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Carrot Cake Cheesecake

Carrot Cake Cheesecake with Cream Cheese Frosting

Emily
This stunning carrot cake cheesecake combines spiced carrot cake layers with creamy cheesecake filling, creating beautiful marbled swirls throughout. Topped with rich cream cheese frosting, it's the ultimate Easter dessert or special occasion treat.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
chilling time (hours) 6 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 687 kcal

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Large mixing bowls
  • Box grater
  • Offset spatula

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/4 cups granulated sugar for carrot cake
  • 1 cup vegetable oil
  • 4 large eggs room temperature, for carrot cake
  • 2 teaspoons vanilla extract for carrot cake
  • 2 cups freshly grated carrots about 4 medium carrots
  • 1/2 cup crushed pineapple drained
  • 1/2 cup chopped walnuts or pecans
  • 16 ounces cream cheese room temperature, for cheesecake layer
  • 3/4 cup granulated sugar for cheesecake layer
  • 2 large eggs room temperature, for cheesecake layer
  • 1 teaspoon vanilla extract for cheesecake layer
  • 1/4 cup sour cream
  • 8 ounces cream cheese softened, for frosting
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract for frosting
  • 2-3 tablespoons heavy cream

Instructions
 

  • Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
  • In a large bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg, and ginger.
  • In another bowl, beat sugar and oil until combined. Add eggs one at a time, mixing well after each. Stir in vanilla.
  • Gradually add dry ingredients to wet ingredients until just combined. Fold in grated carrots, crushed pineapple, and chopped nuts.
  • For cheesecake layer, beat cream cheese and sugar until smooth. Add eggs one at a time on low speed. Stir in vanilla and sour cream.
  • Pour one-third of carrot cake batter into pan. Dollop half the cheesecake batter over it. Add another third of carrot cake batter, then remaining cheesecake batter, finishing with last of carrot cake mixture.
  • Use a knife or skewer to gently swirl through the layers, creating marbled effect. Don't over-swirl.
  • Bake for 70-80 minutes until center wobbles slightly. Cool completely in pan, then refrigerate for at least 6 hours.
  • For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and heavy cream. Beat until fluffy.
  • Remove cheesecake from pan, spread frosting on top, and garnish with chopped nuts if desired. Serve at room temperature.

Notes

  • Use room temperature ingredients for smoothest batter
  • Freshly grated carrots work best - avoid pre-shredded bags
  • Don't open oven door during first 45 minutes of baking
  • Chill overnight for best flavor and cleanest slices
  • Use a sharp knife dipped in hot water for clean cuts
Keyword Carrot Cake Cheesecake