Description
This creamy carrot cake cheesecake recipe blends spiced cake with tangy cream cheese for a swirled dessert. My personal take on a beloved classic.
Ingredients
Scale
- For the Carrot Cake Layer:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts (optional)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- For the Cheesecake Layer:
- 2 (8-ounce) packages full-fat cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cream Cheese Frosting:
- 4 ounces full-fat cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for consistency)
Instructions
- Prepare Your Crust & Carrot Cake Base:: First things first, get your springform pan ready, usually a 9-inch. Press your graham cracker crust in there, nice and firm. While that chills, whip up your carrot cake batter. It’s pretty straightforward: dry ingredients, wet ingredients, then fold in those beautifully grated carrots. I always sneak a tiny taste of the batter here, just to make sure the spices are hitting right. It should smell like pure autumn goodness at this point, honestly!
- Craft the Creamy Cheesecake Layer:: Now for the star of the show! Beat your softened cream cheese until it’s super smooth—no lumps, please, that’s a rookie mistake I learned the hard way. Gradually add sugar, then eggs one at a time, mixing just until combined. Overmixing eggs can introduce too much air, which can cause cracks later. Finish with sour cream and vanilla. It should be a dreamy, silky batter. I always tell myself not to lick the beater, but, oops, sometimes it just happens.
- Swirl the Magic Together:: Pour about half of your cheesecake batter over the chilled crust. Then, dollop spoonfuls of the carrot cake batter over the cheesecake. This is where you get creative! Use a knife or a skewer to gently swirl the two together. Don’t go too crazy, or you’ll just mix them into one muddy color, which I’ve definitely done before. You want distinct ribbons of both. It’s like painting, but way more delicious.
- Bake to Golden Perfection:: Place your swirled carrot cake cheesecake recipe in a larger pan with about an inch of hot water (a water bath prevents cracks, trust me on this). Carefully transfer it to the oven. Bake until the edges are set but the center still has a slight wobble. This usually takes about an hour to an hour and fifteen minutes. Your kitchen will smell absolutely divine, like a bakery exploded, in the best possible way!
- Cool Down, Then Chill Out:: Once baked, turn off the oven and leave the cheesecake inside with the door ajar for about an hour. This slow cooling helps prevent cracking. Then, remove it from the water bath, let it cool completely on a wire rack at room temperature, and then—the hardest part—transfer it to the fridge for at least 4 hours, or even better, overnight. I’ve been impatient and cut it too soon, and it was a soft, glorious mess. Learn from my mistakes!
- Frost and Serve Your Carrot Cake Cheesecake Recipe:: While your cheesecake chills, whip up a simple cream cheese frosting. Softened butter, softened cream cheese, powdered sugar, and a splash of vanilla. Beat until light and fluffy. Once the cheesecake is fully chilled, gently remove it from the springform pan. Spread that luscious frosting over the top. I like to make little swirls with my spatula. This carrot cake cheesecake recipe is now ready to impress everyone, including yourself!