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The finished carrot cake cheesecake, topped with caramelized pecans and ready to be served."

Carrot Cake Cheesecake Recipe

This Carrot Cake Cheesecake combines the best of both worlds, with a rich, creamy cheesecake layer atop a spiced carrot cake base. Topped with a silky cream cheese frosting, it’s a deliciously indulgent treat that’s perfect for any occasion!
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Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Course Dessert
Cuisine American
Servings 4
Calories 804 kcal

Equipment

  • 8-inch or 9-inch springform pan
  • Parchment paper
  • Spray oil
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Whisk

Ingredients
  

  • Carrot Cake
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon powder
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cup peeled and grated carrots
  • Cheesecake Batter
  • 2 cups cream cheese softened
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • Caramelized Pecans
  • 1/2 tbsp unsalted butter
  • 2 tbsp granulated sugar
  • 1/2 cup chopped pecans
  • Cream Cheese Frosting
  • 1/3 cup cream cheese softened
  • 3 tbsp unsalted butter
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350ºF and line the bottom of an 8-inch or 9-inch springform pan with parchment paper. Grease the pan and parchment with spray oil.
    "A greased 8-inch springform pan lined with parchment paper on the bottom, ready for baking."
  • In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
    "A bowl with flour, baking powder, baking soda, salt, and cinnamon being whisked together for an even blend."
  • In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
    "A mixing bowl with vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract being whisked together until smooth."
  • Gradually mix in the dry ingredients with a hand mixer or whisk until incorporated.
  • Add the shredded carrots and fold gently with a spatula to combine. Set the mixture aside.
    "A spatula gently folding shredded carrots into the carrot cake batter to avoid overmixing."
  • Beat cream cheese in a large bowl for 1 minute, then add granulated and brown sugars. Beat for 1 more minute, scraping the bowl as needed.
    "A hand mixer beating cream cheese in a bowl for 1 minute until creamy."
  • Mix in sour cream, then add eggs one at a time, ensuring each is incorporated before adding the next. Add vanilla and salt with the last egg.
  • Pour one third of the carrot cake batter into the prepared pan, followed by one third of the cheesecake batter. Repeat, layering the remaining batter.
    "A third of the cheesecake batter being poured over the carrot cake layer in the pan."
  • Bake for about 50 minutes, until the center is slightly jiggly and edges are set. Cover with foil if the edges brown too much.
    The layered carrot cake cheesecake baking in the oven, with edges set and the center slightly jiggly."
  • Turn off the oven, leave the door open, and let the cheesecake cool inside for 20 minutes to prevent deflation.
  • Let the cheesecake cool completely, then refrigerate for at least 6 hours or overnight.
    The cheesecake completely cooled and ready to be refrigerated for at least 6 hours."
  • For caramelized pecans, melt sugar and butter in a saucepan, stir in chopped pecans, and cook for 4 minutes. Let cool on parchment paper.
    "Sugar and butter melting in a saucepan with chopped pecans being stirred in for caramelization."
  • Beat cream cheese and butter for frosting, then add powdered sugar, vanilla, and beat until smooth.
  • Once the cheesecake is chilled, remove the ring and parchment paper, spread frosting on top, and garnish with caramelized pecans.
    The finished carrot cake cheesecake, topped with caramelized pecans and ready to be served."