Introduction

This Carrot Cake Cheesecake is a delightful combination of moist carrot cake layered beneath a creamy, spiced cheesecake. Perfect for special occasions or any time you want a show-stopping dessert that blends familiar flavors in a new way.

A slice of creamy carrot cake cheesecake is held by a woman's hand above a white cake stand with a white marbled texture background. The cheesecake has three visible layers: the bottom layer is a dense, moist carrot cake with a rich brown color and texture showing bits of carrot and nuts; the middle layer is thick and creamy with a light beige color mixed with specks of carrot and nuts; the top layer is a smooth white cream cheese frosting sprinkled with chopped golden brown walnuts. The full cheesecake rests on the cake stand blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 large eggs (at room temperature)
1/2 cup vegetable oil
1/2 cup buttermilk (at room temperature)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
1/2 cup walnuts, chopped
1 1/2 cups shredded carrots
1/2 cup raisins (rinsed and drained)
24 ounces cream cheese (softened to room temperature)
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup sour cream (room temperature)
8 ounces cream cheese (room temperature)
1/4 cup sugar
1/4 cup milk
1/4 cup sour cream
1/4 cup walnuts (chopped)

Instructions

Step 1: Preheat your oven to 350 degrees F. Prepare a 10-inch springform pan by covering the bottom and outside with foil, then lightly spray the inside with baking spray. Set aside.
Step 2: Place raisins in a small bowl, cover with boiling water, and let sit for 10 minutes. Drain well and pat dry with paper towels.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, whisk eggs and both sugars until light and fluffy. Add vegetable oil, buttermilk, vinegar, and vanilla extract. Mix on medium speed until fully combined.
Step 5: Reduce mixer speed to low and gradually add the dry ingredients. Stop occasionally to scrape sides and bottom of the bowl. Mix until just combined.
Step 6: Fold in shredded carrots, chopped walnuts, and dried raisins.
Step 7: Pour the carrot cake batter into the prepared springform pan and spread evenly.
Step 8: For the cheesecake layer, beat cream cheese in a large bowl for 1 minute until smooth. Add sugar, salt, cinnamon, nutmeg, and flour. Mix until fully combined, scraping the bowl sides.
Step 9: With the mixer on low, add eggs one at a time, beating just until combined. Scrape down the bowl as needed.
Step 10: Add vanilla extract and sour cream, beating until smooth and well-mixed. Scrape sides and bottom again.
Step 11: Pour the cheesecake batter over the carrot cake layer. Swirl lightly with a spatula and smooth the top evenly.
Step 12: Bake for 60 to 70 minutes, or until the cheesecake is just slightly wobbly in the center but set on the edges.
Step 13: Turn off the oven, crack the door open, and allow the cheesecake to cool completely inside.
Step 14: Once cooled, refrigerate the cheesecake for at least 5 to 6 hours to set fully.
Step 15: Run a butter knife around the edges to loosen the cheesecake from the pan before removing the springform ring.
Step 16: For the topping, whisk together cream cheese, sour cream, sugar, and milk until smooth. Spread this mixture evenly over the chilled cheesecake and sprinkle with chopped walnuts.
Step 17: Slice and serve your delicious Carrot Cake Cheesecake.

Tips & Variations

Soaking raisins plumps them up and prevents dryness in the cake.
Use room temperature ingredients for a smoother batter and even baking.
For extra flavor, try adding a pinch of ginger or cloves to the carrot cake layer spices.
Substitute walnuts with pecans or omit nuts for a nut-free option.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. To reheat, allow slices to come to room temperature or enjoy chilled as preferred. For longer storage, wrap tightly and freeze for up to 1 month, thawing overnight in the fridge before serving.

How to Serve

A close-up of a slice of a layered carrot cake ice cream on a white cake stand with a white marbled background. The bottom layer is a dense, brown carrot cake with bits of nuts and carrot visible. Above this is a thick, creamy white ice cream layer mixed with chunks of carrot and nuts. On top of the ice cream is a smooth, light brown cream cheese frosting layer, finished with a fluffy white whipped topping sprinkled with small pieces of chopped walnuts. The cake slice is held by a woman's hand lifting it from the stand. 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 actually benefits from chilling time. Prepare it a day in advance and refrigerate for at least 5 to 6 hours or overnight for best results.

What can I use if I don’t have buttermilk?

To substitute buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.