Best Carrot Cake Cheesecake Recipe: Easy Carrot Cake Cheesecake with Creamy Layers

So, here’s the deal: if you’re looking for the best carrot cake cheesecake recipe, you’ve come to the right place. I’m a mom of three, and I’m all about finding desserts that are easy, tasty, and a little bit unique—especially when I’m trying to impress guests or my kids (who are very picky when it comes to dessert). That’s when I came up with this Carrot Cake Cheesecake. It’s the perfect mix of two desserts that everyone loves: carrot cake and cheesecake. I mean, who wouldn’t want to enjoy the deliciousness of carrot cake and then top it off with a rich, creamy cheesecake layer? Sounds like dessert heaven, right?

But wait, there’s more! You don’t just have to make a full-sized cake—you can also make Carrot Cake Cheesecake bars for when you’re looking for something easier or need to feed a crowd. And if you’re in the mood for some carrot cake decoration ideas or need inspiration for carrot cake desserts that are a bit out of the ordinary, this recipe has you covered. Plus, it’s an easy cheesecake recipe that’s quick to whip up, making it perfect for busy nights when you need a fun cheesecake recipe that still tastes homemade.

Trust me, after trying this Carrot Cake Cheesecake, you’ll be hooked. It’s got all the classic flavors, but with that creamy cheesecake twist that makes it extra special. And if you love homemade goodies, easy carrot desserts, and unique cheesecake recipes, this one will become your new go-to. So, let’s get baking and dive into this amazing Carrot Cake Cheesecake recipe!

Ingredients:

For the Carrot Cake Layer:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 3 medium carrots)
• 1 cup chopped walnuts (optional, but really good if you ask me)

For the Cheesecake Layer:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream

Step-by-Step Instructions

Step 1: Preheat Your Oven

First things first, you need to get that oven hot. Set it to 325°F (163°C). Also, grease your 9-inch springform pan and line the bottom with parchment paper. Trust me, you’ll be glad you did when it comes time to take the cheesecake out.

Step 2: Make the Carrot Cake Batter

Now, let’s make the carrot cake base. In a medium bowl, mix together your flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This is where the magic of the spices happens. In another large bowl, beat together your sugars and oil until it’s nice and smooth. Add your eggs one at a time, and mix them in well. Stir in the vanilla and those freshly grated carrots.

Once that’s all mixed, slowly add your dry ingredients to the wet ones. Be careful not to overmix, just stir until everything’s combined. If you want to add walnuts (which, honestly, I always do because they add a great crunch), fold those in.

Step 3: Make the Cheesecake Filling

Now for the fun part: the cheesecake layer. Beat the softened cream cheese in a large bowl until smooth and creamy. Add the sugar and vanilla, mixing until everything’s blended. Add the eggs one at a time, making sure each one is well incorporated before adding the next. Finally, mix in the sour cream. This makes the cheesecake extra smooth and rich.

Step 4: Layer and Bake

Pour the carrot cake batter into the prepared springform pan and spread it out evenly. Then, gently pour the cheesecake batter on top of the carrot cake layer. Try not to mix the two together—just let the layers stay separate for that perfect contrast.

Pop it into the preheated oven and bake for about 60–70 minutes. The cheesecake should be set but still a little jiggly in the middle. That’s when you know it’s done. It’ll firm up as it cools. If you see the edges of the cheesecake starting to get a little brown, that’s totally fine!

Step 5: Cool and Chill

Once it’s done, let the cheesecake cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen it. Let it cool completely at room temperature. After that, stick it in the fridge for at least 4 hours, or even better, overnight. This lets the flavors come together and the cheesecake to set.

Step 6: Serve and Enjoy

Once it’s fully chilled, it’s time to slice into this beauty. I like to top mine with a little whipped cream and some extra walnuts for crunch, but you can totally leave it plain if you’re feeling like less is more. Either way, you’re in for a treat!

Tips & Tricks

• If you’re in a hurry, you can make the carrot cake layer ahead of time and refrigerate it. Then just make the cheesecake layer when you’re ready to bake.
• Don’t skip the chilling time. I know it’s hard to wait, but it really helps the flavors meld and the cheesecake firm up properly.
• You can switch up the nuts if you want. Pecans are another great option if you’re not a walnut fan.

So there you have it—Carrot Cake Cheesecake! It’s the perfect dessert for any occasion. Whether it’s a holiday, a birthday, or just because, this treat is sure to impress. And as a busy mom, I can confirm that it’s totally worth the effort. Enjoy!

Frequently Asked Questions (FAQs) About Carrot Cake Cheesecake

Carrot Cake Cheesecake Recipe Card

Carrot Cake Cheesecake

This Carrot Cake Cheesecake combines two classic desserts—moist, spiced carrot cake and rich, creamy cheesecake—into one indulgent treat. With a simple prep time and a few hours of chilling, this dessert is perfect for impressing guests or treating your family. The easy-to-make layers come together beautifully, offering a mix of flavors and textures that’ll leave everyone asking for more.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 5 hours hrs 25 minutes mins

Servings: 12 slices

Ingredients Method Notes

Ingredients

  

For the Carrot Cake Layer:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots about 3 medium carrots
• 1 cup chopped walnuts optional

For the Cheesecake Layer:

• 3 8 oz packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream

Method

 

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
2. Make the Carrot Cake Layer:
3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In a separate bowl, beat together the granulated sugar, brown sugar, and oil until smooth. Add eggs, one at a time, and mix well. Stir in vanilla and grated carrots.
5. Slowly fold in the dry ingredients and mix until just combined. Add walnuts if using.
6. Make the Cheesecake Layer:
7. Beat the cream cheese until smooth and creamy. Add sugar and vanilla, mixing until combined. Add eggs one at a time, mixing well after each addition. Stir in sour cream until smooth.
8. Assemble: Pour the carrot cake batter into the prepared pan, smoothing it out. Gently pour the cheesecake batter over the carrot cake layer.
9. Bake for 60-70 minutes, or until the cheesecake is set but still slightly wobbly in the center.
10. Cool for 10 minutes in the pan. Run a knife around the edges, then cool to room temperature. Refrigerate for at least 4 hours, or overnight.
11. Serve chilled, topped with whipped cream or extra walnuts, if desired.

Notes

• You can make this ahead of time, and it keeps well for a couple of days in the fridge.
• For an even more decadent treat, drizzle with cream cheese frosting or caramel before serving!