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Carrot Cake Cheesecake

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A perfectly spiced carrot cake is paired with a smooth, velvety cheesecake and a fluffy cream cheese frosting for one delicious dessert. The cake and cheesecake are layered to make the most beautiful swirl design and every bite is soft, rich, and moist.

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Chill Time: 6 hours
  • Cook Time: 50 minutes
  • Total Time: 7 hours and 20 minutes
  • Yield: 8-12 servings
  • Category: Dessert

Ingredients

Cheesecake

  • 16 oz cream cheese, room temperature
  • 99 grams (1/2 cup) granulated sugar
  • 56 grams (1/4 cup) sour cream, room temperature
  • 1/2 tsp vanilla
  • 2 eggs, room temperature

Carrot Cake

  • 180 grams (1 ½ cups) flour
  • 1 ½ tsp baking powder
  • ¾ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • pinch of cloves
  • 159 grams (¾ cup) brown sugar
  • 74 grams sugar
  • 148 grams (¾ cup) vegetable oil
  • 2 eggs
  • 127 grams (1/2 cup, 1 tbsp) sour cream
  • 185 grams finely shredded carrots

?Cream Cheese Frosting

  • 4 oz cream cheese, room temperature
  • 113 grams (1 cup) powdered sugar
  • 28 grams (2 tbsp) heavy cream

Instructions

Cheesecake

  1. Use a stand mixer or handheld mixer with a large bowl to beat together the cream cheese and sugar on high speed for 2 minutes. Scrape down the sides of the bowl.
  2. Add sour cream and vanilla and continue to mix on high for 1 minute. Scrape down the sides of the bowl.
  3. Add in the eggs, one at a time, with your mixer on low and mix just until combined each time. Make sure to gently scrape the sides of the bowl so the batter is uniform, but be careful not to over mix. It's very important not to over mix at this step or it could result in cracks.
  4. Set batter aside.

Carrot Cake

  1. Preheat oven to 350º F.
  2. Squeeze out any excess juices from the carrots by squeezing them through paper towels. Set aside.
  3. Whisk together the flour, baking powder, salt, and spices in a large bowl. Set aside.
  4. In a stand mixer fitted with a paddle attachment, cream the sugars and oil together on medium speed until combined.
  5. Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed.
  6. Add the sour cream followed by the dry ingredients. Add in the shredded carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
  7. Prep an 8 inch springform pan by coating it with cooking spray.
  8. Add about a third of the carrot cake batter to the pan and spread with an offset spatula.
  9. Add about a third of the cheesecake batter and spread evenly.
  10. Repeat with another third of carrot cake, another third of cheesecake, the last of the carrot cake, and then the last of the cheesecake, spreading evenly each time.
  11. Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
  12. Cool completely at room temperature before wrapping in plastic wrap and chilling for at least 6 hours if not overnight.
  13. Once the cheesecake has cooled, carefully run a butter knife along the sides of the pan. Place the pan on top of a small jar or cup and gently open the pan, pushing the sides of the pan down off of the base to release it.

Cream Cheese Frosting

  1. Cream together the cream cheese, powdered sugar, and cream on low until well combined.
  2. Scrape down the sides of the bowl as needed.
  3. Spread the cream cheese frosting on top of the cooled cheesecake. Enjoy!

Notes

  • This is an intricate recipe with lots of crucial steps so make sure you read the entire recipe through before baking. This dessert requires more time and planning than most.
  • Your cream cheese should be brought to room temperature for almost 2 hours. Your eggs and sour cream should be brought to room temperature for about an hour. However, if your kitchen is super hot, this will take less time so plan accordingly. Room temperature ingredients are crucial.
  • Another crucial step takes place while you're making the cheesecake. You'll need to mix the cream cheese, sugar, sour cream, and vanilla at high speed for the designated times, but once you add the eggs, you'll need to mix on low to avoid over mixing the batter. Over mixing the batter can lead to cracking.
  • Cheesecake can be kept in an airtight plastic container or plastic wrap in the fridge for up to 5-7 days.

Find it online: https://marisabakes.com/2026/04/02/carrot-cake-cheesecake/