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Carrot Cake Cheesecake

5 from 1 vote
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!
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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

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)

Method
 

To make the carrot cake
  1. Preheat the oven to 350 degrees.
  2. 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).
  3. Use a whisk or a hand or stand mixer to combine the ingredients. Scrape down the bowl once complete.
  4. Add the flour. Mix well until combined. Scrape down the bowl once complete, then set it aside.
To make the cheesecake
  1. In a separate medium or large mixing bowl, beat the softened cream cheese and sugar until smooth.
  2. 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
  1. Grease a 9-inch spring form pan and line the bottom with parchment paper.
  2. Spread the carrot cake batter throughout the bottom of the pan.
  3. 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.
  4. Bake for 30 minutes, then cover the pan with aluminum foil.
  5. 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.
  6. 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
  1. In a separate medium to large mixing bowl, cream the softened cream cheese and butter until smooth.
  2. Add the vanilla extract, cinnamon and 1 cup of powdered sugar. Mix until well combined and scrape down the bowl.
  3. Add another ½ to 1 cup of powdered sugar, depending on desired sweetness. Scrape down the bowl once complete.
  4. 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.