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Carrot Cake Cheesecake: an easy cheesecake version of the traditional teatime treat

By Editorial Team

With its rich cream cheese frosting and fabulous carrot cake flavor, carrot cake cheesecake is a stunning dessert to make for any occasion. The natural sweetness of the carrots combined with just the right amount of sugar folded into a smooth, creamy, luscious cheesecake filling makes this easy carrot cake cheesecake a wonderful dessert with tea in the afternoon, or as a decadent after-dinner sweet.

It's super simple to make and is ideal for picnics, potlucks, and other gatherings where you're expecting plenty of hungry guests. Carrot cake cheesecake is the perfect way to use up leftover carrots and you can even prepare this tasty treat a day ahead of time to make entertaining a cinch.

Tips for Making the Best Carrot Cake Cheesecake

Be sure you use room-temperature ingredients to make your carrot cake.

Short on time? For a shortcut, use a box cake mix for the carrot cake component.

Don’t have an oven? Make the Carrot Cake Cheesecake in an Instant Pot. Simply cover the springform pan with foil. Add 1 cup of water to your instant pot, and place the cake tin on a grid. Cook for 35-40 minutes, allowing the natural release for 10 minutes.

Make mini cheesecakes by adding the layers to a muffin pan mold.

How to Store Carrot Cake

Store your homemade carrot cake cheesecake in an airtight container at room temperature for up to one day, or in the fridge for up to 3 days.

Ingredients

for the filling

Cream Cheese at room temperature

16 ounces

Granulated sugar

2/3 cup

All-purpose flour

1 1/2 tsp

Large eggs

Vanilla Extract

1 tsp

Sour cream

1/2 cup

for the cake

All-purpose flour

1 1/4 cups

Baking soda

1/2 tsp

Baking powder

1/2 tsp

salt

1/4 tsp

Ground cinnamon

1 tsp

Ground nutmeg

1/8 tsp

Canola oil

1/2 cup

unsweetened applesauce

1/4 cup

Granulated sugar

2/3 cup

packed light-brown sugar

1/3 cup

Large eggs

pure vanilla extract

1 tsp

finely grated carrots

1 1/3 cups

for the topping

Cream Cheese at room temperature

2 oz

butter at room temperature

1 tbsp

Powdered sugar

1 1/4 cups

Sour cream

1/4 cup + 2 tbsp

pure vanilla extract

1/2 tsp

pecans, chopped

1/2 cup

How to Make Carrot Cake Cheesecake

Preheat your oven to 350F. Grease your springform pan with butter, then line it with parchment paper and spray it with cooking spray. Set aside.

Step 1

Preheat your oven to 350F. Grease your springform pan with butter, then line it with parchment paper and spray it with cooking spray. Set aside.

Combine the sugar and flour until mixed.

Step 2

Combine the sugar and flour until mixed.

Beat in the cream cheese until smooth.

Step 3

Beat in the cream cheese until smooth.

Add in the vanilla extract.

Step 4

Add in the vanilla extract.

Beat the eggs in one at a time.

Step 5

Beat the eggs in one at a time.

Pour in the sour cream and mix. Tap the cheesecake mixture on your countertop several times to burst any air bubbles. Set aside.

Step 6

Pour in the sour cream and mix. Tap the cheesecake mixture on your countertop several times to burst any air bubbles. Set aside.

In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Step 7

In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a second bowl, whisk canola oil, applesauce, white sugar, brown sugar.

Step 8

In a second bowl, whisk canola oil, applesauce, white sugar, brown sugar.

Add the vanilla.

Step 9

Add the vanilla.

Beat in eggs and mix until completely combined.

Step 10

Beat in eggs and mix until completely combined.

Beat the flour mixture into the oil mixture.

Step 11

Beat the flour mixture into the oil mixture.

Fold in the carrots, then tap against your work surface to pop air bubbles.

Step 12

Fold in the carrots, then tap against your work surface to pop air bubbles.

Transfer 1 1/2 cups of the carrot mixture into the pan.

Step 13

Transfer 1 1/2 cups of the carrot mixture into the pan.

Cover with 1/3 of the cream cheese mixture.

Step 14

Cover with 1/3 of the cream cheese mixture.

Top with the rest of the carrot cake mixture.

Step 15

Top with the rest of the carrot cake mixture.

Layer with the remaining cream cheese mixture.

Step 16

Layer with the remaining cream cheese mixture.

Spread it evenly.

Step 17

Spread it evenly.

Bake for 60 to 65 mixtures or until the center is mostly set. If your cheesecake is cooking too quickly, tent foil over the pan while it's baking. Take the cake out of the oven and set it on a rack to cool for 1 hour. Cover the cheesecake with foil and place in the fridge for at least 6 hours up to overnight.