Carrot Cake Cheesecake
Indulge in the delightful world of desserts with our irresistible Carrot Cake Cheesecake. This fusion of sweet, spiced carrot cake and the creamy richness of cheesecake is a match made in dessert heaven. What makes it even more appealing? It’s surprisingly easy to prepare, and the result is a mouthwatering masterpiece that’s perfect for any occasion. Whether you’re a fan of carrot cake, cheesecake, or just incredible flavor combinations, this recipe is designed to impress.
WHY YOU’LL LOVE THIS CARROT CAKE CHEESECAKE RECIPE
- The Perfect Combination: This recipe brings together the lusciousness of cheesecake and the warm, spiced goodness of carrot cake in every bite.
- Great for Any Occasion: Whether it’s a special family dinner, a festive holiday celebration, or just a sweet craving, this dessert fits the bill.
- Impress Without Stress: You don’t have to be a baking expert to whip up this beauty. The step-by-step instructions make it a breeze for anyone to master.
- Wonderful Make-Ahead Option: Planning a dinner party or gathering? This carrot cake cheesecake can be prepared in advance, giving you more time to enjoy your guests and less time in the kitchen.
- Versatile Crowd-Pleaser: Loved by kids and adults alike, this dessert is a versatile crowd-pleaser that can satisfy taste buds at birthdays, potlucks, and family get-togethers.
INGREDIENTS YOU NEED TO MAKE THIS CARROT CAKE CHEESECAKE RECIPE
For the Carrot Cake
- Carrots
- Eggs
- Vanilla extract
- Vegetable oil
- Light brown sugar
- Sugar
- Raisins
- Gluten-free flour (1:1 substitute)
- Baking powder
- Baking soda
- Unsweetened cocoa
- Cinnamon
- Ground cloves
- Allspice
- Kosher salt
- Orange zest
For the Cheesecake Filling
- Cream cheese, room temperature
- Sour cream
- Eggs
- Egg yolks
- Sugar
- Vanilla extract
WHAT YOU NEED TO MAKE THIS CARROT CAKE CHEESECAKE RECIPE
- Mixing bowl
- Measuring cups/spoons
- 8″ round cake pan
- 9″ springform pan
- Non-stick baking spray
- Mixing bowls (2)
- Electric mixer
- Spatula
- Toothpick
- Cooling rack
HOW TO MAKE THIS CARROT CAKE CHEESECAKE RECIPE
Making the Carrot Cake
- Preheat your oven to 350 degrees Fahrenheit.
- Spray an 8″ round cake pan with non-stick baking spray.
- In a mixing bowl, combine eggs and both sugars. Mix for about 3 minutes until the mixture is well blended and slightly creamy.
- Add the rest of the wet ingredients: vanilla extract, vegetable oil, orange zest, and mix until well combined.
- Gradually add the dry ingredients: gluten-free flour, baking powder, baking soda, unsweetened cocoa, cinnamon, ground cloves, allspice, kosher salt. Mix until the dry ingredients are just incorporated. Be careful not to overmix.
- Fold in the shredded carrots and raisins.
- Pour the cake batter into the prepared 8″ round cake pan and bake for 35-45 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely.
- Spray a 9″ springform pan with non-stick baking spray. Break the carrot cake apart and add half to the base of the springform pan.
Making the Cheesecake Filling
Preheat your oven to 325 degrees Fahrenheit
In a mixing bowl, add the room-temperature cream cheese and mix until smooth for a couple of minutes.
Mix in the sugar and sour cream until the mixture is smooth.
Once smooth, mix in the eggs, egg yolks, and vanilla extract until just incorporated.
Pour 3/4 of the cream cheese filling into the springform pan, add the rest of the broken-up carrot cake on top, pressing it down slightly.
Pour the remaining cream cheese filling on top and spread it evenly.
Set the rack in the center of the oven and bake for 55-65 minutes. The center may jiggle slightly, but the top should not be shiny.
Remove the cheesecake from the oven and let it sit at room temperature for 1 hour. Then, place it in the fridge for 8 hours before serving.
Enjoy!
COMMONLY ASKED QUESTIONS
Can I use regular all-purpose flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour if you don’t require a gluten-free option.
Can I make this cheesecake a day ahead?
Absolutely! In fact, this cheesecake is often even better after chilling overnight, allowing the flavors to meld.
Can I use pre-shredded carrots for the carrot cake?
While it’s more convenient, it’s best to use freshly shredded carrots for a more moist and flavorful carrot cake.
Can I add nuts to the carrot cake for extra texture?
Certainly, feel free to fold in your favorite chopped nuts, like pecans or walnuts, when adding the shredded carrots and raisins.
Carrot Cake Cheesecake Recipe
Equipment
- Mixing Bowl
- Measuring cups/spoons
- 8" round cake pan
- 9" springform pan
- Non-stick baking spray
- Mixing bowls (2)
- Electric mixer
- Spatula
- toothpick
- cooling rack
Ingredients
Carrot Cake
- 2 cups carrots shredded
- 2 eggs
- 1 tsp vanilla extract
- ½ cup vegetable oil
- ½ cup light brown sugar
- ½ cup sugar
- ¼ cup raisins
- 1 cup 1:1 gluten-free flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tbsp unsweetened cocoa
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp allspice
- ½ tsp kosher salt
- 1 tsp orange zest
Cheesecake
- 24 oz cream cheese room temperature
- 12 oz sour cream
- 2 eggs
- 2 egg yolks
- 1 ⅔ cups sugar
- 1 ½ tbsp vanilla extract
Instructions
Making the Cheesecake
- Preheat your oven to 350 degrees Fahrenheit.
- Spray an 8″ round cake pan with non-stick baking spray.
- In a mixing bowl, combine eggs and both sugars. Mix for about 3 minutes until the mixture is well blended and slightly creamy.
- Add the rest of the wet ingredients: vanilla extract, vegetable oil, orange zest, and mix until well combined.
- Gradually add the dry ingredients: gluten-free flour, baking powder, baking soda, unsweetened cocoa, cinnamon, ground cloves, allspice, kosher salt. Mix until the dry ingredients are just incorporated. Be careful not to overmix.
- Fold in the shredded carrots and raisins.
- Pour the cake batter into the prepared 8″ round cake pan and bake for 35-45 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely.
- Spray a 9″ springform pan with non-stick baking spray. Break the carrot cake apart and add half to the base of the springform pan.
Making the Filling
- Preheat your oven to 325 degrees Fahrenheit
- In a mixing bowl, add the room-temperature cream cheese and mix until smooth for a couple of minutes.
- Mix in the sugar and sour cream until the mixture is smooth.
- Once smooth, mix in the eggs, egg yolks, and vanilla extract until just incorporated.
- Pour 3/4 of the cream cheese filling into the springform pan, add the rest of the broken-up carrot cake on top, pressing it down slightly.
- Pour the remaining cream cheese filling on top and spread it evenly.
- Set the rack in the center of the oven and bake for 55-65 minutes. The center may jiggle slightly, but the top should not be shiny.
- Remove the cheesecake from the oven and let it sit at room temperature for 1 hour. Then, place it in the fridge for 8 hours before serving.
- Optional: Top and Decorate with Cream Cheese Frosting prior to slicing and serving.
- Enjoy!
Nutrition
My Carrot Cake Cheesecake is not just a dessert; it’s a slice of pure joy. Perfectly marrying the tender essence of carrot cake with the creaminess of cheesecake, it’s a delicious masterpiece. This dessert is perfect for any celebration or when you just need a sweet escape. Easy to make and irresistibly tasty, it’s a great way to delight your taste buds and impress your guests.
I made this cake last weekend and it might be the best thing I’ve ever made. The directions were a little tricky to follow as there is overlap with the ingredients for both the filling and the cake. I mixed up the measurements one time, but fortunately caught the mistake in time :)
I did make a cream cheese frosting for the cake and added a touch of cardamom to the frosting which really took it to the next level!
Everyone wants it again for Thanksgiving.
Thank you!
We are so happy to hear it was a success!
You mention using dairy free milk but I do not see any milk listed in the ingredients for either the carrot cake or the cream cheese filling. Should there be milk added to this recipe? Looks delicious and I’d like to make this cake but I’ll be making it for a party and want to make sure it is a success.
Also, can Neufchâtel cheese be substituted for cream cheese?
Thanks.
This recipes doesnt have dairy free milk but dairy free cream cheese. You are welcome to use full dairy with no modifications if preferred :)