Carrot Cake Cheesecake

Two classic desserts unite in this irresistible Carrot Cake Cheesecake—a dreamy mash-up of spiced carrot cake and creamy vanilla cheesecake. With moist, cinnamon-kissed cake layers and a rich cheesecake center, it’s the ultimate dessert for holidays, birthdays, or when you just can’t decide between two favorites. Topped with smooth cream cheese frosting and a sprinkle of toasted pecans, this decadent treat is a showstopper every time.

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Why You’ll Love This Recipe
Two Desserts in One – Creamy cheesecake + moist carrot cake in every bite.
Perfect Texture – Rich, dense cheesecake and tender cake layers blend beautifully.
Spiced Just Right – Warm cinnamon and nutmeg make every slice feel cozy.
Make-Ahead Friendly – Perfect for prepping ahead for special occasions.
Stunning Presentation – Frosted and topped for a bakery-style finish.

Ingredients You’ll Need

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream

For the Carrot Cake Layer:

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 2 large eggs
• ½ cup vegetable oil
• 1 ½ cups finely grated carrots
• ½ cup crushed pineapple, drained
• ½ cup chopped pecans or walnuts (optional)

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 1–2 tbsp heavy cream or milk

Optional Toppings:

• Extra chopped pecans or walnuts
• Shredded coconut
• Dusting of cinnamon
• White chocolate curls

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Electric hand or stand mixer
• Rubber spatula
• Parchment paper
• Wire rack

Step-by-Step Instructions

Step 1: Prepare the Cheesecake Layer

1. Preheat oven to 325°F (160°C).
2. In a mixing bowl, beat softened cream cheese until smooth.
3. Add sugar and mix until light and fluffy.
4. Add eggs one at a time, beating just until combined.
5. Mix in vanilla and sour cream until smooth. Set aside.

Step 2: Make the Carrot Cake Batter

1. In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
2. In another bowl, beat eggs and oil until combined.
3. Stir wet ingredients into the dry ingredients.
4. Fold in grated carrots, pineapple, and nuts if using.

Step 3: Layer and Bake

1. Line bottom of springform pan with parchment and lightly grease the sides.
2. Spread about 2/3 of the carrot cake batter into the bottom of the pan.
3. Gently pour the cheesecake mixture over the carrot cake layer.
4. Dollop remaining carrot cake batter over the top and gently swirl with a knife (don’t overmix).
5. Bake for 60–70 minutes or until center is set and edges are lightly golden.
6. Let cool in the pan for 30 minutes, then transfer to fridge to chill for at least 4 hours or overnight.

Step 4: Make the Cream Cheese Frosting

1. Beat cream cheese and butter together until smooth.
2. Add powdered sugar and vanilla, and beat until creamy.
3. Add milk or cream a little at a time to reach desired consistency.
4. Spread over chilled cheesecake.

Step 5: Garnish and Serve

1. Sprinkle with chopped pecans, shredded coconut, or cinnamon.
2. Slice with a warm knife for clean edges.
3. Serve chilled or slightly room temp.

Tips for Perfect Carrot Cake Cheesecake
Use Finely Grated Carrots – For the best texture and even baking.
Drain Pineapple – Too much moisture can affect the structure.
Chill Thoroughly – Essential for firm slices and best flavor.
Swirl Gently – Keeps layers defined and attractive.
Line the Pan – Ensures easy release and cleaner cuts.

Serving Suggestions
For Brunch – A sweet centerpiece with coffee or tea.
As a Holiday Dessert – Perfect for Easter, Thanksgiving, or Mother’s Day.
With a Scoop of Ice Cream – Vanilla or cinnamon pairs wonderfully.
With Fruit Garnish – Fresh strawberries or raspberries add a pop of color.
On a Dessert Table – Cut into bars for easy sharing.

How to Store & Reheat

Storing:

• Refrigerate: Keep in an airtight container for up to 5 days.
• Freeze: Wrap well and freeze slices for up to 2 months. Thaw in the fridge overnight.

Reheating:

• Not recommended. Best served chilled or at room temperature.

Frequently Asked Questions

1. Can I make this gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.

2. Can I use pre-shredded carrots?
It’s better to grate fresh carrots—they’re finer, more moist, and blend better.

3. Can I skip the pineapple?
Yes, though it adds moisture and sweetness. You can sub with unsweetened applesauce.

4. What if I don’t have a springform pan?
Use a deep 9-inch round pan lined with parchment for easier removal.

5. Can I double the frosting?
Absolutely! For a thicker topping or to frost the sides, double the frosting recipe.

Final Thoughts
Carrot Cake Cheesecake is the ultimate hybrid dessert—rich, moist, and bursting with flavor. It’s a showstopping treat that brings together everything you love about carrot cake and cheesecake in one bite. Make it for your next special occasion or whenever you want a little extra magic on your dessert table.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your cheesecake turns out.
Preparation Time: 30 minutes
Baking Time: 1 hour
Chilling Time: 4–6 hours
Cuisine: American

Nutritional Information (Per Slice):
Calories: 490 | Protein: 7g | Carbohydrates: 36g | Fat: 34g | Fiber: 2g | Sodium: 310mg

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