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Carrot Cake Cheesecake

Deliciously Dreamy Carrot Cake Cheesecake for Sweet Moments

This Carrot Cake Cheesecake combines rich carrot cake with creamy cheesecake for a deliciously dreamy dessert.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 6 hours
Total Time 7 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 16 oz Cream Cheese Use full-fat for the best results.
  • 1 cup Granulated Sugar No substitutions recommended.
  • 1/2 cup Sour Cream Greek yogurt can serve as a great alternative.
  • 1 tbsp Vanilla Extract Opt for pure vanilla for the best taste.
For the Carrot Cake Base
  • 2 cups Finely Grated Carrots Avoid pre-shredded for best results.
  • 1/2 cup Canola Oil Melted coconut oil or vegetable oil work well too.
  • 1 cup Brown Sugar Light brown sugar is preferred.
  • 1 1/2 cups All-Purpose Flour Gluten-free flour can be substituted.
  • 1 tsp Ground Cinnamon Nutmeg can also be added.
  • 1 tsp Baking Soda Ensure freshness.
  • 1 tsp Baking Powder Ensure freshness.
For the Topping
  • 1 cup Powdered Sugar Confectioners' erythritol is an option for a low-sugar version.
  • 1/2 cup Chopped Pecans Optional; substitute with crushed graham crackers if desired.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions for Carrot Cake Cheesecake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Combine granulated sugar and flour, then add cream cheese, eggs, and sour cream, blending until smooth.
  3. In another bowl, whisk together the dry ingredients, then mix canola oil with carrots and vanilla, adding to dry ingredients.
  4. Pour half of the carrot cake batter into the springform pan, layer with cheesecake mixture, then top with remainder of carrot cake batter.
  5. Bake for 60-65 minutes, covering loosely with foil at 40 minutes.
  6. Let the cake cool in the pan for one hour, then refrigerate for at least six hours.
  7. Beat cream cheese and butter for the topping, adding powdered sugar until spreadable, and chill it.
  8. Spread the fluffy topping over the cooled cheesecake, add chopped pecans if desired, and chill again briefly before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Use fresh, finely grated carrots for best flavor and texture. Avoid overmixing the batters to keep cake light and fluffy.

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