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’ve made this cheesecake many times, definitely a prize. I get a lot of requests for it. Thank you for sharing it.
We absolutely love this recipe. We’ve made it quite a few times now and it never fails, everybody loves it. Thank you for sharing!
I made mine yesterday for today’s dessert after dinner I would say put like an hr and 15 or 20 min because after 70 min the middle was still not done so I let it bake for an additional 20 min and then poked my knife in it to make sure it was done and it was. But other than that the cake looks nice. I’ll be slicing into it tonight after dinner.
I made this cake for the second time this past weekend. For whatever reason after 70 min in the oven at exactly 350° F (I have a oven thermometer to ensure it’s at the correct temperature) the carrot cake was raw. The cheesecake baked fine. I didn’t have this issue the first time I baked it. It baked perfectly and everybody loved it. Not sure what went wrong the second time as I followed the directions to a t both times. So disappointing. Others have reported the same issue, bakers you have been advised.
Been wanting to make this cake for years, and I finally did it. I’m not a cheesecake fan, but I could compromise with my husband putting 2 cakes together we each like. I surprised myself bc it was really good! I even had seconds on each occasion. It wasn’t too rich being half and half, it was great and I would actually consider making it again (initially I thought I wouldnt bc of all the effort).
Some notes from my side.
1. I cooked it in a springform (not sure the exact size, if it was smaller would have been a lovely height), but the cake rose more than I expected! Next time I’d consider trying muffin or a loaf tin.
2. I cooked mine in my convection microwave, worked fine. Just keep an eye on it.
3. I had to increase the cooking time by about 15 minutes and kept covering/uncovering with foil just to keep an eye on the browning.
4. I probably could have cooked it a little less, the carrot part was a little overdone around the edges – but I was nervous making it for the first time.
This cake is a real treat! I’d love to make cupcakes or 2 smaller cakes and see how they freeze. Enjoy.
Could you make into cupcakes.? How long would baking be?
I haven’t tried, but you could definitely experiment!
I made the recipe exactly as written. Even with the “dolluping” it separated into carrot cake bottom and cheesecake top. I think that’s because the cake is just heavier. But it was DELICIOUS My family demolished it with Easter dinner. Already being asked by my hubby when I’m making it again. I did add some grated carrots on top of the frosting for looks
Can you use a regular 13×9 cake pan?
I haven’t tried that so I’m not sure – sorry!
I’d like to half this recipe but my only springform pan is a 9 inch. Would you recommend using it or a glass pie dish?
Can I substitute the oil for macadamia nut oil??
I haven’t tried using macadamia nut oil but if you’ve used it in other baking recipes, it’ll probably work fine!
Two of my favorite flavors in one! I made this for my birthday cake and it turned out ssssoooooooooooo good! I will definitely be making the one again and again!
Hi! I am thinking of making carrotcake cheesecake muffins. Could I use ur recipe? How does this affect baking time ? How many muffins will the recipe yield? Thank u 🙂
I haven’t tried that so I’m afraid I don’t know but you could definitely experiment!
I worked at Olive Garden back in 92-93, and they had the most amazing carrot cake cheesecake. Yours is the first one that has even come close to this perfection. Thanks for the pics.
Sorry I meant to give 5 stars. How did this happen?
It looks like it is showing 5 stars, so no worries! Glad you enjoyed the recipe!
GARY!!! YES!!! That Olive Garden Cheesecake WAS amazing! I’ve wanted to duplicate it ever since then. Do you know WHO the vendor (supplier) was?
Never mind!! lol
Oven temp????
I made this recipe and followed directions to a tee. I was kind of bummed because the carrot cake was clearly underdone and oozed out when I cut into the cheesecake. The cheesecake part was perfect, but had I kept it in longer it would have been overdone and tough. The parts of the carrot cake that were fully cooked were delicious though.
Made this cheesecake for Easter dinner. It was a hit! Thanks for another great recipe.
I made this recipe as cupcakes and they came out perfectly! Everyone loved them. I did the carrot cake then the dollop of cheesecake and baked at 350 for 22 minutes. They rose more than I expected so next time I will be mindful of that. Made 2 dozen!
Did you use a water-bath for this?
No
This cake was amazing!! Super delish!! Only thing is when we were ready to have it, we cut into it and it looked like I just made a carrot cake without the cheesecake swirl 🙁 can someone tell me where I went wrong? I added a lot of the cheesecake, but not all of it bc the recipe made a lot. Maybe I baked it too long… I took it out at 55mins and I thought I followed the directions to a T. But when I took it out, it was completely dry. It cooled super moist, so I ddnt even worry about it. I ddnt tent it with foil bc the top wasn’t burning. I also used a 9 inch springform.
I’ve made this recipe twice and both times it was enjoyed by many….Thank you for sharing!
Simply Beautiful my 2 favourite cakes in one. I made it for my Friends Birthday and everybody highly complimented it. I have added this cake to my favourites receipies and I will make one just for me.
Thanks for sharing this recipe. Made it for my son’s birthday, everyone loved it.
For the cheesecake I reduced the sugar to 1/3 cup
For the carrot cake I reduced oil to 2/3 cup, increased brown sugar to 1/2 cup and reduced granulated sugar to 1/3 cup.
The texure was perfect, the carrot cake moist and cheesecake smooth.
DEFINITELY KEEPING THIS RECIPE !
I like a slightly drier fluffier carrot cake as opposed to a dense, fudgey cake. Do you think this would still work if I replaced the oil in the cake batter with melted butter instead?
You could definitely try!
Also, can I double this recipe and use my 12” aluminum speingform pan?
I think it might be too much batter if doubled for that size of pan but I don’t know for sure.
Hi,
Your Cheesecake looks wonderful but I am wondering… It looks burned on the bottom. Can this be avoided by using a water bath and baking at a lower temperature for say 2 1/2 hours on 200? When I make my regular cheese cakes they always come out perfectly that way, but I’ve never mixed it in with the carrot cake before. But I don’t want the bottom to look burned.
You could definitely experiment and try that!
I know this sounds like cheating but I’m on a time crunch . Can This be made with a box carrot cake mix?
I’m not sure – I haven’t tried it!
Did you use a water bath on this recipe?
No.
Could I sub all-purpose gluten-free flour?
I’m not sure – sorry!
Loved it!! Topped it with pecans and cinnamon. It was beautiful. Everyone loved it! It’s a keeper. Thank You
So rich and wonderful! It was delicious !
This cake is amazing! Making it for the second time, I was going to attempt to make cupcakes with it but am looking for any tips for those of you who have done this already….do you keep the cooking temp the same and how long did you bake them for?
I’m am making this cake now. Can I substitute granulated sugar for cane sugar?
Not sure, but you could experiment.
ABSOLUTELY DELICIOUS! Definitely a keeper! Posted a positive review on Pinterest
Thanks, Stephanie!
So there’s a good and a bad here. I made this recipe twice, first time as cupcakes (recipe comes out perfect for 24), and they were AMAZING! The 2nd round, I actually used a springform pan, followed all directions…but for whatever reason, the bottom layer of cake didn’t bake at all! I was crushed :-(. But at leas the cupcakes were amazing!
Hi! I was going to experiment and make these into cupcakes….did you keep the baking time and temperature the same as the cake?
This cake looks devine! Since I’m Celiac and have to eat Gluten Free, can I just use gluten free flour ?
You’ll have to experiment (haven’t tried it myself). Good luck!
Yes I am GF and any GF all purpose flour can be substituted for the exact amount that’s listed in the directions. Pillsbury has one that I used to make my last two cheesecakes.
Thank you for the recipe! my cake turned out beautifully! Can’t wait to taste with the frosting.
Hi, I don’t know why but everytime I attempt to try this recipe all the cheesecake go down at the bottom and the carrot cake go back up… I don’t know if it’s the baking soda in the carrot cake or the cheesecake (philadelphia) which is too heavy but how do you succeed to have even layers ? Please help me! (the cake is so good by the way)
Try a little bit extra flour in the carrot cake and see if that helps? The lighter the batter the more it will rise while baking.
I attempted to make this for thanksgiving and it was a total fail. My carrot cake was leaking out of the Springform pan 🙁 did I miss something? Am I supposed to wrap the bottom of the pan or did I not make this correctly?
What brand of springform pan do you have, Alyssa? That could be a reason it leaked. Lining the bottom of the pan with foil could help but shouldn’t be necessary if the clasp is pretty tight on the pan.
Just made this for my sisters birthday! SO GOOD, the family loved it!!
My carrot and cheesecake layers separated, so the desired marble effect was not achieved. Still 5 stars though 🙂
Did yours leak at all out of the pan?? I attempted to make this and as soon as I put it in the oven it started leaking out 🙁
What brand of springform pan do you have, Alyssa? That could be a reason it leaked. Lining the bottom of the pan with foil could help but shouldn’t be necessary if the clasp is pretty tight on the pan.
Can you use a regular 13×9 cake pan?
Made this for Easter and it turned out delicious. Used a 10.25″ springform pan, boxed carrot cake mix, and added graham cracker crust to the bottom with some sprinkled on top of the frosting.
Hi, just wondering if you used all of the carrot cake mix in this recipe? Or will that be too much carrot cake. Also, was this pan filled to the top prior to baking, I’m not sure how much it will rise because of the cake part. Thank you!
Yes, all the carrot cake mixture is used.
Thank you so much for the amazing recipe!! This will definitely be a special occasion staple. I did put a cookie sheet of water on the lowest rack in the oven and then put the springform pan one shelf above and it didn’t burn on the edges or bottom at all and came out so moist. Best thing to ever come out of my oven. Thank you again!
So I’m cooking it now. When I frost it do I keep it in the spring pan or take off the sizes? Am I able to transfer it to a different plate/cake holder?
I leave the sides of the springform pan on until I’m ready to serve (so you can frost it with the sides still on).
Made this tonight. Ummm, this cake is everything!!! So unbelievably to-die-for! After reading the comments I wanted to make sure I didn’t burn it or undercook it so I put a round cake pan filled with hot water on the rack underneath the cheesecake for moisture, hoping it would help carrot cake part not burn and cheesecake part stay silky. It worked! I had to leave it like 20 min more just because it was jiggling more than recipe said it should when done. All that to say Mel, thank you for this simply delicious recipe. Oh and I added crushed pineapple to the frosting, after having dried it in oven for about 1 hour at 245 degrees F. You have to try it!
The pineapple in the cream cheese frosting sounds amazing!
This is amazing!!
Mine is in the oven right now, and I hope that it turns out. My cheesecake batter was both runny and lumpy and my carrot cake batter was really thick and goopy. I guess you’re supposed to use eggs at room temp to keep the lumpiness out, so I did that wrong. Not sure what happened with the carrot cake batter though. At least I tried! 🙂
So I’m cooking it now. When I frost it do I keep it in the spring pan or take off the sizes? Am I able to transfer it to a different plate/cake holder?
I was wondering if you think this recipe would work as cupcakes?? Obviously just less cooking time
Worth a try but I haven’t tried it out myself yet so you’ll have to experiment. Good luck if you try it!
Made this today for Easter. Followed the recipe exact and baked it in a 9 inch springform pan for exactly 1 hour in a water bath. Came out excellent. The carrot cake was moist. The cheesecake was very creamy. This was a big hit. Will definitely make again.
Hi Mel, just wondering if you used a water bath to cook the cheesecake? or just the spring pan right in the oven?
I don’t use a water bath for this recipe.
I love this idea. I can’t seem to find any other cheesecake/cake combos that aren’t just layer cakes, but for Easter I’m going to try my hand at a version using your Lemon Blueberry Cake recipe with a whipped cream frosting. I am just going to halve the measurements from that one and perhaps add a bit more flour/starch to make sure the batter is thick enough to stay in place. I will report back on how it works out!
Can you substitute Greek yogurt for the sour cream? Thanks!
Can certainly try – I believe others have tried that above in the comment thread.