Go Back
–+ servings
Carrot Cake Cheesecake

Indulge in Decadent Carrot Cake Cheesecake Bliss

A delightful Carrot Cake Cheesecake that combines spiced carrot cake with creamy cheesecake for a delectable dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 4 hours
Total Time 6 hours
Course Cakes
Cuisine American
Servings 8 slices
Calories 450 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • Spatula
  • baking rack

Ingredients
  

For the Carrot Cake Layer

  • 2 cups all-purpose flour can substitute with whole wheat flour
  • 1 cup granulated sugar or use brown sugar for added moisture
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon or nutmeg as a substitute
  • ½ teaspoon salt
  • 2 cups grated carrots use fresh, finely grated carrots
  • 4 large eggs room temperature or flax eggs for vegan
  • ½ cup vegetable oil can substitute with melted coconut oil

For the Cheesecake Layer

  • 16 oz cream cheese at room temperature
  • ¾ cup granulated sugar or powdered sugar for smoother texture
  • 1 teaspoon vanilla extract homemade can add extra flavor
  • ½ cup sour cream Greek yogurt can be a healthier alternative
  • 2 large eggs room temperature

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it.
  • Mix the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt in a large bowl.
  • Fold in the grated carrots, then mix in the eggs and vegetable oil until just combined.
  • Pour the batter into the greased pan and bake for 25-30 minutes until a toothpick comes out clean.
  • While the cake cools, whisk together cream cheese and granulated sugar until smooth; then add vanilla and sour cream.
  • Incorporate the eggs one at a time carefully to keep the texture light and airy.
  • Pour the cheesecake batter over the cooled carrot cake and smooth the top.
  • Bake the combined layers at 325°F (160°C) for 50-60 minutes until set but slightly jiggly in the center.
  • Cool inside the oven with the door slightly open for 1 hour, then chill in the refrigerator for at least 4 hours.
  • Run a knife around the edges to loosen, release the pan, slice, and serve.

Notes

Using room temperature ingredients aids in a smoother batter. Ensure baking time is monitored closely to avoid cracks.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1.2mg
Keyword Baking, Carrot cake, cheesecake, Dessert, easy recipe, sweet treat
Tried this recipe?Let us know how it was!