Carrot cake cheesecake is a delicious fusion of two beloved desserts combining rich cheesecake layer with the spiced flavors of carrot cake. Topped with cream cheese frosting and chopped pecans, it’s a perfect dessert for Easter or any occasion.
Carrot Cake Cheesecake is the perfect marriage of two classic desserts!
- Two classic desserts in one: In this recipe we combine everyone's favorite desserts—cheesecake and carrot cake—into one irresistible creation. The cheesecake layer is smooth, with cream cheese, sour cream, and vanilla bean paste, while the carrot cake layer is spiced with cinnamon and nutmeg, and packed with grated carrots and pecans for extra texture. The result is a unique flavor and texture combo that stands out from your typical carrot cake or cheesecake.
- Layering technique: I used a careful layering method to create four distinct layers—starting with a base of carrot cake batter, followed by a layer of cheesecake, more carrot cake batter, and finishing with a second cheesecake layer. This ensures every bite has the perfect balance of creamy cheesecake and spiced carrot cake, with a beautiful presentation.
- Cream cheese based frosting: After testing this recipe a few times, I swapped vanilla extract for vanilla bean paste in the cream cheese frosting. The vanilla bean paste is more concentrated, giving the frosting a stronger vanilla flavor, and since it’s not liquid like extract, it helps keep the texture of frosting thick yet light.
More Cheesecake Recipes
Carrot Cake Cheesecake
This carrot cake cheesecake is a delicious fusion of two beloved desserts combining rich cheesecake layer with the spiced flavors of carrot cake. Topped with cream cheese frosting and chopped pecans, it’s a perfect dessert for Easter or any occasion.
Ingredients
Cheesecake Batter:
- 16 ounces full-fat brick cream cheese softened and at room temperature
- ¾ cup granulated sugar
- 1 ½ teaspoon flour
- ½ cup sour cream
- 2 teaspoons vanilla bean paste
- ¼ teaspoon salt
- 2 large eggs at room temperature
Carrot Cake:
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 12 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon vanilla bean paste
- 1 ⅓ cups grated carrots washed and peeled first
- ½ cup chopped pecans
Cheesecake Topping:
- 4 ounces full-fat brick cream cheese softened and at room temperature
- 3 tablespoons unsalted butter at room temperature
- 1 ¼ cups powdered sugar sifted
- 1 teaspoon vanilla bean paste
- ¼ teaspoon salt
- 1 tablespoon whole milk at room temperature
Optional Garnish
- Pecans finely chopped
Instructions
Prepare the Oven and the Pan
- Place one oven rack in the center of your oven and a second rack at the lowest rung in your oven and preheat your oven to 350˚ degrees Fahrenheit.
- Evenly spray a 9-inch springform pan with cooking spray and set aside.
Prepare the Cheesecake Batter:
- In the bowl of your stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese, granulated sugar, and flour on medium to low speed for 2-3 minutes until the mixture is smooth.
- Scrape down the sides of the bowl and add in the room temperature sour cream, vanilla bean paste and salt. Beat on low speed until everything is incorporated and smooth.
- With the mixer on low speed, add in the room temperature eggs one at a time. Beat on low after each egg is added just until the mixture is combined. You do not want to over mix the filling.
- Using a large rubber spatula, stir the mixture gently to release any bubbles that may have developed and set the bowl aside.
Prepare the Carrot Cake Batter:
- In a medium sized bowl, add your dry ingredients of all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg and whisk everything together until combined and the set the bowl aside.
- In a large mixing bowl, add the granulated sugar, 2 large eggs, melted butter, and vanilla bean paste and whisk everything together vigorously for one minute until the mixture is smooth. Now pour the dry ingredients into the wet ingredients and use a rubber spatula to thoroughly combine everything.
- Next you will fold in the grated carrots, and chopped pecans until everything is fully mixed.
Assembling the Cheesecake:
- Using a measuring cup, measure out 12 ounces of the cake batter and pour that into the bottom of the prepared springform pan making sure that it spreads out evenly to the edges.
- Now you will scoop and pour out about half of the cheesecake batter over the cake batter in the pan. Make sure to cover the cake batter as best as you can but be sure that you do not spread or swirl the cheesecake batter. Next you will top the cheesecake layer with the remaining carrot cake batter. Lastly, slowly pour the remaining half of the cheesecake batter on top of the cake batter. With this last step, you definitely want to take your time and make sure that the cheesecake layer is fully covering the entire cake batter layer.
- Place the springform pan on a rimmed baking sheet prior to placing it in the oven. This will help protect from any leaking that may occur during baking.
- Place the baking sheet holding the cheesecake on the center rack of the oven and bake at 350˚F for 55-65 minutes.
- Oven times will vary, so be sure to check your cake after 40 minutes to make sure it is not browning too fast. If the cheesecake appears to be browning on top, feel free to cover it loosely with a foil tent and continue baking. You will know the cheesecake is ready when the edges appear to be set, but the cheesecake still wobbles slightly in the center if the pan is shaken gently.
Chill Time
- When the cheesecake is finished baking, turn the oven off and crack the oven door open 2-3 inches. Leave the cheesecake in the oven to cool for 40 minutes. After 40 minutes, remove the cheesecake and allow it to cool completely to room temperature on a wire rack for at least 2 hours.
- Keeping the cheesecake in the springform pan, place it in the refrigerator and allow it to chill for at least 6-8 hours, preferably overnight.
Cheesecake Topping
- Just prior to serving your cheesecake, you will prepare your topping. In the bowl of your stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese and unsalted butter for approximately 2 minutes until it is light and fluffy.
- Slowly add in the sifted powdered sugar and continue mixing until everything is incorporated. Add in the vanilla bean paste and salt and slowly stream in the tablespoon of whole milk. Mix for 2 minutes on medium speed.
- Remove the ring of the springform from the cheesecake and spread the frosting evenly on top. Garnish the cheesecake with the finely chopped pecans.
Notes
- Make sure that all ingredients for the cheesecake filling are brought to room temperature before mixing, this will allow you to have a smoother mixture and prevent clumping.
- Avoid over mixing the filling to prevent bubbles on top of the cheesecake.
- A springform pan is the best pan to use for this carrot cake cheesecake. When baking, place the springform pan on a rimmed baking sheet to catch any potential leaks and prevent spills in the oven.
- All oven times will vary due to ovens heating differently. For the most accurate read on your oven temperature, I recommend that you use a thermometer to make sure that you are baking at the correct temperature. If your cheesecake is still a bit too jiggly after the allotted time, tent the cheesecake lightly with foil and continue to bake in 5-7 minute increments until the cheesecake is only slightly wobbly in the center.
- Keep the cheesecake in the springform pan while you chill it in the fridge for hours. Remove the ring only when you're ready to spread the frosting on top of the cake.
Nutrition
Nutrition Information
Carrot Cake Cheesecake
Amount per Serving
Calories
472
% Daily Value*
Fat
22
g
34
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
111
mg
37
%
Sodium
646
mg
28
%
Potassium
252
mg
7
%
Carbohydrates
59
g
20
%
Fiber
1
g
4
%
Sugar
46
g
51
%
Protein
12
g
24
%
Vitamin A
2993
IU
60
%
Vitamin C
1
mg
1
%
Calcium
222
mg
22
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
How to Make Carrot Cake Cheesecake (Step-by-Step)
This recipe does take some time and effort, so it definitely calls for step-by-step photos and visual reference. Here are all the ingredients you need (take a screenshot for your shopping list!):
Preheat your oven to 350°F, with one rack in the center and another at the lowest position. Grease a 9-inch springform pan and set it aside.
Cheesecake Batter: Beat cream cheese, sugar, and flour until smooth. Mix in sour cream, vanilla bean paste, and salt. Add eggs one at a time, mixing just until combined—no overmixing! Stir gently to pop any air bubbles.
Carrot Cake Batter: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk sugar, eggs, melted butter, and vanilla bean paste until smooth. Combine the wet and dry ingredients, then fold in grated carrots and chopped pecans.
Assemble: Pour 12 ounces of carrot cake batter into the springform pan. Gently add half the cheesecake batter on top—no swirling! Add the remaining carrot cake batter, then finish with the rest of the cheesecake batter, covering everything evenly. Place the pan on a rimmed baking sheet (just in case it leaks) and bake for 55-65 minutes.
Chill Time: Once baked, turn off the oven, crack the door, and let the cheesecake cool inside for 40 minutes. Then, cool completely on a wire rack for 2 hours before chilling in the fridge for at least 6-8 hours (or overnight if you have patience!).
Topping: Before serving, beat cream cheese and butter until fluffy. Mix in powdered sugar, vanilla bean paste, salt, and milk until smooth. Spread on the chilled cheesecake and sprinkle with chopped pecans!
Frequently Asked Questions
- Can I make carrot cake cheesecake ahead of time? Yes, you can! I actually prefer to make it a day in advance because after baking, it needs to cool completely and then be stored in the fridge for 6-8 hours, or overnight, to set properly.
- What’s the best way to store leftovers? Store any leftovers in the fridge, covered tightly with plastic wrap or foil. It will stay fresh for up to 5 days.
- Can I freeze carrot cake cheesecake? Yes, you can freeze it. What I do is wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to a month. Just thaw it in the fridge before serving.
- What can I use instead of vanilla bean paste? You can substitute it with vanilla extract adjusting the amount. However, vanilla bean paste adds a richer flavor and even specks of vanilla!
- What is the best pan for the cake? A springform pan is ideal for this cheesecake since it allows for easy removal. If you don’t have one, you can use a regular cake pan but may need to line the sides with parchment paper to help with removal.
Made this for Easter and it was delicious! It’s been requested again for the weekend.
Oh wow! I am so flattered to hear that, Debi! Thank you for taking the time to leave a review!
I served this for my family’s celebration of Easter and it was a big hit! It turned out looking just like the recipe pictures and was elegant as well as delivious.
That’s so wonderful to hear, Lisa,—thank you! So glad it was a hit at your Easter celebration and that it turned out just like the photos (always such a win!). 🙂 🙂
I made this for our Easter feast dessert. It was easy to make ahead and just added frosting before serving. I made up some marzipan carrots to decorate. It was delicious and tasted better than anything you can buy in the shops.
Jo, That sounds absolutely amazing!! I love that you made marzipan carrots too — so festive! Glad it was part of your Easter celebration! 🙂
This is the perfect cake for someone who loves both carrot cake and cheesecake! I was worried the bottom cake layer would be over baked and dry, but it wasn’t at all. I added more spice, as well as raisins, but that is personal preference. I will definitely make this again.
I’m so glad to hear you enjoyed it! Thanks so much for taking the time to leave a comment, and I’m thrilled you’ll be making it again! 🙂
This dessert looks delicious and I am looking forward to making it for Easter! I do have a question. The directions mention to place one oven rack in the center and one rack at the lowest rung, and the cheesecake bakes on the center rack. However, the recipe doesn’t mention anything else about the lowest rack. Is there supposed to be water on the lowest rack? I just want to clarify before I make the recipe. Thank you so much!
Hi Gianna! That’s a great observation! The mention of the second rack is just to move it out of the way so it’s not directly above the cheesecake while it bakes. No water bath needed, and you’ll only be using the center rack for baking. I can see how that line could be confusing—it’s just there to make sure the top rack doesn’t interfere. 🙂
Let me know how the cake turns out - I'd love to hear that! 🙂
Hi! Thank you so much for your response and clarifying my question! I made it over the weekend and it was absolutely delicious! I am looking forward to making it again for Easter. I made one alteration by adding candied pecans that I made and garnished the cheesecake with them rather than chopped pecans. Thank you so much for this recipe! ☺️
Gianna, I am so happy to hear you loved the cheesecake and are planning to make it again for Easter. 🙂 Candied pecans sound SO perfect as garnish! Thanks so much for coming back to share—it truly makes my day! 🙂
Can I use gluten free flour to make it gf
Hi Barbara! I haven't tried using GF flour in this recipe, but I feel confident that it should work just fine with King Arthur's Measure to Measure Gluten-Free Flour (that's the GF flour I've used in a lot of my other cakes and it is the only GF flour I would use in this recipe).