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A delicious plate of Best Carrot Cake Cheesecake Recipe – A Dessert You’ll Crave Again and Again

Best Carrot Cake Cheesecake

This carrot cake cheesecake combines the best of both worlds: rich, creamy cheesecake with the spiced goodness of carrot cake, making it a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 8 hours
Total Time 9 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Batter
  • 450 g cream cheese full-fat, softened to room temperature
  • 150 g granulated sugar
  • 7.5 g all-purpose flour
  • 120 ml sour cream
  • 10 ml vanilla extract
  • 1.5 g salt
  • 2 large eggs room temperature
Carrot Cake
  • 150 g all-purpose flour
  • 5 g baking powder
  • 2.5 g baking soda
  • 2.5 g salt
  • 2.5 g ground cinnamon
  • 0.3 g ground nutmeg
  • 200 g granulated sugar
  • 2 large eggs room temperature
  • 170 g unsalted butter melted and slightly cooled
  • 5 ml vanilla extract
  • 150 g grated carrots peeled and washed
  • 75 g chopped pecans
Cheesecake Topping
  • 113 g cream cheese full-fat, softened
  • 42 g unsalted butter room temperature
  • 150 g powdered sugar sifted
  • 5 ml vanilla extract
  • 1.5 g salt
  • 15 ml whole milk room temperature
Optional Garnish
  • 50 g chopped pecans finely chopped

Equipment

  • 9-inch Springform Pan
  • Stand Mixer
  • Baking Sheet

Method
 

  1. Preheat the oven to 350°F and adjust two oven racks—one in the center and one at the lowest rung.
  2. Grease a 9-inch springform pan with cooking spray and set aside.
  3. In a stand mixer, combine cream cheese, granulated sugar, and flour. Mix on medium-low speed for 2-3 minutes until smooth.
  4. Add sour cream, vanilla extract, and salt. Mix until combined.
  5. Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
  6. Stir gently with a spatula to release any air bubbles. Set aside.
  7. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  8. In a large mixing bowl, whisk granulated sugar, eggs, melted butter, and vanilla extract for about 1 minute until smooth.
  9. Gradually fold in the dry ingredients, mixing until combined.
  10. Fold in grated carrots and chopped pecans.
  11. Pour 12 ounces of carrot cake batter into the prepared springform pan, spreading it evenly across the bottom.
  12. Carefully pour half of the cheesecake batter over the carrot cake layer, ensuring it is evenly covered.
  13. Add the remaining carrot cake batter on top of the cheesecake layer, then gently pour the remaining cheesecake batter over it.
  14. Place the springform pan on a baking sheet to catch any potential drips and bake for 55-65 minutes at 350°F. Check the cake after 40 minutes; if it starts browning too much, cover it loosely with foil.
  15. The cheesecake is done when the edges are set but the center still slightly wobbles when shaken.
  16. After baking, turn off the oven and crack the oven door. Let the cheesecake cool for 40 minutes.
  17. Remove the cheesecake from the oven, cool completely at room temperature for at least 2 hours, then refrigerate for 6-8 hours or overnight.
  18. Beat cream cheese and butter together for 2 minutes until light and fluffy.
  19. Gradually add sifted powdered sugar, mixing until smooth.
  20. Add vanilla extract, salt, and milk, mixing for 2 more minutes until smooth and creamy.
  21. Once the cheesecake has chilled, remove it from the springform pan.
  22. Spread the cheesecake topping evenly over the cooled cheesecake.
  23. Garnish with finely chopped pecans before serving.

Notes

This cheesecake can be made a day in advance for best results. Keep it refrigerated until serving.