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.
AMAZING!!!!!
My guests went nuts over this cheesecake and declared it “magical!”
This recipe is going in the winner pile.
You made me a star at our dinner party. This cheesecake was a big hit and we all agreed this is the best cheesecake I have ever made. Thank you so much for the recipe. I found that 50 Minutes was not enough time for baking however 1 hour 10 Minutes was perfect. Best ever!
I made this for my daughters birthday. It was absolutely amazing!! What a nice mix of cheesecake and cake. I wouldn’t have changed a thing! Rave reviews were given. Thank you so much for sharing! ❤️ ❤️
That’s wonderful to hear!! Thank you so much!!!
It is very delicious recipe-
8″ springform pan way too small, batter spilled over. will try again with larger pan, cake was moist and cheescake was mmmmmmmmmm
Sorry I should have specified that it needs to be a tall 8″ pan, mine is 3″ tall. Ill write it in the recipe.
Looks beautiful…how to take parchment off the bottom of cake before frosting and serving ? Thank you
I use a cake lifter
Loved this recipe! Made it for Easter lunch and it was perfect. I loved the combination of the cheesecake, carrot cake and the cream cheese frosting on top. And loved that I didn’t have to grind up graham crackers for the crust!
Just made 2 of these for Easter. A new family favorite! Next time will reduce the cake part by maybe a third to have a better cake to cheesecake ratio! Other than that baked up perfectly as written. Measured ingredients by weight, it’s really crazy to see the difference in how inconsistent volume measurements are!
Thanks!
This was SO, SO good and is already being requested for our next holiday get together. The only thing I changed was the icing – I used store bought cream cheese icing mixed with some spare vanilla icing I had on hand. I will certainly be making this again. It’s perfect!
This was my first attempt at baking a cheesecake. The results were excellent. I followed your recipe exactly. I also used a food scale which helped ensure my measurements were accurate. Thank you so much! I can’t wait for my family to eat it during Easter dinner.
Hello! I made the cake, it is in the oven. I found the carrot cake portion was thick, and there was not as much of it as there was of the cheesecake portion; is this normal? I find my cake is mostly cheesecake filling. I also plan on leaving the cake overnight in the fridge; do you suggest i assemble the cake with the frosting and then place it in the fridge overnight, or assemble and put the frosting on tomorrow morning?
Some people have said they thought there was too much carrot cake over cheesecake batter, so Im not sure 😅
You can frost it tonight or tomorrow, just dont frost it while the cake is hot or warm.
If I wanted to add a graham cracker crust, would I need to alter anything?
No you wont need to alter anything
I just made this for Easter. I think I over beat my cheesecake filling. My cake pulled away and sunk a bit. I know There’s a fine line to over beating. I hop It tastes ok and not grainy.
Good morning! Looking forward to tasting this! I made the batters this morning but haven’t put it together yet and I’m wondering if it’s OK to leave the batters until this afternoon? Should I just leave them on the counter or put them in the fridge if I’m not gonna bake the batter yet? Also, I only have a 10 inch cheesecake pan so I’m wondering how the baking time and temperature should be adjusted? Thank you so much!
I would bake it as soon as possible once the batter is made. and since there is cream cheese, and other ingredients that arent shelf stable in the batter, youd need to keep them in the fridge. But i recommend baking asap. The cake will be shorter in height and might take less time to bake, I havent tried baking in a 10 inch pan so I dont know how long it will take, bake until its set on top and not super jiggly, just slightly jiggly. And the temperature remains the same.
I noticed in the written out recipe where you go into more description of the process, for the carmelized pecans it says brown sugar but the recipe ingredients says granulated sugar. I tried it with the granulated sugar and I got all these hard clumps of sugar- wondering if it’s supposed to be brown sugar or if I just did it wrong??
You could use either sugar actually. I did use brown, but i’ve made it with granulated. I do prefer brown sugar, but the granulated sugar shouldn’t have formed hard clumps. did you wait for the sugar and butter to melt before adding the nuts?
The Cake is amazing but I have to say the cups and grams in the recipe don’t match. So I wasn’t sure which to follow. Half cup of sugar was not nearly as much as the grams indicated. Same for flour. Also had to bake it 50min longer. But the result was really worth it.
The gram measurements are definitely correct in the recipe. half cup of sugar is 100 grams. One cup of sugar is 200 grams. And the flour is also correct, one cup of flour is about 127 grams.
Hello Camila, it looks soo good! I will bake it for Easter. My daughter told me that this cake must be good. It will be a surprise. I’m allergic to peanuts and nuts and have to avoid them all. What else should I use to decorate?
You could use toasted coconut, or pumpkin seeds or sunflower seeds, or raisins. If using the sunflower or pumpkin seeds you can even try to caramelize them too, I bet they would be delicious!
Thanks for the suggestions! And Happy Easter
Hi Marie,
I am planning to make carrots out of the frosting using a little bit of orange and green food coloring. If you want to go this route you can probably do cute little swirl dollops of frosting for decoration 🙂 my cheesecake is in the oven, I can’t wait!
Thank you so much Emily for your suggestion! Have a happy Easter 🐣