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Carrot Cake Cheesecake

A delightful combination of creamy cheesecake and spiced carrot cake, perfect for special occasions and gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Cheesecake Layer
  • 2 packages cream cheese — softened
  • 1/2 cup granulated sugar
  • 2 tablespoons flour
  • 2 units eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
Carrot Cake
  • 3/4 cup butter — softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 units eggs
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup carrots — grated
  • 1 cup butter — softened (optional for richer cake)
Cream Cheese Frosting
  • 1 package cream cheese — softened
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy whipping cream
  • 3 cups powdered sugar
Topping (optional)
  • to taste crushed pecans for topping

Method
 

Preparation
  1. Preheat your oven to 350°F and prepare an 8” springform pan with parchment paper at the bottom and non-stick spray on the sides.
Cheesecake Layer
  1. In a stand mixer, cream the softened cream cheese for 5–6 minutes until light and fluffy. Scrape the sides and bottom.
  2. Slowly add the sugar and flour with the mixer on low speed. Increase to medium and mix for an additional 2–3 minutes.
  3. Add the eggs one at a time on low speed until fully incorporated. Scrape the bowl, add vanilla extract, and mix for 1–2 more minutes.
  4. Add the whipping cream, slowly increase speed, and mix on high for 2–3 minutes.
  5. Pour the cheesecake batter into the prepared pan and gently tap to release air bubbles.
  6. Bake at 350°F for 10 minutes, then reduce heat to 200°F and bake for an additional 55–60 minutes.
  7. Turn off the oven and let the cheesecake cool for 15 minutes before removing.
  8. Cool completely on a wire rack and refrigerate for at least 2 hours or overnight.
Carrot Cake
  1. Cream together ¾ cup softened butter, brown sugar, and ½ cup granulated sugar until light and airy.
  2. Add the eggs one at a time, mixing well after each addition, then add vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add dry ingredients to the butter-sugar-egg mixture until just combined. Fold in grated carrots and optional butter.
  5. Pour the batter into a prepared 8” round pan and bake at 350°F for 22–30 minutes, until a toothpick comes out with moist crumbs.
  6. Cool completely on a wire rack.
Frosting
  1. Beat the softened cream cheese until smooth, then add vanilla extract and heavy whipping cream.
  2. Slowly incorporate the powdered sugar until you reach a spreadable consistency.
Assembly
  1. Level the tops of the carrot cake if needed, then place the cheesecake on a serving plate.
  2. Gently place the cooled carrot cake layer on top of the cheesecake or split the cake into two layers and sandwich the cheesecake.
  3. Frost the top and sides with cream cheese frosting and sprinkle with crushed pecans if desired.
  4. Chill for at least 30 minutes to set the frosting before slicing.

Notes

Use full-fat dairy for best texture. Bring ingredients to room temperature before mixing.