The first time I made this Carrot Cake Cheesecake, I couldn’t stop tasting it.
It’s creamy, spiced, and has that perfect mix of soft cake and smooth cheesecake.
Every bite feels warm, sweet, and a little fancy too.

I love how the cinnamon and cream cheese come together.
It smells like spring baking and tastes like comfort.
It’s one of those desserts that makes everyone at the table smile.

If you love carrot cake and cheesecake, this one’s made for you.
Let’s make this Carrot Cake Cheesecake—it’s cozy, creamy, and so easy to love.

Why You’ll Love This Recipe

Perfect Blend of Two Classics: It’s the ideal combination of a decadent cheesecake and a spiced carrot cake in one dessert.
Cinnamon-Spiced Flavor: With aromatic cinnamon, nutmeg, and other warm spices, the carrot cake layer is rich and flavorful.
Creamy and Smooth: The cheesecake layer is rich, velvety, and made with simple ingredients like cream cheese and sour cream for a smooth texture.
Makes a Show-Stopping Dessert: Serve it up for birthdays, Easter, Thanksgiving, or any occasion, and it will steal the show.
Easy to Make: The recipe is simple to follow, with easy-to-find ingredients and step-by-step instructions.

Required Kitchen Tools

To make this recipe, here’s what you’ll need:

Mixing bowls for combining ingredients
8-inch springform pan (for the cheesecake and carrot cake layers)
Two 8-inch cake pans for baking the carrot cake layer
Electric mixer (hand mixer or stand mixer)
Grater for shredding the carrots
Spatula for smooth frosting application
Whisk to mix dry ingredients
Measuring spoons and cups for accuracy
Cooling rack for cooling the carrot cake layers

Ingredients

This recipe consists of three components: the carrot cake layer, the cheesecake layer, and the frosting. Here are the ingredients you’ll need:

For the Cheesecake

24 oz (680 g) cream cheese (softened): Use brick-style cream cheese for the best texture and taste. Avoid the spreadable kind sold in tubs.
¾ cup (150 g) granulated sugar: This provides just the right amount of sweetness to the creamy cheesecake layer.
1 teaspoon vanilla extract: Adds a lovely, fragrant touch to the filling.
½ cup (120 g) full-fat sour cream: Sour cream gives the cheesecake its smooth, velvety texture and richness.
3 large eggs: Eggs help to set the cheesecake and create a firm yet creamy texture when baked.

For the Carrot Cake

2 ½ cups (315 g) all-purpose flour: This is the base of the carrot cake.
1 cup (200 g) granulated sugar: Sweetens the carrot cake without overpowering the spices.
1 cup (200 g) light brown sugar: Adds moisture and a hint of molasses flavor to complement the cinnamon and nutmeg.
1 ½ teaspoons baking soda: Helps the cake rise.
1 teaspoon baking powder: Gives the cake an extra lift for a fluffy texture.
1 teaspoon table salt: Balances the sweetness and enhances flavor.
2 teaspoons ground cinnamon: The hallmark spice of carrot cake.
½ teaspoon ground nutmeg: Adds depth and warmth to the carrot cake.
1 cup (235 ml) vegetable oil: Keeps the carrot cake moist and tender.
½ cup (113 g) unsalted butter (melted): For added flavor and richness.
4 large eggs: These help to bind the cake together and create the perfect texture.
1 Tablespoon vanilla extract: For flavor.
3 cups (340 g) grated carrots: Fresh carrots, peeled and grated, bring sweetness and moisture to the cake.
1 cup (125 g) chopped walnuts or pecans (optional): Adds crunch and flavor if you like nuts in your carrot cake.

For the Frosting

8 oz (226 g) cream cheese (softened): The base of your frosting, which gives it a rich, creamy texture.
½ cup (113 g) unsalted butter (softened): Butter helps to smooth out the frosting and gives it a rich, velvety consistency.
1 teaspoon vanilla extract: Adds a sweet, aromatic flavor.
¼ teaspoon table salt: Balances the sweetness of the frosting.
3 cups (375 g) powdered sugar: For the perfect, smooth, and spreadable frosting consistency.
1 Tablespoon heavy cream: This helps to thin out the frosting to the desired texture.

Variations for Carrot Cake Cheesecake

Add Pineapple: Add ½ cup crushed pineapple (drained) to the carrot cake batter for an extra burst of sweetness and moisture.
Use a Different Nut: Swap walnuts or pecans for cashews or almonds if preferred.
Coconut: Add shredded coconut to the carrot cake batter for added texture and flavor.
Baked Cheesecake Crust: If you prefer a crust, you can bake a traditional graham cracker crust before adding the cheesecake layer.
Chocolate Chips: For a fun twist, mix in some mini chocolate chips in the carrot cake batter.
Carrot Cake without Nuts: Simply omit the walnuts or pecans if you don’t want nuts in your carrot cake.

Step-by-Step Instructions for Carrot Cake Cheesecake

1. Prepare the Carrot Cake Layer

Preheat the oven to 350°F (177°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal later.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Mix wet ingredients: In a large bowl, beat the oil, melted butter, sugar, brown sugar, eggs, and vanilla extract until smooth and well-combined.
Add grated carrots: Stir in the grated carrots and any optional chopped nuts (walnuts or pecans) until evenly mixed.
Add dry ingredients to wet ingredients: Gradually add the flour mixture to the wet ingredients, stirring until just combined.
Bake the carrot cake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Prepare the Cheesecake Layer

Preheat the oven to 325°F (163°C).
Beat the cream cheese: In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix in the sour cream until fully incorporated.
Add eggs: Add the eggs one at a time, beating well after each addition. Ensure the mixture is smooth and fully combined.
Layer the cheesecake: Once the carrot cake layers are completely cooled, place one layer at the bottom of a well-greased 8-inch springform pan. Pour the cheesecake batter over the carrot cake layer.
Bake the cheesecake: Bake at 325°F (163°C) for 55-60 minutes. The cheesecake should be set around the edges but still slightly wobbly in the center. Turn off the oven and let it cool in the oven with the door slightly ajar for 1 hour. Then, remove it from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

3. Make the Frosting

Mix the frosting: In a medium bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth. Gradually add powdered sugar, one cup at a time, beating until smooth and fluffy. Add heavy cream to achieve the desired consistency.
Frost the cheesecake: Once the cheesecake is fully chilled and set, spread the cream cheese frosting evenly over the top.

4. Assemble the Carrot Cake Cheesecake

Layer the carrot cakes and cheesecake: After the cheesecake is completely cooled, carefully remove the springform pan. Place the carrot cake layer on a serving platter, then stack the cheesecake on top. Frost the top with the cream cheese frosting, smoothing it out with a spatula.
Decorate: If desired, garnish with additional chopped walnuts, shredded coconut, or a sprinkle of cinnamon.

Serving and Decoration

How to Serve Carrot Cake Cheesecake

Serve chilled: Carrot Cake Cheesecake is best enjoyed when chilled. Slice it into wedges and serve.
Top with walnuts: For added crunch, top the cheesecake with extra chopped walnuts or pecans before serving.
Serve with whipped cream: If you want to take it up a notch, serve each slice with a dollop of fresh whipped cream.

Storing Carrot Cake Cheesecake

Leftovers: Store leftover Carrot Cake Cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze slices of the cheesecake for up to 3 months. Just wrap them in plastic wrap and foil before placing them in a freezer-safe bag or container. Thaw in the refrigerator before serving.

Nutrition

Nutrient	Amount per Slice (1/12 of cake)
Calories	350
Total Fat	25g
Saturated Fat	12g
Carbohydrates	35g
Fiber	2g
Sugar	25g
Protein	4g

Conclusion

This Carrot Cake Cheesecake is an indulgent, irresistible treat that combines the warm spices of carrot cake with the creamy texture of cheesecake. Perfect for special occasions or as a show-stopping dessert for any gathering, it’s bound to become a favorite in your dessert repertoire. With this step-by-step guide, you’ll be able to master this heavenly dessert and impress anyone lucky enough to take a bite.