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The cheesecake is cooling on the counter as sour cream topping is being spread evenly over it. Chopped pecans are being sprinkled on top as a garnish, with the white marble cooktop visible in the background.

Carrot Cake-Cheesecake Recipe

This decadent Carrot Cake Cheesecake combines a moist spiced carrot cake base with creamy cheesecake, topped with a tangy sour cream topping and finished with toasted pecans for the perfect treat.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 516 kcal

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.
    A baking sheet on the white marble cooktop holds 1/2 cup of pecan halves evenly spread out, being toasted in the oven. Nearby, a small bowl contains finely chopped pecans, ready for mixing.
  • 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.
    A glass bowl on the white marble cooktop contains finely chopped toasted pecans, flour, baking powder, baking soda, cinnamon, ginger, and salt. A whisk is blending the dry ingredients together, ready for the next step.
  • 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.
    A glass bowl rests on the white marble cooktop with oil, sugar, and eggs being whisked together until smooth. Shredded carrots are being folded into the mixture with a spatula, while fresh carrots sit nearby for detail.
  • 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.
    A 9-inch springform pan filled with smooth carrot cake batter is placed into the oven on the white marble cooktop. A timer nearby is set for 20-25 minutes, and the batter is ready to bake.
  • Turn off the oven and let the cheesecake sit for 30 minutes. Cool completely and refrigerate for 8 hours or overnight.
    The cheesecake mixture is being poured over the cooled carrot cake base in a foil-wrapped springform pan. The pan is sitting in a large roasting pan filled halfway with water, all arranged on the white marble cooktop.
  • 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.
    The cheesecake is cooling on the counter as sour cream topping is being spread evenly over it. Chopped pecans are being sprinkled on top as a garnish, with the white marble cooktop visible in the background.