Carrot cake cheesecake is a delightful blend of two beloved desserts. Imagine rich, creamy cheesecake layered between moist, spiced carrot cake. It’s a treat that’s perfect for family gatherings, birthdays, or any special occasion. This recipe is simple enough for even novice bakers, allowing you to impress your loved ones with ease.
Why You Will Love This Carrot Cake Cheesecake
This dessert is a crowd-pleaser that combines the best of both worlds. It’s easy to make with everyday ingredients you likely have on hand. The creamy cheesecake pairs beautifully with the tender carrot cake, offering a sweet, comforting flavor. Plus, it’s suitable for both kids and adults, making it a family favorite!
How to Make Carrot Cake Cheesecake
Making this cheesecake is straightforward and fun. You’ll start by preparing both the cheesecake and carrot cake mixtures separately. Then, you’ll layer them together in a springform pan to bake. With minimal prep time, you’ll have a stunning dessert that looks as good as it tastes.
What You Need
Ingredients for Carrot Cake Cheesecake
- 2 8 oz pkgs. cream cheese, softened (but not melted)
- 2/3 cup granulated sugar
- 1 1/2 teaspoon all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup canola oil
- 1/4 cup unsweetened applesauce
- 2/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups finely grated carrots
- 2 oz cream cheese (softened)
- 1 tablespoon butter (softened)
- 1 1/4 cups powdered sugar
- 1/4 cup + 2 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Step-by-Step
Directions
Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
For the cheesecake mixture: In a mixing bowl, beat the softened cream cheese, sugar, and flour until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and sour cream until creamy.
For the carrot cake mixture: In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a large mixing bowl, whisk together oil, applesauce, sugars, and eggs. Combine the wet and dry ingredients, then fold in the grated carrots.
To assemble cheesecake: Pour half of the carrot cake batter into the prepared springform pan. Spoon the cheesecake mixture over the batter, spreading it evenly. Top with the remaining carrot cake batter.
For the topping: In a small bowl, beat the softened cream cheese and butter together. Gradually add powdered sugar, sour cream, and vanilla until smooth. Spread over the cooled cheesecake when it’s ready to be served.
How to Serve Carrot Cake Cheesecake
This cheesecake is fantastic on its own, but you can elevate it even more. Consider serving it with a drizzle of caramel sauce or a dollop of whipped cream. It pairs beautifully with coffee or tea, making it great for dessert after family dinners or at brunch gatherings.
How to Store Carrot Cake Cheesecake
For storing, let the cheesecake cool completely. Cover it with plastic wrap and refrigerate for up to 5 days. If you want to keep it longer, you can freeze it. Just wrap it tightly to avoid freezer burn, and it will keep for about 3 months. Thaw it overnight in the fridge before serving.
Recipe Tips
- Make sure your cream cheese is soft; it mixes easier and creates a smooth filling.
- Don’t skip the flour in the cheesecake mixture. It helps give it structure.
- If you like nuts, fold in some chopped pecans for added crunch.
- Use fresh grated carrots for the best texture and flavor.
- Always preheat the oven to help the cheesecake bake evenly.
Variations & Swaps
- Nut-Free: Omit the pecans or replace them with sunflower seeds for a crunchy texture.
- Spiced Version: Add a pinch of ground ginger or cloves to the carrot cake batter for extra warmth.
- Lower Sugar: Substitute some sugar with a natural sweetener like maple syrup or a sugar alternative.
FAQs
Can I make this cheesecake ahead of time?
Absolutely! You can prepare it a day or two in advance. Just keep it refrigerated until you’re ready to serve.
Can I freeze the cheesecake?
Yes, you can freeze it! Wrap it securely in plastic wrap and aluminum foil. Thaw it in the fridge before serving.
What’s the best way to reheat leftovers?
If you want to enjoy it warm, gently heat individual slices in the microwave for about 15-20 seconds.
Can I swap the cream cheese for a dairy-free alternative?
Yes, there are many excellent dairy-free cream cheese options available. Just ensure that they’re suitable for baking.
What should I do if my cheesecake cracks?
This can happen sometimes. To prevent it, avoid over-mixing and ensure the oven temperature is correct. If it cracks, you can always top it with the cream cheese frosting to hide it!
Carrot Cake Cheesecake
Ingredients
Cheesecake Mixture
- 2 8 oz pkgs. cream cheese, softened (but not melted) Make sure cream cheese is soft for easy mixing.
- 2/3 cup granulated sugar
- 1 1/2 teaspoon all-purpose flour Don’t skip this for structure.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Carrot Cake Mixture
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup canola oil
- 1/4 cup unsweetened applesauce
- 2/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups finely grated carrots Use fresh carrots for best flavor.
Topping
- 2 oz cream cheese (softened)
- 1 tablespoon butter (softened)
- 1 1/4 cups powdered sugar
- 1/4 cup sour cream
- 2 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional) For added crunch, if desired.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and set it aside.
- In a mixing bowl, beat the softened cream cheese, sugar, and flour for the cheesecake mixture until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and sour cream until creamy.
- In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg for the carrot cake mixture. In a large mixing bowl, whisk together oil, applesauce, sugars, and eggs. Combine the wet and dry ingredients, then fold in the grated carrots.
Assembly
- Pour half of the carrot cake batter into the prepared springform pan. Spoon the cheesecake mixture over the batter, spreading it evenly. Top with the remaining carrot cake batter.
Topping
- In a small bowl, beat the softened cream cheese and butter together. Gradually add powdered sugar, sour cream, and vanilla until smooth. Spread over the cooled cheesecake when it’s ready to be served.
