This carrot cake cheesecake is the ultimate dessert mashup, combining two beloved classics into one show-stopping treat. With layers of spiced carrot cake, rich cheesecake, and hints of pineapple and pecans, this dessert is as indulgent as it is unforgettable. Perfect for holidays, birthdays, or any special occasion!
Why You’ll Love This Recipe
- Two Desserts in One: The best of cheesecake and carrot cake combined into one decadent dessert.
- Balanced Flavors: Warm spices, tangy cream cheese, and sweet carrots create the perfect harmony.
- Perfect for Celebrations: An impressive and crowd-pleasing centerpiece for any dessert table.
- Customizable: Add your favorite mix-ins like raisins or walnuts for a personal touch.
- Make-Ahead Dessert: Easily prepared in advance, making it ideal for entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cheesecake Layer:
- 28 oz cream cheese (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 2 tsp pure vanilla extract
For the Carrot Cake Layer:
- 1 1/4 cups carrots (grated)
- 1/3 cup pineapple (crushed and drained)
- 1/2 cup vegetable or canola oil
- 1/3 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup pecans (chopped)
For the Cream Cheese Frosting:
- 4 tbsp unsalted butter (softened)
- 8 oz cream cheese (softened)
- 1 cup confectioners’ sugar
- 1 tsp pure vanilla extract
Directions
1. Prepare the Cheesecake Layer
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs, one at a time, mixing after each addition. Stir in the sour cream and vanilla extract. Set aside.
2. Prepare the Carrot Cake Layer
- In a large bowl, whisk together the vegetable oil, brown sugar, and granulated sugar until combined. Add the eggs and whisk until smooth.
- Stir in the grated carrots and crushed pineapple.
- In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the wet mixture. Stir in the chopped pecans.
3. Assemble and Bake
- Pour half of the carrot cake batter into the prepared springform pan. Spread evenly.
- Carefully spoon the cheesecake batter over the carrot cake layer.
- Top with the remaining carrot cake batter, spreading gently to cover.
- Bake for 70–80 minutes, or until the center is set and a toothpick inserted into the cake layer comes out clean.
- Let the cake cool completely at room temperature, then refrigerate for at least 6 hours (preferably overnight).
4. Make the Cream Cheese Frosting
- In a mixing bowl, beat the butter and cream cheese until smooth and creamy.
- Gradually add the confectioners’ sugar and vanilla extract, mixing until fluffy.
5. Frost and Serve
- Spread the cream cheese frosting over the top of the chilled cake. Garnish with additional chopped pecans if desired. Slice and enjoy!
Servings and Timing
- Servings: 10
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Chill Time: 6 hours
- Total Time: 7 hours 45 minutes
Variations
- Nut-Free: Omit the pecans or substitute with raisins for a nut-free option.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Spicy Twist: Add a pinch of ginger or cloves for extra warmth in the carrot cake layer.
- Lemon Touch: Add a teaspoon of lemon zest to the cheesecake batter for a bright, tangy flavor.
- Coconut Flavor: Fold shredded coconut into the carrot cake batter for added texture and flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
FAQs
1. Can I make this cake ahead of time?
Yes, this cake is best made a day in advance to allow the flavors to meld and the layers to set.
2. Do I need a water bath for the cheesecake?
No, the carrot cake layer prevents cracking, so a water bath isn’t necessary.
3. Can I use pre-shredded carrots?
Freshly grated carrots are best, as pre-shredded ones may be too dry.
4. How do I prevent the cake from sticking to the pan?
Grease the pan well and line the bottom with parchment paper for easy release.
5. Can I substitute the pineapple?
Yes, you can replace pineapple with applesauce or leave it out entirely.
6. What’s the best way to grate carrots?
Use a box grater or the shredding attachment on a food processor for fine, even shreds.
7. Can I add more frosting?
Absolutely! Double the frosting recipe if you prefer a thicker layer.
8. How do I know when the cake is done?
The cake is done when the center is set, and a toothpick inserted into the carrot cake layer comes out clean.
9. Can I use a different size pan?
You can use a 10-inch springform pan, but the layers will be thinner, and baking time may vary.
10. Can I skip the frosting?
The frosting adds sweetness and creaminess, but the cake is delicious even without it.
Conclusion
This creamy carrot cake cheesecake delight is a show-stopping dessert that’s perfect for any occasion. With its spiced carrot cake layer, creamy cheesecake center, and luscious cream cheese frosting, it’s a treat that’s guaranteed to impress. Try it today and enjoy the ultimate fusion of two classic desserts!
Print
Creamy Carrot Cake Cheesecake Delight
- Total Time: 7 hours 45 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This ultimate dessert combines the best of both worlds: a spiced carrot cake and a rich, creamy cheesecake. With pineapple, pecans, and a luscious cream cheese frosting, this layered treat is sure to wow everyone at your table!
Ingredients
For the Carrot Cake Layer:
- 1 1/4 cups carrots (finely grated)
- 1/3 cup pineapple (crushed and drained)
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/3 cup brown sugar (lightly packed)
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 1 tsp pure vanilla extract
For the Cheesecake Layer:
- 28 oz cream cheese (softened)
- 1 1/2 cups granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp pure vanilla extract
For the Frosting and Garnish:
- 4 tbsp unsalted butter (softened)
- 1 cup confectioners’ sugar
- 1 tsp pure vanilla extract
- 1 cup pecans (chopped, plus extra for garnish)
Instructions
1. Make the Carrot Cake Layer:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together brown sugar, oil, eggs, and vanilla extract until smooth. Gradually fold in the dry ingredients.
- Stir in grated carrots, crushed pineapple, and pecans until combined. Set aside.
2. Make the Cheesecake Layer:
- In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Add sour cream, eggs, and vanilla extract, beating until fully combined and creamy.
3. Assemble the Cake:
- Pour the carrot cake batter into the prepared pan and spread evenly.
- Gently spoon the cheesecake batter over the carrot cake layer, spreading it evenly.
- Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan (water bath method).
4. Bake and Cool:
- Bake in the preheated oven for 60-70 minutes, or until the center of the cheesecake is slightly jiggly but the edges are set.
- Turn off the oven, crack the door slightly, and let the cake cool in the oven for 1 hour.
- Remove the cake from the water bath, run a knife around the edges, and cool completely at room temperature. Chill in the refrigerator for at least 6 hours or overnight.
5. Make the Frosting:
- Beat together the softened butter, cream cheese, confectioners’ sugar, and vanilla extract until smooth and fluffy.
6. Decorate and Serve:
- Spread the frosting evenly over the chilled cheesecake. Sprinkle with chopped pecans and garnish with extra grated carrots or pineapple if desired.
- Slice and serve!
Notes
- Water Bath Tip: Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in.
- Make Ahead: This dessert can be made up to 2 days in advance and stored in the refrigerator.
- Variations: Add raisins or walnuts to the carrot cake batter for more texture.
- Prep Time: 30 minutes
- chill time: 6 hours
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Find it online: https://yumandjoy.com/carrot-cake-cheesecake/
