Carrot Cake Cheesecake 5 Irresistible Sweet Layers
Moist spiced carrot cake meets silky cheesecake in one stunning dessert. Layered, luscious, and make-ahead friendly—perfect for holidays, birthdays, and anytime cravings.
Equipment
- 9-inch springform pan
- Electric Hand Mixer
- Mixing bowls
- Rubber spatula
- Wire Rack
Ingredients
Cheesecake Mixture
- 16 oz cream cheese softened well, not melted
- 2/3 cup granulated sugar
- 1 1/2 tsp all-purpose flour
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream full fat for creamiest texture
Carrot Cake
- 1 1/4 cups all-purpose flour spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg freshly grated if possible
- 1/2 cup canola oil
- 1/4 cup unsweetened applesauce
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cups finely grated carrots
Topping
- 2 oz cream cheese softened
- 1 Tbsp unsalted butter softened
- 1 1/4 cups powdered sugar sifted
- 1/4 cup sour cream + 2 Tbsp
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans optional, for garnish
Instructions
- Preheat oven to 350°F (175°C). Butter a 9-inch springform pan and set aside; this helps prevent sticking and ensures clean slices.
- For the cheesecake mixture: In a bowl whisk sugar with flour. Add softened cream cheese and mix on low until completely smooth with no lumps.
- Add eggs one at a time, mixing just to combine after each. Stir in vanilla with the second egg. Blend in sour cream until just incorporated. Tap the bowl firmly 25–30 times to release air bubbles; set aside.
- For the carrot cake mixture: Rinse beaters. In a separate bowl whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds to evenly distribute leaveners and spices.
- In a large bowl combine canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla. Beat on low for 1 minute until smooth.
- With mixer on low, slowly add dry ingredients and mix until just blended. Fold in grated carrots. Tap the bowl 2–3 times to remove large air pockets.
- Assemble: Spread about 1 1/2 cups carrot cake batter in the pan. Dollop one third of the cheesecake mixture over the top without spreading.
- Add remaining carrot cake batter to cover, then slowly drizzle the rest of the cheesecake mixture over the surface to create an even top layer.
- Bake 60–65 minutes, tenting with foil at 40 minutes to prevent excessive browning. The edges should be set and the center should jiggle slightly.
- Cool on a wire rack for 1 hour. Cover and refrigerate at least 6 hours or overnight to set for clean slices and best texture.
- Topping: Beat cream cheese and butter until smooth. Add powdered sugar, sour cream, and vanilla; whip 4–5 minutes until pale and fluffy. Spread over chilled cheesecake and chill 20–30 minutes to set. Garnish with pecans if using.
- Release springform ring, slice with a hot, clean knife, and serve.
Notes
Use room-temperature dairy and eggs for a silky batter. Mix on low to avoid excess air which can cause cracks. Tent with foil to keep the top from overbrowning. For extra insurance against cracking you may bake in a water bath. Chill fully before slicing.