Carrot Cake Cheesecake

Ingredients Needed

See the recipe card at the bottom of the post for all ingredients and quantities.

Carrot Cake Ingredients

• Carrot Cake - I started with a boxed cake mix to make the cake's base, which made it easy. You will use eggs, water, and oil to make the batter.
• Cinnamon - Add in a bit extra to elevate the carrot cake's spice flavor.

Cheesecake Ingredients

• Cream Cheese - Ensure your cream cheese is softened and at room temperature. This is essential for creating a velvety cheesecake batter.
• Sugar - Granulated sugar is used to sweeten up the mixture.
• Eggs - Eggs will help richen up the batter and create a light and fluffy texture.
• Vanilla - A splash of vanilla is used to help create a dimension of flavor to the cheesecake.
• Sour Cream - Use full-fat sour cream. I love that sour cream adds a tangy flavor.
• Flour - Add a bit of flour to stabilize the cheesecake and prevent it from becoming dense as it bakes.

Frosting Ingredients

• Cream Cheese - Start with softened cream cheese. I recommend full-fat, as it will have the smoothest consistency.
• Butter - Real butter is recommended. If you use salted butter, leave out the salt in the recipe.
• Powdered Sugar - Sifting the powdered sugar before mixing it with the other ingredients helps lighten the frosting even more.
• Salt - The salt is going to help balance out the sweetness of the cream cheese frosting.
• Pecans - The nuts will complement the flavors of this dessert and help level out the sweetness.

How to Make Carrot Cake Cheesecake

Step 1: Mix the cake mix and whip it in a large bowl. Once mixed, set it to the side.

Step 2: Then, for the cheesecake batter, you will cream your cream cheese at medium speed until it is creamy.

Step 3: Next, work in the sugar.

Step 4: Add the eggs, and vanilla. Mix to combine.

Step 5: Work in the sour cream and flour and mix until creamed.

Step 6: Pour half the carrot cake batter into the prepared pan (see image 1) and then add half of the cheesecake batter on top and in the center. (see image 2).

Repeat adding the remaining carrot cake batter (see image 3) and then the remaining cheesecake batter in the center of the pan (see image 4) until you end with a cheesecake batter. There's no need to stir.

Step 7: Then, bake as directed. Once done, let cool and then place in the fridge to set up.

Step 8: Mix the frosting up. Start by mixing the cream cheese and butter in a large bowl until creamy

Step 9: Beat in the powdered sugar and salt.

Step 10: Spread it all over the cheesecake cake using an offset spatula.

Step 11: Decorate the edges with pecans. Then refrigerate until you are ready to serve it up.

How to Store and Freeze

This cheesecake can be stored in an airtight container in the fridge for 5-7 days. For optimal flavor, it is best eaten within the first few days of being made.

You can also freeze your cheesecake for up to 3 months. You can freeze the whole cake or slice it and freeze it by the slice if you prefer. Whether the cheesecake is whole or in slices, start by wrapping it tightly in two layers of plastic wrap and then a layer of heavy-duty tin foil. You can also add an extra layer of protection by placing it in a freezer bag or freezer-safe container.

Then, thaw for about 30 minutes to an hour on the counter for a quick thaw, or refrigerate and thaw slowly for 24 hours.

Recipe FAQs

If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!

Carrot Cake Cheesecake

Author: Miranda Couse

This carrot cake cheesecake consists of carrot cake and cheesecake baked together into the perfect swirled cheesecake and topped off with a silky smooth cream cheese frosting.

No ratings yet

Print Recipe Pin Recipe Rate this Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Chill Time 8 hours hrs

Total Time 9 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Cook ModePrevent your screen from going dark

Servings 8 slices

Calories 988 kcal

Ingredients

  

1x2x3x

Carrot Cake

• ▢ 15.25 ounce Carrot Cake Mix I used Duncan Hines
• ▢ 3 large eggs
• ▢ 1 cup water
• ▢ ⅓ cup vegetable oil or canola oil
• ▢ 1 teaspoon ground cinnamon

Cheesecake

• ▢ 16 ounces cream cheese room temperature
• ▢ ⅔ cup granulated sugar
• ▢ 3 large eggs
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¼ cup full fat sour cream
• ▢ 2 tablespoons all-purpose flour

Frosting

• ▢ 6 ounces cream cheese room temperature
• ▢ ¼ cup butter room temperature
• ▢ 2 cups powdered sugar
• ▢ ¼ teaspoon salt
• ▢ 1 cup chopped pecans. optional

Instructions

Carrot Cake

• Preheat the oven to 350 degrees F. Grease the sides and bottom of a 9-inch springform pan with nonstick cooking spray. Set aside.
• In a large mixing bowl, add the cake mix, 3 eggs, water, vegetable oil, and cinnamon. Stir until well combined. Set aside.

Cheesecake

• In a separate large mixing bowl, add the cream cheese. Beat with a hand mixer on medium speed until smooth.
• Add the sugar and continue beating until combined.
• Add the 3 eggs and vanilla extract, continuing to mix until the eggs are incorporated.
• Add the sour cream and sprinkle in the flour. Mix on low speed until smooth. Set aside.
• Transfer half of the carrot cake batter to the prepared pan, then pour half of the cheesecake mixture on top. Repeat the process, ending with the cheesecake mixture. You do not need to stir or swirl the two to combine them.
• Place in the preheated oven and bake for 60 to 65 minutes or until a toothpick inserted in the center of the cheesecake comes out clean.
• Turn off the heat while the cheesecake is still inside the oven, keeping the oven door ajar. This will allow the cake to cool slowly (about 45 minutes) so the cheesecake portion does not crack.
• Once the oven has cooled, remove the cake and run a thin knife along the inside edge of the springform pan. This will help release the cake without it tearing.
• Place the cake in the refrigerator and allow it to chill for 30 minutes while making the frosting.

Frosting

• In a large mixing bowl, add the cream cheese and butter. Beat with the hand mixer on medium speed until light and fluffy.
• Add the powdered sugar and salt, and continue mixing on low speed until all the ingredients are combined and smooth.
• Dollop the cream cheese frosting onto the top layer of the chilled cake and smooth out with an offset spatula.
• Sprinkle the chopped pecans all along the edges of the cake, if desired.

Notes

Storage: Store in an airtight container or covered with plastic wrap in the fridge for 5-7 days.

Freeze: Freeze the whole cheesecake or slice it and freeze it by the slice if you prefer. Either way, wrap it tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. To prevent it from getting smashed, I like to pop it in a freezer-safe container as well. It will last up to 3 months in the freezer.

Thaw: thaw for about 30 minutes to an hour on the counter for a quick thaw, or refrigerate and thaw slowly for 24 hours.

Nutrition

Serving: 8gCalories: 988kcalCarbohydrates: 95gProtein: 13gFat: 64gSaturated Fat: 25gPolyunsaturated Fat: 9gMonounsaturated Fat: 26gTrans Fat: 0.3gCholesterol: 221mgSodium: 770mgPotassium: 404mgFiber: 2gSugar: 75gVitamin A: 1457IUVitamin C: 0.3mgCalcium: 168mgIron: 4mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe