Description

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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Ingredients

Scale

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

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Instructions

Step 1: Prepare the Cheesecake Layer

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

Step 2: Make the Carrot Cake Batter

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

Step 3: Layer and Bake

Line bottom of springform pan with parchment and lightly grease the sides.
Spread about 2/3 of the carrot cake batter into the bottom of the pan.
Gently pour the cheesecake mixture over the carrot cake layer.
Dollop remaining carrot cake batter over the top and gently swirl with a knife (don’t overmix).
Bake for 60–70 minutes or until center is set and edges are lightly golden.
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

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

Step 5: Garnish and Serve

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

Notes

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.

Prep Time: 30 minutes
Cuisine: American