Carrot Cake Cheesecake

Carrot Cake Cheesecake is a delightful mix of two classic desserts rolled into one creamy, spiced treat. It features the moist, warmly spiced carrot cake base with bits of shredded carrot and nuts, topped with a rich, smooth cheesecake layer that’s perfectly tangy and sweet. The combination of textures and flavors makes every bite feel special and comforting.

I love how this cake brings together the best of both worlds in such an easy-to-love way. The carrot cake part gives you that familiar spice and a little crunch from the nuts, while the cheesecake adds a cool and creamy finish that balances everything so nicely. Whenever I make it, I find myself sneaking just one more slice because it’s seriously hard to stop!

This dessert is perfect for sharing at family dinners or celebrations because it feels both classic and unique. I usually serve it with a dollop of whipped cream or a sprinkle of cinnamon on top to make it extra cozy. It’s one of those recipes that always gets compliments and makes everyone feel right at home. If you like carrot cake and cheesecake, this one’s definitely worth a try!

Key Ingredients & Substitutions

Carrots: Fresh, finely shredded carrots add moisture and natural sweetness. If you don’t have fresh carrots, use frozen thawed carrots, but drain them well to avoid extra moisture.

Nuts: Walnuts or pecans give a nice crunch and texture. If you’re nut-free, just leave them out or try sunflower seeds for some bite.

Crushed Pineapple: This is optional but adds great moisture and a subtle tropical tang. You can skip it or try applesauce for a similar effect.

Cream Cheese: The heart of the cheesecake layer. Make sure it’s softened to room temp for smooth mixing. Neufchatel cheese is a lower-fat swap but may be less creamy.

Sour Cream: It gives a little tang and smooths the cheesecake. Greek yogurt works as an easy substitute.

How Do I Prevent Cracks in the Cheesecake Layer?

Cracked cheesecake is a common worry, but a few simple tips help keep it smooth.

• Beat the cream cheese until very smooth and creamy before adding other ingredients to avoid lumps.
• Mix eggs in one at a time, gently, to prevent over beating which traps air.
• Use a water bath or bake at low temperature (300°F) to cook cheesecake slowly and evenly.
• Once baking time ends, leave the cheesecake in the oven with the door slightly open for an hour to cool gently and reduce cracking.
• Chill the cheesecake overnight to firm it up and improve texture.

These steps help create a creamy, crack-free cheesecake layer that pairs well with the spiced carrot cake below.

Equipment You’ll Need

• 9-inch springform pan – I prefer this because it makes removing the cheesecake easy without breaking the layers.
• Mixing bowls – useful for preparing both the cake and cheesecake batters.
• Whisk and hand mixer – these help make everything smooth and well-blended.
• Rubber spatula – perfect for folding in ingredients and spreading batter evenly.
• Parchment paper – helps prevent sticking and makes removal from the pan easier.
• Measuring cups and spoons – to get the right amounts for each ingredient.
• Baking sheet or tray – for any spills and to support the springform during baking.

Flavor Variations & Add-Ins

• Credit to coconut: Mix shredded toasted coconut into the carrot cake batter for a tropical crunch.
• Chocolate twist: Add mini chocolate chips to the cheesecake layer for a mocha-style treat.
• Spice it up: Add a pinch of ground cloves or allspice to the cake for extra warmth.
• Fruity topping: Garnish with whipped cream and fresh berries on top for a fresh look and flavor.

Carrot Cake Cheesecake

Ingredients You’ll Need:

For the Carrot Cake Layer:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1 cup vegetable oil
• 2 cups finely shredded carrots
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup crushed pineapple, drained (optional)
• 1 teaspoon vanilla extract

For the Cheesecake Layer:

• 24 ounces (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup sour cream
• 2 tablespoons all-purpose flour

For the Topping:

• 1/2 cup chopped walnuts or pecans, toasted and finely chopped
• Caramel sauce, for drizzle (optional)

How Much Time Will You Need?

This recipe takes about 20 minutes for prep, 1 hour 15 minutes for baking, plus 1 hour to cool in the oven, and at least 4 hours chilling in the fridge (overnight works best!). Plan ahead so your cheesecake sets perfectly and the flavors meld beautifully.

Step-by-Step Instructions:

1. Prepare the Oven and Pan:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom and sides with parchment paper, leaving a little overhang to help remove the cake later.

2. Make the Carrot Cake Layer:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a large bowl, beat the eggs, granulated sugar, and brown sugar until combined. Slowly add the oil and vanilla extract while mixing. Gradually stir in the dry ingredients until just combined. Fold in the shredded carrots, nuts, and pineapple if using. Spread this batter evenly into the prepared pan.

3. Bake the Carrot Cake Layer:

Bake for about 25-30 minutes until the cake layer is set but not fully cooked through—it will finish baking with the cheesecake on top. Remove from oven and reduce oven temperature to 300°F (150°C).

4. Prepare the Cheesecake Layer:

In a large bowl, beat cream cheese with a mixer until smooth and creamy. Add sugar and beat well. Add eggs one at a time, mixing after each. Stir in vanilla extract, sour cream, and flour until smooth.

5. Assemble and Bake:

Pour the cheesecake batter gently over the baked carrot cake layer and spread evenly. Bake at 300°F (150°C) for 55-70 minutes. The cheesecake should be mostly set but slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly and avoid cracking.

6. Cool and Chill:

Remove from oven and let cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to let it fully set.

7. Add Topping and Serve:

Before serving, sprinkle the toasted chopped nuts on top. If you like, drizzle caramel sauce over the nuts for extra sweetness. Carefully release the springform pan and transfer your cheesecake to a serving plate. Slice and enjoy this creamy, warmly spiced delight!

Can I Use Frozen Carrots for the Carrot Cake Layer?

Yes, you can use frozen carrots, but make sure to thaw and thoroughly drain them to remove excess moisture. This helps prevent the cake from becoming too soggy.

How Should I Store Leftover Carrot Cake Cheesecake?

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.

Can I Make This Cheesecake Without Nuts?

Absolutely! Nuts add texture and flavor but are optional. Feel free to omit them, especially if you have allergies or prefer a nut-free dessert.

What’s the Best Way to Prevent Cracks in the Cheesecake?

To avoid cracks, don’t overbeat the batter, bake at a low temperature, and let the cheesecake cool slowly by leaving the oven door ajar after baking. Chilling it overnight also helps the texture set perfectly.