Carrot Cake Cheesecake Recipe

Introduction

This Carrot Cake-Cheesecake combines the best of two classic desserts into one indulgent treat. With a moist carrot cake base topped by a creamy cheesecake layer and finished with a tangy sour cream topping, it’s perfect for special occasions or whenever you want a show-stopping dessert.

Ingredients

• 1/2 cup pecan halves (plus more, chopped, for garnish)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Kosher salt
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 large eggs
• 1 1/2 cups shredded carrot (2 to 3 medium carrots)
• Three 8-ounce packages cream cheese (softened)
• 2/3 cup sour cream
• 2/3 cup granulated sugar
• 3 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
• 1 teaspoon pure vanilla extract
• 1/2 cup confectioners’ sugar
• 2 tablespoons sour cream
• 1/4 teaspoon pure vanilla extract
• Pinch kosher salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spread 1/2 cup pecans on a baking sheet and toast for 10-12 minutes. Let them cool, then chop finely.
2. Step 2: In a bowl, combine the toasted pecans, flour, baking powder, baking soda, cinnamon, ginger, and a pinch of kosher salt. In a separate bowl, whisk together the vegetable oil, sugar, and 2 eggs until smooth. Stir in the shredded carrots, then fold the wet mixture into the dry ingredients. Pour the batter into an ungreased 9-inch springform pan and bake for 20-25 minutes. Allow to cool completely.
3. Step 3: For the cheesecake layer, beat the softened cream cheese, 2/3 cup sour cream, and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the flour, lemon zest and juice, and vanilla extract until combined.
4. Step 4: Pour the cheesecake mixture evenly over the cooled carrot cake layer. Wrap the outside of the springform pan with foil to prevent water leaks. Place the pan inside a roasting pan and add hot water halfway up the sides of the springform pan to create a water bath. Bake at 350°F for 1 hour.
5. Step 5: Turn off the oven and let the cheesecake sit inside for 30 minutes to finish setting. Remove from the oven and cool completely at room temperature, then refrigerate for at least 8 hours or overnight.
6. Step 6: For the sour cream topping, whisk together the confectioners’ sugar, 2 tablespoons sour cream, vanilla extract, and a pinch of kosher salt until smooth. Spread evenly over the chilled cheesecake and garnish with chopped pecans. Chill for at least 30 minutes before serving.

Tips & Variations

• Use freshly shredded carrots for better texture and flavor compared to pre-shredded.
• Substitute walnuts for pecans if desired, or omit nuts for a nut-free version.
• Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake batter.
• Adding a touch of nutmeg or cloves to the cake spices can deepen the warm flavor.
• To prevent cracks on the cheesecake surface, avoid overmixing and use the water bath as directed.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. To serve frozen cheesecake, thaw overnight in the fridge. Reheat is not recommended; enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the carrot cake and cheesecake separately?

Yes, you can bake the carrot cake layer first, cool it completely, then prepare and bake the cheesecake layer on top as directed. This ensures even baking and proper texture for both layers.

Why do I need to use a water bath when baking the cheesecake?

The water bath helps the cheesecake bake evenly and prevents cracks by maintaining a moist oven environment and gentle heat around the pan.

Carrot Cake Cheesecake Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 145 reviews

This Carrot Cake-Cheesecake is a decadent, layered dessert combining the moist, spiced flavors of carrot cake with a creamy, tangy cheesecake topping. Toasted pecans add a delightful crunch, while a smooth sour cream topping completes this elegant cake, perfect for special occasions or a luxurious treat.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 8 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Carrot Cake

• 1/2 cup pecan halves (plus more, chopped, for garnish)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Kosher salt
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 large eggs
• 1 1/2 cups shredded carrot (2 to 3 medium carrots)

Cheesecake Layer

• Three 8-ounce packages cream cheese (softened)
• 2/3 cup sour cream
• 2/3 cup granulated sugar
• 3 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
• 1 teaspoon pure vanilla extract

Sour Cream Topping

• 1/2 cup confectioners’ sugar
• 2 tablespoons sour cream
• 1/4 teaspoon pure vanilla extract
• Pinch kosher salt
• Chopped pecans for garnish

Instructions

1. Toast Pecans: Preheat the oven to 350°F (175°C). Spread 1/2 cup pecan halves evenly on a baking sheet. Toast in the oven for 10-12 minutes until fragrant and lightly browned. Remove from oven, let cool, then chop finely for use in the carrot cake and garnish.
2. Prepare Carrot Cake Batter: In a mixing bowl, combine toasted pecans, flour, baking powder, baking soda, cinnamon, ginger, and a pinch of kosher salt. In a separate bowl, whisk together vegetable oil, sugar, and eggs until smooth. Stir in shredded carrots, then fold this wet mixture into the dry ingredients until just combined.
3. Bake Carrot Cake Base: Pour the carrot cake batter into an ungreased 9-inch springform pan and spread evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
4. Make Cheesecake Filling: In a large bowl, beat softened cream cheese with sour cream and granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in flour, lemon zest, lemon juice, and vanilla extract until fully incorporated.
5. Assemble and Bake Cheesecake: Pour the cheesecake mixture evenly over the cooled carrot cake layer in the springform pan. Wrap the pan with foil to prevent water from seeping in. Place the springform pan inside a larger roasting pan and add hot water halfway up the sides to create a water bath. Bake at 350°F (175°C) for 1 hour.
6. Cool and Chill: After baking, turn off the oven and allow the cheesecake to sit inside with the door closed for 30 minutes to prevent cracking. Remove from oven, cool completely at room temperature, then refrigerate for at least 8 hours or overnight to set fully.
7. Prepare Sour Cream Topping: In a bowl, whisk together confectioners’ sugar, sour cream, vanilla extract, and a pinch of kosher salt until smooth. Spread the topping evenly over the chilled cheesecake.
8. Garnish and Serve: Sprinkle chopped pecans over the top. Chill the cake for at least 30 minutes before serving to allow the topping to set nicely. Slice, serve, and enjoy this rich and flavorful layered dessert.

Notes

• Make sure all cream cheese is softened to room temperature for a smooth cheesecake filling.
• Using a water bath helps the cheesecake bake evenly and prevents cracking.
• You can toast extra pecans for more garnish or add them into the sour cream topping if desired.
• For best flavor and texture, chill the cake overnight before serving.
• Use freshly grated lemon zest and juice for a bright, fresh flavor in the cheesecake.
• To shred carrots easily, use a box grater or a food processor with a shredding attachment.

Keywords: Carrot Cake, Cheesecake, Layered Cake, Dessert, Cream Cheese, Pecan, Carrot Dessert