4.7 from 258 votes
Carrot Cake Cheesecake Recipe
With a carrot cake base, creamy cheesecake middle, and a topping of rich buttercream, this Easter carrot cake cheesecake has it all!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 8 people
Calories: 881 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
For the Carrot Cake Layer
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅓ cup chopped walnuts
- ½ cup vegetable oil
- ½ cup granulated sugar
- 2 large eggs
- 1 cup shredded carrot (about 2 medium carrots)
For the Cheesecake Layer
- 24 ounces cream cheese room temperature (3 bricks)
- ½ cup sour cream room temperature
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
For the Frosting
- 4 ounces cream cheese room temperature (½ brick)
- 4 tablespoons unsalted butter room temperature (½ stick)
- 1½ cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with nonstick spray. Set aside.
- In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, ginger, and nuts, then set aside.
- In a large mixing bowl, whisk together the oil, sugar and eggs. Whisk together until they are well combined.
- Using a large spoon or spatula, stir in the shredded carrots. Then gradually add in the flour and spice mixture, until the batter is mixed together and thick.
- Pour the batter into a 9 inch springform pan, very lightly sprayed or buttered at the bottom and on the sides of the pan.
- Bake for about 18-20 minutes until the top of the cake springs back to the touch.
- While the cake is baking, prepare the cheesecake filling.
- In a large bowl, beat the cream cheese until it is smooth and creamy, removing all clumps. Add in the sour cream, sugar, eggs, and vanilla.
- Continue mixing for about two-three additional minutes, until all ingredients are combined and the filling is smooth and creamy.
- Pour the cream cheese filling over the carrot cake. Cover the bottom of the springform pan with foil, and place the pan in a water bath. (I used a cake pan Be sure the water surrounds the sides of the springform pan no more than half way)
- Lower the temperature to 325°F.
- Bake the cheesecake for about 50-60 minutes. The cheesecake will still be a little jiggly in the middle, but will have a set top.
- Allow the cheesecake to cool to room temperature, and then place in the refrigerator until it is completely chilled and set, 6-8 hours.
- To frost the cheesecake, Beat together the cream cheese, butter, powdered sugar, and vanilla. Spread over the top of the cheesecake layer. See note about thickness.
Cup of Yum
Notes
- Storage: Store carrot cake cheesecake in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Nutrition Information
Serving
1slice
Calories
881kcal
(44%)
Carbohydrates
73g
(24%)
Protein
12g
(24%)
Fat
62g
(95%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
12g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
206mg
(69%)
Sodium
482mg
(20%)
Potassium
275mg
(8%)
Fiber
1g
(4%)
Sugar
56g
(112%)
Vitamin A
4391IU
(88%)
Vitamin C
1mg
(1%)
Calcium
170mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 881
% Daily Value*
| Serving | 1slice | |
| Calories | 881kcal | 44% |
| Carbohydrates | 73g | 24% |
| Protein | 12g | 24% |
| Fat | 62g | 95% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 206mg | 69% |
| Sodium | 482mg | 20% |
| Potassium | 275mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 4391IU | 88% |
| Vitamin C | 1mg | 1% |
| Calcium | 170mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.