Carrot Cake Cheesecake is a brilliant combination of a luscious, creamy cheesecake layer baked right on top of moist delicious carrot cake. Genius!
Inspired by The Cheesecake Factory version of this fabulous dessert which I’ve never had before but as a lover of cheesecake and carrot cake, I was seriously intrigued by the idea and couldn’t wait to try a version.
For this decadent dessert I adapted using my own favourite carrot cake and cheesecake recipes. It turned out great the first time and those who tried it this past weekend raved about it.
When you think about it, we always have cream cheese frosting on carrot cake, so the combination of cheesecake and carrot cake is a natural. If you like carrot cake and LOVE cheesecake, meet you new best friend!
Like this Carrot Cake Cheesecake recipe?
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- 1 2/3 cups flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 cup sugar
- 2/3 cup vegetable oil
- 2 eggs lightly beaten
- 1 cups grated carrots
- 1 cup well drained crushed pineapple
- 1/3 cup chopped pecans optional
- 2 eight ounce packages of cream cheese
- 2/3 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/3 cup whipping cream
To prepare the carrot cake layer
Preheat oven to 325 degrees F. Grease and flour the bottom of a 10 inch spring form pan. Do NOT grease the sides. Line the bottom with parchment paper.
Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a large mixing bowl, beat the sugar, eggs and oil until light and fluffy.
Stir in the grated carrots, pineapple and nuts.
Fold in the dry ingredients by hand.
Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
Pour evenly into prepared spring form pan.
Cream together the cream cheese and sugar. Add the eggs, one at a time beating well after each addition. Blend in in the vanilla extract and whipping cream.
Spoon this cheesecake batter slowly and evenly over the carrot cake batter already in the spring form pan.
Bake at 325 degrees F for 1/2 hour and then reduce the heat to 300 and bake for an additional 45 minutes. When the cheesecake begins to turn brown at the edges is a good time to take it out of the oven. Cool on a wire rack for 15 minutes before running a sharp knife all the way around the inside edge of the cake. Leave on the wire rack until completely cooled, then refrigerate, remove from pan and garnish with whipped cream and if desired, candied carrot sticks.
To make candied carrot sticks, cut a large peeled carrot into 2 inch sticks about a 1/4 of an inch thick. Simmer in 1/2 cup water and 1/2 cup sugar until the carrots are cooked and the sugar solution is syrupy. Cool completely before using as a garnish.
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