This Carrot Cake Cheesecake has a layer of carrot cake on the bottom and vanilla cheesecake on top. Then it is covered with a tangy cinnamon cream cheese frosting. This is the perfect Easter dessert!
Quick Tips
- Gently spoon the cheesecake batter over the carrot cake batter to try to maintain two distinct layers. It will swirl a little no matter what, and that’s okay!
- After 20 minutes of baking, cover the cake with aluminum foil. This will help keep the top from browning too much.
- Allow the cake to cool completely in the fridge before you remove it from the pan
Equipment
- Hand or stand mixer
- Mixing bowls
- Measuring cups and spoons
- 9-inch spring form pan
- Parchment paper (to line the bottom of the spring form pan)
- Silicone spatula
- Spoon or cookie dough scoop
- Aluminum foil (to tent the pan halfway through baking)
- Grater
Ingredient Notes
- Granulated sugar: this is used in the cheesecake and carrot cake
- Oil: canola oil or vegetable oil is recommended
- Eggs: these are used in both the cheesecake and carrot cake
- Crushed pineapple: drained
- Shredded carrots: freshly shredded with a grater is recommended
- Pecans: finely chopped
- Cream cheese: this is used in the cheesecake and the cream cheese frosting
- All-purpose flour: this is used in the cheesecake and the carrot cake
- Salt: this is used in the cheesecake and the carrot cake
- Vanilla extract: this is used in all three recipe components (cheesecake, carrot cake and cream cheese frosting)
- Cinnamon: this is used in the carrot cake and the cream cheese frosting
- Cloves
- Nutmeg
- Ginger
- Baking soda
- Baking powder
- Butter: salted or unsalted is OK
- Powdered sugar
Love this Carrot Cake Cheesecake recipe? Try these other cheesecake recipes!
How to make Carrot Cake Cheesecake
This Carrot Cake Cheesecake can be made in four simple steps!
- Make the carrot cake batter
- Make the cheesecake batter
- Assemble the cake and bake
- Make the cinnamon cream cheese frosting
How to make the carrot cake batter
Preheat the oven to 350 degrees.
In a large mixing bowl, combine all of the ingredients except the flour (sugar, oil, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, salt, baking soda, baking powder, carrots, crushed pineapple, pecans).
Use a whisk or a hand or stand mixer to combine the ingredients. Scrape down the bowl once complete.
Add the flour. Mix well until combined. Scrape down the bowl once complete, then set it aside.
How to make the cheesecake batter
In a separate medium or large mixing bowl, beat the softened cream cheese and sugar until smooth.
Add the vanilla extract, eggs, flour and salt. Mix well and then scrape down the bowl once complete.
How to assemble the cake and bake
Grease a 9-inch spring form pan and line the bottom with parchment paper.
Spread the carrot cake batter throughout the bottom of the pan.
Gently spoon the cheesecake batter over the carrot cake batter. Try not to spread/combine the batters too much. Gently smooth the cheesecake batter throughout the entire pan, completely covering the carrot cake batter.
Bake for 30 minutes, then cover the pan with aluminum foil. Then bake for an additional 20-35 minutes, or until the middle is no longer jiggly. It’s okay if the cheesecake begins to brown slightly.
Remove the carrot cake cheesecake from the oven and allow it to cool to room temperature, then place it in the fridge to cool for at least 6 hours (preferably overnight).
How to make the cinnamon cream cheese frosting
In a separate medium to large mixing bowl, cream the softened cream cheese and butter until smooth.
Add the vanilla extract, cinnamon and 1 cup of powdered sugar. Mix until well combined and scrape down the bowl.
Add another ½ to 1 cup of powdered sugar, depending on desired sweetness. Scrape down the bowl once complete.
Spread the frosting over the cooled cake and return it to the fridge. Enjoy this dessert after it has chilled for at least 6 hours.
Try these other Easter dessert recipes!
Carrot Cake Cheesecake
Equipment
- Hand or stand mixer
- Mixing bowls
- grater (for grating the carrots)
- Measuring cups and spoons
- silicone spatula
- 9-inch spring form pan
- Parchment paper (for lining the bottom of the pan)
- spoon or cookie scoop (for spooning the cheesecake batter into the pan)
Ingredients
For the carrot cake
- 1 cup granulated sugar
- ½ cup canola or vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1¼ cup all-purpose flour
- 1 cup freshly grated carrots
- ½ cup crushed pecans (finely crushed)
- ½ cup crushed pineapple (drained)
For the cheesecake
- 16 ounces cream cheese (softened, 2 bricks)
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon all-purpose flour
- 2 eggs
For the cinnamon cream cheese frosting
- 4 ounces cream cheese (softened, 1 brick)
- ½ cup butter (softened)
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1½-2 cups powdered sugar
Instructions
To make the carrot cake
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine all of the ingredients except the flour (sugar, oil, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, salt, baking soda, baking powder, carrots, crushed pineapple, pecans).
- Use a whisk or a hand or stand mixer to combine the ingredients. Scrape down the bowl once complete.
- Add the flour. Mix well until combined. Scrape down the bowl once complete, then set it aside.
To make the cheesecake
- In a separate medium or large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the vanilla extract, eggs, flour and salt. Mix well and then scrape down the bowl once complete.
How to assemble the carrot cake cheesecake
- Grease a 9-inch spring form pan and line the bottom with parchment paper.
- Spread the carrot cake batter throughout the bottom of the pan.
- Gently spoon the cheesecake batter over the carrot cake batter. Try not to spread/combine the batters too much. Gently smooth the cheesecake batter throughout the entire pan, completely covering the carrot cake batter.
- Bake for 30 minutes, then cover the pan with aluminum foil.
- Bake for an additional 20-35 minutes, or until the middle is no longer jiggly. It's okay if the cheesecake begins to brown slightly.
- Remove the carrot cake cheesecake from the oven and allow it to cool to room temperature, then place it in the fridge to cool for at least 6 hours (preferably overnight).
How to make the cinnamon cream cheese frosting
- In a separate medium to large mixing bowl, cream the softened cream cheese and butter until smooth.
- Add the vanilla extract, cinnamon and 1 cup of powdered sugar. Mix until well combined and scrape down the bowl.
- Add another ½ to 1 cup of powdered sugar, depending on desired sweetness. Scrape down the bowl once complete.
- Spread the frosting over the cooled cake and return it to the fridge. Enjoy this dessert after it has chilled for at least 6 hours.
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