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 45 minsCook Time 1 hr 20 minsTotal Time 2 hrs 5 minsCarrot Cake Layer
1 cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
¼ tsp salt
½ cup granulated sugar
½ cup vegetable oil
1 large egg
1 tsp vanilla extract
1 cup finely grated carrots
¼ cup chopped walnuts or pecans (optional)
Cheesecake Filling
24 oz full-fat cream cheese, room temperature
¾ 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
3 large eggs, room temperature
Cream Cheese Frosting
8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
Prepare the Pan
Make the Carrot Cake Layer
2
Whisk flour, baking powder, baking soda, spices, and salt.
In another bowl, whisk sugars, oil, egg, and vanilla.
Fold dry ingredients into wet, then stir in carrots and nuts.
Spread batter evenly into the prepared pan.
Bake 20 minutes , until just set. Let 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.
Assemble & Bake
4
Gently pour cheesecake batter over carrot cake layer.
Place pan in a roasting pan and add hot water halfway up the sides.
Bake 60 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and cool cheesecake inside oven 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Frost & Serve
Pairing Suggestions
Ingredients Carrot Cake Layer
1 cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
¼ tsp salt
½ cup granulated sugar
½ cup vegetable oil
1 large egg
1 tsp vanilla extract
1 cup finely grated carrots
¼ cup chopped walnuts or pecans (optional)
Cheesecake Filling
24 oz full-fat cream cheese, room temperature
¾ 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
3 large eggs, room temperature
Cream Cheese Frosting
8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
Directions Prepare the Pan
Make the Carrot Cake Layer
2
Whisk flour, baking powder, baking soda, spices, and salt.
In another bowl, whisk sugars, oil, egg, and vanilla.
Fold dry ingredients into wet, then stir in carrots and nuts.
Spread batter evenly into the prepared pan.
Bake 20 minutes , until just set. Let 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.
Assemble & Bake
4
Gently pour cheesecake batter over carrot cake layer.
Place pan in a roasting pan and add hot water halfway up the sides.
Bake 60 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and cool cheesecake inside oven 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Frost & Serve
Pairing Suggestions
