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Carrot Cake Cheesecake

A luscious dessert combining moist, spiced carrot cake with creamy cheesecake. Perfect for holidays or special occasions.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Bakery
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup unsalted butter melted
  • 1 tsp cinnamon
Cheesecake Layer
  • 16 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
Carrot Cake Layer
  • 1.5 cups grated carrots
  • 0.5 cup crushed pineapple drained
  • 3/4 cup brown sugar packed
  • 1 cup all-purpose flour
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup chopped walnuts optional

Equipment

  • Springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 325°F (160°C). Prepare a springform pan with parchment paper.
  2. Mix graham cracker crumbs, melted butter, and cinnamon. Press into the bottom of the pan and chill.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and lemon juice. Pour over crust.
  4. Combine grated carrots, crushed pineapple, brown sugar, flour, cinnamon, nutmeg, cloves, and walnuts. Spread over cheesecake layer and gently swirl.
  5. Bake 50–60 minutes until cheesecake is set but slightly jiggly in center. Cool completely and refrigerate 4+ hours.
  6. Frost with cream cheese frosting and top with walnuts or shredded coconut. Slice and serve chilled.

Notes

Best served chilled. Flavors develop after refrigerating overnight. Nut-free variations available by omitting walnuts.