Name: Carrot Cake Cheesecake
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Ingredients: 16 oz Cream Cheese, softened; 1 cup Granulated Sugar; 1/4 tsp Kosher Salt; 2 large Eggs, room temperature; 1/4 cup Sour Cream, room temperature; 1/3 cup Heavy Whipping Cream, room temperature; 2 cups Granulated Sugar; 1 cup Canola Oil; 4 large Eggs, room temperature; 2 cups All-Purpose Flour; 1 tsp Baking Soda; 1 tsp Baking Powder; 1/4 tsp Kosher Salt; 2 tsp Ground Cinnamon; 2 cups Shredded Carrots, packed; 1 cup Unsalted Butter, softened; 8 oz Cream Cheese, softened; 1 Tbsp Vanilla Extract; 1/4 cup Heavy Cream; 4 cups Powdered Sugar, sifted; 1 cup Chopped Pecans, toasted if desired

Jump to Recipe

Creamy, spiced, and impossibly satisfying, this Carrot Cake Cheesecake is the best of both worlds: the tender, warmly spiced crumb of a carrot cake with the silky, tangy richness of a classic cheesecake. It’s a show-stopping dessert that’s surprisingly simple to make and perfect for special occasions or a cozy weekend treat. Fun fact: carrot cake became popular in the 20th century when sugar was scarce and carrots were used to sweeten cakes—talk about kitchen ingenuity!

If you love layered desserts that impress without hours of fuss, this recipe is for you. It’s family-friendly, a crowd-pleaser, and a great way to use pantry staples. If you want another twist on cheesecake, check out our minty take on lighter flavors in the Andes Mint Cheesecakes for inspiration. Ready to bake? Let’s dive in and make something unforgettable.

What is Carrot Cake Cheesecake?

What do you get when a cozy carrot cake meets a velvety cheesecake? A delicious hybrid that answers the question: can cake and cheesecake be best friends? This dessert layers moist, cinnamon-kissed carrot cake with a creamy cheesecake center, often finished with a tangy cream cheese frosting and crunchy pecans. Who named it this? Probably a baker with a sweet tooth and a sense of humor—because why choose one when you can have both?

Is it cake or cheesecake first? Does the carrot get jealous of the cream cheese? The answers are delightfully irrelevant once you’ve had a forkful. After all, “the way to a man’s heart is through his stomach.” Try this recipe and see how quickly it wins hearts at your table.

Why You’ll Love This:

Creamy meets spiced: The cheesecake’s smooth tang balances the warm cinnamon and shredded carrots, giving every bite contrast and depth.
Cost-effective comfort: Making this at home saves money compared to buying a specialty bakery creation, and it uses accessible, everyday ingredients.
Toppings that sing: A classic cream cheese frosting and a sprinkling of chopped pecans add richness, texture, and a bakery-quality finish.

If you enjoyed our simpler carrot dessert recipes, this layered version elevates the experience and is perfect when you want to impress guests without complicated techniques. Give it a try—you’ll want to bake it again and again.

How to Make:

Quick Overview

This recipe is easier than it looks: prepare a creamy cheesecake layer and bake it gently, then bake spiced carrot cake layers separately, and finish with a smooth cream cheese frosting. The standout element is the creamy cheesecake center that stays luscious while the carrot cake remains light and tender. Total time: about 2 hours plus cooling time (45 minutes bake for cheesecake, 30 minutes for carrot cake, plus cooling and assembly).

Ingredients

2 cups granulated sugar
1 cup canola oil
4 large eggs, room temperature
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
2 tsp ground cinnamon
2 cups shredded carrots, packed
2 packages (8 oz each) cream cheese, softened (for cheesecake layer)
1 cup granulated sugar (for cheesecake layer)
1/4 tsp kosher salt (for cheesecake layer)
2 large eggs, room temperature (for cheesecake layer)
1/4 cup sour cream, room temperature
1/3 cup heavy whipping cream, room temperature
1 cup unsalted butter, softened (for frosting)
1 package (8 oz) cream cheese, softened (for frosting)
1 Tbsp vanilla extract
1/4 cup heavy cream (for frosting)
4 cups powdered sugar, sifted
1 cup chopped pecans, toasted if desired

Directions

Prepare the cheesecake layer first. Preheat the oven to 325 degrees F. Place a large roasting pan on the oven rack and pour in 1 inch of hot water to create a water bath. Grease a 9-inch springform pan and line the bottom with parchment for easy release. Wrap the outside of the springform pan with foil to prevent water seeping in.
In a large bowl, beat 2 packages (16 oz total) of softened cream cheese with 1 cup granulated sugar and 1/4 tsp kosher salt until smooth and creamy, scraping down the bowl as needed.
Add 2 large eggs one at a time, beating on low speed until just combined after each addition. Mix in 1/4 cup sour cream and 1/3 cup heavy whipping cream until smooth and glossy. Pour the cheesecake batter into the prepared springform pan.
Place the springform pan into the prepared roasting pan and carefully transfer to the oven. Bake the cheesecake for 45 minutes. The center should be slightly jiggly but set at the edges. Turn off the oven and crack the door, letting the cheesecake cool inside for about 30 minutes, then remove and cool completely on a wire rack. Chill in the refrigerator for at least 2 hours or overnight for best results.
For the carrot cake layers, preheat the oven to 350 degrees F. Grease and flour two 8- or 9-inch round cake pans or use one pan to bake layers sequentially.
In a large bowl, whisk together 2 cups granulated sugar, 1 cup canola oil, and 4 large eggs until combined. In a separate bowl, sift together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp kosher salt, and 2 tsp ground cinnamon. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in 2 cups shredded carrots.
Divide the batter evenly between prepared pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the frosting, beat 1 cup softened unsalted butter and 1 package (8 oz) softened cream cheese until light and fluffy. Gradually add 4 cups sifted powdered sugar, then mix in 1 Tbsp vanilla extract and 1/4 cup heavy cream until the frosting is smooth and spreadable. Stir in chopped pecans or reserve them for topping.
To assemble: place one carrot cake layer on your serving plate, spread a thin layer of frosting, then gently place the chilled cheesecake layer on top. Add the second carrot cake layer, frost the top and sides with the remaining frosting, and sprinkle chopped pecans on top. Chill for at least 30 minutes before slicing to ensure clean cuts.

Carrot Cake Cheesecake

What to Serve With:

A cup of strong brewed coffee or spiced chai to balance the sweetness.
Fresh whipped cream or a dollop of crème fraîche for extra creaminess.
A simple citrus salad (orange segments and mint) to cut through the richness.
Vanilla ice cream for an indulgent scoop on the side.
Light fruit compote, like berry or mango, if you want a bright contrast.

Top Tips for Perfecting:

Use room-temperature eggs and cream cheese to avoid lumps in the cheesecake batter.
Don’t overmix the carrot cake batter; fold until just combined to keep it tender.
Wrap the springform pan tightly in foil for the water bath to prevent leaks.
Toast pecans briefly in a dry pan to deepen their flavor before chopping.
If the cheesecake cracks slightly, cover with frosting—the flavor will still shine.
Substitute Greek yogurt for sour cream in a pinch, but keep it full-fat for best texture.
For a nut-free version, omit pecans and garnish with toasted coconut or extra powdered sugar.

Storing and Reheating Tips:

Refrigeration: Store leftover cake covered in the refrigerator for up to 4 days. Keep it in an airtight container or wrapped tightly with plastic wrap to prevent drying out.
Freezing: Slice into portions and freeze wrapped individually in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: Serve chilled or bring slices to room temperature for 30 minutes before eating. Avoid reheating in the microwave, which can melt the frosting; if warmed, use a very short, low-power burst and watch carefully.

FAQs

Can I make the cheesecake and carrot cake layers ahead of time?
Yes. Bake both components a day or two ahead; keep the cheesecake chilled and the cake layers wrapped at room temperature or refrigerated. Assemble the day you plan to serve for the freshest texture.

Can I use low-fat cream cheese or milk?
Full-fat cream cheese and dairy give the best texture and flavor. Low-fat versions can be used but may result in a softer, less creamy cheesecake.

How do I prevent the cheesecake from cracking?
Avoid overbaking and mix on low speed to minimize air. Use a water bath for gentle, even baking and allow the cheesecake to cool gradually with the oven door cracked.

Can I substitute nuts in the frosting?
Yes—walnuts, almonds, or toasted sunflower seeds are good alternatives. Omit nuts entirely for a nut-free dessert.

What’s the best way to get clean slices?
Chill the cake before slicing and use a sharp knife dipped in hot water and wiped dry between cuts for neat portions.

Conclusion

This Carrot Cake Cheesecake brings comforting spices, creamy cheesecake, and classic frosting together in one memorable dessert that’s easier to pull off than it looks. It’s a terrific choice for holidays, gatherings, or anytime you want to treat family and friends to something special. If you’d like a reference for a similar layered creation, check this reliable recipe source: Carrot Cake Cheesecake – Cooking Classy. Enjoy baking, sharing, and savoring every delicious slice!