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Slice of carrot cake cheesecake on white plate with fork.

Carrot Cake Cheesecake

Yield: 12 Servings
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes

Ingredients

Cheesecake:

  • 16 ounces (454 g) cream cheese, softened to room temperature
  • ½ cup (106 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon flour
  • 1 teaspoon vanilla extract
  • ½ cup (113 g) sour cream

Carrot Cake:

  • ¾ cup vegetable, canola or other neutral-flavored oil
  • ¼ cup (53 g) packed light brown sugar
  • ¾ cup (159 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (178 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Pinch cloves
  • ¼ teaspoon salt
  • ½ pound finely grated carrots (about 1 cup or so)

Cream Cheese Frosting + Pecans:

  • 3 ounces (86 g) cream cheese, softened to room temperature
  • 2 tablespoons (28 g) butter, softened to room temperature
  • 1 ½ cups (171 g) powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon sour cream
  • ½ cup chopped, toasted pecans for garnish (optional)

Instructions 

  • For the cheesecake, in a medium bowl using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Set aside.
  • For the carrot cake, in a large bowl using an electric mixer, beat together the oil, brown sugar and granulated sugar until smooth. Add the eggs and vanilla and beat until the mixture is light creamy and light. Stir in the flour, baking soda, cinnamon, nutmeg, cloves and salt until just combined. Mix in the carrots.
  • Preheat the oven to 350 degrees F. Lightly grease a 10-inch springform pan with cooking spray.
  • Spread half of the carrot cake batter into the bottom of the prepared pan. Dollop half of the cheesecake batter on top of the carrot cake layer in large spoonfuls. Don't spread or swirl together.
  • Dollop the rest of the carrot cake batter on and around the spoonfuls of cheesecake batter. Spread the last half of the cheesecake batter over the top in a thin layer. Tap the pan on the counter a couple of times to get rid of any air bubbles.
  • Bake the cheesecake for 60-70 minutes, tenting the top of the cheesecake with foil the last 20 -30 minutes of baking if it is browning too quickly. Take care not to over bake the cheesecake or the carrot cake bottom and sides will be dry. The top center part of the cheesecake (just about a 2- or 3-inch diameter circle) should still be slightly soft and jiggly when you take it out, but the sides should be set. It's ok if the top of the cheesecake cracks as it will be covered with frosting.
  • Let the cheesecake cool completely on a wire rack in the pan.
  • For the frosting, whip together the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined with no lumps. Add the vanilla and sour cream and mix well.
  • When the cheesecake has cooled completely, spread the frosting evenly over the top of the cheesecake. Sprinkle the pecans around the edge of the cheesecake.
  • Cover and refrigerate 2-3 hours so it is set up and well-chilled.

Notes

Make Ahead: the cheesecake can be made and frosted 1-2 days in advance and kept in the refrigerator until serving.