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Carrot Cake Cheesecake

Decadent layers of spiced carrot cake and creamy cheesecake topped with rich cream cheese frosting for the ultimate dessert.
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Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Total Time 8 hours 30 minutes
Servings: 12 slices
Course: Dessert, Special Occasion
Cuisine: American, Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Carrot Cake Layers
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp cinnamon ground
  • 1 tsp nutmeg ground
  • 0.5 tsp ginger ground
  • 4 eggs large
  • 1.25 cups granulated sugar
  • 0.5 cup brown sugar packed
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 cups carrots finely grated
Cheesecake Layer
  • 24 oz cream cheese room temperature
  • 0.75 cup granulated sugar
  • 3 eggs large
  • 0.25 cup sour cream
  • 2 tsp vanilla extract
  • 3 tbsp all-purpose flour
Cream Cheese Frosting
  • 12 oz cream cheese room temperature
  • 0.5 cup butter room temperature
  • 4 cups powdered sugar
  • 2 tsp vanilla extract

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowls
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F and prepare a 9-inch springform pan with butter and parchment paper.
  2. Mix flour, baking powder, baking soda, salt, and spices in a bowl.
  3. Beat eggs with sugars, then add oil and vanilla extract.
  4. Fold dry ingredients into wet mixture, then add grated carrots.
  5. Pour half the carrot cake batter into pan and bake 15-18 minutes.
  6. Beat cream cheese ingredients until smooth for cheesecake layer.
  7. Pour cheesecake batter over partially baked cake layer.
  8. Top with remaining carrot cake batter and bake at 325°F for 60-70 minutes.
  9. Cool gradually in oven, then refrigerate overnight.
  10. Make frosting and frost the chilled cheesecake before serving.

Notes

Best made 1-2 days ahead for flavors to meld. Can be frozen for up to 3 months.