Carrot Cake Cheesecake Recipe – Ultra Creamy & Perfectly Spiced
This carrot cake cheesecake is one of those desserts that feels special every single time you make it. Creamy, spiced, rich, and comforting — it’s a showstopper without being complicated. Once you try it, it might just become your new holiday favorite.
There are desserts you enjoy… and then there are desserts that make everyone pause after the first bite. This carrot cake cheesecake is definitely the second kind.
If you love classic carrot cake and you adore creamy cheesecake, this recipe brings both together in the most beautiful way.
The soft, cinnamon-spiced carrot cake base pairs perfectly with the silky cheesecake layer on top. It looks impressive, tastes incredible, and honestly? It’s easier to make than it looks.
Why You’ll Love This Recipe
- Two favorite desserts combined in one stunning treat
- Perfect balance of warm spices and creamy richness
- Great make-ahead dessert for holidays or parties
- Impressive presentation with simple steps
- Customizable with nuts, raisins, or extra spice
Carrot Cake Cheesecake Recipe
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- ¼ cup chopped walnuts optional
- For the cheesecake layer:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- For the frosting optional but recommended:
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch springform pan and line the bottom with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix oil, granulated sugar, brown sugar, egg, and vanilla until smooth. Stir in the grated carrots and walnuts if using. Gradually fold in the dry ingredients until just combined. Spread this carrot cake batter evenly into the prepared pan.
- In a separate bowl, beat the cream cheese until smooth. Add sugar and mix until creamy. Beat in the eggs one at a time. Stir in vanilla and sour cream until fully combined and silky.
- Pour the cheesecake mixture gently over the carrot cake batter, smoothing the top carefully.
- Bake for 50–60 minutes, or until the center is slightly set but still has a small jiggle. Turn off the oven, crack the door slightly, and let it cool inside for 1 hour to prevent cracking.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and mix until fluffy. Spread lightly on top before serving if desired.
Nabeela’s Pro Tips
- Make sure all cheesecake ingredients are at room temperature for a silky-smooth texture.
- Don’t overmix the cheesecake batter—this prevents excess air and cracking.
- Bake in a water bath if you want an ultra-smooth, bakery-style finish.
- Chill overnight for the best flavor and clean slices.
- Add a light sprinkle of toasted pecans on top for extra crunch and presentation.
FAQ
Can I make this ahead of time?
Yes, it’s actually better the next day. Chill overnight for the best texture and flavor.
How do I prevent cracks in the cheesecake?
Avoid overmixing, don’t overbake, and allow it to cool gradually in the oven with the door slightly open.
Can I freeze carrot cake cheesecake?
Yes. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Can I use store-bought shredded carrots?
Freshly grated carrots are best for moisture and texture. Pre-shredded carrots are often too dry.
Do I have to add frosting?
Not at all. The cheesecake is rich enough on its own, but the frosting adds an extra classic carrot cake touch.
