Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake Cheesecake Recipe

★★★★★

4.7 from 142 reviews
  • Author: Naomi
  • Total Time: 1 hour 35 minutes plus 5-6 hours chilling
  • Yield: 12 servings 1x

Description

This decadent Carrot Cake Cheesecake combines the rich, creamy texture of classic cheesecake with the moist, spiced flavors of carrot cake. Featuring layers of spiced carrot cake loaded with shredded carrots, raisins, and walnuts, topped with a smooth and tangy cream cheese cheesecake layer, this dessert is perfect for special occasions or when you want to impress with a unique twist on two beloved desserts.

Ingredients

Scale

Carrot Cake Layer

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 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)

Cheesecake Layer

  • 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)

Topping

  • 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

  1. Preheat: Preheat the oven to 350 degrees F to ensure even baking.
  2. Prepare Pan: Cover the bottom and outside of a 10-inch springform pan with foil to catch any leaks. Lightly spray the inside with baking spray and set aside.
  3. Soak Raisins: Place raisins in a small bowl and cover with boiling water. Let them soak for 10 minutes to plump, then drain thoroughly and dry on paper towels.
  4. Mix Dry Ingredients for Carrot Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  5. Combine Wet Ingredients: In a large bowl, whisk eggs with both sugars until light and fluffy. Add vegetable oil, buttermilk, white vinegar, and vanilla extract. Mix on medium speed until combined.
  6. Add Dry Ingredients: Lower mixer speed and gradually add the flour mixture to the wet ingredients. Scrape down the bowl sides to ensure complete mixing, whisking until just combined.
  7. Fold in Carrots, Walnuts, Raisins: Gently stir shredded carrots, chopped walnuts, and soaked raisins into the batter until evenly distributed.
  8. Transfer Carrot Cake Batter: Pour the carrot cake batter into the prepared springform pan, spreading evenly.
  9. Prepare Cheesecake Layer: In a large bowl, beat cream cheese until smooth. Add sugar, flour, salt, cinnamon, and nutmeg, mixing until fully combined and lump-free. Scrape down sides.
  10. Add Eggs to Cheesecake: With mixer on low, add eggs one at a time, beating after each addition until just combined to prevent overmixing. Scrape down bowl sides.
  11. Mix in Vanilla and Sour Cream: Add vanilla extract and sour cream to the cheesecake batter, and beat until thoroughly combined, stopping occasionally to scrape bowl sides and bottom.
  12. Assemble Layers: Pour the cheesecake batter over the carrot cake batter in the pan. Swirl lightly with a spatula for a marbled effect and smooth the top.
  13. Bake: Bake in the preheated oven for 60 to 70 minutes. The cheesecake should be slightly wobbly in the center but set on the edges.
  14. Cool in Oven: Turn off oven, crack the door open, and let the cheesecake cool completely inside to prevent cracking.
  15. Refrigerate: Once cooled, remove the cheesecake from the oven and refrigerate for at least 5 to 6 hours or overnight for best texture.
  16. Release from Pan: Run a butter knife around the edges to loosen the cheesecake and remove the springform pan.
  17. Prepare Topping: Whisk together cream cheese, sour cream, sugar, and milk until smooth. Spread evenly over the chilled cheesecake and garnish with chopped walnuts.
  18. Serve: Slice and enjoy this rich, creamy carrot cake cheesecake.

Notes

  • Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.
  • Soaking raisins helps prevent them from drying out during baking and keeps them juicy.
  • Do not overbeat the cheesecake batter once eggs are added to avoid cracking.
  • Cooling the cheesecake slowly in the oven prevents the top from cracking.
  • Refrigerating the cheesecake overnight improves flavor and texture.
  • Wrap foil around the springform pan to prevent batter from leaking during baking.
  • Prep Time: 25 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Carrot Cake Cheesecake, Carrot Cake, Cheesecake, Spiced Cheesecake, Dessert, Holiday Dessert, Cream Cheese Dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://naomifletcher.com/carrot-cake-cheesecake-recipe/