Carrot Cake Cheesecake

Why You’ll Love This Recipe

• Best of both worlds: Combines carrot cake’s warmth with cheesecake’s creaminess.

• Rich and moist: Spiced cake layers with a velvety cheesecake center.

• Elegant dessert: Perfect for special occasions or impressive gatherings.

• Balanced flavors: Sweet, tangy, and spiced in every bite.

• Make ahead: Holds up well when refrigerated overnight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Brown sugar

• Ground cinnamon

• Unsalted butter (melted)

For the carrot cake layer:

• All-purpose flour

• Baking powder

• Baking soda

• Ground cinnamon

• Ground nutmeg

• Salt

• Granulated sugar

• Eggs

• Vegetable oil

• Vanilla extract

• Shredded carrots

• Chopped walnuts or pecans (optional)

For the cheesecake layer:

• Cream cheese (softened)

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

For the frosting:

• Cream cheese (softened)

• Unsalted butter (softened)

• Powdered sugar

• Vanilla extract

Directions

1. Prepare crust: Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press firmly into the bottom of a springform pan. Chill while preparing layers.

2. Make carrot cake batter: In a bowl, whisk dry ingredients. In another bowl, beat sugar, eggs, oil, and vanilla. Combine wet and dry ingredients, then fold in shredded carrots and nuts.

3. Prepare cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.

4. Assemble: Pour half the carrot cake batter over the crust. Carefully spread the cheesecake layer over it, then top with remaining carrot cake batter.

5. Bake: Bake at 325°F (163°C) for 60-70 minutes or until the cheesecake is set and the cake is cooked. Cool completely in the pan.

6. Frost: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Frost the cooled cake.

7. Chill and serve: Refrigerate for at least 4 hours before slicing.

Servings and Timing

• Servings: 12

• Prep Time: 30 minutes

• Cook Time: 60-70 minutes

• Chill Time: 4 hours

• Total Time: About 5.5 hours

Variations

• Add pineapple: Mix crushed pineapple into the carrot cake batter.

• Spice it up: Increase cinnamon and add ginger or cloves.

• Nut-free: Omit nuts or substitute with seeds.

• Gluten-free: Use a gluten-free flour blend.

• Topping options: Add toasted coconut or caramel drizzle.

Storage/Reheating

• Storage: Keep refrigerated in an airtight container for up to 4 days.

• Freezing: Freeze slices wrapped tightly for up to 2 months.

• Reheating: Serve chilled or at room temperature; no reheating needed.

FAQs

Can I make this in advance?

Yes, it tastes better after chilling overnight.

How do I prevent cracks in the cheesecake?

Bake at low temperature and avoid overmixing.

Can I use pre-shredded carrots?

Yes, just ensure they are fresh and not packed with moisture.

Can I substitute nuts?

Use walnuts, pecans, or omit entirely.

How thick should the frosting be?

About 1/4 inch for a creamy finish.

Can I use cream cheese frosting from a tub?

Homemade frosting tastes better but store-bought works in a pinch.

How do I store leftovers?

Keep refrigerated tightly wrapped.

Can I double the recipe?

Use a larger pan or two pans.

Can I use low-fat cream cheese?

Yes, but texture may be less rich.

Is this recipe kid-friendly?

Yes, it’s sweet and creamy, popular with all ages.

Conclusion

Carrot Cake Cheesecake is a decadent and delightful dessert that masterfully blends the flavors and textures of two beloved treats. Perfect for special occasions or whenever you crave something extra special, it’s sure to impress and satisfy every time.