and melted butter, stirring until no flour spots remain.
10. Step 10: Stir in eggs one at a time, then add vanilla extract, grated carrots, and nuts if using.
11. Step 11: Divide batter evenly between pans and bake for about 40 minutes, until a toothpick comes out clean or with a few moist crumbs.
12. Step 12: Cool cakes in pans for 10-15 minutes, then loosen edges and invert onto racks to cool completely.
13. Step 13: Prepare frosting by beating 8 oz cream cheese and ½ cup butter until smooth. Add vanilla and salt, then gradually beat in powdered sugar.
14. Step 14: Add heavy cream and beat on high for 15-30 seconds until light and creamy.
15. Step 15: To assemble, remove the springform collar from the chilled cheesecake. Place one carrot cake layer on a platter and spread with frosting.
16. Step 16: Carefully invert the cheesecake onto the frosted layer, spread another layer of frosting over the cheesecake, then top with the second carrot cake layer.
17. Step 17: Frost the entire cake smoothly. Chill before serving, then slice and enjoy.

Tips & Variations

• Use brick-style cream cheese for the cheesecake for the best texture and flavor.
• Chill the cheesecake layer well in advance to make assembly easier and cleaner.
• Substitute pecans for walnuts or omit nuts if preferred.
• Line cake pans with parchment paper to prevent sticking and ensure clean removal.

Storage

Store the assembled cake covered in the refrigerator for up to 5 days. For best texture, bring slices to room temperature before serving. Leftover frosting can be refrigerated for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake layer ahead of time?

Yes, it’s best to prepare and chill the cheesecake at least 4 hours or preferably overnight before assembling the cake to ensure it is firm and holds its shape.

How do I prevent the cheesecake from cracking?

Beat the eggs into the cheesecake batter gently and only until combined; overmixing can cause cracks. Also, avoid opening the oven door during baking and cool the cheesecake gradually.

Carrot Cake Cheesecake Recipe

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★★★★★

4.9 from 148 reviews

• Author: Isabella
• Total Time: 5 hours 45 minutes (including chilling time)
• Yield: 12 servings 1x

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Description

A decadent Carrot Cake Cheesecake combining the moist spiced carrot cake layers with a creamy baked cheesecake center, all enveloped in a smooth cream cheese frosting. Perfectly balanced with warm spices, crunchy walnuts, and luscious cream cheese for an elegant dessert ideal for special occasions or indulgent celebrations.

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Ingredients

Scale 1x2x3x

For Cheesecake

• 24 oz (680 g) cream cheese, softened (brick-style)
• ¾ cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• ½ cup (120 g) full-fat sour cream
• 3 large eggs, room temperature

For Carrot Cake

• 2 ½ cups (315 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) light brown sugar
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon table salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup (235 ml) vegetable oil (or canola oil/neutral oil)
• ½ cup (113 g) unsalted butter, melted
• 4 large eggs, room temperature
• 1 Tablespoon vanilla extract
• 3 cups (340 g) grated carrots (about 4 medium carrots, peeled)
• 1 cup (125 g) chopped walnuts or pecans (optional)

For Frosting

• 8 oz (226 g) cream cheese, softened
• ½ cup (113 g) unsalted butter, softened
• 1 teaspoon vanilla extract
• ¼ teaspoon table salt
• 3 cups (375 g) powdered sugar
• 1 Tablespoon heavy cream

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Instructions

1. Prepare Cheesecake Batter: Preheat the oven to 325°F (165°C) and line the bottom of an 8” springform pan with parchment paper. In a large bowl, beat together 24 oz softened cream cheese and ¾ cup granulated sugar with an electric mixer until smooth and creamy, scraping sides frequently to ensure lump-free batter.
2. Add Sour Cream and Vanilla: Stir in ½ cup full-fat sour cream and 1 teaspoon vanilla extract on low speed until combined.
3. Incorporate Eggs: With mixer on low, add 3 eggs one at a time, mixing gently just until combined to prevent over-beating, which can cause cracking and texture issues.
4. Bake Cheesecake: Pour batter into prepared pan and bake for 35 minutes until set but center is slightly jiggly. Edges may crack or turn light golden brown. Cool 10 minutes, then loosen edges with a knife; cool till no longer warm.
5. Chill Cheesecake: Cover cheesecake with foil, refrigerate for at least 4 hours or preferably overnight. Keep the springform ring on until assembly.
6. Prepare Carrot Cake Pans: Preheat oven to 350°F (175°C). Grease and flour two 8” round cake pans and optionally line bottoms with parchment paper.
7. Mix Dry Ingredients: In a large bowl, whisk together 2 ½ cups flour, 1 cup granulated sugar, 1 cup light brown sugar, 1 ½ tsp baking soda, 1 tsp baking powder, 1 tsp salt, 2 tsp cinnamon, and ½ tsp nutmeg until evenly combined.
8. Add Wet Ingredients to Cake Batter: Stir in 1 cup vegetable oil and ½ cup melted butter until no flour pockets remain. Then add 4 eggs one at a time, followed by 1 tablespoon vanilla extract, 3 cups grated carrots, and 1 cup chopped nuts if using.
9. Bake Carrot Cake Layers: Divide the batter evenly between prepared pans and bake for 40 minutes, or until a toothpick inserted comes out clean or with just a few moist crumbs. Cool 10-15 minutes in pans, then loosen edges and invert onto a rack to cool completely.
10. Make Frosting: Beat 8 oz cream cheese and ½ cup butter until smooth using an electric mixer. Add 1 tsp vanilla extract and ¼ tsp salt, mixing well. Slowly add 3 cups powdered sugar on low speed until incorporated, then beat in 1 tablespoon heavy cream at high speed until light and creamy (15-30 seconds).
11. Assemble the Cake: Level cakes if desired. Remove springform collar from the cheesecake. Place one carrot cake layer on a platter, spread an even layer of frosting over it, then carefully invert the chilled cheesecake onto the frosted cake layer.
12. Add and Frost Remaining Layers: Cover the cheesecake with another layer of frosting; top with the second carrot cake layer. Spread remaining frosting smoothly over the entire cake.
13. Storage and Serving: Cut and serve the layered Carrot Cake Cheesecake. Store leftovers covered in the refrigerator for up to 5 days to maintain freshness.

Notes

• Allow the cheesecake to chill for at least 4 hours, preferably overnight, for best texture before assembling.
• You can prepare the cheesecake a day in advance to simplify assembly on serving day.
• Use brick-style cream cheese for the cheesecake; avoid tub-style spreadable cream cheese.
• Peel carrots before grating for better texture.
• Line cake pans with parchment to prevent sticking and ensure easy removal.
• Do not overbeat cheesecake eggs to avoid cracking and texture issues.
• Frosting can be adjusted in consistency with more or less heavy cream as desired.
• Store the finished cake covered in the refrigerator; it keeps well up to 5 days.
• Optional nuts can be omitted or substituted based on preference or allergies.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: carrot cake cheesecake, layered cake, cream cheese frosting, spiced carrot cake, baked cheesecake, dessert recipe