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–+ servings

Carrot Cake Cheesecake

A rich and moist Carrot Cake Cheesecake that combines the spiced warmth of carrot cake with creamy cheesecake for a delightful and indulgent dessert perfect for holidays.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours
Serving Size 12 pieces

Ingredients

Carrot Cake Layer

  • 1 cup 1 cup (125g) all-purpose flour
  • 1/2 tsp 1/2 tsp baking powder
  • 1/2 tsp 1/2 tsp baking soda
  • 1/2 tsp 1/2 tsp salt
  • 1 tsp 1 tsp ground cinnamon
  • 1/4 tsp 1/4 tsp ground nutmeg
  • 2 large 2 large eggs
  • 1/2 cup 1/2 cup (100g) granulated sugar
  • 1/2 cup 1/2 cup (100g) light brown sugar
  • 1/2 cup 1/2 cup (120ml) vegetable oil
  • 1 tsp 1 tsp vanilla extract
  • 1 1/2 cups 1 1/2 cups (150g) finely shredded carrots
  • 1/2 cup 1/2 cup (60g) chopped walnuts or pecans (optional) Optional for added crunch

Cheesecake Layer

  • 16 oz 16 oz (450g) cream cheese, softened
  • 1/2 cup 1/2 cup (100g) granulated sugar
  • 2 tbsp 2 tbsp all-purpose flour
  • 1 tsp 1 tsp vanilla extract
  • 2 large 2 large eggs
  • 1/4 cup 1/4 cup (60ml) sour cream

Instructions

Preparation

  • Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper.
  • In a bowl, whisk together 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 gently fold in shredded carrots and nuts (if using). Pour into the prepared pan and smooth the top.

Making Cheesecake Layer

  • In a clean bowl, beat the cream cheese until smooth.
  • Add sugar and flour; mix well.
  • Beat in vanilla, followed by the eggs one at a time.
  • Stir in sour cream until fully incorporated.
  • Pour gently over the carrot cake layer.

Baking

  • Bake for 50–60 minutes or until the center is just set with a slight jiggle remaining.
  • Turn off the oven, crack the door, and allow the cake to cool for 30 minutes inside.

Cooling and Serving

  • Cool completely at room temperature, then chill for at least 4 hours or overnight in the fridge.
  • Serve cold or at slightly room temperature. Garnish with whipped cream, chopped nuts, or a drizzle of cream cheese glaze if desired.

Notes

Ensure all ingredients are at room temperature for a smoother batter. To avoid cracking, do not overbake; the center should be slightly jiggy when removed from the oven. You can customize the recipe with different spices, nuts, or even crushed pineapple.