Carrot Cake Cheesecake

This carrot cake cheesecake is a combination of carrot cake and a cheesecake! It has swirls of carrot cake and cheesecake. It is topped with cream cheese frosting. This is the best of both desserts!

This carrot cake cheesecake takes two of my all time favorite cakes and combines them into the ultimate dessert. A well spiced carrot cake is delicious, but it really shines when combined with the creamy layers of cheesecake. You need to try this!

For more cheesecake recipes, try Caramel Apple Cheesecake Bars, Sugar Cookie Cheesecake, and Chocolate Cheesecake Bars.

Why This Carrot Cheesecake Cake Recipe Works

• Amazing flavor- This delicious recipe brings the perfect combination of the best carrot cake and cheesecake together for a delicious dessert!
• Marbled layers- This carrot cake cheesecake has perfectly marbled carrot cake layers and cheesecake layers so that you get both in every bite for the best flavor.
• Great texture- The creamy cheesecake and the soft carrot cake complement each other so well it is hard to stop from taking another bite!

Ingredient Notes for Carrot Cake Cheesecake

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Sour cream- Pull this out 2 hours before baking to get to room temperature.
• Eggs- Pull the large eggs out 2 hours before baking to get to room temperature.
• Heavy cream- Pull this out 2 hours before baking.
• Powdered sugar- Make sure the icing sugar is sifted to avoid gritty frosting.
• Cream cheese- Pull this out 2 hours before baking.
• Brown sugar- I used dark brown sugar, but you can use light as well.
• Carrots- Use freshly grated carrots as pre-shredded carrots are too hard and chewy in the cake. They dry out if grated too far an advance.

Ingredient Substitutions

• Dairy free- You can use your favorite dairy free options for this recipe!
• Gluten free- I haven’t tested this gluten free. Let me know if you do.

Step By Step Instructions – Cheesecake

Here is how to make the cheesecake batter for the carrot cake cheesecake.

STEP 1: Prep. Preheat the oven to 350°F. Meanwhile, spray a 9-inch springform pan with baking spray. Line the bottom with a 9-inch parchment paper circle and spray it again.

STEP 2: Beat cream cheese and sugar. Beat the cream cheese and sugar together using a mixer on high speed for 2 minutes.

Be sure to scrape the sides of the bowl during the mixing to incorporate all of the ingredients.

STEP 3: Wet ingredients. Add the sour cream, heavy cream, and vanilla extract. Mix them in on medium speed until it is smooth.

STEP 4: Add eggs. Add the eggs to the cheesecake batter and mix them in on low speed until just combined.

Step By Step Instructions – Carrot Cake

Here is how to make the carrot cake batter and bake the carrot cake cheesecake.

STEP 1: Dry ingredients. Sift the flour into a medium bowl with the baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Grate the carrots with the finest setting on your grater and set them aside.

STEP 2: Beat oil and sugars. Beat the oil, brown sugar, and white sugar with your mixer on high speed for 1 minute.

STEP 3: Combine. Add the sour cream, vanilla extract, grated carrots, and eggs. Mix them in on medium speed until combined. Add the dry ingredients and mix them in on low speed until just combined.

STEP 4: Add first layers. Add 1/2 of the carrot cake batter to the bottom of the prepared pan. Spread it into an even layer. Then, place 1/3 of the cheesecake batter on top placing a little bit at a time.

STEP 5: Add marbled layers. Add 1/2 of the remaining carrot cake batter (1/4 of the batch) on top placing it in dollops. Repeat with another 1/3 of the cheesecake batter. Add the remaining carrot cake batter. Then, finish with the rest of the cheesecake batter. The layered dollops will create the marbled pattern, do not swirl them together.

STEP 6: Bake cheesecake. Bake for 45-55 minutes. It is done when the cheesecake has a slight jiggle on top. It is easy to overbake the cake, so it is okay to check the progress a little early.

STEP 7: Chill. Remove the carrot cake cheesecake cake from the oven and place it on a cooling rack until it is cooled completely. Then, cover it with foil and place it in the fridge overnight, or at least 6 hours, to chill.

Step By Step Instructions – Cream Cheese Frosting

Here is how to make the cream cheese frosting and decorate the carrot cake cheesecake.

STEP 1: Sift. Sift the powdered sugar into a bowl. Set it aside.

STEP 2: Beat butter and cream cheese. Use a mixer to beat the butter and cream cheese together on high speed for 2 minutes.

Be sure to scrape the sides to incorporate all of the ingredients. If chunks remain beat it for another minute to mix them in.

STEP 3: Combine. Add the powdered sugar and mix it in on low speed until just combined. Add the vanilla extract and mix it on high speed until you have a creamy frosting.

STEP 4: Decorate. Take the cheesecake out of the pan and remove the parchment paper. Then, spread the icing over the cheesecake.

Expert Baking Tips

• Properly measure the flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cake to be dry.
• To easily remove the cake from the pan, make sure to first spray the springform pan with baking nonstick spray. Then, line bottom with parchment paper and spray it again to make sure that the paper does not stick to the bottom of the cake too much. If you miss any spots with the spray they can stick and tear the cake so be thorough.
• The cheesecake layers are thin enough to not need a water bath like a full cheesecake. You do need to watch it carefully as it finishes baking though, as the cake layer will overbake first. Remove the cake from the oven as soon as the edges of the cheesecake are set and only the middle jiggles a bit.

FAQ

Recipe Variations

• Carrot decoration- You can separate some of the frosting and dye it to make frosting carrot decorations on top!
• Chocolate carrot cheesecake- You can use this chocolate cheesecake recipe for the cheesecake batter to make a chocolate version!

Special Tools

• Springform pan: I use a good quality 9-inch springform pan. Sometimes I will use an 8-inch springform pan if I want a taller cheesecake.
• Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don’t have to cut it out of regular parchment paper.
• Baking spray: I use the nonstick spray that has flour in it.
• Offset spatula: I use this to easily spread the frosting or fillings.

Storing and Freezing

Store this carrot cake cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.

You can freeze the carrot cake cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.

You can also freeze the carrot cake cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.

Thaw for 1-2 hours before decorating.

Other Carrot Cake Recipes To Try

Try these spring recipes too!

• Lemon Drizzle Cake
• Lemon Raspberry Rolls
• Strawberry Brownies
• Lemon Crinkle Cookies
• Strawberry Vanilla Cake

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.