Carrot Cake Cheesecake
This Carrot Cake Cheesecake combines two of my favorite desserts: Carrot Cake, and Cheesecake. Swirls of fluffy carrot cake and creamy cheesecake get baked together to form this stunning treat. The cheesecake is topped with Cream Cheese Frosting and Caramelized Pecans.
This dessert is perfect to be served for Easter, or during a cozy Fall day. In my opinion, it can be made any time of the year, because there’s always room for Carrot Cake and Cheesecake in my life!
Check out the layers of carrot cake, and cheesecake, that come together in a perfect mixture of texture and flavors.
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Carrot Cake Cheesecake Cake Recipe
I will show you step-by-step how to make this wonderful recipe. The full ingredients list is on the end of the page.
Let’s start by lining the pan with parchment paper. You can use a 8-inch or 9-inch springform pan. I am using an 8″ springform pan by Fat Daddio, it’s my favorite cheesecake pan.
Preheat oven to 350ºF. Place a sheet of parchment paper on top of the pan. Cut slits from the edges of the paper to where it meets the pan. I like to cut at least one slit from the corners of the paper, and then one or two on each side.
Then carefully place the paper inside the pan, if the paper is creasing in any areas, just use the scissors to cut another slit wherever there’s a crease. Trim the excess paper on top by cutting it along the edges of the pan.
Spray oil in the pan and the parchment will sort of stick to the sides of the pan.
Cut two strips of parchment paper about the same height as the pan. Spray a bit more cooking spray in the parchment paper and place the strips along the sides of the pan. They should overlap slightly.
Carrot Cake Recipe
Let’s make the carrot cake batter for the cake layer.
Whisk the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon together. Set it aside.
In a mixing bowl, whisk the oil, brown sugar, eggs, and vanilla together. You can also use an electric mixer to do this.
Pour the flour mixture into the bowl with the mixed wet ingredients. Mix to combine. Once the ingredients are almost entirely incorporated, add the shredded carrots and fold with a spatula.
Set it aside.
Cheesecake Layer
On a separate bowl, add the cream cheese, and beat for one minute, until creamy. Scrape the sides of the bowl and mix briefly.
Add the brown sugar and granulated sugar and beat for another minute, until incorporated and creamy.
Then, add the sour cream and mix.
Add the eggs, one at a time, waiting for one egg to be incorporated before adding the next one.
Along with the final egg, add the vanilla extract, and the salt.
Assemble the Cheesecake
To assemble the cheesecake, pour one third of the carrot cake batter on the bottom of the pan.
Top with one third of the cheesecake mixture. Continue to do this, alternating one third of the cake and cheesecake batters until you are out of batter.
Bake the cheesecake in the oven for about 50 minutes. Baking time will vary depending on your oven. The center of the cheesecake should still be jiggly, while the edges will be set. If a toothpick is inserted into the cake part, it should come out clean.
Turn the oven off and prop the door open. Then let the cheesecake sit in the oven for 20 minutes. This will prevent the cheesecake from deflating and sinking.
Remove the cheesecake from the oven and let it cool down before placing in the fridge overnight.
Caramelized Pecans
The caramelized pecans are optional but they will certainly elevate your wonderful cheesecake.
Place the brown sugar and butter in a saucepan over medium heat. Once they start to melt together, add the caramelized pecans, and stir to combine. Cook the pecans until they are caramelized and toasty, for about 4 minutes. Remove from the heat, place the nuts in a baking sheet or plate, and let them cool down.
Cream Cheese Frosting
Beat the cream cheese and butter together. Add the powdered sugar and beat to combine.
Mix in the vanilla.
To decorate
To decorate the cheesecake, spread dollops of cream cheese frosting on top of the cooled cheesecake. Use a spatula to smooth it out.
Sprinkle the caramelized pecans on top, and serve.
Water bath
I have tried making this recipe a few times. I tried using a water bath, or layering the batters in different ways. The water bath made the cake soggy every time. And the cheesecake still cracked with the water bath, and that’s because of the cake being there.
Another way people usually make this type of Carrot Cake Cheesecake is by baking the carrot cake first, and then adding the cheesecake batter on top and baking it again. This will certainly make the cake dry, so I don’t like that method.
I came to accept the fact that this cheesecake will look a bit more rustic, and crack a bit on top due to the cake being layered with the cheesecake batter. But I still think it looked beautiful, and I also loved that we get to cover the cheesecake with the cream cheese frosting and beautiful caramelized pecans, which will help with the presentation of the dessert.
Tips for making Carrot Cake Cheesecake
- Make sure the ingredients such as eggs, cream cheese, butter, and sour cream used in the various stages of this recipe are at room temperature.
- Once you add the flour mixture to the carrot cake batter, only stir minimally to combine. Avoid over mixing, to prevent the carrot cake layers from being dry.
- Once you add the eggs, don’t over mix the cheesecake batter.
- If the cheesecake is browning too much on top, and around the edges, but the middle is still too soft and jiggly, cover the pan with foil. Just make sure the foil isn’t directly touching the surface of the cheesecake, or it will stick.
- Only remove the ring of the cheesecake pan once the cake is done chilling in the fridge.
If you like this Carrot Cake Cheesecake, here are some more recipes you might enjoy:
- Caramel Cheesecake
- Biscoff Cheesecake
- Pistachio Cheesecake
- Pumpkin Cheesecake Bars
- Baklava Cheesecake
- Cinnamon Roll Cheesecake
- Crème Brûlée Cheesecake
I absolutely loved making this recipe, even though it took me a few tries to get it right! I hope you love it as well. If you make it, leave a comment below, or tag me on instagram, I love seeing your creations!
Carrot Cake Cheesecake
Ingredients
Carrot Cake
- 1 1/4 cup all-purpose flour 159 grams
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon powder
- 1/2 cup vegetable oil 120 ml
- 1/2 cup granulated sugar 100 grams
- 1/2 cup brown sugar 110 grams
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cup peeled and grated carrots 150 grams
Cheesecake Batter
- 2 cups cream cheese softened (453 grams)
- 1/3 cup brown sugar 73 grams
- 1/3 cup granulated sugar 66 grams
- 1/4 cup sour cream 60 grams
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
Caramelized Pecans
- 1/2 tbsp unsalted butter
- 2 tbsp granulated sugar
- 1/2 cup chopped pecans
Cream Cheese Frosting
- 1/3 cup cream cheese softened (75 grams)
- 3 tbsp unsalted butter 38 grams
- 1 cup powdered sugar 125 grams
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350ºF. Line the bottom of an 8-inch or 9-inch springform pan with parchment paper. If using an 8" pan, make sure it's at least 3" tall. Check the pictures above in the post, to see how I line the pan with the parchment. Grease the pan and parchment with spray oil.
Carrot Cake
- To a mixing bowl, add the flour, baking powder, baking soda, salt, and cinnamon. Whisk and set it aside.
- To a large bowl, add the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
- Whisk the ingredients until incorporated. You can also use a hand mixer, or a stand mixer and mix on medium speed.
- Add the dry ingredient mixture to the wet ingredients. Mix on low with the mixer or whisk to combine. Once the dry ingredients and the wet ingredients are almost entirely incorporated, add the shredded carrots to the bowl. Fold with a spatula to combine.
- Set it aside.
Cheesecake Batter
- In a large mixing bowl, beat the cream cheese for 1 minute. You can use a hand mixer, or a stand mixer with the paddle attachment.
- Add the granulated and the brown sugar to the bowl with the cream cheese. Beat to combine for another minute. Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and mix to combine.
- Add the eggs, one at a time, mixing until incorporated before adding the next egg. You can add the vanilla and the salt along with the last egg.
- Mix to combine.
To assemble
- Pour one third of the carrot cake batter on the bottom of the prepared pan.
- Pour one third of the cheesecake batter right on top, in the center of the pan.
- Then, pour another third of the carrot cake batter on top.
- Follow with another third of the cheesecake batter.
- Pour the rest of the carrot cake batter, and then finish with the remaining cheesecake batter.
- Bake the cheesecake in the oven for about 50 minutes, until the center is just slightly jiggly, but the edges are set. If the cheesecake isn’t done baking in the center yet, but the edges are browning too much, you can cover the pan with foil to prevent any further browning. Just make sure the foil isn’t touching the cheesecake on top.
- Turn the oven off, prop the door open and leave the cheesecake inside for another 20 minutes. This will prevent the cheesecake from deflating and sinking.
- Remove the cheesecake from the oven. Let it cool down completely, then place it in the fridge overnight, or for at least 6 hours.
- Don’t remove the ring from the pan until the cheesecake is done chilling in the fridge.
Caramelized Pecans
- In a small saucepan over medium heat, add the sugar and the butter. Once the sugar and butter start melting, add the chopped pecans. Stir to combine.
- Continue to stir while the mixture cooks for about 4 minutes. The pecans will start to toast and become caramelized with the sugar and butter.
- Remove the pan from the heat.
- Pour the nuts on a baking sheet or plate lined with parchment paper. Let them cool down.
Cream Cheese Frosting
- Beat the cream cheese and butter with a mixer in a medium bowl for 30 seconds.
- Add the powdered sugar, mix on low until combined, then raise the speed to medium-high, and beat for another minute.
- Add the vanilla and mix to combine.
To decorate
- Remove the cheesecake from the refrigerator. Remove the ring, and remove the parchment paper.
- Spread the Cream Cheese Frosting on top of the chilled cheesecake. Use a spatula to smooth out the frosting.
- Top with the caramelized pecans.
I baked this a couple of weeks ago as a test- OMG- so good!! I want to make it in a bigger pan for a larger group. Do you think I can increase the recipe as written by 1/2 for a 10″-11″ pan?
yess for sure!!!! and thank you!!!
I absolutely loved it! It came out beautiful and tasted delicious! The cake to cheesecake ratio was equal, next time I think I’ll add more cheesecake than cake to get more of cheesecake in each bite. The tip of leaving oven door open to help prevent from sinking was genius and my cake didn’t have any cracks!
sounds awesome!!! and yes more cheesecake than cake sounds good too! can never have too much cheesecake lol!!! thank you!
Can I make this two days in advance and keep in the fridge?
yes it can for sure
Can you use coconut oil? Or any other oil that isn’t vegetable oil?
yes
Hi can’t wait to make this for Easter! Can I add shredded coconut to the carrot cake batter? If so, how much should I add?
You could, I’d add about 1/4 cup.
I’m going to be baking this or Easter! I ant wait! But I did have a question; or this recipe, it doesn’t need a water bath or a pot of water on the rack beneath the cheesecake while baking?
I’m sure you would have mentioned of it needed it. But just thought I’d ask 🙂
Thank you!
No water bath or it will make the cake soggy.
Can I use coconut oil instead of vegetable oil?
yes you can
Can this recipe be cut in half to make a smaller cake? If I do will it taste the same? I have a tiny family and this would be to much cake for us..
yes it can be cut in half. it will be great, but you will need a smaller pan to bake it, or you can bake in cupcake tins.
Hello,
Any recommendations for how to adjust this recipe for a 7-inch springform pan? Maybe 3/4 the measurements? Thought I had an 8 or 9 but unfortunately mine is smaller. So excited to make and try this! 🙂
yes i think 3/4 of the measurements works great. or you can bake the leftover batter in cupcake pans and make mini ones 🙂
Can this cake be made with gluten free flour ?
yes it can. use the 1 for 1 flour
AMAZING. Such a hit at my husband’s birthday party. So many compliments, just is the perfect combination. I will certainly be keeping this in my recipe book for years to come. Thank you!!
That’s so wonderful, Raquel! Thank you so much
Hello! I baked this just last night before bed but accidentally left it out overnight and put it in the fridge this morning at 6am when I woke up and remembered! Do you think it should be fine? I know it has dairy but it’s also half carrot cake? 😭 or should I cut my losses and try it again?
How many hours was it left out? Was the weather warm or cold?
I want to say it was out from 11pm – 6am so about 7 hours and it was cool to the touch. The weather was 66 overnight!
Ok, so by FDA recommendations they say it can only stay out for about 2 hours. But honestly, personally my family would eat it lol specially since the cheesecake does take a while to actually cool down completely, and it wasnt too warm at night by what you are saying. I wouldn’t serve it to guests, but for my own family that lives in my house, I’d serve it.
Thanks so much for the reply you really go above and beyond. The cake is delicious and I cannot wait to make it again and thing time keep it in the fridge overnight!
I absolutely loved making this recipe. I have only one question. Can I freeze this cake? 😁
yes you certainly can!! Make sure to wrap it tightly so it’s not exposed in the freezer. You can freeze it for up to 1 or 2 months.
First time I made it the cheesecake portion curdled so the second time I used a water bath which the cheesecake was perfect but the cake was underdone. Any tips to avoid curdled cheesecake? First time I also used a convection oven at 325, second time I used regular bake at 350.
To avoid curdled cheesecake, it’s best to bake a bit less or at a lower temp. Maybe you could try convection at 335 or 345 next time and bake a bit less.
I tried this recipe it looks amazing so far but the cheesecake part at the top has sort of split do you know what maybe the reason to that still look so tasty looking forward to trying it tonight
This cheesecake will be very difficult not to split because of the cake in it. It still should be beautiful and delicious specially with the frosting on top 🙂
I made it two weeks ago and it turned out amazing!! I made it again, just now and it turned out SO puffy, it overflowed the pan! I didn’t change an ingredients, but I did use a kitchen aid mixer this time. Must’ve over mixed. Assembly tomorrow will be interesting. I hope it still tastes good. Happy Easter!
It will definitely taste wonderful! Happy Easter!
Do you think this could be done in cupcake form, like a black bottom??? If so, any recommendation for baking time?
baking time will be about 20 to 25 minutes depending on the oven, and how much you fill the pans. Try to fill them about 2/3 of the way.