Carrot Cake Cheesecake
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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. Although I admit I've never had before.
But as a lover of cheesecake and carrot cake, I was seriously intrigued by the idea. I 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 with cheesecake is a natural pairing. If you like carrot cake and LOVE cheesecake, meet your new best friend!
Originally published October 2008. Updated February 2020.
2023 Update:
This is one of those recipes that is so impressive, you can't help but come back to it. It's a dessert worthy of any occasion, be it a birthday, a dinner party, or a holiday like Easter or Thanksgiving. I'm happy to hear it's become a fan favourite and even a tradition for many readers over the years.
If you haven't tried this delicacy yet, there's no time like the present!
Like this Carrot Cake Cheesecake recipe?
If you liked this recipe you may also want to try this Chocolate Hummingbird Cheesecake:
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Carrot Cake Cheesecake
Carrot Cake Cheesecake is a brilliant combination of a luscious, creamy cheesecake layer baked right on top of moist delicious carrot cake. Absolute genius!
Ingredients
For the Carrot Cake Layer
- 1 ⅔ cups flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 1 cup sugar
- ⅔ cup vegetable oil
- 2 eggs lightly beaten
- 1 cups grated carrots
- 1 cup well drained crushed pineapple
- ⅓ cup chopped pecans, optional
For the cheesecake layer
- 2 eight ounce packages of cream cheese
- ⅔ cup sugar
- 2 eggs
- 2 teaspoon vanilla extract
- ⅓ cup whipping cream
Instructions
- 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.
For the cheesecake layer
- 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 ½ 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 ¼ of an inch thick. Simmer in ½ cup water and ½ cup sugar until the carrots are cooked and the sugar solution is syrupy. Cool completely before using as a garnish.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 373Total Fat 24gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 14gCholesterol 81mgSodium 262mgCarbohydrates 36gFiber 1gSugar 25gProtein 5g
OMG... this is such a great idea! Can't wait to try it 🙂
Yummy!
Do you just use your regular carrot cake and cheesecake recipes divided in half?? There are so many possible combinations of cake and cheesecake I'd love to try! 🙂
I'm so glad you tried this Barry!! I have people that keep asking me when I'm gonna make it again. Now I'm gonna try your recipe!! It looks wonderful!
OMG!!! It looks so good. Carrot cake and cheese cake are two of my favorites.
I can just see the extra inch or two on my waistline...But I think it might be worth it.
Thanks guys. I am about to make another of these tonight to bring to a pot luck tomorrow.
To Katherine, the answer is no, I have adapted two of my own recipes to make this one. There are some tweaking of ingredients and it is not just half recipes of each. I have a number of combinations of this one that I have in mind myself.
Hi do you have any suggestions as to what I can use instead of the tin of pineapple.
Thank you.
This was a big hit with the 2 goups I shared it with & I loved it.
Keep up the great work.
this looks so good..i'm going to make it for a family get together...was wondering can it be made ahead and frozen?
I'm not a big fan of freezing baked goods especially cheesecake. I'd just make it a day ahead and serve it fresh.
Hi,
I just made this for the second time! It is awesome! How do you make the candied carrot curls?
Just boil carrot slivers in equal parts sugar and water for a few minutes.
Made this last night for my cheesecake and carrot cake loving hubby for Father's Day. Everyone raved about how good it was! The carrot cake was moist and the cheesecake was just right too - not too heavy. I drizzled caramel sauce on top of mine - yummy! And easy to make, too. Thanks Barry!
This recipe looks so delicious and I want to make it for a gathering. I would have to make it the day before. Does it work well being made in advance. thanks
Perfectly okay to make a day ahead.
Thanks for sharing this. Looks delicious
Hi Barry!
I'm considering this for Xmas dinner. I detest pineapple in my carrot cake though. Can I just leave it out? Or should I replace it with something else?
This cake is fabulous but my cheesecake fell can you give me hints on how to avoid this happening again. Plan on making it again very soon.
I'd add more baking time for your oven.
I just sliced mine to serve after letting it sit for 24 hrs in the refrigerator. The centre was not cooked so disappointing. My first flop with cheesecakes.