Carrot Cake Cheesecake is a delightful treat that combines the best of two classic desserts—moist carrot cake with its warm spices and creamy, rich cheesecake. You get the lovely sweetness of carrots and raisins mixed into a smooth cheesecake layer, all resting on a crunchy graham cracker crust. It’s a texture and flavor combo that’s just so satisfying and comforting.
I love making this cake when I want something a little special but still familiar. The way the creamy cheesecake meets the spiced carrot cake is something everyone seems to enjoy, and I always notice how the cinnamon and nutmeg bring a cozy feeling to the whole thing. Whenever I share it, people ask for the recipe because it feels like a homemade hug in dessert form.
My favorite way to serve this is with a simple dollop of whipped cream or a sprinkle of chopped walnuts on top for a little crunch. It’s perfect for birthdays, holidays, or any time you want to impress friends without spending hours in the kitchen. Plus, it keeps well, so leftovers make great snacks the next day.
Key Ingredients & Substitutions for Carrot Cake Cheesecake
Graham cracker crumbs: These give a sweet, crunchy base. If you can’t find them, digestive biscuits or vanilla wafer crumbs work fine.
Carrots: Fresh grated carrots add moisture and flavor. You can use pre-shredded carrots, but fresh usually tastes best.
Spices: Cinnamon and nutmeg create the warm flavor classic in carrot cake. You can add a pinch of ground ginger or cloves for extra warmth.
Vegetable oil: Keeps the carrot cake moist. You can swap it with melted coconut oil or a mild olive oil if preferred.
Cream cheese: Use full-fat for the richest texture. For a lighter option, try a mix of cream cheese and Greek yogurt, but the texture changes a bit.
Sour cream or heavy cream: Adds creaminess and smoothness. Sour cream offers a slight tang, while heavy cream gives a richer feel. Choose based on taste preference.
How Do You Layer and Bake Both Carrot Cake and Cheesecake Without Mixing Them?
Layering two batters in one pan means you must work carefully and time baking well.
- Bake the crust first, then bake the carrot cake layer atop the crust until almost done.
- Cool slightly so the carrot cake layer firms up but is still warm.
- Pour the cheesecake batter gently over the top. Don’t mix or press it into the carrot cake layer.
- Bake with lower heat to cook cheesecake gently without disturbing the cake underneath.
- Finish by cooling gradually in the oven to avoid cracks.
These steps keep layers distinct and texture smooth.
Equipment You’ll Need
- 9-inch springform pan – I like it because it makes removing the cheesecake so much easier without breaking the sides.
- Mixing bowls – you’ll need a couple for mixing the crust, carrot cake, and cheesecake layers; I find a medium-sized one works well for the cheesecake filling.
- Measuring cups and spoons – for precise ingredients, especially when dealing with spices and liquids.
- Grater – for freshly shredding carrots, which adds the best flavor and moisture.
- Spatula and whisk – to fold ingredients smoothly and avoid lumps.
- Toothpick or cake tester – to check when each layer is baked and ready.
Flavor Variations & Add-Ins
- Use chopped walnuts or pecans in the crust or topping for extra crunch and flavor; toasted nuts add even more depth.
- Swap caramel sauce for a drizzle of cream cheese frosting and add mini chocolate chips on top for a richer treat.
- Mix pineapple chunks into the carrot cake batter for added sweetness and juiciness.
- Replace the walnuts with shredded coconut or dried fruit for a different taste and texture.
Carrot Cake Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (or digestive biscuits)
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
For the Carrot Cake Layer:
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
For the Cheesecake Layer:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or heavy cream
For the Topping:
- Additional chopped pecans/walnuts
- Caramel sauce or apricot jam (light drizzle)
- Optional: small apricot slices or other fruit for garnish
How Much Time Will You Need?
This carrot cake cheesecake recipe takes about 20 minutes to prepare, plus 1 hour and 15 minutes of baking time. After baking, you’ll want to chill the cheesecake in the refrigerator for at least 4 hours or preferably overnight to let it set well. Plan for a total time of about 5 hours including chilling.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a bowl, mix together the graham cracker crumbs, melted butter, and brown sugar until everything is combined. Press this crumb mixture firmly into the bottom of a 9-inch springform pan. Bake it for 10 minutes, then take it out and set aside while you prepare the carrot cake layer.
2. Make the Carrot Cake Layer:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat the eggs with the granulated sugar and brown sugar until smooth. Add the vegetable oil and vanilla extract to the wet ingredients and mix well. Gradually add the dry ingredients to the wet mixture and stir just until combined. Gently fold in the grated carrots and chopped nuts if you’re using them. Spread the carrot cake batter evenly over the baked crust.
3. Bake the Carrot Cake Layer:
Bake the crust and carrot cake layer in the preheated oven for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove it from the oven and let it cool for a few minutes while you prepare the cheesecake topping.
4. Prepare the Cheesecake Layer:
In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and sour cream or heavy cream until the mixture is fully combined.
5. Add Cheesecake Layer and Bake:
Carefully pour the cheesecake mixture over the warm carrot cake layer in your pan. Smooth the top gently with a spatula. Bake again at 325°F (163°C) for 40 to 50 minutes, or until the cheesecake is mostly set but still jiggles slightly in the center. Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour; this helps prevent cracks as it cools slowly.
6. Chill and Garnish:
After cooling, remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to firm up. Before serving, sprinkle chopped pecans or walnuts over the top, and drizzle lightly with caramel sauce or warm apricot jam. You can also add small apricot slices or other fruit for a pretty, fresh touch.
7. Serve:
Carefully remove the sides of the springform pan. Slice your creamy, delicious carrot cake cheesecake and serve. Enjoy every bite of this wonderful blend of spiced cake and rich cheesecake!
Can I Use Frozen Carrots for the Carrot Cake Layer?
Yes! Just make sure to thaw and drain them well to avoid extra moisture in the batter, which can affect the texture. Freshly grated carrots are best, but frozen works in a pinch.
How Should I Store Leftover Carrot Cake Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture and flavor, bring slices to room temperature before serving or warm gently in the microwave.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare it up to a day in advance and keep it refrigerated. This actually helps the flavors meld and the cheesecake set perfectly for clean slicing.
What Can I Use Instead of a Springform Pan?
You can use a regular 9-inch cake pan, but lining it with parchment and greasing well is key. Just be extra careful when removing the cake, as it won’t have removable sides like a springform pan.