Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe

How To Make Carrot Cake Cheesecake

This recipe is a 2-in1 dessert, with layers of cheesecake and carrot cake spiced with cinnamon and nutmeg, baked, then topped with a cream cheese frosting.

Preparation: 45 minutes
Cooking: 1 hour
Total: 1 hour 45 minutes



For Cheesecake Mixture:

  • 16ozcream cheese,2 pkgs, softened well but not melted
  • cupgranulated sugar
  • tspall-purpose flour
  • 2large eggs
  • 1tspvanilla extract
  • ½cupsour cream

For Carrot Cake:

  • cupsall-purpose flour
  • ½tspbaking soda
  • ½tspbaking powder
  • ¼tspsalt
  • 1tspground cinnamon
  • tspground nutmeg
  • ½cupcanola oil
  • ¼cupapplesauce,unsweetened
  • cupgranulated sugar
  • cuplight-brown sugar,packed
  • 2large eggs
  • 1tspvanilla extract
  • 1⅓cupscarrots,finely grated

For Topping:

  • 2ozcream cheese,softened
  • 1tbspbutter,softened
  • cupspowdered sugar
  • ¼cupsour cream,plus 2 tbsp
  • ½tspvanilla extract
  • ½cuppecans,chopped, optional


  1. Preheat oven to 350 degrees F. Butter a 9-inch springform pan and set aside.

Cheesecake Mixture:

  1. In a mixing bowl, whisk together sugar and flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth.

  2. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with the second egg. Blend in sour cream.

  3. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.

Carrot Cake:

  1. Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds.

  2. To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute.

  3. With the mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed.

  4. Tap bowl forcefully against the counter, about 3 times, just to release large air pockets.

To Assemble:

  1. Pour 1½ cups carrot cake mixture into the buttered springform pan and spread into an even layer. Dollop about ⅓ of the cream cheese mixture by the spoonful over the carrot cake layer. Don’t spread or swirl.

  2. Spoon the remaining carrot cake mixture over the cream cheese layer, then finish by drizzling the remaining cheesecake mixture over the carrot cake layer, working to cover all of the carrot cake mixture.

  3. Bake in preheated oven 60 to 65 minutes, until center portion only jiggles slightly. Tent with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn’t touch cheesecake or it will stick).

  4. Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.


  1. In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix for about 4 to 5 minutes until pale and fluffy.

  2. Spread evenly over cheesecake then chill cheesecake in the freezer for 20 to 30 minutes. Sprinkle edges with chopped pecans. Cut into slices. Store in refrigerator in an airtight container.


  • Calories: 628.53kcal
  • Fat: 38.61g
  • Saturated Fat: 14.33g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 15.24g
  • Polyunsaturated Fat: 5.53g
  • Carbohydrates: 64.65g
  • Fiber: 1.57g
  • Sugar: 49.91g
  • Protein: 8.20g
  • Cholesterol: 142.56mg
  • Sodium: 375.85mg
  • Calcium: 116.18mg
  • Potassium: 226.74mg
  • Iron: 1.61mg
  • Vitamin A: 394.92µg
  • Vitamin C: 2.47mg
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