Slice of carrot cake cheesecake

Carrot Cake Cheesecake

  • Author: Vera Zecevic
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Carrot Cake Cheesecake is a delicious twist on a classic Easter dessert (carrot cake), especially for those cheesecake fans out there. Moist layers of carrot cake swirled with creamy cheesecake, topped with tangy but sweet cream cheese frosting, will be the perfect ending to Easter dinner.


For cheesecake:

  • 16 oz cream cheese-room temperature
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon flour
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For carrot cake:

  • 3/4 cup vegetable oil
  • 1/3 cup light brown sugar
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 1/3 cup finely grated carrots (1/2 pound)

For cream cheese frosting:

  • 3 oz. cream cheese-room temperature
  • 2 tablespoons softened butter
  • 1 1/4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon sour cream

For garnish:

  • sweetened toasted coconut
  • grated carrots


  1. Preheat the oven to 350 degrees F. Lightly butter 9 inch springform pan, set aside.
  2. To make the cheesecake, in a medium bowl beat the cream cheese, sugar, eggs and flour until smooth. Mix in vanilla and sour cream, set aside.
  3. To make the carrot cake, stir together dry ingredients: flour, baking soda, cinnamon, nutmeg and salt ,set aside.
  4. In a large bowl beat together vegetable oil, brown sugar and granulated sugar until smooth, then add eggs and vanilla and beat until creamy and light. Add dry ingredients and mix. At the end mix in grated carrots.
  5. To Assemble the cake spread half of the carrot cake batter into the bottom of the prepared pan than dollop in a spoonfuls half of the cheesecake batter on top of the carrot cake layer. Don’t spread or swirl !!! Dollop the rest of the carrot cake batter on and around the cheesecake batter. Don’t spread or swirl !!!. Spread remaining cheesecake batter on top of all the layers and spread with an offset spatula into an even layer and tap the pan on the counter a couple of times.
  6. Bake the cheesecake for 60-70 minute .You can tenting the top of the cheesecake with foil the last 20 -30 minutes of baking to prevent browning too much.
  7. The cheesecake will puff in the oven and it might even crack, but it will settle after it cools and will be covered with frosting Do not overbake or it will be too dry but don’t take it out so early while the cake batter is still raw, so start watching carefully after 60 minute. The top center part of the cheesecake should still be slightly soft when it’s done.
  8. Let it cool completely in the pan.

To make the frosting:

  1. whip together cream cheese and butter until creamy and smooth, then start adding powdered sugar a little at a time. Add vanilla and sour cream and mix well.
  2. Spread the frosting evenly over the top of the completely cooled cheesecake. Cover and refrigerate until ready to serve.
  3. Before serving run a thin knife around the cake and release the ring of springform pan. Garnish with grated carrots and toasted coconut if desired.