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.

Course Dessert

Cuisine American

Keyword carrot cake cheesecake

Prep Time 1

Cook Time 1

Total Time 2

Servings slices

Calories 472kcal

Author Julia

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

US Customary - Metric

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.

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