Carrot Cake Cheesecake Recipe – Easy Holiday Dessert Recipe
The best of both worlds come together in this indulgent Carrot Cake Cheesecake! A spiced carrot cake layer topped with silky vanilla cheesecake creates a stunning dessert that’s perfect for holidays, birthdays, or when you simply can’t decide between two classics. Moist, rich, and irresistible—this cake is always a showstopper.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes + chilling
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Carrot Cake Layer:
- 1 cup (125g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1/2 cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups (150g) finely shredded carrots
- 1/2 cup (60g) chopped walnuts or pecans (optional)
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup (60ml) sour cream
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper.
Make the carrot cake layer: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat eggs, both sugars, oil, and vanilla until well combined. Stir in the dry ingredients, then fold in shredded carrots and nuts (if using). Pour into the prepared pan and smooth the top. - Make the cheesecake layer:
In a clean bowl, beat the cream cheese until smooth. Add sugar and flour; mix well. Beat in vanilla, then the eggs one at a time. Stir in sour cream until fully incorporated. Pour gently over the carrot cake layer. - Bake for 50–60 minutes or until the center is just set and a slight jiggle remains. Turn off oven, crack the door, and let the cake cool for 30 minutes inside.
- Cool completely at room temperature, then chill for at least 4 hours or overnight in the fridge.
- Serve cold or slightly room temp. Garnish with whipped cream, chopped nuts, or a drizzle of cream cheese glaze if desired.
Notes
- Don’t overmix the cheesecake batter to avoid cracks.
- Make sure cream cheese is fully softened for a smooth texture.
- Can be made 1–2 days in advance. Store covered in the refrigerator.
- Optional: Add raisins or crushed pineapple to the carrot cake batter for extra flavor.
