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Carrot Cake Cheesecake

A luscious dessert that combines the warm spices of carrot cake with the rich creaminess of cheesecake, perfect for any celebration or weekend indulgence.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

Cheesecake Layer
  • 2 packages cream cheese, softened
  • ½ cup granulated sugar
  • 2 tablespoons flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream
Carrot Cake Layer
  • ¾ cup butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup carrots, grated
Frosting
  • 1 package cream cheese, softened
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy whipping cream
  • 3 cups powdered sugar
Toppings (optional)
  • Crushed pecans for topping

Method
 

Preparation
  1. Preheat your oven to 350°F and prepare an 8” springform pan by adding parchment paper to the bottom and spraying the sides with non-stick spray.
Cheesecake Layer
  1. Bake at 350°F for 10 minutes, then reduce heat to 200°F for 55-60 minutes until the center jiggles slightly.
  2. Turn off the oven and cool cheesecake in the oven for 15 minutes before removing and cooling on a wire rack. Refrigerate for at least 2 hours.
Carrot Cake Layer
  1. Stir in grated carrots.
  2. Pour batter into a greased 8” cake pan and bake at 350°F for 25-30 minutes until a toothpick comes out with moist crumbs. Let cool completely.
Frosting
  1. Add vanilla extract and heavy whipping cream, then gradually mix in powdered sugar until spreadable consistency is achieved.
Assembly
  1. Remove the cheesecake from the springform pan and place it on a serving plate.
  2. Place the cooled carrot cake layer on top of the cheesecake and frost the top and sides with cream cheese frosting.
  3. Finish with crushed pecans or a drizzle of warm caramel if desired.

Notes

Serve chilled with coffee or spiced tea. Store in the fridge for up to 4 days or freeze for up to 2 months wrapped tightly in plastic and foil. Allow to thaw overnight in the fridge before serving. Ensure ingredients are at room temperature for best results, and avoid overmixing the batter.