Carrot Cake Cheesecake
Carrot cake and cheesecake are swirled together, baked and topped with luxurious cream cheese frosting. This is a showstopper of a dessert!
This epic dessert is a mashup of cheesecake + carrot cake, and it is absolutely divine.
Cheesecake Batter
The cheesecake swirl for this recipe is really basic. All the ingredients get mixed up together:
- cream cheese
- granulated sugar
- eggs
- bity of flour
- vanilla
- sour cream
Blend it well! And then set it aside to wait for The Great Assembly.
Carrot Cake Batter
The carrot cake batter is modeled after my favorite carrot cake of all time. It is the best carrot cake I’ve ever had. Soft, moist, yummy.
Even better, it’s a one bowl recipe!
I use finely shredded carrots. The pre-shredded matchstick carrots in the produce aisle at the store will likely be too thick.
Shred the carrots yourself (no need to peel them first) on the small holes of a box grater or in a food processor.
Don’t bother squeezing out any excess liquid. Just throw them in the cake batter and give it a good stir!
Assembling Carrot Cake Cheesecake
A 10-inch springform pan works best for this recipe to bake the cake evenly without the cake layers being dry.
To assemble:
- Spread half of the carrot cake batter in the bottom of the pan.
- Dollop half of the cheesecake batter across the top. DO NOT SWIRL!
- Spoon the remaining carrot cake batter on top.
- Spread the last of the cheesecake batter over the carrot cake.
It’s going to be tempting to swirl it all together, but DO NOT give in to the dark side. Just leave it be.
Bake and Frost
Bake the carrot cake cheesecake until no longer jiggly. It’s hard to know when cakes like this are done, but it is important not to over bake or the cake layer might be dry.
The very center of the cheesecake may still have a bit of jiggle to it, but the edges should be set.
Once the cheesecake has cooled completely, frost the top with the cream cheese frosting. This will hide any cracks or imperfections.
If you want to garnish the edges of the cheesecake with chopped, toasted pecans, add them right after the frosting has been spread across the top.
Make Ahead Carrot Cake Cheesecake
The cheesecake needs to chill in the refrigerator to fully set up for several hours.
It can be made several days in advance! Just keep it in the refrigerator, well-covered, until ready to serve.
There is nothing quite like that carrot cake/cheesecake combination. So classic and so yummy!
The swirl-effect in this cheesecake is different every time I make it. Sometimes the layers separate into more defined sections, and other times, the swirl is more evident.
Reading through the comments can give some insight into other people’s experiences, but I don’t stress much about how the cheesecake and carrot cake batters behave in the oven. It tastes delicious no matter what!
Carrot Cake Cheesecake
This delicious carrot cake cheesecake is stunning and elegant! And it is a tried-and-true favorite of ours in the spring time. So many of you love it, too!
Jane: 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.
Elizabeth: 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.
Johanna: Made this tonight. Ummm, this cake is everything!!! So unbelievably to-die-for!
Belinda: Made this cheesecake for Easter dinner. It was a hit! Thanks for another great recipe.
Carrot Cake Cheesecake
Ingredients
Cheesecake:
- 16 ounces (454 g) cream cheese, softened to room temperature
- ½ cup (106 g) granulated sugar
- 2 large eggs
- 1 teaspoon flour
- 1 teaspoon vanilla extract
- ½ cup (113 g) sour cream
Carrot Cake:
- ¾ cup vegetable, canola or other neutral-flavored oil
- ¼ cup (53 g) packed light brown sugar
- ¾ cup (159 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups (178 g) all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch cloves
- ¼ teaspoon salt
- ½ pound finely grated carrots (about 1 cup or so)
Cream Cheese Frosting + Pecans:
- 3 ounces (86 g) cream cheese, softened to room temperature
- 2 tablespoons (28 g) butter, softened to room temperature
- 1 ½ cups (171 g) powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon sour cream
- ½ cup chopped, toasted pecans for garnish (optional)
Instructions
- 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.
- 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.
- Preheat the oven to 350 degrees F. Lightly grease a 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.
- Dollop the rest of the carrot cake batter on and around the spoonfuls of cheesecake batter. Spread the last half of the cheesecake batter over the top in a thin layer. Tap the pan on the counter a couple of times to get rid of any air bubbles.
- Bake the cheesecake for 60-70 minutes, tenting the top of the cheesecake with foil the last 20 -30 minutes of baking if it is browning too quickly. Take care not to over bake the cheesecake or the carrot cake bottom and sides will be dry. 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, but the sides should be set. It's ok if the top of the cheesecake cracks as it will be covered with frosting.
- Let the cheesecake cool completely on a wire rack in the pan.
- For the frosting, whip 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.
- When the cheesecake has cooled completely, spread the frosting evenly over the top of the cheesecake. Sprinkle the pecans around the edge of the cheesecake.
- Cover and refrigerate 2-3 hours so it is set up and well-chilled.
Notes
Recommended Products
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)
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 🙂
Seriously Mel. This is just divine. Everyone loved it at Easter dinner. Perfection. (For a dessert with vegetables in it.)
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!!!
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!
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!!
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!
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!
Made this for Easter….fam loved it! So easy and so elegant!
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!
This is amazingly delicious! A new family favorite… and it was so easy to make. Thank you!
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!
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!
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!
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?
Hi Boe, I think golden brown sugar is the same as light brown and if not, I think you should be able to sub just fine.
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!
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!
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!
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 !!!!
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.
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!
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.
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
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!
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.
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’!
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!
Making this for Easter!!! Quick question, after baking the cake, when do you remove the pan?
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.
oh man.. I think my carrot cake plans just went in the trash in favor of this cake…
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!!!
Totally making this for Easter! I’ll let you know how it turns out!
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?
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!
totally trying this. great combination–i might be able to tolerate, nay, enjoy cheesecake if so much carrot cake is also involved. 🙂
Am I missing something? What is the crust made out of?
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.
Am I missing how to make the crust?
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:)
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!
Whaaaaa???? how come I’ve never thought of this combo, two of my favorite cakes. can’t wait to try it!
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. 😉
This looks awesome! Just found dessert for Sunday dinner! Slow cooker ham and carrot cake cheesecake…a perfect combo!!
I was just looking for carrot cake cheesecake recipe!!! That’s why I love you, Mel!
Wow, does this look good! Those swirled pieces are just PERFECT!
I may be rethinking my Easter menu…..
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 😉
Mind. Blown.
I can’t possibly express to you my love of this cake. I adore it!!
you’re killing me!! Now I obviously HAVE to make this for Easter! 🙂
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.
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!
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!
Oh my goodness, this combo is pure genius! Absolutely brilliant! Putting it on my must-make-soon list.
Oh my goodness. Where have you been all my life?
This looks amazing! Every cheesecake recipe of yours I have made is wonderful! I can’t wait to try this one.
Another fantastic recipe! I can’t wait to make this! 🙂
Wow — what a brilliant idea. It’s like cream cheese frosting wrapped up in a carrot cake. Yum.
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 🙂