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Carrot Cake Cheesecake with Cream Cheese Frosting

Elina James
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 45 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • Carrot Cake Layer
  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ⅔ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups finely grated carrots
  • Optional: ½ cup chopped walnuts or pecans
  • Cheesecake Layer
  • 24 oz (680g) cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs (room temperature)
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • (Optional: more nuts + shredded carrots for garnish)

Instructions
 

  • Prepare the Pan u0026 Oven : Preheat to 325°F (160°C). Line bottom of a 9-inch springform pan with parchment.
  • Make the Carrot Cake Batter : Whisk flour, cinnamon, nutmeg, baking soda, and salt. In a separate bowl, mix both sugars + oil + eggs + vanilla. Combine wet and dry mixtures gently. Fold in grated carrots and nuts if using. Pour batter into prepared pan and spread evenly.
  • Make Cheesecake Filling : Beat cream cheese until smooth. Add sugar, mixing until creamy. Add eggs one at a time (low speed). Mix in sour cream and vanilla.
  • Assemble : Carefully pour cheesecake filling over carrot cake batter.
  • Bake : Bake 60–75 minutes until set with a slight jiggle in the center. Optional: water bath for extra smoothness (pan wrapped in foil). Turn off oven, crack door open 1 hour to cool gradually.
  • Chill : Refrigerate at least 6 hours or overnight.
  • Frost : Beat frosting ingredients until fluffy. Spread over chilled cheesecake. Add decorative nuts or carrot curls if desired.