Name: Carrot Cake Cheesecake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: Carrot Cake Layer: 2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 2 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp salt; ¾ cup brown sugar; ½ cup granulated sugar; 3 large eggs; ¾ cup vegetable oil or melted butter; 1 tsp vanilla extract; 2 cups finely grated carrots; ½ cup crushed pineapple (optional); ½ cup chopped walnuts or pecans (optional); Cheesecake Layer: 16 oz cream cheese, softened; ½ cup granulated sugar; 2 large eggs; ½ cup sour cream or Greek yogurt; 1 tsp vanilla extract; Frosting (optional): 8 oz cream cheese; ¼ cup butter; 1 ½ cups powdered sugar; 1 tsp vanilla extract; 1–2 tbsp milk, as needed

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Why You’ll Love This Recipe

This dessert offers the best of both worlds: soft, cinnamon-spiced carrot cake and a velvety cheesecake layer, baked together into one stunning creation. It’s flavorful, festive, and surprisingly easy to make. Whether you’re a carrot cake fan, a cheesecake lover, or both, this recipe is sure to become a favorite.

Ingredients

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

For the Carrot Cake Layer:

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Brown sugar
Granulated sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
Finely grated carrots
Crushed pineapple (optional, for extra moisture)
Chopped walnuts or pecans (optional)

For the Cheesecake Layer:

Cream cheese, softened
Granulated sugar
Eggs
Sour cream or Greek yogurt
Vanilla extract

For the Frosting (optional):

Cream cheese
Butter
Powdered sugar
Vanilla extract
A splash of milk (for thinning, if needed)

Directions

Preheat your oven to 325°F (160°C). Grease a springform pan and line the bottom with parchment paper.
In one bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine brown sugar, granulated sugar, eggs, oil, and vanilla. Mix in grated carrots, and stir in pineapple and nuts if using.
Gently fold the dry ingredients into the wet until just combined.
In a separate bowl, beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream and vanilla until creamy.
Pour half of the carrot cake batter into the prepared pan. Spoon the cheesecake layer evenly over it. Add the remaining carrot cake batter on top.
Bake for 60–70 minutes, or until the center is set and a toothpick inserted in the cake portion comes out clean.
Cool completely, then chill in the refrigerator for at least 4 hours or overnight.
If desired, frost with cream cheese frosting before serving.

Servings and timing

This recipe serves 10 to 12 people. Total time is about 1 hour and 30 minutes, plus at least 4 hours of chilling time. Prep takes about 20–25 minutes.

Variations

Mini Cheesecakes: Bake in muffin tins for individual servings.
Gluten-Free: Use a gluten-free 1:1 flour substitute.
No Pineapple: Omit the crushed pineapple if you prefer a more classic carrot cake texture.
Spice Blend: Add ground ginger or cloves for extra depth.
Nut-Free: Skip the nuts if allergies are a concern.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Do not reheat—serve chilled or at room temperature.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s best made the day before so it has time to chill and set properly.

What kind of carrots should I use?

Freshly grated carrots are ideal. Avoid pre-shredded carrots, as they tend to be too dry.

Do I need a water bath for this cheesecake?

A water bath isn’t necessary for this layered cheesecake, but you can use one to prevent cracks if desired.

Can I make this without a springform pan?

You can use a deep cake pan, but a springform pan makes it much easier to remove the cheesecake cleanly.

How do I know when it’s done baking?

The edges will be set and the center should be slightly jiggly. A toothpick inserted in the carrot cake layer should come out mostly clean.

Can I add raisins or coconut to the carrot cake batter?

Yes, feel free to mix in raisins, shredded coconut, or even chopped dates for extra texture and flavor.

What’s the best way to frost the top?

Once chilled, you can spread a thin layer of cream cheese frosting over the top or pipe decorative swirls.

Can I use low-fat cream cheese?

For the best texture and flavor, full-fat cream cheese is recommended, but low-fat versions will work.

Can this be made vegan?

It would require significant substitutions for eggs, cream cheese, and sour cream. It’s possible, but not recommended for beginners.

Can I use a boxed carrot cake mix?

You can use a boxed mix for the carrot cake portion, but homemade gives the best results and flavor balance.

Conclusion

Carrot Cake Cheesecake is a rich, flavorful dessert that brings two classic favorites into one unforgettable treat. With its moist layers, creamy texture, and spiced sweetness, it’s the perfect finale for any celebration—or just a cozy night in with something sweet.