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Carrot Cake Cheesecake

A moist, spiced carrot cake layered with creamy cheesecake and topped with luscious cream cheese frosting.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Easter
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Carrot Cake Batter
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.5 cup vegetable oil
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1.5 cups grated carrots
  • 0.5 cup crushed pineapple drained
  • 0.5 cup chopped walnuts optional
Cheesecake Layer
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2 tbsp sour cream
Frosting
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 1.5 cups powdered sugar
  • 2 tbsp milk or cream as needed

Equipment

  • Mixing bowls
  • Springform pan
  • Electric mixer
  • Wire rack

Method
 

  1. Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan with parchment paper.
  2. Mix dry carrot cake ingredients and wet ingredients separately; combine and fold in carrots, pineapple, and walnuts.
  3. Beat cream cheese, sugar, eggs, vanilla, and sour cream until smooth for the cheesecake layer.
  4. Layer half the carrot batter, then cheesecake, then the remaining carrot batter.
  5. Bake for 60–70 minutes until set. Cool completely, then chill 4 hours or overnight.
  6. Beat cream cheese, butter, vanilla, and powdered sugar to make frosting. Add milk for consistency.
  7. Frost cooled cake, garnish with walnuts and shredded carrot, and serve chilled.

Notes

For best texture, chill overnight before serving. Can be frozen up to 2 months.