Introduction

This Carrot Cake Cheesecake is a delightful fusion of creamy cheesecake and spiced carrot cake, layered perfectly for an indulgent dessert experience. Moist, flavorful, and topped with a smooth cream cheese frosting, it’s sure to impress at any gathering.

A close-up of a slice of carrot cake cheesecake on a white plate set on a white marbled surface, showing three layers: the bottom layer is dense, moist carrot cake with visible carrot bits and nuts, the middle layer is creamy, smooth cheesecake with a pale yellow color, and the top layer is a thick, even coat of white frosting sprinkled with chopped pecans around the edges. Some chopped pecans are scattered on the plate next to the cake slice, and the background is softly blurred with neutral tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces full-fat brick cream cheese (softened and at room temperature)
3/4 cup granulated sugar

1 1/2 teaspoons flour
1/2 cup sour cream

2 teaspoons vanilla bean paste
1/4 teaspoon salt

2 large eggs (at room temperature)
1 1/4 cups all-purpose flour
1 teaspoon baking powder

1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

1/8 teaspoon nutmeg
1 cup granulated sugar
2 large eggs (at room temperature)

12 tablespoons unsalted butter (melted and slightly cooled)
1 teaspoon vanilla bean paste
1 1/3 cups grated carrots (washed and peeled first)

1/2 cup chopped pecans
4 ounces full-fat brick cream cheese (softened and at room temperature)
3 tablespoons unsalted butter (at room temperature)

1 1/4 cups powdered sugar (sifted)
1 teaspoon vanilla bean paste
1/4 teaspoon salt

1 tablespoon whole milk (at room temperature)
Pecans (finely chopped, for garnish)

Instructions

Step 1: Place one oven rack in the center and a second rack at the lowest position of your oven. Preheat the oven to 350˚F. Spray a 9-inch springform pan evenly with cooking spray and set aside.

Step 2: Prepare the cheesecake batter by beating the cream cheese, granulated sugar, and flour on medium-low speed for 2-3 minutes until smooth. Scrape down the bowl, then add sour cream, vanilla bean paste, and salt; beat on low until combined.
Step 3: Add eggs one at a time on low speed, mixing just until combined after each egg. Gently stir the batter with a spatula to release any bubbles and set aside.
Step 4: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined. Set aside.

Step 5: In a large bowl, whisk together granulated sugar, eggs, melted butter, and vanilla bean paste vigorously for one minute until smooth. Add dry ingredients and mix with a rubber spatula until fully combined.
Step 6: Fold in grated carrots and chopped pecans until the batter is evenly mixed.
Step 7: Pour 12 ounces of the carrot cake batter evenly into the bottom of the prepared springform pan.

Step 8: Carefully spoon about half of the cheesecake batter over the carrot cake layer, covering it without swirling or spreading aggressively. Next, add the remaining carrot cake batter on top, spreading evenly.
Step 9: Slowly pour the remaining half of the cheesecake batter over the top, ensuring it covers the carrot cake layer fully and evenly.
Step 10: Place the springform pan on a rimmed baking sheet to catch any leaks. Bake on the center rack at 350˚F for 55-65 minutes. Check after 40 minutes and tent with foil if browning too fast.

Step 11: The cheesecake is done when the edges are set but the center wobbles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 40 minutes.
Step 12: Remove from the oven and cool completely to room temperature on a wire rack for at least 2 hours.
Step 13: Chill the cheesecake in the springform pan in the refrigerator for at least 6-8 hours, preferably overnight.

Step 14: To prepare the topping, beat cream cheese and butter until light and fluffy. Gradually add powdered sugar, then mix in vanilla bean paste, salt, and whole milk. Beat for 2 minutes on medium speed.
Step 15: Remove the springform ring, spread the frosting evenly over the cheesecake, and garnish with finely chopped pecans before serving.

Tips & Variations

Use room temperature ingredients to ensure smooth batters and better mixing.

Cover the cheesecake with foil if the top browns too quickly during baking to prevent overbrowning.
Substitute pecans with walnuts for a different nutty flavor or omit nuts for a nut-free version.
For extra moisture, soak grated carrots in a tablespoon of orange juice before folding them into the batter.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To serve, allow it to come to room temperature slightly for best flavor. Reheat is not recommended as it affects texture; enjoy chilled or at room temperature.

How to Serve

A thick slice of carrot cake cheesecake sits on a white plate, showing three distinct layers: the bottom layer is a creamy cheesecake base in a smooth white color, the middle layer is a moist carrot cake with visible dark walnuts and orange carrot flecks, and the top layer is a smooth white cream cheese frosting garnished with a generous sprinkle of chopped walnuts. The edges reveal a soft, crumbly texture on the carrot cake layer with bits of nuts, while the frosting has a silky, thick finish. The plate rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to set properly and develop its flavors fully.

What if I don’t have vanilla bean paste?

You can substitute with 1 teaspoon of pure vanilla extract; the flavor will be slightly different but still delicious.