Carrot Cake Cheesecake

For a girl that loves chocolate more than life itself, I shouldn’t be so excited-I-want-to-cry about this carrot cake cheesecake. I really shouldn’t. But I am.

Carrot cake runs a very, very close second to being my most favorite cake, next to chocolate of course. And since I also happen to adore cheesecake (chocolate cheesecake being my all-time favorite in the history of ever, I know, shocker), I knew that a carrot cake cheesecake would have to be amazing. And it is.

Since I have tried-and-true recipes for carrot cake and cheesecake and frosting on this here blog, I knew I couldn’t make The Ultimate Carrot Cake Cheesecake without using variations of those beloved recipes. With such stellar recipes as a start, this was bound to be epic.

Carrot Cake Cheesecake

A perfectly creamy cheesecake swirled with tender, moist layers of carrot cake and topped with a sweet, tangy cream cheese frosting and you have a serious problem for my don’t-eat-after-dinner resolve. This cheesecake was calling my name all hours of the day and night and boy was I relieved when I made the selfless decision to just finish it off and spare everyone (read: me) the pain of trying to resist.

I know I’m going out on a limb here and risking my undying loyalty to everything chocolate but I have to say that I’d be hard-pressed to say no to this cheesecake in a dessert lineup, even if dark chocolate something-or-other was present. It’s that good. Talk about a stunning ending to Easter dinner; this will be perfect.

Carrot Cake Cheesecake

Carrot Cake Cheesecake

Yield: Serves 10-12

Carrot Cake Cheesecake

The cheesecake can be made and frosted 1-2 days in advance and kept in the refrigerator until serving. Also, take note of the recipe details when baking so that the carrot cake layer isn't dry.

Ingredients

    Cheesecake:
  • 2 (8-ounces each) packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon flour
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • Carrot Cake:
  • 3/4 cup vegetable or canola oil
  • 1/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch cloves
  • 1/4 teaspoon salt
  • 1/2 pound finely grated carrots (1 cup or so)
  • Cream Cheese Frosting:
  • 3 ounces cream cheese, room temperature
  • 2 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon sour cream

Directions

  1. For the cheesecake, in a medium bowl using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Set aside.
  2. For the carrot cake, in a large bowl using an electric mixer, beat together the oil, brown sugar and granulated sugar until smooth. Add the eggs and vanilla and beat until the mixture is light creamy and light. Stir in the flour, baking soda, cinnamon, nutmeg, cloves and salt until just combined. Mix in the carrots.
  3. Preheat the oven to 350 degrees F. Lightly grease a 9- or 10-inch springform pan with cooking spray. Spread half of the carrot cake batter into the bottom of the prepared pan. Dollop half of the cheesecake batter on top of the carrot cake layer in large spoonfuls. Don't spread or swirl together. Just dollop. Dollop the rest of the carrot cake batter on and around the spoonfuls of cheesecake batter. Again, don't spread it out. If the lumpiness is stressing you out, I promise that it will all work out. Spread the last half of the cheesecake batter on top of all the layers and spread with an offset spatula into an even layer. Tap the pan on the counter a couple of times to get rid of any air bubbles.
  4. Bake the cheesecake for 60-70 minutes (check earlier if using a 10-inch springform pan; it won't bake as long as a 9-inch pan), tenting the top of the cheesecake with foil the last 20 -30 minutes of baking if it is browning too quickly. The cheesecake will puff a great deal in the oven thanks to the leavening in the carrot cake and it might even crack. That's ok. It will settle after it cools and will be covered with frosting so the cracks won't matter. Take care not to overbake the cheesecake or the carrot cake bottom and sides will be dry. It's a fine balance between taking it out before it's overbaked but not so early that the cake batter is still raw. Keep in mind that each oven can vary in temperature so watch closely as it gets to the 60 minute mark. The top center part of the cheesecake (just about a 2- or 3-inch diameter circle) should still be slightly soft and jiggly when you take it out.
  5. Let the cheesecake cool completely on a wire rack in the pan. While it cools, make the frosting by whipping together the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined with no lumps. Add the vanilla and sour cream and mix well.
  6. When the cheesecake has cooled, spread the frosting evenly over the top of the cheesecake. Cover with tin foil or plastic wrap and refrigerate until well chilled before serving. The cheesecake can be made up to two days in advance.
http://www.melskitchencafe.com/carrot-cake-cheesecake/

Recipe Source: from Mel’s Kitchen Cafe (cheesecake layer adapted from this Chocolate Chip Cookie Dough Cheesecake; carrot cake and frosting adapted from this Unbelievable Carrot Cake recipe)

122 Responses to Carrot Cake Cheesecake

  1. It’s like you called my husband and asked him what he wanted me to make for Easter dinner. I know he said ‘carrot cake cheesecake.’ So it must be! Thanks for the recipe! Can’t wait til Easter :)

  2. Wow — what a brilliant idea. It’s like cream cheese frosting wrapped up in a carrot cake. Yum.

  3. Aimee Peterson says:

    Another fantastic recipe! I can’t wait to make this! :)

  4. Kathy says:

    This looks amazing! Every cheesecake recipe of yours I have made is wonderful! I can’t wait to try this one.

  5. tori says:

    Oh my goodness. Where have you been all my life?

  6. This is such a beautiful dessert! The swirls of carrot cake are gorgeous. And what goes better with carrot cake than cream cheese frosting? Combining carrot cake and cheesecake is a brilliant idea. I was looking for a Easter dessert to make this weekend and definitely think I’ll give a try!

  7. This sounds fabulous…I adhere pretty strictly to a non goop cheesecake principle so my favorite is a lemon flavored one that really lets the cheese part of the cheesecake shine but I love carrot cake and it’s already known to be great with cream cheese; how could this NOT be a winner!

  8. Nancy says:

    Great recipe! I was a little disappointed in the picture size. I have really gotten into pinning on some of the big group boards on Pinterest and this one won’t pin as well as it could. Portrait photos pin the best and get many more repins. Just thought I’d mention it.

  9. Kensi says:

    you’re killing me!! Now I obviously HAVE to make this for Easter! :)

  10. I can’t possibly express to you my love of this cake. I adore it!!

  11. Joanne says:

    OMG, this looks amazing! Now I’m stuck, I wanted to make the Coconut Tres Leche cake for Easter dessert, but this looks like a contender for sure! I may have to do both ;)

  12. d says:

    I may be rethinking my Easter menu…..

  13. Wow, does this look good! Those swirled pieces are just PERFECT!

  14. Kelley says:

    I was just looking for carrot cake cheesecake recipe!!! That’s why I love you, Mel!

  15. Terri says:

    This looks awesome! Just found dessert for Sunday dinner! Slow cooker ham and carrot cake cheesecake…a perfect combo!!

  16. Michelle R says:

    Mel- with your love of all things cheesecake, have you tried Japanese cheesecake? I’ve seen it pop up on Pinterest and it looks intriguing. Same cheesecake flavor, but a lighter almost more cake-like texture. If you’re looking to do a public service, you could add that to your list of cheesecakes to try so that you can share it with your readership. ;-)

  17. Whaaaaa???? how come I’ve never thought of this combo, two of my favorite cakes. can’t wait to try it!

  18. Debbie says:

    I just found your website…I’m not sure why I’ve never found it in my never ending quest to finding the perfect recipes. I’m excited! I’ve made a triple layer carrot cake/cheesecake from Juniors before but never thought of cooking them together. I’m up for the challenge and looks so pretty!

  19. Armywifecj says:

    This looks great. But I couldn’t help notice that the bottom an sides look a bit burnt. Has anyone tried this using a typical graham cracker crust maybe? Mayb that would help with the dryness or getting a lil too dark on bottom.? Idk it could just be the pics tho:)

  20. Jamie says:

    Am I missing how to make the crust?

  21. Jamie says:

    Am I missing something? What is the crust made out of?

    • Mel says:

      Jamie – there isn’t a trust like there is with a cheesecake that has a graham cracker crust. It’s just carrot cake and cheesecake swirled together.

  22. grace says:

    totally trying this. great combination–i might be able to tolerate, nay, enjoy cheesecake if so much carrot cake is also involved. :)

  23. Kim S. says:

    I have heard that cracks occur in cheesecake because of some sort of chemical reaction within the eggs (coagulation?). At any rate, I was told to add corn starch to the cheesecake’s dry ingrediants (sugar, etc) before mixing all the ingrediants together. And also baking in a water bath. AND, also turning the oven off early and letting the cheesecake sit in the oven to gradually cool, instead of cooling quickly, as it does when being taken from a hot oven, to a 68 degree room. I do all of the above, and have never had a cheesecake crack. I use the Cheesecake Factory knock-off recipes I see online, and they are devine. I’ll definately be trying this variation though, but will probably retain my cheesecake recipe for the cheesecake part. The CF knock-offs don’t include sour cream. Thanks for a great recipe, Mel! I can’t get this off my mind! Oh, one question though–is it “too much” with the frosting AND the cheesecake filling? Too much richness or sweetness, if that is possible?

    • Mel says:

      Kim S. – I think the cheesecake definitely needs the frosting. It’s not too much. Promise. :) Also, from what I’ve read, cracking on the top of a cheesecake happens a lot because of overbeating the batter. Lots to think about!

  24. Vanessa says:

    Totally making this for Easter! I’ll let you know how it turns out!

  25. JoAnn Chambers says:

    Thanks so much for sharing this recipe! I made it today and brought it to a family dinner at my son’s house tonight. Everyone loved it and even fought over the leftovers to see who would be lucky enough to take a slice home. Luckily my hubby and I managed to wrestle my spring form pan out of their greedy clutches and got away with a slice for each of us for tomorrow! Yummy delicious!!!

  26. kristal says:

    oh man.. I think my carrot cake plans just went in the trash in favor of this cake…

  27. Mary Carello says:

    Making this for Easter!!! Quick question, after baking the cake, when do you remove the pan?

    • Mel says:

      Hi Mary – I keep the cheesecake in the pan the entire time it is cooling and in the refrigerator. I only remove it once it is time to cut into pieces and serve.

  28. […] Carrot Cake Cheesecake from Mel’s Kitchen […]

  29. Heidi says:

    Mel- This looks incredible. The only thing missing in my book is nuts! I love carrot cake with walnuts or pecans. My husband, on the other hand, does not- so I guess I will do half and half! Happy Easter!

  30. Becky Huggins says:

    This looks delicious! I’m modifying a tiny bit to do it in cupcakes. I’ll let you know how it turns out. Thanks for the recipe’!

  31. Brittany C. says:

    Hey Mel, thanks for figuring out what to make for Easter dinner! Do you think I could make it a day early? Or even part of it? Thanks again!

    • Mel says:

      Brittany – absolutely! In fact, the pieces I had that were 2-3 days “old” were the best, in my opinion. My sister called and asked me the same question and I told her that if she had time she should try and make it at least 1-2 days in advance and keep it well covered in the refrigerator.

  32. Brittany C. says:

    Holy moly you are fast! :) Thanks for answering my question. I feel so cool getting a “personalized” comment from you. ;o) You’re kind of a celebrity around here, I’m so bragging about this. hehe

  33. Leslie says:

    Wow! This looks Awesome! My SIL is in charge of dessert for Easter, so I can’t make this….yet, but I’m dying to! ;) You’re amazing…and inspired!

    One question: How do you cut a cheesecake? I made one on St. Patty’s Day that was swirled, butyou couldn’t tell when I cut it, because it was so sticky and moist. I wonder if I shouldn’t have used the 1/3 less fat cream cheese, or if I didn’t let it chill long enough, or if I should have warmed my knife or something. So, How do you get such picture perfect slices???? I really want to know! Thanks!

    • Mel says:

      Hi Leslie, I like to run a long sharp knife under hot water, wipe it dry and cut slices while the knife is still warm. Works wonders. Although if the cheesecake is under baked or overly soft, it will be hard to cut neat clean slices.

  34. Armywifecj says:

    Mel— can you let me know if a crust would go well? And if it might keep the sides and bottom from burning? Like I said in the pics it looks a little burnt and thought maybe using a graham cracker crust might help but I do t know. Did the cake in the pics come a lil burnt or is it just me? I’m making this for Easter and will take your advice and make it either today or Saturday so it comes out best like u mentioned :) thanks !!!!

    • Mel says:

      Armywifecj, I don’t think this needs a crust. My spring form is extra dark which is why the sides and bottom look darker but it tasted just fine. Take care not to overbake and it should work great without a crust.

  35. Aisha says:

    Looks GREAT!!! What type of design did you put on top of the cheesecake? I notice a little swirl pattern going on. And did you use the topping/frosting for the design?

    thanks!

    • Mel says:

      Aisha, I didn’t really do a design on top. Or at least I didn’t mean to. I just swirled the frosting into an even layer with a small offset spatula. Just a bonus that it came out pretty!

  36. Cammee says:

    I die. I didn’t think you would ever post a dessert that I would think “I’ll make that instead of Lemon Berry Trifle this holiday”, but by George you have done it. I can’t quit looking at the pictures. I have been successful in losing the 4 year old baby weight recently, but this might set me back a bit!

  37. Boe says:

    Hey Mel! I’m going to be making this for Easter! (Our menus are almost identical, hehe!) Do you think I could sub in golden brown sugar for light brown?

  38. LovesToBake says:

    I made this cheesecake today in preparation for Easter tomorrow. It had cooled just enough to frost it when we dug in… it is incredible slightly warm! YUM. Half of it disappeared and the rest is finally cooling in the fridge. I can’t wait to see how it tastes tomorrow when it’s cold. I am going to have to make another dessert now, lol!! :) Thanks for a truly devine dessert!

  39. Amber says:

    I’m excited to make this tonight! Thank you for sharing it! Is there any way to print your recipes with the picture like your older posts had the option of doing? Just curious- I love having the picture! Especially yours- your pictures are always amazing! Thx!

  40. Texas G. says:

    Did not like as much as I thought we would. Our group thought it did not need the frosting. Sweet enough and when you put the frosting on, the crunchy cake top is gone!

  41. starlizkey says:

    This is amazingly delicious! A new family favorite… and it was so easy to make. Thank you!

  42. Alicia says:

    This was delicious. All my family think I’m a great cook, but really I just follow your recipes! You have the best recipes out there, and this is definitely one of them!

  43. Marisa says:

    Made this for Easter….fam loved it! So easy and so elegant!

  44. Traci says:

    I made this for Easter- we loved it! A couple of things- I really didn’t want to put the frosting on, but after reading your suggestion, I went ahead with it. And you were right- coming from someone who doesn’t love “overly sweet” it was good on there- everyone agreed! The frosting was a good one, not too sweet at all. I get nervous making cheesecakes, but this one cooked perfectly for me- not over done at all and it looked so pretty! My one problem: my 2 batters didn’t cause “lumpiness” as you suggested. They ended up melding together almost immediately and as a result my cake didn’t have the swirled look yours does. All my carrot cake was on the bottom and all the cheesecake was on the top. It tasted just great, just didn’t look as pretty on the inside as yours- thoughts? Thanks! btw- our entire Easter menu came from your site, including the “new” ham method and we loved it all!!

    • Mel says:

      Traci – that’s odd about your batters and how they didn’t really swirl. Did you use light cream cheese for the cheesecake by any chance? That can make the cheesecake batter more runny. Otherwise, I’m really not sure!

  45. Lindsey says:

    Made this for Easter and loved it! I love carrot cake and my husband loves cheesecake so it was perfect! My batters were more runny than lumpy also (I did use 1/3 fat cream cheese) but I just alternated putting on carrot cake and cheesecake blobs until I’d gone through all the carrot cake and then spread on the rest of the cheesecake. Still looked swirly inside! Also, I loves the frosting, not too sweet for us and carrot cake just needs frosting. Thanks for sharing! I will make it again for sure!

  46. Traci says:

    I did use the lighter cream cheese- I usually do with cheesecake. I was wondering if that may have been the issue. Regardless, still super yummy and I would make again in a heartbeat!

  47. Cyd says:

    Made this for Easter…rockstar recipe. It is now very close to the top of my all time favorite cake recipes, and I’m not usually a cheesecake girl. I made the recipe exactly as written, and it turned out perfect. Would not change a thing. Thanks Mel!!!

  48. Tami says:

    Seriously Mel. This is just divine. Everyone loved it at Easter dinner. Perfection. (For a dessert with vegetables in it.)

  49. emily says:

    I made this for Easter as well, and like a few of the commenters above, my layers weren’t very “lumpy” either. All the carrot cake ended up on the bottom and the cheesecake on top — but we thought it was delicious! It was the perfect combination of carrot cake and cheesecake … and I could’ve eaten the frosting by itself! yum :)

  50. Kensi says:

    this was awesome!! the layers weren’t lumpy like yours but it tasted awesome… and pretty darn easy too! thanks Mel!!

  51. Rebecca Jensen says:

    I made this at Easter and it was fabulous! My Dad does not have a sweet tooth but he got seconds, and thirds of this delicious cake :-)

    Thank you!!!

  52. Terri says:

    Another awesome recipe, Mel! We loved it!! And the ham…OHHHH that ham!! It was delish! Even my mother, who’s not a ham eater, LOVED it! HA!

  53. Melanie B says:

    You are awesome for posting my ham recipe. Seeing it on your blog makes me feel like I’m a good cook, even though I’m not.
    But now I’m in your debt again for coming up with an awesome carrot cheesecake recipe. We love the combination! So now I’ve got another recipe headed your way to say thanks for awesome life-changing recipes. I’m not exaggerating.

  54. Denise says:

    If I make this 2 days before we plan on eating it, do you recommend making the frosting, and frosting the cheesecake right before serving? I’m making this for my husband’s birthday so I don’t want to screw it up! Ha!

    • Mel says:

      Hi Denise, I would frost it after it cools and while it refrigerates; it should be fine frosted for 2 days (our leftovers after 4-5 days were awesome).

  55. Jane says:

    You nailed this one! Oh my goodness, it all happened – my guests tried to steal the last piece, I successfully hid it from my family, and had it for breakfast the next day! Yum on all counts. Just a note, I used low-fat cream cheese without issue – I think you need to have a very light hand when spreading the cheesecake batter over the top – mine had decent swirls (not as pretty as yours, but that is par for the course).

  56. Linnsie says:

    Hi, can this be done in a regular old pie dish? I don’t own a springform pan quite yet.

  57. Amna says:

    Hey Kim S: can you please tell me which website you take cheesecake factory knock off recipes from? Just curious as want to compare.. Thank you so much.

  58. judy says:

    This is not a just a Holiday desert… making it this weekend!

  59. Emily says:

    This may be sacrilege, but I made this with shredded apples instead of carrots and it was delicious!

  60. Alicia says:

    Quick comment and question:

    I made this for Easter and everyone loved it. So much in fact, that my father in law who has a birthday this next week requested it. I’m also due with a baby any day now, and didn’t want to miss his birthday, so I made the cheesecake last night. Do you think it would freeze well? or should I give it to him as an early birthday treat?

    • Mel says:

      Hi Alicia – yes, you could definitely freeze this. I’d wait to frost it until it has defrosted and you are going to give it to your father-in-law, though. Good luck! (with the cheesecake and the new baby!)

  61. Chrissy says:

    Can you make this as cupcakes?

  62. My mom made me this AMAZING cheesecake for my birthday! She followed the recipe to a T, and we also did not have “lumpiness” and our cake also “layered” with all the carrot cake on the bottom and all the cheesecake on the top. It was delicious but we were looking for the swirl effect. We did not use light cream cheese, but I’m wondering if using a Kitchenaid mixer and over whipping the cream cheese into a light batter may be the culprit? I also think maybe your 1/2 pound of carrots for the cake mixture (1 cup or so) makes the carrot cake batter wetter for some people? Ours was a packed cup of shredded carrots and the batter was runny, therefore not lumpy at all. Just my thoughts… Delicious recipe and will try and try again until we perfect it and get your beautiful swirls!

  63. roxy says:

    Mel, Your recipes are a god send! I’ve been asked from my chocolate-cheesecake loving boyfriend if I can make this but sub the carrot cake for chocolate cake? I know it can work but my question is can I use your yellow cake recipe and add cocoa powder to it

  64. Hi there. I realize the recipe calls for a 9 or 10-inch pan, but I’d like to know what size pan you used. Thanks so much.

    ButterYum

  65. Thanks Mel – that’s the size pan I ended up using. We absolutely loved this cheesecake!! Will be blogging about it this week and I’ll link back to your post. Thanks for the awesome recipe!!

    Patricia @ ButterYum

  66. Ashley says:

    Hi Mel! I want to make this for thanksgiving. I want to make it Sunday night and serve it Thursday. If I freeze it before frosting it will it be just as good? Or should I keep it in the fridge? Or is really making it a day before the best option. Just looking to see where I can prep things in advance and still have a great meal! Thanks!!

    • Mel says:

      Hi Ashley – you can definitely make this in advance and not wait until the day before. Your timeline is right on the fence of whether or not to freeze or just refrigerate. Cheesecakes are always better the day or 2 days after they are made. If I were you, I’d just refrigerate it from Sunday until Thursday (if you were to freeze it, you’d need to take it out by Wednesday to start thawing anyway).

  67. Leah says:

    Thanks for this great recipe! My husband loves carrot cake, but I bake a better cheesecake than cake. I made this for his birthday and he loved it – thinks it’s better than regular carrot cake. I now have to make this for all of his birthdays , but add raisins to the cake batter. I thought the frosting would be too much but it was just a perfect balance of all flavors. I’m inspired to want to try this with other cake flavors.

  68. KatyMac says:

    I am making this for Thanksgiving, and we are also celebrating my Mom’s 85th birthday then. Carrot cake and cheesecake are two of her faves! Mine too.

    My urgent question is: I have a ton of refrigerator food getting ready for Thanksgiving. Do you think I could make it and freeze it 3 or 4 days, then thaw and frost? I have more freezer space. Hope to see your reply soon! Thanks so much and Happy Thanksgiving.

  69. […] kävi vieraita viikonloppuna ja päätin testailla uutta reseptiä jonka löysin Mel’s Kitchen Café -blogista. Tämä on mehukas porkkanakakun ja juustokakun fuusio ja mielestäni aivan mahtava. Jossain […]

  70. RSC says:

    Hi Mel!
    I made this cake for Thanksgiving and to my horror the center of the carrot cake layer didn’t cook. I had it in the oven for 70 min at 350 degrees but when I cut into it the center was still runny. Not sure if it matters but I had my oven set to convection baking instead of conventional. Any tips or advice on what could have gone wrong? On the plus side, we ate the part that was cooked and everybody thought it was delicious!

    • Mel says:

      RSC – it sounds like the convection might have been the troublemaker. Have you used convection to bake other cheesecakes? I always use the standard bake on my oven for this cake and other cheesecakes. I hope it works out better if you make it again!

  71. Megan says:

    I am on try #2 with this cheesecake. First on I mixed cream cheese, eggs, sugar at the same time and my batter had lumps of cream cheese. And the cake was ruined. I am doing a redo now and my cheesecake layer is fabulous( I creamed the cream cheese first, added in the sugar and then 1 egg at a time) but having a hard time getting that cake to completely cook in the middle. I did double it and am cooking it in a 12 inch pan. Is there a rule of thumb to cook times when you double in baking? Anyway, just praying this cake layer cooks through. I can’t stand having to do it over!… It just looks to good that I have to have it done right!!

    • Mel says:

      Megan – the doubling issue is probably what is causing the cake not to bake through quite as quickly. I’m not sure what the correct pan size would be to use for a doubled recipe but I hope you were able to get it baked through and that it turned out. Since I haven’t doubled this I’m not sure of an estimate of baking time but I’d suggest at least an extra 20-30 minutes. Good luck!

  72. RJ says:

    Great recipe. I added raisins and walnuts to the carrot cake portion. I also macerated my carrots in the brown sugar first to let the natural sweetness come out. Recipe turne dout perfect. My wife’s 2 favorites combined.

  73. Susan from WA says:

    I felt like a rockstar today, Mel, thanks to you and this recipe! It’s fun how my family and extended family all talk about you like a friend.
    “Where’d you get this recipe?”
    “It’s another one from Mel.”
    “Oh, right, Mel. Then you know it’s gonna be good!”
    (Thank you.)

  74. Adrienne says:

    I have made this scrumptious dessert twice and always bring home an empty pie plate. It is amazingly yummy! Mel, my hubby has requested red velvet for his birthday and I was wondering if you thought it would work paired with cream cheese in this method? I have made your Red Velvet Cheesecake which is also amazing, but I like the way the two are melded together in this recipe. Think it will work?

    • Mel says:

      Adrienne – Totally worth a try and I think it could work pretty well. You will need to look at the amounts of cake in the red velvet recipe just to make sure it doesn’t overflow the pan and make adjustments as needed. Good luck!

  75. Freda Smith says:

    I am confused by the cup measurements, what is the weight in ounces?

  76. […] to this or this recipe, I didn’t use an extra layer of cream cheese frosting – additional to […]

  77. […] Print Prep time 30 mins Cook time 60 mins Total time 1 hour 30 mins   Adapted from Mel’s Kitchen Cafe Author: Morgan Ingredients For the […]

  78. […] Carrot Cake Cheesecake Recipe | Mel's Kitchen Cafe | Mel's Kitchen Cafe It's my birthday and it's just me and the boys so I'm making myself a birthday cake and THIS is like a dream come true. Combines two of my three top favorite desserts – carrot cake and cheese cake. I haven't had dairy in a really long time so this is likely going to make me sick tonight but it will be so worth it I'm not substituting one ingredient in this! Reply With Quote […]

  79. Ida says:

    I make cheesecake in all flavors like this. My family loves to eat it frozen! I frost then freeze.
    I am excited to try your recipe. Thanks so much for sharing!

  80. stephanie says:

    Ah, help! Haha, I’m panicking because I am making this right now. I thought half a pound of carrots was 8 oz. That is about 1 3/4 cups. Should I use ~1cup or go by weight? (Are my calc. wrong?) Thank you Mel, in advance!!! My family knows they are getting a “Mel” dessert this Easter and they are excited!!! :)

    • Mel says:

      Stephanie – don’t panic! You can’t really mess it up with more carrots (unless we’re talking pounds and pounds of carrots!). :) I think you’ll be fine. My “1 cup or so” is just an estimate and I’d definitely go by weight vs. cup measure so throw all the carrots in – I think it will be great. Hope you love it! Happy Easter!

  81. stephanie says:

    AWESOME!! Thank you so much for the quick response! If I could hug you I would :) Happy Easter!!

  82. Shannon says:

    Juniors carrot cake cheesecake is my absolute favorite. After leaving Brooklyn I have not been able to duplicate. Until now. Thanks for the easy recipe. Made them as cupcakes and can’t wait until I serve them tomorrow.

    Love the swirl!! Job well done Mel.

  83. Elizabeth says:

    I committed myself to making this for a group of 30 or so and having never made a cheesecake before, I was terrified. I agonized over it for days, afraid I’d cut into the finished product and uncooked cheesecake would just spill out all over the table. I am happy and relieved to report that the finished product looked exactly like the photos above and it was to die for! Delicious! Thank you so much for such a wonderful recipe, my desert was the hit of the Easter dinner.

  84. Sarah Millard says:

    Hi
    Going to make this at the weekend. Do you think this could be frozen?

    • Mel says:

      Sarah – yes, this cheesecake can be made, cooled and frozen but I would wait to put the frosting on top until after it has thawed and you are ready to serve.

  85. stephanie says:

    H, just to report back. I did use the exact 1/2 lb of finely grated carrots. When we cut into it at Easter, the carrot part was not cooked. Some of it was (that part was delicious) but it was a bummer! I used all full fat, etc, ingredients.

    • Mel says:

      Stephanie – Another commenter also had an underbaked cheesecake and it sounds like maybe extra baking time could help the insides not be undercooked. Every oven is a bit different in temperature so it isn’t unusual to have to add time onto things like cheesecakes which take a long time to cook. I’m sorry that it didn’t work out. Thanks for reporting back.

  86. Megan says:

    My carrot cake also was raw and runny in the middle. Half the diameter’s batter ran out when I sliced it, despite the cheesecake being perfectly baked. Thankfully, this was the “practice” baking. I’ll distribute the carrot cake along the bottom and outside, because those portions were fully baked, if not nearly burnt, for the “real” version I am making for a friend. Hopefully that’ll do the trick.

  87. Dana says:

    Hi, i dont have sour cream can i use yogurt instead or normal cream with half a lemon?
    Thank you

    • Mel says:

      Hi Dana – I haven’t tried a substitution for the sour cream but it might be worth a try. Have you read through the comment thread? I think a few others have subbed for the sour cream and their experiences may be helpful to read through.

  88. Erika says:

    Thank you so much for this recipe! My family and I finished it in 2 days! lol But I must admit this cheesecake initially gave me anxiety after I took it out the oven. It cracked…a lot lol but I remember you saying that it probably would crack. And I knew I would be putting the frosting over it so it wasn’t a big deal. When I cut into it I did have all the swirls like your picture and I was so happy! I wish you could see how it came out. It tasted amazing! Everyone loved it! Definitely a rich dessert but delicious nonetheless. I can’t wait to try out more of your recipes, this was my first! Thanks again :)

  89. Lujain says:

    Hi,
    I made the cake and i liked it but i gad problem with baking theory.
    The bottom burned and the middle cake layer is uncooked…
    what do you think is the problem?
    i baked it in 180°
    thank you :)

    • Mel says:

      Lujain – Are you using Celsius? I’m not familiar with conversions from Fahrenheit to Celsius; sounds like perhaps you need to reduce baking temp and increase baking time just a bit. Each oven can vary in actual temperature especially gas versus electric ovens. Good luck!

  90. Rachael says:

    Hey Mel!
    Just wanted to finally thank you for all these delicious recipes! It’s seriously a blessing to not have to worry that the recipe will be a total flop. You have the taste buds of an angel.

    PS: know any good New York style Cheesecake recipes? Don’t know anywhere trustworthy to look when you don’t have it!
    You’re the best. : )

    • Mel says:

      Thanks, Rachael – so happy you are enjoying the recipes! I’ll have to put a New York style cheesecake on my bucket list. Sorry I don’t have a great tried-and-true recipe.

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