Carrot Cake Cheesecake

4.2
(24)
20 Reviews
15 Photos

This carrot cake cheesecake makes a great Easter dessert. You get moist carrot cake and creamy cheesecake in every bite.

Submitted by SAUERDOGS
Updated on April 6, 2024
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Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Additional Time:
9 hrs
Total Time:
10 hrs 40 mins
Servings:
16
Yield:
1 9-inch cake
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Ingredients

  • cooking spray

Cheesecake:

  • 3 (8 ounce) packages cream cheese, at room temperature

  • 1 cup white sugar

  • 4 large eggs

  • 1 cup sour cream

  • ½ teaspoon vanilla extract

  • 3 tablespoons all-purpose flour

Carrot Cake:

  • ¾ cup packed dark brown sugar

  • ⅔ cup canola oil

  • 1 egg

  • 1 cup all-purpose flour

  • ¾ teaspoon ground cinnamon

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup grated carrots

  • ⅓ cup chopped walnuts

Frosting:

  • 2 cups confectioners' sugar

  • 4 ounces cream cheese

  • 1 teaspoon almond extract

Directions

  1. Position the oven racks in the center and lower third of the oven. Fill a roasting pan halfway with water and place onto the lower rack. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.

  2. Make the cheesecake: Beat cream cheese in a large bowl with an electric mixer on high speed until fluffy. Add sugar and beat on medium-low speed for 2 minutes. Beat in eggs, one at a time, mixing well after each addition. Mix in sour cream and vanilla until smooth. Stir in flour and set aside.

  3. Make the carrot cake: Beat brown sugar and oil in a second large bowl with an electric mixer on medium speed until smooth. Add egg and beat for 2 minutes. Mix in flour, cinnamon, baking powder, and salt on low speed until combined. Fold in carrots and walnuts.

  4. Spread carrot cake batter into the prepared pan, then pour cheesecake batter over top.

  5. Place cake into the preheated oven on the center rack (above the roasting pan with water). Bake until cheesecake is set, about 1 hour and 10 minutes, covering the top with aluminum foil if browning too quickly. Remove from the oven, place onto a wire rack, and let cool for 10 minutes.

  6. Run a knife around the edge of the pan to loosen cake, then let cool to room temperature, about 50 minutes. Refrigerate until completely chilled, 8 hours to overnight.

  7. Make the frosting: Beat confectioners' sugar, cream cheese, and almond extract in a medium bowl with an electric mixer until smooth.

  8. Remove the ring of the pan. Spread frosting on top of chilled cheesecake layer.

Recipe Tip

You can add food coloring to the frosting, and you can top the frosting with coconut (with or without food coloring added) or chopped nuts.

69 home cooks made it!

Nutrition Facts (per serving)

510 Calories
33g Fat
49g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 510
% Daily Value *
Total Fat 33g 42%
Saturated Fat 14g 70%
Cholesterol 118mg 39%
Sodium 271mg 12%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 3%
Total Sugars 39g
Protein 8g 15%
Vitamin C 1mg 1%
Calcium 89mg 7%
Iron 2mg 8%
Potassium 158mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.