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Carrot Cake Cheesecake

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Carrot Cake Cheesecake combines moist spiced carrot cake with a rich and creamy cheesecake layer, creating an indulgent dessert that blends comforting flavors with a smooth, velvety texture.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup finely grated carrots
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar (for cheesecake layer)
  • 2 large eggs (for cheesecake layer)
  • 1/2 cup sour cream
  • 1 tsp vanilla extract (for cheesecake layer)
  • 1/3 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins (optional)
  • 1/4 cup shredded coconut (optional)
  • 1/2 cup cream cheese frosting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a springform pan lined with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In another large bowl, mix the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  4. Stir the grated carrots into the wet mixture.
  5. Add the dry ingredients and mix until just combined. Fold in nuts or raisins if using.
  6. In a separate bowl, beat the cream cheese until smooth.
  7. Add the sugar and mix until creamy.
  8. Add the eggs one at a time, mixing well after each addition.
  9. Stir in the sour cream and vanilla extract until smooth.
  10. Pour the carrot cake batter into the prepared pan and spread evenly.
  11. Carefully pour the cheesecake mixture over the carrot cake layer.
  12. Bake for 55–65 minutes until the cheesecake layer is mostly set with a slight jiggle in the center.
  13. Turn off the oven and let the cheesecake cool gradually with the door slightly open.
  14. Cool completely at room temperature, then refrigerate for at least 4 hours before slicing.

Notes

  • Freshly grated carrots provide the best moisture and texture.
  • A water bath can help the cheesecake bake evenly and reduce cracking.
  • Allow the cheesecake to cool slowly to prevent surface cracks.
  • Top with cream cheese frosting, whipped cream, or caramel sauce if desired.
  • Store in the refrigerator for up to 5 days or freeze slices for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/carrot-cake-cheesecake/