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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.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 5 hours 25 minutes
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!