Carrot Cake Cheesecake Recipe – Two Desserts in One Perfect Bite
A rich and indulgent dessert that layers warmly spiced carrot cake with a creamy, tangy cheesecake center, finished with a luscious cream cheese topping.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 (8 oz) packages cream cheese, softened
2/3 cup granulated sugar
1 1/2 teaspoon all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup canola oil
1/4 cup unsweetened applesauce
2/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups finely grated carrots
2 oz cream cheese, softened
1 tablespoon butter, softened
1 1/4 cups powdered sugar
1/4 cup + 2 tablespoons sour cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, whisk sugar and flour. Add cream cheese and mix until smooth. Beat in eggs one at a time, then add vanilla and sour cream. Tap bowl to remove air bubbles and set aside.
- In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, mix oil, applesauce, sugars, eggs, and vanilla until combined. Gradually add dry ingredients and mix well. Fold in grated carrots.
- Pour 1 1/2 cups carrot batter into pan. Spoon 1/3 cheesecake mixture on top. Add remaining carrot batter, then drizzle remaining cheesecake mixture evenly.
- Bake for 60–65 minutes until center slightly jiggles. Tent with foil after 40 minutes.
- Cool for 1 hour, then refrigerate at least 6 hours or overnight.
- For topping, beat cream cheese and butter until smooth. Add powdered sugar, sour cream, and vanilla; whip until fluffy.
- Spread topping over chilled cheesecake, chill briefly to set, then garnish with pecans if desired. Slice and serve.
Notes
Use freshly grated carrots for best texture and moisture.
Chill overnight for cleaner slices and better flavor.
Swap pecans with walnuts or omit for nut-free version.
Add raisins or extra spices like ginger for variation.
Store in refrigerator up to 5 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
