Carrot Cake Cheesecake is the ultimate mashup dessert that you will want to make over and over. I am obsessed with cheesecake and I adore recipes that elevate it or add fun flavors. This is one of my favorites because it goes so well with homemade carrot cake. The cheesecake perfectly stands in for classic cream cheese frosting to create a delectable treat you will want seconds of. If you want to impress your family and party guests, you have to try this.
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The carrot cake “crust” has plenty of that classic spiced flavor you would expect from a delicious carrot cake. It also has mix-ins like pineapple, raisins, bananas, and walnuts to take it to the next level. The cheesecake is no-bake to keep the cake soft and tender but it’s simple. It has the perfect tangy cream cheese flavor without being overly sweet.
If you like easy Easter recipes, you will love Easter Chocolate Covered Strawberries, Easter Candy Apples, Easter Cheesecake and Easter Chocolate Chip Cookies.
Why You Will Love This Recipe
- It’s two desserts in one: This recipe combines a luscious no-bake cheesecake with a deliciously moist homemade carrot cake to create a homerun dessert that’s the best of both worlds.
- It’s easy to make in advance: If you want a tasty dessert that you can prepare components of early, this is a great one. I love easy recipes that make special events less stressful.
- It’s a crowd-pleaser: I haven’t met anyone who doesn’t enjoy this carrot cake cheesecake. It has balanced textures and flavors that are always a hit.
Ingredients
I separated the ingredients into their categories so it’s easier to see what is used in which component. This helps me when I am gathering and measuring ingredients for this carrot cake cheesecake recipe so I don’t get confused!
For the carrot cake layer
- Flour: I use all-purpose flour for this recipe. If you want a gluten-free option, try this cake using your favorite gluten-free blend.
- Baking soda: This is crucial in achieving a light and airy cake. Baking soda keeps it springy and prevents it from being dense.
- Spices: I use cinnamon, nutmeg, cloves, and sea salt in this layer. They are warm spices that add the recognizable flavor of a traditional carrot cake.
- Butter: You will need melted, unsalted butter for this part of the recipe as well. Ensure it is cooled when you add it to the other ingredients.
- Sugar: I like a combination of brown sugar and granulated sugar for the perfect texture and flavor.
- Egg: You will only need one egg for this recipe and it will be added after you cream the sugars and butter together for stability. There’s no need to beat it first.
- Mix-ins: For this, I use mashed banana, grated carrots, crushed pineapple, raisins, and walnuts. Ensure the banana is ripe and the pineapple is fully drained so it doesn’t mess with the cake texture. Don’t like walnuts? Omit them or try pecans instead!
- Vanilla extract: I love baking with vanilla extract because it adds a subtle authentic vanilla flavor while also enhancing the other ingredients to make their flavor much more prominent.
For the cheesecake layer
- Heavy cream: This is the only ingredient that should be left cold when you add it. Since you have to whip the cream, it will hold its peaks much better if it isn’t too warm.
- Cream cheese: Softened cream cheese will ensure that the filling will be silky smooth and free of lumps.
- Powdered sugar: This is the best way to sweeten any no-bake components as it mixes in seamlessly and without a gritty texture like granulated sugar.
- Sour cream: To add extra creaminess and tangy flavor, I like to add a little sour cream. Full fat is better than fat-free because it’s thicker.
- Vanilla extract: Of course, I also add vanilla extract to the cheesecake filling. It brings all the flavors together perfectly.
- Caramel sauce: I use a simple store-bought caramel sauce as a garnish on top of the cheesecake before serving. You may even add it before it sets and swirl it into the cheesecake layer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Maple: Use maple extract instead of vanilla extract in the cake and add maple syrup to the cheesecake filling for a robust flavor profile.
- Coconut: Incorporated shredded coconut into the carrot cake layer and then garnish the top with toasted coconut for a more tropical flair.
- Apple ginger: Swap the grated carrot for the grated apple and add a touch of ground ginger for a different flavor to the cake.
How to Make Carrot Cake Cheesecake
Here are the instructions needed to make every layer of this carrot cake cheesecake. The steps are clearly labeled and separated to make the process a breeze! Preheat your oven to 350 degrees F and grease both a 9-inch springform pan and cake pan with nonstick cooking spray.
Step 1: Mix the carrot cake base. Beat the melted butter and both sugars in a mixing bowl using an electric mixer. Add the mashed banana, egg, and vanilla to the butter mixture and mix until combined. Whisk together the flour, baking soda, and spices in a separate bowl. Then add to the egg mixture and whisk until everything is mixed together, scraping down the sides as you go.
Step 2: Add mix-ins. Now you may fold in all of your mix-ins to the bowl of cake batter. Fold into the batter to evenly distribute.
Step 3: Transfer and bake. Carefully pour the cake batter into a cake pan and pop it into the oven. Bake it for 30-35 minutes or until the middle is set. Allow the cake to cool for about 10 minutes and then place it on a wire rack to finish cooling.
Step 4: Make the cheesecake layer. Beat the cream in a medium bowl using an electric mixer until stiff peaks form. Then, set it aside for the moment. In a separate larger bowl, beat the softened cream cheese until it is smooth and creamy. Next, beat in the powdered sugar and vanilla until they are well incorporated. Finally, fold the whipped cream into the cream cheese mixture.
Step 5: Assemble. Cut the cooled cake in half to remove the dome. Place flat half in your springform pan and use dome half for another use. Spread the no bake cheesecake layer all over carrot cake inside your springform pan.
Step 6: Chill and serve. Cover it well with plastic wrap and refrigerate it for a minimum of 4 hours before drizzling caramel on top and enjoying it!
Recipe Tips
- Allow the cake to cool completely: Allowing the cake to cool before you cut it up and add the cheesecake layer not only makes it safer to handle but also prevents the cheesecake from melting.
- Use room temperature ingredients: The cream cheese, sour cream, and eggs will incorporate better if they are room temperature. Let them sit on the counter for about 30 minutes before you start preparing the dessert. The one exception is the heavy cream which should be cold.
- Warm the knife before slicing: One of my favorite tricks to get clean and even slices is dipping a sharp knife blade into warm water before cutting into the cake. The heat keeps it from sticking so it slices so easily.
If you love recipes like this creative carrot cake, you may also enjoy these Carrot Cake Cookies.
Storage Directions
- Storing: Store leftovers of this cheesecake in the refrigerator tightly covered or as individual slices in an airtight container for up to 3 days. You may freeze it the same way and it can remain frozen for 2-3 months.
- Make Ahead: Assemble the whole cake and let it sit in the refrigerator overnight to set and it will be ready to serve the next day. You may also prepare the cake, crust, and filling then, keep the components separate and finish assembling it in a few hours.
Serving Suggestions
- Keep it simple and enjoy a scoop of this sprinkles ice cream with a slice of this carrot cheesecake recipe.
- Pineapple ice cream and gingerbread ice cream have similar flavors and will complement the flavors in the carrot cheesecake.
- Try this bourbon glazed ham for Easter dinner this year and serve this cake for dessert.
- Enjoy a nice cup of cinnamon hot chocolate with your cake slice.
Recipe FAQs
This typically happens when it is overbaked. Once the inserted toothpick comes out clean, it’s ready. There’s no need to leave it in the oven longer to gain color or anything.
A boxed spiced cake mix is convenient if you’re short on time. Prepare it according to the package directions (you may still add the grated carrot, walnuts, and raisins). Once cooled, resume the steps in the recipe above!
More Delicious Cheesecake Recipes
Do you like cheesecake desserts? Here are some recipes you may also like to try!
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Carrot Cake Cheesecake
Equipment
- Electric hand mixer or stand mixer with paddle attachment
Ingredients
Carrot Cake
- 1 cup all-purpose flour
- 1 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup unsalted butter melted and cooled
- 6 tablespoons light brown sugar packed
- 6 tablespoons granulated sugar
- 1 large egg
- ⅛ cup mashed banana
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots
- 4 ounces canned crushed pineapple drained well
- ¼ cup chopped walnuts or pecans divided
- ¼ cup raisins
- coating baking spray
No Bake Cheesecake
- ½ cup heavy whipping cream
- 20 ounces cream cheese softened
- ½ cup powdered sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
Garnish
- ¼-½ cup storebought caramel sauce
- chopped nuts
Instructions
Carrot Cake
- Grate carrots with a box shredder or food processor and set aside.
- Preheat the oven to 350°F.
- Spray 9-inch cake pan with baking spray. Using a pastry brush, spread the spray all over the inside of the pans to evenly coat or cover the bottom of the pan with parchment paper. Set aside.
- In a large bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and cloves.
- Whisk until blended.
- Place the butter and sugars in a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer.
- Mix until smooth.
- Add eggs and vanilla extract. Blend well.
- Whisk in dry ingredients to the wet and stir until just combined, scraping down the sides.
- Stir for about 30 seconds until everything is mixed in well.
- Add grated carrots, pineapple, raisins and the walnuts.
- Stir until combined.
- Place batter in cake pan. Smooth out the top and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes in the pan. Invert the pan and transfer to a wire wrack. Cool completely. Once the cake is cool, take the parchment paper off the bottom and cut cake in half to remove dome. Place flat half in springform pan and use dome half for another use.
No Bake Cheesecake Layer
- In a mixing bowl, beat heavy whipping cream until stiff peaks form. Set aside.
- In another mixing bowl beat cream cheese to whip it for a few minutes on medium high speed until airy and light.
- Add powdered sugar and continue to beat until no lumps remain. Add sour cream and vanilla. Continue to beat until incorporated.
- Using a spatula, gently fold in whipped cream.
- Pour and spread your no bake cheesecake layer all over carrot cake inside your springform pan.
- Cover with plastic wrap and refrigerate for a minimum of 4 hours but ideally overnight or cheesecake is firm and set.
- Add chopped nuts to edge and drizzle with caramel sauce before serving.
Notes
- Store this carrot cake cheesecake tightly covered with plastic wrap or sliced in airtight containers in the refrigerator for up to 3 days.
- Try this recipe using a boxed spiced cake mix as a shortcut if you don’t have the time to make it from scratch.
- Dip the blade of a sharp knife into warm water before slicing into the cheesecake to make the slices cleaner.
Leila says
YUM. Will definitely make again and keep forever. My husband and I ate the dome half of the carrot cake and what a treat. It tasted so good we were even more excited about the dessert. It was a hit. TFS
Karin and Ken says
My husband and I do the exact same thing. So filling. It makes it easier to wait for the cheesecake to set! Thank you for taking the time to comment. I’m so happy you like one of my favorite desserts. All the best. Karin
Kyla says
My new favorite dessert. Love the caramel. This is wonderful. Thank you for sharing 💕
Karin and Ken says
We love the caramel too. So glad you enjoyed it. You just made my day. All the best. Karin