Description
This Carrot Cake Cheesecake combines the best of both worlds—tender, spiced carrot cake layered and marbled with rich, creamy cheesecake, then topped with luscious cream cheese frosting. It’s a make-ahead dessert that looks bakery-fancy but comes together with simple home baking techniques.
Ingredients
Carrot Cake Layer
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (freshly grated if you have it!)
- ½ cup vegetable oil (canola works beautifully)
- ½ cup unsweetened applesauce (keeps it so moist)
- ¾ cup granulated sugar
- ½ cup packed brown sugar (light or dark both work)
- 2 large eggs (room temperature is best)
- 2 cups finely grated carrots (about 3-4 medium carrots)
Cheesecake Layer
- 16 ounces cream cheese, softened (two 8-oz blocks)
- ⅔ cup granulated sugar
- 2 teaspoons all-purpose flour (helps prevent cracks)
- 2 large eggs (room temperature)
- ½ cup sour cream (full-fat for best flavor)
- 1 teaspoon vanilla extract (pure, not imitation)
Frosting (Cream Cheese Topping)
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1½ cups powdered sugar (sifted if lumpy)
- 1 teaspoon vanilla extract
- Pinch of salt (optional, but it balances the sweetness)
Optional Garnish
- Chopped pecans or walnuts (toasted for extra flavor)
Instructions
Preheat your oven to 350°F and grease your 9-inch springform pan really well. I like to use butter or nonstick spray, making sure to get into all the corners.
In a mixing bowl, beat the softened cream cheese with the sugar and flour until it’s completely smooth and creamy—no lumps allowed! Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until just combined. Set this bowl aside while you make the carrot cake batter.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Give it a good whisking so all those spices are evenly distributed throughout. Set this aside.
In another large bowl, combine the oil, applesauce, granulated sugar, brown sugar, and eggs. Mix until everything is smooth and well blended—the mixture should look glossy and unified.
Slowly add your dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix or your cake will be tough—stop as soon as you don’t see dry flour anymore.
Gently stir in those finely grated carrots. The batter will be thick and studded with orange flecks of carrot. Beautiful!
Spread about 1½ cups of the carrot cake batter into the bottom of your prepared springform pan, smoothing it into an even layer.
Now comes the fun part: dollop about one-third of the cheesecake mixture over this carrot cake layer. Don’t try to spread it—just let it sit there in dollops. It’ll melt and swirl as it bakes.
Spoon the remaining carrot cake batter over the cheesecake dollops as evenly as you can. Then drizzle or spoon the remaining cheesecake mixture over the very top, covering as much surface area as possible.
It doesn’t have to be perfect—the swirls and marbling are part of the charm!
Slide your pan into the oven and bake for 60 to 65 minutes. The center should still have a slight jiggle when you gently shake the pan, but the edges should be set and pulling away slightly.
After about 40 minutes of baking, tent the top lightly with aluminum foil to prevent the top from getting too dark. Trust me on this—it makes a difference.
Remove the pan from the oven and let it cool on a wire rack for at least 1 hour at room temperature. Don’t rush this step!
Then cover the pan and transfer it to the refrigerator. Let it chill for at least 6 hours, but overnight is even better. This chilling time lets all the layers set up properly so you get clean, gorgeous slices.
When you’re ready to frost, beat together the softened butter and cream cheese in a bowl until smooth and creamy. Add the powdered sugar, vanilla extract, and that little pinch of salt.
Beat on medium-high speed for about 4 to 5 minutes, until the frosting is pale, fluffy, and absolutely gorgeous. This extra beating time incorporates air and makes the frosting light as a cloud.
Spread the frosting evenly over your chilled cheesecake using an offset spatula or the back of a spoon. If you’re using nuts, sprinkle chopped pecans or walnuts around the edges for that classic carrot cake look.
Carefully run a thin knife around the edge of the pan, then release the springform ring. Transfer to a serving plate, slice with a sharp knife.
Notes
- Prevent cracks in the cheesecake – Don’t open the oven door during the first 45 minutes of baking, and let it cool gradually. Sudden temperature changes cause cracks
- Make slicing easier – Use a sharp knife dipped in hot water and wiped dry between each cut for bakery-perfect slices
- Don’t skip the foil tent – That carrot cake layer on top will get too dark without it, and nobody wants a burnt-tasting dessert
- Room temperature matters – Cold eggs won’t incorporate well into either layer. Set them out 30 minutes before baking, or place them in warm water for 5 minutes
- Prep Time: 45 minutes
- Cook Time: 60-65 minutes + Chill Time: 6 hours (or overnight)
- Category: Dessert
- Method: Baking
- Cuisine: American