Carrot Cake Cheesecake
This easy carrot cake cheesecake recipe will be a new family favorite.
Carrot cake cheesecake is such a great idea that we're surprised it has taken us this long to make a recipe for it.
Think about it. One of the best parts about carrot cake is the layers of sweet cream cheese frosting. From cream cheese frosting, it's just a hop skip and a jump to cheesecake.
Carrot cake and cheesecake are a match made in heaven, and we're excited to share this easy recipe with you!
With each bite you'll get a little taste of sweet-and-fluffy cheesecake, gooey cream cheese frosting, and spiced carrot cake crust. It's all of your favorite parts of your favorite desserts rolled into one masterpiece.
Carrot cake cheesecake would be the perfect Easter brunch dessert, but everyone will love it all year round as well.
What makes the perfect carrot cake?
There are so many different styles of carrot cake. Some people prefer a denser cake, filled with pineapple, raisins, walnuts, and other goodies. Others reach for a carrot cake that's lighter, with the carrots blended smoothly. The types of frosting can differ, as well! Your cream cheese frosting can range from sweet and gooey to light and fluffy.
For our carrot cake cheesecake, we went with a lighter style of carrot cake. The spongey texture holds together better during baking with the cheesecake filling. And the simple flavor is the perfect complement to the other rich and creamy ingredients in this recipe. As for the frosting? We went with slightly gooey, with a generous drizzle of caramel sauce. For this recipe, this is the perfect carrot cake!
Carrot Cake Cheesecake Recipe
Preparation Time20 min
Chilling Time8 hr
Cooking Time1 hr
- For the Cheesecake
- 2 (8-ounce) blocks of cream cheese, softened
- 2/3 cup sugar
- 1 tablespoon flour
- 2 eggs
- For the Carrot Cake
- 1 1/4 cup flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup sugar
- 2 eggs
- 2/3 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups grated carrots
- For the Cream Cheese Frosting
- 1 (4-ounce) package cream cheese, softened
- 4 tablespoons butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- caramel sauce, optional for drizzling
Preheat oven to 325 degrees. Grease a 9-inch springform pan.
In a standing mixer fitted with the paddle attachment beat cream cheese and sugar on medium-low speed until smooth, about 2 minutes.
Add flour, eggs and vanilla and beat until combined.
Transfer cheesecake mixture to another large bowl and set aside.
In a mixer bowl fitted with the paddle attachment, beat together eggs and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. On low speed and with the mixer running, add oil slowly and beat until combined, then add vanilla extract. Beat in carrots, followed by dry ingredients (flour, baking soda, baking powder, salt, and cinnamon) until combined.
Pour 1 ½ cups of carrot cake mixture into the pan and smooth it into an even layer. Dollop ⅓ of the cheesecake mixture on top, then drop dollops of the rest of the carrot cake mixture. Finish by pouring on the rest of the cheesecake mixture. The cheesecake should cover the carrot cake entirely.
Bake for 1 hour, until cake is set and the center is slightly wobbly.
Allow to cool completely on a wire rack, then refrigerate for at least 8 hours.
In a mixer bowl fitted with the paddle attachment, beat butter and cream cheese for 1 minute, then add powdered sugar and beat until completely smooth. Stir in vanilla extract. Frost cheesecake with frosting. Drizzle with caramel sauce, optional.
Keep cake refrigerated until ready to serve. Cake can be kept in the refrigerator for 5 days.
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