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.

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

Camila Hurst

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.

4.81 from 31 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Resting time 6 hours hrs

Total Time 7 hours hrs

Course Dessert

Cuisine American

Servings 12 people

Calories 360 kcal

Ingredients

  

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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.

Notes

Storage: Store the cheesecake in the fridge, in an air-tight container, for up to 4 days. You can also freeze the cheesecake in an air-tight container for up to 1 month. Let it thaw in the fridge overnight before serving.

Brown sugar: I used light-brown sugar, but you can also use dark brown sugar.

Nutrition

Calories: 360kcal

Keyword carrot cake, cheesecake, easter

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