This carrot cake cheesecake brings together two classics to create a dessert that’s nothing short of exceptional. The silky cheesecake perfectly complements the spiced warmth of the cinnamon and nutmeg-infused carrot cake. A layer of tangy-sweet cream cheese frosting ties it all together. Unlike other versions that simply blend the two, this recipe elevates each flavor to its fullest potential.
Let’s Dish: About This Cake
Main Ingredients: Cream cheese, sugar, sour cream, spice cake mix, shredded carrots, chopped pecans, butter, powdered sugar.
Quick Steps: Bake a carrot cake and cheesecake separately, assemble the layers, frost with cream cheese frosting, and decorate with pecans.
Total Time & Yield: 6 hours 15 minutes total; yields 16 servings.
Why This Recipe
- What sets our recipe apart is the use of distinct, well-defined layers of moist carrot cake and creamy cheesecake. This method ensures both components retain their individual textures, avoiding the dry cake or overly firm cheesecake that can be found in other versions.
- Additionally, our recipe sticks to fresh, high-quality ingredients like shredded carrots and chopped pecans. This gives each bite the full, homemade flavor that you simply won’t find in recipes that rely entirely on pre-made components.
- We also balance the sweetness with a light cream cheese frosting, adding a luxurious finish without overpowering the natural flavors of the cake.
Carrot Cake Cheesecake Ingredients
You’ll need:
For The Cheesecake:
- 2 (8-ounce) packages of cream cheese, room temperature
- 1 cup of granulated sugar
- ¼ teaspoon of salt
- 1½ tablespoons of all-purpose flour
- 1 teaspoon of cinnamon
- 1 tablespoon of vanilla extract
- 2 large eggs, room temperature
- ½ cup of sour cream, room temperature
For The Cake:
- 1 package of spice cake mix
- 3 eggs, room temperature
- 1 cup of sour cream, room temperature
- ½ cup of vegetable oil
- 1 teaspoon of vanilla extract
- 1¾ cups of shredded carrots
- 1 cup of chopped pecans
For The Cream Cheese Frosting:
- 1 cup of salted butter, room temperature
- 12 ounces of cream cheese, room temperature
- 1 teaspoon of vanilla extract
- 3½ cups of powdered sugar
- 4 tablespoons of heavy cream
- 1 cup of chopped pecans
- Whole pecans for decorating, optional garnish
Substitutions And Additions
SPICE CAKE MIX: You can substitute a yellow cake mix for the spice cake mix and add your own choice of spices, such as cinnamon, cloves, or nutmeg.
RAISINS: You can add raisins to your carrot cake if you wish.
HEAVY CREAM: To make your own heavy cream, whisk three parts of milk into one part of melted butter. Mix well.
SPICES: Experiment with different spices to vary the flavor profile. Instead of cinnamon, try ground nutmeg, allspice, or cardamom. Each spice will bring its own distinct character to the cheesecake.
How To Make This Carrot Cake Cheesecake Recipe
For The Cheesecake
STEP ONE: Preheat the oven to 350°F. Line the bottom of the springform pan with an 8-inch round piece of parchment paper.
STEP TWO: To the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer on medium speed, beat the cream cheese and granulated sugar for 2-3 minutes or until fluffy and smooth.
STEP THREE: Reduce the speed to low then add the eggs one at a time, being sure that each addition is well incorporated before adding the next. Scrape the bowl and paddle as needed to ensure the mixture is well combined.
STEP FOUR: Add the sour cream, heavy cream, and vanilla extract mixing just until fully combined. Be sure not to overmix the batter to avoid adding too much air into the batter. Set aside while making the carrot cake mixture.
For The Carrot Cake
STEP ONE: Using a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, baking powder, baking soda, and salt.
STEP TWO: Add the vegetable oil, eggs, and vanilla extract. Using a handheld mixer on medium speed, blend the ingredients for 1-2 minutes or just until well combined and no lumps remain.
STEP THREE: Fold in the shredded carrots and chopped pecans.
STEP FOUR: Add two-thirds of the carrot cake mixture to the prepared springform pan and spread to an even layer.
STEP FIVE: Spoon two-thirds of the cheesecake mixture onto the top of the carrot cake layer. Gently spread the cheesecake batter being careful not to combine the layers as much as possible.
STEP SIX: Spoon the remaining one-third carrot cake mixture over the cheesecake layer followed by the remaining one-third of the cheesecake batter.
STEP SEVEN: Bake in the center of the preheated oven for 40-45 minutes or just until lightly browned around the edges and the center lightly jiggles when tapped on the side of the pan.
STEP EIGHT: Turn off the oven and crack the door about 1-inch. Allow the carrot cake cheesecake to slowly cool for 45 minutes. This helps to reduce cracking and avoids overbaking the cheesecake.
STEP NINE: Remove the cheesecake from the oven, allow to cool at room temperature just until it can be placed into the refrigerator to chill for 8 hours, or up to overnight, to allow the cheesecake to fully set before adding the frosting.
For The Cream Cheese Frosting
STEP ONE: To a large bowl, add the softened cream cheese and unsalted butter. Using a handheld mixer on medium-high speed, beat for 2-3 minutes or until smooth and fluffy.
STEP TWO: Add the vanilla extract and salt, mixing again just until combined.
STEP THREE: With the mixer on low speed, add 3 cups of powdered sugar, about 1 cup at a time, until it is all incorporated.
STEP FOUR: Add the heavy cream and beat for an additional 1-2 minutes, starting on low and working up to medium-high, until the frosting is light and fluffy. It should be soft enough to spread onto the cheesecake, yet stiff enough to pipe decorative swirls on top for garnish. If the consistency is too soft, you can add the remaining ½ cup powdered sugar to reach the desired consistency.
STEP FIVE: Transfer one-third of the frosting to a large piping bag fitted with a decorative piping tip. Spread the remaining two-thirds frosting evenly over the top of the chilled carrot cake cheesecake. Pipe 12 decorative swirls around the edge of the frosted cheesecake. Top each swirl with a whole pecan for garnish.
STEP SIX: Place the frosted cheesecake back into the refrigerator for 15-30 minutes to allow the frosting to firm up to ensure clean cuts when sliced and served.
How To Serve
This decadent dessert is completely worth the time it takes to make and assemble the layers.
Make this cake for a carrot cake lover’s birthday and wow all the guests with this heavenly confection. Add a scoop of vanilla ice cream to make the dessert extra indulgent.
If you love the spiced flavor of this cheesecake but need a quicker handheld dessert for a party, my carrot cake cupcakes bake in just 24 minutes and use the exact same cream cheese frosting base!
MORE CHEESECAKE RECIPES
If you like this cheesecake recipe, you have to try our pecan pie cheesecake or our cheesecake stuffed strawberries.
Storage
Since this cake needs a little bit of time to make and assemble, why not make the cakes and cheesecake ahead of time and freeze them? This would make assembly when you are ready to serve the cake quick and easy.
MAKE AHEAD: If you want to get ahead of the game, you can make this cheesecake in advance.
Simply prepare the cheesecake as directed in the recipe, then allow it to cool to room temperature.
Once cooled, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to two days before serving.
IN THE FRIDGE: Store any leftovers of this delicious dessert in the fridge for up to five days. Use an airtight container.
IN THE FREEZER: You can freeze this carrot cake cheesecake cake for up to one month in a freezer-safe container.
Why We Love This Recipe
BEST OF BOTH WORLDS: This recipe combines the classic flavors of carrot cake and creamy cheesecake into one irresistible dessert. You get the warm, spiced goodness of carrot cake along with the richness and tanginess of cheesecake.
IMPRESSIVE PRESENTATION: The layered design of this dessert is not only delicious but also visually stunning. It’s perfect for special occasions and gatherings when you want to impress your guests with a show-stopping dessert that looks as good as it tastes.
DELIGHTFUL TEXTURES: The contrast between the soft, moist carrot cake layer and the velvety cheesecake layer creates a delightful play of textures in each bite.
Frequently Asked Questions
Using a water bath will give you a moist, perfectly baked cheesecake. The water creates a moist cooking environment for the dairy and eggs to produce the creamy cheesecake texture.
Place the wrapped springform pan in a large roasting pan, fill the pan with 1 inch of water, and place it in the oven. You don’t want any higher than 1 inch, or you risk water getting into the cheesecake.
To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water.
You’re going to melt over this creamy cheesecake filling layered between two moist layers of carrot cake. This beautifully layered carrot cake cheesecake recipe will satisfy your sweet tooth with layers of delicious cake and light, sweet cream cheese frosting!
More Recipes You’ll Love
- Snickerdoodle Cheesecake Bars
- Mint Chocolate Cheesecake
- No Bake Oreo Cheesecake
- Strawberry Cream Cheese Frosting
- Brown Sugar Pecan Cookies
Carrot Cake Cheesecake
Ingredients
Cheesecake Mixture
- 16 ounces cream cheese, room temperature (two 8-ounce blocks)
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup sour cream
- 1 ½ tablespoons heavy cream
- 1 teaspoon vanilla extract
Carrot Cake Mixture
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups carrots, finely shredded
- ½ cup pecans, finely chopped
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- ¾ teaspoon vanilla extract
- ¼ teaspoon salt
- 3 to 3 ½ cups powdered sugar, sifted (start with 3 cups, add ½ cup if needed)
- 2 tablespoons heavy cream
- 12 whole pecans, optional garnish
Instructions
Cheesecake Mixture
- Preheat the oven to 350°F. Line the bottom of the springform pan with an 8-inch round piece of parchment paper.
- To the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer on medium speed, beat the cream cheese and granulated sugar for 2-3 minutes or until fluffy and smooth.
- Reduce the speed to low then add the eggs one at a time, being sure that each addition is well incorporated before adding the next. Scrape the bowl and paddle as needed to ensure the mixture is well combined.
- Add the sour cream, heavy cream, and vanilla extract mixing just until fully combined. Be sure not to overmix the batter to avoid adding too much air into the batter. Set aside while making the carrot cake mixture.
Carrot Cake Mixture
- Using a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, baking powder, baking soda, and salt.
- Add the vegetable oil, eggs, and vanilla extract. Using a handheld mixer on medium speed, blend the ingredients for 1-2 minutes or just until well combined and no lumps remain.
- Fold in the shredded carrots and chopped pecans.
- Add two-thirds of the carrot cake mixture to the prepared springform pan and spread to an even layer.
- Spoon two-thirds of the cheesecake mixture onto the top of the carrot cake layer. Gently spread the cheesecake batter being careful not to combine the layers as much as possible.
- Spoon the remaining one-third carrot cake mixture over the cheesecake layer followed by the remaining one-third of the cheesecake batter.
- Bake in the center of the preheated oven for 40-45 minutes or just until lightly browned around the edges and the center lightly jiggles when tapped on the side of the pan.
- Turn off the oven and crack the door about 1-inch. Allow the carrot cake cheesecake to slowly cool for 45 minutes. This helps to reduce cracking and avoids overbaking the cheesecake.
- Remove the cheesecake from the oven, allow to cool at room temperature just until it can be placed into the refrigerator to chill for 8 hours, or up to overnight, to allow the cheesecake to fully set before adding the frosting.
Frosting
- To a large bowl, add the softened cream cheese and unsalted butter. Using a handheld mixer on medium-high speed, beat for 2-3 minutes or until smooth and fluffy.
- Add the vanilla extract and salt, mixing again just until combined.
- With the mixer on low speed, add 3 cups powdered sugar, about 1 cup at a time, until it is all incorporated.
- Add the heavy cream and beat for an additional 1-2 minutes, starting on low and working up to medium-high, until the frosting is light and fluffy. It should be soft enough to spread onto the cheesecake, yet stiff enough to pipe decorative swirls on top for garnish. If the consistency is too soft, you can add the remaining ½ cup powdered sugar to reach the desired consistency.
- Transfer one-third of the frosting to a large piping bag fitted with a decorative piping tip. Spread the remaining two-thirds frosting evenly over the top of the chilled carrot cake cheesecake. Pipe 12 decorative swirls around the edge of the frosted cheesecake. Top each swirl with a whole pecan for garnish.
- Place the frosted cheesecake back into the refrigerator for 15-30 minutes to allow the frosting to firm up to ensure clean cuts when sliced and served.
Notes
- A water bath is not used for baking this cheesecake as it creates too much moisture for the carrot cake batter to bake up properly. The top of your cheesecake may crack as the cheesecake cools, this is fine and will be covered by the frosting.
- Full-fat cream cheese and sour cream will yield the best results for this recipe.
Nutrition
Comments
Gloria says
Wow!!! This looks amazing!!!
Mary says
Delicious and impressive dessert!