Decadent Carrot Cake Cheesecake made with spiced carrot cake layers, creamy baked cheesecake, and classic cream cheese frosting. This layered dessert is perfect for Easter, holidays, and special occasions.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 40 minsCook Time 1 hr 20 minsTotal Time 2 hrsGraham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Pecan Pie Topping
1 cup chopped pecans (plus extra whole pecans for garnish)
½ cup light brown sugar, packed
¼ cup unsalted butter
⅓ cup heavy cream
1 tbsp corn syrup or maple syrup
1 tsp vanilla extract
¼ tsp salt
Prepare the Pan
Make the Crust
2
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth top.
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove, cool completely, then refrigerate at least 4 hours or overnight.
Make the Pecan Pie Topping
6
In a saucepan over medium heat, melt butter with brown sugar and cream.
Stir in corn syrup, vanilla, and salt; simmer 2–3 minutes until slightly thickened.
Remove from heat and stir in chopped pecans.
Cool until warm but pourable.
Assemble & Serve
7
Spoon pecan topping over chilled cheesecake.
Garnish with whole pecans if desired.
Slice and serve chilled or slightly warmed.
Pairing Suggestions
8 Toppings
Whipped cream
Caramel drizzle
Toasted pecans
Beverages
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Pecan Pie Topping
1 cup chopped pecans (plus extra whole pecans for garnish)
½ cup light brown sugar, packed
¼ cup unsalted butter
⅓ cup heavy cream
1 tbsp corn syrup or maple syrup
1 tsp vanilla extract
¼ tsp salt
Directions Prepare the Pan
Make the Crust
2
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth top.
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove, cool completely, then refrigerate at least 4 hours or overnight.
Make the Pecan Pie Topping
6
In a saucepan over medium heat, melt butter with brown sugar and cream.
Stir in corn syrup, vanilla, and salt; simmer 2–3 minutes until slightly thickened.
Remove from heat and stir in chopped pecans.
Cool until warm but pourable.
Assemble & Serve
7
Spoon pecan topping over chilled cheesecake.
Garnish with whole pecans if desired.
Slice and serve chilled or slightly warmed.
Pairing Suggestions
8 Toppings
Whipped cream
Caramel drizzle
Toasted pecans
Beverages
