Carrot Cake Cheesecake: The Ultimate Dessert Hybrid

Welcome to the recipe that will end your search for the perfect dessert. This Carrot Cake Cheesecake is the absolute best of both worlds, combining a richly spiced, moist carrot cake layer with a dense, creamy, and tangy cheesecake. It’s the show-stopping dessert you’ve been dreaming of, and this guide will walk you through creating it perfectly every single time. Whether you’re a fan of classic carrot cake or a die-hard cheesecake lover, this recipe is your new favorite.

We’ve designed this recipe to be straightforward and foolproof, answering all your questions before you even have them. Forget dry cakes or cracked cheesecakes; pure, delicious success is ahead.

What Makes This The Best Carrot Cake Cheesecake?

This isn’t just another dessert recipe; it’s a carefully crafted experience. What sets this Carrot Cake Cheesecake apart is the perfect balance of textures and flavors. The bottom layer is a genuine, flavor-packed carrot cake—not just a spiced crust. It’s loaded with fresh carrots, warm spices like cinnamon and nutmeg, and has a tender crumb that perfectly supports the decadent cheesecake layer above it. The cheesecake itself is luxuriously smooth, with that classic tangy flavor that cuts through the sweetness, creating a perfectly balanced bite. Topped with a velvety cream cheese frosting, it’s a dessert masterpiece.

Key Ingredients You’ll Need

For the best results, we recommend using high-quality, full-fat ingredients, especially for the dairy. Bring your cream cheese, eggs, and sour cream to room temperature before you begin to ensure a smooth, lump-free cheesecake filling.

For the Carrot Cake Layer:

• All-Purpose Flour: Provides the structure for our cake layer.
• Granulated Sugar & Brown Sugar: A combination for moisture and deep, caramel-like sweetness.
• Spices: A warm blend of cinnamon, nutmeg, and ginger is essential for that classic carrot cake flavor.
• Vegetable Oil: Guarantees a moist and tender crumb.
• Eggs: Act as a binder and provide richness.
• Freshly Grated Carrots: The star of the show! Be sure to grate them finely.

For the Cheesecake Layer:

• Cream Cheese: Use full-fat, block-style cream cheese for the best texture. Make sure it’s at room temperature.
• Granulated Sugar: For sweetness and a smooth consistency.
• Eggs: Provide structure. They should be at room temperature.
• Sour Cream & Heavy Cream: Add richness, tang, and an incredibly creamy texture.
• Vanilla Extract: Enhances all the other flavors.

Step-by-Step Guide to Perfection

Follow these steps closely, and you’ll have a flawless Carrot Cake Cheesecake. The key is patience, especially during the cooling process.

Step 1: Prepare and Bake the Carrot Cake Layer

First, preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, and it’s also a good idea to line the bottom with parchment paper. In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, and spices. In a separate bowl, combine the oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the finely grated carrots. Pour the batter into your prepared pan and spread it into an even layer. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes.

Step 2: Make the Creamy Cheesecake Filling

While the cake layer is cooling slightly, reduce the oven temperature to 325°F (165°C). In a large bowl, using a hand mixer or stand mixer, beat the room temperature cream cheese until it’s completely smooth and has no lumps. Gradually beat in the sugar until smooth. Add the eggs one at a time, mixing on low speed until each is just incorporated. Be careful not to overmix, as this can incorporate too much air and cause cracking. Finally, gently stir in the sour cream, heavy cream, and vanilla extract.

Step 3: Assemble and Bake

Pour the cheesecake filling evenly over the top of the baked carrot cake layer in the springform pan. To ensure your cheesecake bakes gently and doesn’t crack, we’ll use a water bath. Wrap the outside of your springform pan with a double layer of heavy-duty aluminum foil. Place the pan into a larger roasting pan and fill the roasting pan with about an inch of hot water. Carefully transfer to the oven and bake for 60-70 minutes. The cheesecake is done when the edges are set, but the center still has a slight wobble. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the oven for 1 hour. This slow cooling process is another key to preventing cracks.

Step 4: Chill Thoroughly

Remove the cheesecake from the oven and the water bath. Run a knife around the edge of the pan to loosen it. Let it cool completely at room temperature, then cover it with plastic wrap and transfer it to the refrigerator to chill for at least 6 hours, but preferably overnight. This step is non-negotiable for a perfect cheesecake texture!

Pro Tips for a Flawless Cheesecake

• Room Temperature is Key: For a silky-smooth, lump-free filling, your cream cheese, eggs, and sour cream must be at room temperature.
• Don’t Overmix: Overmixing, especially after adding the eggs, whips too much air into the batter, which is a primary cause of cracking. Mix on low speed until just combined.
• Embrace the Water Bath: A water bath (or bain-marie) creates a humid environment in the oven, which helps the cheesecake bake gently and evenly, preventing both cracks and rubbery edges.
• Patience with Chilling: Do not rush the chilling process. Chilling overnight allows the cheesecake to fully set and the flavors to meld together for the best possible taste and texture. If you enjoy desserts with a bit of spice, you might also like these soft pumpkin cookies.

Storage Instructions

Your Carrot Cake Cheesecake should be stored in the refrigerator. It will keep well for up to 5 days when covered tightly. You can also freeze the cheesecake for up to 2 months. To do so, let it chill completely, then freeze it on a baking sheet until firm. Once firm, wrap it tightly in a double layer of plastic wrap and a layer of foil. Thaw it overnight in the refrigerator before serving. This is a great dessert to make ahead for a party, much like a giant chocolate chip cookie cake.

Frequently Asked Questions (FAQs)

The Ultimate Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake: The Ultimate Dessert Hybrid

The ultimate dessert hybrid! This recipe features a moist, spiced carrot cake base topped with a rich, creamy cheesecake layer and finished with a classic cream cheese frosting. A foolproof guide to a show-stopping dessert.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

For the Carrot Cake Layer

• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup vegetable oil
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots

For the Cheesecake Layer

• 24 oz cream cheese full-fat, block style, softened to room temperature
• 1 cup granulated sugar
• 4 large eggs room temperature
• 1/2 cup sour cream room temperature
• 1/4 cup heavy cream room temperature
• 2 tsp vanilla extract

Equipment

• 1 9-inch Springform Pan
• 1 Electric Mixer (Hand or Stand)
• 1 Large roasting pan For the water bath

Instructions

 

Prepare the Carrot Cake Layer

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. In a separate bowl, mix sugars, oil, eggs, and vanilla. Add wet ingredients to the dry and mix until just combined.
3. Fold in the grated carrots. Pour batter into the prepared pan and spread evenly.
4. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes. Reduce oven temperature to 325°F (165°C).

Make the Cheesecake Filling & Bake

1. In a large bowl, beat the room temperature cream cheese with an electric mixer until completely smooth.
2. Gradually beat in the sugar. Add eggs one at a time, mixing on low speed until just incorporated. Stir in sour cream, heavy cream, and vanilla extract.
3. Pour the cheesecake filling over the carrot cake layer. Wrap the outside of the pan in a double layer of heavy-duty foil.
4. Place the springform pan in a large roasting pan. Fill the roasting pan with about 1 inch of hot water.
5. Bake for 60-70 minutes, until the edges are set but the center has a slight wobble.

Cool and Chill

1. Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour.
2. Remove from the oven and water bath. Let it cool completely at room temperature.
3. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

For best results, use freshly grated carrots, not pre-shredded ones, as they have much more moisture.
Ensure all dairy and eggs are at room temperature to prevent a lumpy filling and help avoid cracks.
Optionally, top with your favorite cream cheese frosting and chopped walnuts or pecans before serving.

Tried It? Share Your Masterpiece!

We are so excited for you to try this amazing Carrot Cake Cheesecake recipe! It’s a true showstopper for any occasion, from holidays to birthdays. If you make it, please leave a comment below and let us know how it turned out. And don’t forget to share a photo of your beautiful creation on Pinterest!