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Carrot Cake Cheesecake
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Carrot Cake Cheesecake

This carrot cake cheesecake consists of carrot cake and cheesecake baked together into the perfect swirled cheesecake and topped off with a silky smooth cream cheese frosting.

Prep Time
30 mins
Cook Time
1 hr 5 mins
Additional Time
8 hrs
Total Time
9 hrs 35 mins
Servings: 8 slices
Calories: 988 kcal
Course: Dessert
Cuisine: American

Ingredients

Carrot Cake
  • 15.25 ounce carrot cake mix I used Duncan Hines
  • 3 egg large
  • 1 cup water
  • 1/3 cup vegetable oil or canola oil
  • 1 teaspoon ground cinnamon
Cheesecake
  • 16 ounces cream cheese room temperature
  • 2/3 cup granulated sugar
  • 3 egg large
  • 1 teaspoon vanilla extract pure
  • ¼ cup sour cream full fat
  • 2 tablespoons all-purpose flour
Frosting
  • 6 ounces cream cheese room temperature
  • ¼ cup butter room temperature
  • 2 cups powdered sugar
  • ¼ teaspoon salt
  • 1 cup pecan chopped, optional

Instructions

Carrot Cake
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Grease the sides and bottom of a 9-inch springform pan with nonstick cooking spray. Set aside.
  2. In a large mixing bowl, add the cake mix, 3 eggs, water, vegetable oil, and cinnamon. Stir until well combined. Set aside.
Cheesecake
  1. In a separate large mixing bowl, add the cream cheese. Beat with a hand mixer on medium speed until smooth.
  2. Add the sugar and continue beating until combined.
  3. Add the 3 eggs and vanilla extract, continuing to mix until the eggs are incorporated.
  4. Add the sour cream and sprinkle in the flour. Mix on low speed until smooth. Set aside.
  5. Transfer half of the carrot cake batter to the prepared pan, then pour half of the cheesecake mixture on top. Repeat the process, ending with the cheesecake mixture. You do not need to stir or swirl the two to combine them.
  6. Place in the preheated oven and bake for 60 to 65 minutes or until a toothpick inserted in the center of the cheesecake comes out clean.
  7. Turn off the heat while the cheesecake is still inside the oven, keeping the oven door ajar. This will allow the cake to cool slowly (about 45 minutes) so the cheesecake portion does not crack.
  8. Once the oven has cooled, remove the cake and run a thin knife along the inside edge of the springform pan. This will help release the cake without it tearing.
  9. Place the cake in the refrigerator and allow it to chill for 30 minutes while making the frosting.
Frosting
  1. In a large mixing bowl, add the cream cheese and butter. Beat with the hand mixer on medium speed until light and fluffy.
  2. Add the powdered sugar and salt, and continue mixing on low speed until all the ingredients are combined and smooth.
  3. Dollop the cream cheese frosting onto the top layer of the chilled cake and smooth out with an offset spatula.
  4. Sprinkle the chopped pecans all along the edges of the cake, if desired.

Notes

  • Storage: Store in an airtight container or covered with plastic wrap in the fridge for 5-7 days.
  • Freeze: Freeze the whole cheesecake or slice it and freeze it by the slice if you prefer. Either way, wrap it tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. To prevent it from getting smashed, I like to pop it in a freezer-safe container as well. It will last up to 3 months in the freezer.
  • Thaw: thaw for about 30 minutes to an hour on the counter for a quick thaw, or refrigerate and thaw slowly for 24 hours.

Nutrition Information

Serving 8g Calories 988kcal (49%) Carbohydrates 95g (32%) Protein 13g (26%) Fat 64g (98%) Saturated Fat 25g (125%) Polyunsaturated Fat 9g (53%) Monounsaturated Fat 26g (130%) Trans Fat 0.3g (15%) Cholesterol 221mg (74%) Sodium 770mg (32%) Potassium 404mg (9%) Fiber 2g (8%) Sugar 75g (150%) Vitamin A 1457IU (29%) Vitamin C 0.3mg (0%) Calcium 168mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 988

% Daily Value*

Serving 8g
Calories 988kcal 49%
Carbohydrates 95g 32%
Protein 13g 26%
Fat 64g 98%
Saturated Fat 25g 125%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 26g 130%
Trans Fat 0.3g 15%
Cholesterol 221mg 74%
Sodium 770mg 32%
Potassium 404mg 9%
Fiber 2g 8%
Sugar 75g 150%
Vitamin A 1457IU 29%
Vitamin C 0.3mg 0%
Calcium 168mg 17%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.