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Slice of carrot cake cheesecake with cream cheese frosting and carrot decoration

Carrot Cake Cheesecake

A delightful blend of creamy cheesecake and warm, spiced carrot cake. This easy-to-make dessert is perfect for any occasion and is sure to impress your family and friends.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cheesecake
  • 16 oz 2 8 oz pkgs. cream cheese, softened (but not melted) Use room temperature for easy blending.
  • 2 2/3 cup 2 2/3 cup granulated sugar Sweetens the cheesecake nicely.
  • 1.5 teaspoons 1 1/2 teaspoons all-purpose flour Helps stabilize the cheesecake.
  • 2 large 2 large eggs Adds richness to the cheesecake.
  • 1 teaspoon 1 teaspoon vanilla extract Enhances flavor.
  • 1/2 cup 1/2 cup sour cream Adds creaminess and tang.
For the Carrot Cake
  • 1.25 cups 1 1/4 cups all-purpose flour The base for the carrot cake part.
  • 1/2 teaspoon 1/2 teaspoon baking soda Helps the cake rise.
  • 1/2 teaspoon 1/2 teaspoon baking powder Works with baking soda for fluffiness.
  • 1/4 teaspoon 1/4 teaspoon salt Balances sweetness.
  • 1 teaspoon 1 teaspoon ground cinnamon Adds warmth and flavor.
  • 1/8 teaspoon 1/8 teaspoon ground nutmeg Gives added depth to the spice.
  • 1/2 cup 1/2 cup canola oil Keeps the carrot cake moist.
  • 1/4 cup 1/4 cup unsweetened applesauce Adds moisture and reduces oil.
  • 2/3 cup 2/3 cup granulated sugar Sweetens the carrot cake.
  • 1/3 cup 1/3 cup packed light-brown sugar Adds a hint of caramel flavor.
  • 2 large 2 large eggs Also for the carrot cake mixture.
  • 1 teaspoon 1 teaspoon vanilla extract Enhances the flavor of the cake.
  • 1.33 cups 1 1/3 cups finely grated carrots The star ingredient!
For the Topping
  • 2 oz 2 oz cream cheese (softened) For the topping mix.
  • 1 tablespoon 1 tablespoon butter (softened) Adds richness to the topping.
  • 1.25 cups 1 1/4 cups powdered sugar Sweetens the topping.
  • 1/4 cup + 2 tablespoon 1/4 cup + 2 tablespoon sour cream For a creamy topping.
  • 1/2 teaspoon 1/2 teaspoon vanilla extract Adds flavor to the topping.
  • 1/2 cup 1/2 cup chopped pecans (optional) For a crunchy garnish.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
  2. Prepare the cheesecake mixture. Blend cream cheese, granulated sugar, flour, eggs, vanilla, and sour cream until smooth.
  3. Prepare the carrot cake mixture. Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, oil, applesauce, sugars, eggs, and vanilla until combined. Fold in grated carrots.
Assembly and Baking
  1. Assemble the cheesecake. Pour half of the carrot cake batter into the prepared pan, then add the cheesecake mixture. Top with the remaining carrot cake batter.
  2. Bake and cool. Follow instructions for baking and cooling before topping.
Topping
  1. Make the topping. Beat cream cheese, butter, powdered sugar, sour cream, and vanilla together until smooth. Spread on chilled cheesecake and sprinkle with pecans.

Notes

This Carrot Cake Cheesecake is best served chilled. Pair it with a dollop of whipped cream for added indulgence. You can also serve it with a scoop of vanilla ice cream for a delightful contrast. Fresh fruit or a dusting of cinnamon makes for great garnish. It’s perfect for family gatherings, birthday parties, or just as a weekend treat. To ensure your cheesecake is perfectly creamy, let your cream cheese soften completely before mixing. This prevents lumps. When folding in the grated carrots, do it gently so you don’t deflate the batter. Using fresh, finely grated carrots enhances flavor and moisture. Finally, let the cheesecake cool gradually to avoid cracking. A water bath during baking can help keep the cheesecake moist and smooth.