Carrot Cake Cheesecake Recipe
Carrot cake cheesecake is perfect for when you love two desserts and don’t want to compromise on either of them. It’s an amazing dessert that combines two beloved flavors.
This amazing dessert combines two of my favorites: the moist, spiced layers of carrot cake and the creamy richness of cheesecake, all topped with a tangy sour cream frosting and crunchy pecans.
Video Recipe
Watch the full video recipe to learn how to make the best carrot cake cheesecake. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love Carrot Cake Cheesecake 🥕🍰
It’s one of my favorite cheesecakes, and as you can see in the photo above, I’m absolutely in love 😍 with this dessert! Here’s why you’ll love it too:
- Two Desserts in One 🎉: Combines the spiced goodness of carrot cake with the creamy richness of cheesecake.
- Tangy Frosting 😍: Topped with a smooth sour cream frosting that perfectly balances the flavors.
- Perfect for Any Occasion 🎂: Ideal for birthdays, holidays, or simply indulging your sweet tooth.
- Moist and Creamy ✨: Every bite is a delicious contrast of moist carrot cake and creamy cheesecake.
- Simple Yet Impressive 💫: Easy to make but looks and tastes like it’s from a bakery.
- Pecan Crunch 🥜: Finished with crunchy pecans for an irresistible texture.
Ingredient For Carrot Cake Cheesecake
Creating the perfect Carrot Cake Cheesecake requires a blend of specific ingredients that each play a vital role in ensuring the best texture, flavor, and appearance. Here’s a breakdown of each ingredient and its role in the recipe:
For the carrot cake layer:
- Flour: Provides the structure and stability for the cake.
- Baking Powder: Helps the cake rise, making it light and fluffy.
- Baking Soda: Works with the baking powder to give the cake additional lift.
- Salt: Enhances the flavors and balances the sweetness.
- Cinnamon: Adds a warm, spicy flavor that complements the carrots. Vegetable Oil: Keeps the cake moist and tender.
- White Sugar: Sweetens the cake and helps create a tender crumb.
- Brown Sugar: Adds sweetness and a hint of molasses flavor, contributing to the cake’s moistness.
- Eggs: Bind the ingredients together and provide structure and richness.
- Vanilla Extract: Enhances the overall flavor of the cake.
- Grated Carrots: Add moisture, sweetness, and texture to the cake, along with a beautiful natural color.
For the Cheesecake Layer:
- Cream Cheese: The base of the cheesecake, providing a rich and creamy texture.
- White Sugar: Sweetens the cheesecake and helps achieve a smooth texture.
- Sour Cream: Adds tanginess and smoothness, balancing the sweetness and enhancing the creamy texture.
- Eggs: Provide structure and help set the cheesecake.
- Heavy Cream: Adds richness and creaminess to the cheesecake.
- Vanilla Bean Paste: Adds a deep, aromatic vanilla flavor with visible flecks of vanilla bean.
For the Sour Cream Frosting:
- Sour Cream: Provides a tangy, creamy base for the frosting.
- Powdered Sugar: Sweetens the frosting and creates a smooth, spreadable consistency.
For Decoration:
- Raw/Caramelized Pecans: Add a crunchy texture and nutty flavor, enhancing the visual appeal of the cheesecake.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Tips to Make The Best Carrot Cake Cheesecake
- Use Room Temperature Ingredients: Ensure that all ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature before mixing. This helps achieve a smoother, creamier batter and prevents lumps.
- Grate Carrots Freshly: Freshly grated carrots provide the best texture and moisture. Pre-grated carrots from the store can be too dry and may not blend well into the batter.
- Avoid Overmixing: Overmixing can incorporate too much air into the batter, leading to cracks in the cheesecake. Mix each ingredient until just combined.
- Monitor the Baking Time: Cheesecake can be tricky to bake. Check for doneness by gently shaking the pan; the center should still be slightly jiggly but the edges should be set. Overbaking can lead to cracks and a dry texture.
- Cool Gradually: After baking, turn off the oven and prop the door open slightly. Allow the cheesecake to cool in the oven for 15-20 minutes to prevent sudden temperature changes that can cause cracking.
- Chill Thoroughly: Refrigerate the cheesecake for at least 6 hours or overnight. This helps the flavors to meld and gives the cheesecake time to set properly, making it easier to slice.
- Decorate Just Before Serving: Add the pecans and any additional toppings just before serving to keep them fresh and crunchy.
- Experiment with Flavors: Don’t be afraid to experiment with spices in the carrot cake layer or different types of nuts for decoration. Personalizing the recipe can make it even more special.
How to Store
- Refrigerator 🧊: Cover tightly or store in an airtight container for up to 4–5 days.
- Freezer ❄️: Wrap slices or the whole cake in plastic wrap and foil; freeze for up to 2–3 months. Thaw overnight in the fridge.
Frequently Asked Questions
Cheesecake can crack due to several reasons, such as overbaking, rapid temperature changes, or overmixing the batter. Overbaking can cause the cheesecake to become too dry, leading to cracks. Rapid temperature changes can cause the cheesecake to contract too quickly, resulting in cracks. Overmixing the batter incorporates too much air, which can also lead to cracks. However, in this Carrot Cake Cheesecake recipe, a cracked surface is not a major concern because the cheesecake will be frosted with a delicious sour cream frosting, which will cover any imperfections and add an extra layer of flavor.
While it might be convenient to use pre-grated carrots, freshly grated carrots are recommended for the best texture and moisture. Pre-grated carrots from the store can be too dry and may not blend well into the batter, affecting the overall quality of the cake.
To prevent your cheesecake from cracking, follow these tips:
– Ensure all ingredients are at room temperature before mixing to achieve a smooth batter.
– Avoid overmixing the batter to prevent incorporating too much air.
– Bake the cheesecake in a water bath to maintain even baking and prevent drying out.
– Allow the cheesecake to cool gradually by turning off the oven, propping the door open, and leaving it inside for 15-20 minutes before removing it.
Your cheesecake is done when the edges are set but the center is still slightly jiggly. You can check for doneness by gently shaking the pan. If the center jiggles slightly while the edges remain firm, it’s time to turn off the oven. Avoid overbaking, as this can lead to a dry texture and cracking.
More Cheesecake Recipes
If you enjoyed my carrot cake cheesecake recipe, you also might like these cheesecake recipes:
- Pistachio Cheesecake: Nutty and creamy, this treat is perfect for those seeking a unique take on traditional cheesecake.
- Blueberry cheesecake: A delightful blend of creamy cheesecake and fresh, juicy blueberries, perfect for any occasion.
- Salted Caramel Cheesecake: Rich and decadent cheesecake, topped with a luscious salted caramel that beautifully balances sweet and salty flavors.
- Mango Cheesecake: Enjoy a tropical delight with a smooth, fruity mango flavor, perfect for summer gatherings.
- Basque Cheesecake: This amazing cheesecake has burnt top with a creamy, custard-like interior. The famous rustic look combined with the rich, velvety texture makes it a blockbuster, perfect for any occasion.
- No-Bake Lemon Cheesecake Bars: Bright and zesty, offering a refreshing citrus taste.
For more cheesecake ideas, explore all my cheesecake recipes.
Carrot Cake Cheesecake Recipe
Ingredients
For the carrot cake:
- 1¼ cups (160 g) Flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1½ teaspoons Cinnamon
- ½ cup (120 ml) Vegetable oil
- ½ cup (100 g) White sugar
- ½ cup (100 g) Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1½ cups (150 g) Grated carrots
For the cheesecake:
- 2 cups (450 g) Cream cheese softened
- ⅔ cup (135 g) White sugar
- ¼ cup (60 g) Sour cream
- 2 Eggs large
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla bean paste
For the sour cream frosting:
- 1½ cups (640 g) Sour cream
- 4 tablespoons (32 g) Powdered sugar
For decoration:
- Raw/Caramelized pecans chopped
Instructions
- Preheat the oven to 350ºF (180ºC). Line the bottom of an 9-inch (23cm) springform pan with parchment paper. Set aside.
Make the carrot cake:
- To a large bowl add white sugar, brown sugar and eggs. Whisk until combined. Add oil, vanilla extract and whisk until combined.
- Sift in flour, baking powder, baking soda, salt and cinnamon. Mix until combined. Add grated carrot and mix just until incorporated. Set aside.
Make the cheesecake batter:
- In a large bowl, beat cream cheese and sugar until soft and creamy. Add sour cream, vanilla bean paste and mix until combined.
- Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add heavy cream and mix until combined.
Assembly:
- Pour one third of the carrot cake batter on the bottom of the prepared pan, then pour one third of the cheesecake batter on top, in the center of the pan. Repeat two more times.
Bake the cheesecake:
- Bake the cheesecake in the oven for about 45-50 minutes, until the center is just slightly jiggly, but the edges are set. If the cheesecake isn’t done baking in the center yet, but the edges are browning too much, you can cover the pan with foil to prevent any further browning. Just make sure the foil isn’t touching the cheesecake on top.
- While the cheesecake is in the oven make the sour cream frosting: in a bowl whisk sour cream and powdered sugar until smooth.
- Turn the oven off, prop the door open, and note: leave the cheesecake inside for another 15-20 minutes. This will prevent the cheesecake from deflating and sinking.
- Note: If your cheesecake cracks or sinks, it's fine because we are going to frost the cake. If you prefer a flat cake without cracks, follow these steps: After you finish baking the cheesecake, keep it in the oven for one hour without opening the door.
Frost the cake:
- Remove the cheesecake from the oven and spread the frosting.
- Let it cool down completely, then place it in the fridge overnight, or for at least 6 hours.
Decorate:
- Decorate with some halved pecans on top and serve!
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- If you enjoyed this recipe, I would appreciate hearing your honest opinions about it in the comments. It means a lot to me! 😊
