Carrot cake meets cheesecake in this decadent, layered dessert that combines the best of both worlds. With the spiced, moist carrot cake on the bottom and a smooth, creamy cheesecake layer on top, this treat delivers all the cozy flavors of fall in one bite.
The addition of warm cinnamon, nutmeg, and a hint of vanilla makes each slice comforting, while the rich cheesecake balances the lightness of the carrot cake.
Whether you’re celebrating Easter, a special birthday, or just craving a cozy treat, this carrot cake cheesecake is sure to become a new favorite.
I first made this cake for a family celebration, and it was an instant hit. The marriage of the dense, spiced carrot cake and the fluffy cheesecake creates an irresistible texture contrast.
Each bite is a perfect mix of cinnamon, carrots, and creaminess, with just the right amount of sweetness. Plus, it’s an impressive dessert that always steals the show.
Pair this delightful cake with a warm, soft cinnamon roll or a refreshing glass of iced tea to round out the experience. The cinnamon rolls add a comforting side, and the iced tea refreshes the palate after each indulgent bite.
Give this carrot cake cheesecake a try, and I’d love to hear how it turns out for you! Feel free to share any twists or special touches you add to make it your own.
What Is So Special About This Dish?
- The Best of Both Worlds: The combo of carrot cake and cheesecake makes for the ultimate dessert indulgence.
- Spiced Perfection: The warm cinnamon and nutmeg give this dessert a comforting, seasonal flavor.
- Rich & Creamy: The cheesecake layer adds a luxurious creaminess that complements the spiced carrot cake.
- Perfect for Special Occasions: Whether it’s a holiday or a celebration, this dessert always feels like a treat.
Carrot Cake-Cheesecake Recipe
Equipment
- 9-inch springform cake pan
- Rimmed baking sheet
- Stand mixer with paddle attachment
- Roasting pan or large baking dish
- Large bowl
- Whisk
- Knife
- Cooling rack
- Foil
Ingredients
Carrot Cake:
- 1/2 cup pecan halves plus more, chopped, for garnish
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Kosher salt
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 large eggs
- 1 1/2 cups shredded carrot 2 to 3 medium carrots
Cheesecake:
- Three 8-ounce packages cream cheese softened
- 2/3 cup sour cream
- 2/3 cup granulated sugar
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest plus 2 tablespoons lemon juice from 1 lemon
- 1 teaspoon pure vanilla extract
Sour Cream Topping:
- 1/2 cup confectioners’ sugar
- 2 tablespoons sour cream
- 1/4 teaspoon pure vanilla extract
- Pinch kosher salt
Instructions
- Preheat the oven to 350°F (175°C). Spread 1/2 cup pecans on a baking sheet and toast for 10-12 minutes. Cool and chop finely.
- In a bowl, mix the pecans, flour, baking powder, baking soda, cinnamon, ginger, and salt. In another bowl, whisk oil, sugar, and eggs. Stir in the carrots and fold into the dry ingredients. Pour into an ungreased 9-inch springform pan and bake for 20-25 minutes. Cool completely.
- For the cheesecake, beat cream cheese, sour cream, and sugar until smooth. Add eggs one at a time, beating well. Mix in flour, lemon zest and juice, and vanilla.
- Pour the cheesecake mixture over the cooled carrot cake. Wrap the pan with foil, place in a roasting pan, and add water halfway up the sides. Bake at 350°F for 1 hour.
- Turn off the oven and let the cheesecake sit for 30 minutes. Cool completely and refrigerate for 8 hours or overnight.
- For the sour cream topping, whisk together confectioners’ sugar, sour cream, vanilla, and salt. Spread over the cheesecake and garnish with chopped pecans. Chill for at least 30 minutes before serving.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 516 kcal |
| Carbohydrates | 40 g |
| Sodium | 365mg |
| Fat | 37g |
| Protein | 8g |
| Sugar | 28g |
