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Carrot Cake Cheesecake Recipe

★★★★★

4.9 from 148 reviews
  • Author: Isabella
  • Total Time: 5 hours 45 minutes (including chilling time)
  • Yield: 12 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://isabellavance.com/carrot-cake-cheesecake-recipe/