Carrot Cake Cheesecake

A delicious fusion of two favorites, this Carrot Cake Cheesecake layers a creamy, decadent cheesecake on top of a moist, warmly spiced carrot cake. Finished with a smooth cream cheese frosting, it’s a show-stopping dessert perfect for gatherings or special occasions.

Why You’ll Love This Recipe
This Carrot Cake Cheesecake combines the best of both worlds. You get the comforting spices and texture of carrot cake and the lush creaminess of cheesecake in one elegant slice. It’s indulgent yet balanced, with just the right amount of sweetness and warm flavors that appeal to all ages.

Ingredients
For the Carrot Cake:
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

4 large eggs

1½ cups granulated sugar

½ cup vegetable oil

1 teaspoon vanilla extract

2 cups grated carrots

½ cup chopped walnuts (optional)

For the Cheesecake:

2 pounds cream cheese, softened

1 cup sour cream

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Directions
1. Prepare the Carrot Cake Base
Preheat the oven to 325 °F (163 °C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In a separate large bowl, beat eggs with sugar, then mix in oil and vanilla extract.

Stir grated carrots and walnuts (if using) into the wet mixture. Gradually add the dry ingredients until just combined.

Spread the batter evenly in the prepared pan and bake for 20–25 minutes until a toothpick comes out clean at the center. Remove and allow to cool slightly.

2. Make the Cheesecake Layer
Reduce oven temperature to 300 °F (149 °C).

In a large bowl, beat softened cream cheese until smooth. Add sour cream, sugar, and vanilla extract; mix until well combined.

Blend in eggs one at a time, mixing on low speed until just incorporated. Overmixing can cause cracks.

Pour cheesecake batter over the slightly cooled carrot cake layer.

3. Bake and Cool
Bake for 50–60 minutes, until the center is mostly set but slightly jiggly.

Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to reduce the chance of cracks.

Remove from oven and chill in the refrigerator for at least 4 hours, preferably overnight.

4. Prepare the Cream Cheese Frosting
Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla, mixing until smooth and creamy.

Spread frosting evenly over the chilled cheesecake layer.

5. Serve
Run a hot knife around the pan’s edge before unlocking it. Slice and enjoy chilled!

Servings and timing
Makes: 12–16 servings

Prep time: 30 minutes

Bake time: 70–85 minutes (including cooling period)

Chill time: At least 4 hours, ideally overnight

Variations
Replace walnuts with pecans or omit nuts for a nut-free dessert.

Add a layer of crushed pineapple or raisins to the cake batter for a fruity twist.

Offer a drizzle of caramel or melted white chocolate over the frosting.

For a lighter version, substitute half of the sour cream with Greek yogurt in the cheesecake layer.

Storage / Reheating
Refrigerator: Store covered in the fridge for up to 5 days.

Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Reheating: It’s best served chilled; if needed, let slices sit at room temperature for 15 minutes before serving.

FAQs
### 1. Can I bake this cheesecake in a water bath?
Yes, using a water bath helps prevent cracks. Wrap the springform pan in foil, place it in a larger pan, and pour hot water halfway up the side of the pan.

### 2. Why did my cheesecake crack?
Common reasons include overmixing, rapid temperature changes, or opening the oven door too soon. Cooling gradually inside the oven helps prevent cracks.

### 3. Can I use lower-fat cream cheese?
You can, but the texture may be less creamy and more dense. Full-fat yields the best result.

### 4. Can this be made gluten‑free?
Yes. Substitute a 1:1 gluten-free flour blend in place of all-purpose flour.

### 5. Can I make this ahead of time?
Absolutely. Prepare it the day before and refrigerate it for the best flavor and texture.

### 6. Why does the cheesecake layer sink?
It may be underbaked. Make sure the edges are set and the center is slightly jiggly before cooling in the oven.

### 7. Can I add spices to the cheesecake layer?
You can add a pinch of cinnamon or cardamom for extra warmth, but keep it light to maintain cheesecake flavor.

### 8. Can I substitute pecans for walnuts?
Yes—pecans, almonds, or even toasted coconut are great alternatives.

### 9. Is it okay to use box‑grated carrots?
Yes, but fresh grated carrots have more moisture and natural flavor.

### 10. How do I get clean slices?
Use a sharp knife dipped in hot water and wiped dry between cuts for neat edges.

Conclusion
This Carrot Cake Cheesecake is a stunning combination of zest, spice, and rich texture—perfect for special celebrations or simply indulging yourself. With its moist carrot cake base, creamy cheesecake center, and tangy frosting, it’s a dessert that captures all the best elements in one slice. Try it once and you’ll see why it’s sure to become an instant favorite.

[tasty-recipe id=”15322″]