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Carrot Cake Cheesecake

Irresistible Carrot Cake Cheesecake for Your Holiday Table

Delight in this Carrot Cake Cheesecake, a perfect blend of spiced cake and creamy cheesecake, ideal for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrot Cake Layer
  • 2 cups all-purpose flour or gluten-free flour blend
  • 2 teaspoons baking powder check for freshness
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons ground cinnamon adjust for milder flavor
  • 0.25 teaspoon ground nutmeg omit if unavailable
  • 4 large eggs or flax eggs for vegan option
  • 1 cup granulated sugar or coconut sugar
  • 0.5 cup light brown sugar or use all granulated sugar
  • 0.75 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract preferably pure
  • 2 cups finely shredded carrots use fresh for best texture
  • 1 cup chopped walnuts or pecans or seeds for nut-free
For the Cheesecake Layer
  • 16 oz cream cheese room temperature
  • 0.5 cup sour cream or Greek yogurt
  • 0.75 cup granulated sugar can adjust to taste
  • 0.5 cup flour
  • 3 large eggs no substitutes recommended

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • Electric mixer

Method
 

Step‑by‑Step Instructions for Carrot Cake Cheesecake
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan generously. Prepare a baking sheet lined with parchment paper.
  2. In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well blended. Gradually mix dry ingredients into wet mixture, then fold in carrots and nuts before transferring to the springform pan.
  3. In another bowl, beat the cream cheese until silky and smooth. Gradually add in granulated sugar and flour, mixing until fully incorporated. Add vanilla and then eggs one at a time, mixing well after each addition. Finally, fold in the sour cream and pour this cheesecake mixture over the carrot cake layer.
  4. Place the pan in the preheated oven and bake for 50-60 minutes. The center should be slightly jiggly but just set when done.
  5. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 30 minutes. Transfer to a wire rack and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
  6. When ready to serve, carefully release the sides of the springform pan. Garnish with whipped cream, chopped nuts, or powdered sugar.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 26gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing after adding the eggs.

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