Creamy Carrot Cake Cheesecake — Fun Cheesecake Flavor Twist
A luscious layer of spiced carrot cake baked with creamy cheesecake and topped with a fluffy cream cheese frosting. Moist, flavorful, and perfect for any celebration.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 12–14 slices
- Yield: 12–14 slices 1x
Ingredients
Carrot Cake Layer:
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1 cup all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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1 tsp cinnamon
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¼ tsp nutmeg
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¼ tsp ginger
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¼ tsp salt
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½ cup brown sugar
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½ cup granulated sugar
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½ cup vegetable oil
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2 large eggs
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1 tsp vanilla extract
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1 cup grated carrots
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½ cup crushed pineapple, drained
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½ cup chopped walnuts or pecans (optional)
Cheesecake Layer:
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2 (8 oz) blocks cream cheese, softened
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½ cup granulated sugar
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1 egg
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1 tsp vanilla extract
Creamy Topping:
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8 oz cream cheese, softened
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¾ cup powdered sugar
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½ tsp vanilla extract
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½ cup heavy cream (cold)
Instructions
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Preheat oven to 350°F. Grease and line a 9-inch springform pan.
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Mix dry and wet carrot cake ingredients separately, then combine. Fold in carrots, pineapple, and nuts.
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In another bowl, beat cream cheese, sugar, vanilla, and egg until smooth.
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Layer half the carrot cake batter into the pan. Pour cheesecake layer on top. Add remaining carrot cake batter in dollops.
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Bake 60–70 minutes. Let cool in oven 1 hour, then chill for 4+ hours.
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Beat topping ingredients until fluffy. Spread over chilled cheesecake.
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Garnish with nuts, carrots, or cinnamon. Slice and serve cold.
Notes
Make 1–2 days ahead. Freeze slices if needed. Adjust baking time for muffin tin version.