Carrot Cake Cheesecake is a delightful mix of two favorites: the spiced, moist carrot cake combined with the smooth, creamy texture of classic cheesecake. You’ll notice warm hints of cinnamon, nutmeg, and chunks of grated carrot blending perfectly with a luscious cream cheese filling. The cake-like base adds a little crunch and texture that makes every bite interesting.
I love making this for special occasions because it feels like a celebration in each slice. What’s great is that it’s not too sweet, so it feels like a dessert you can enjoy without feeling too heavy. I usually sneak a little extra cream cheese frosting on top—it’s my favorite finishing touch that makes it even more irresistible.
One of my favorite ways to serve it is chilled, right out of the fridge, with a cup of strong coffee or a fresh cup of tea. It’s such a comforting dessert that gets lots of compliments and often disappears fast at gatherings. If you’re a fan of carrot cake and cheesecake, this recipe will feel like getting the best of both worlds at once!
Key Ingredients & Substitutions
Carrots: Fresh grated carrots bring moisture and natural sweetness. Finely grate them so they blend well in the crust without making it soggy.
Nuts: Walnuts add a nice crunch and earthy flavor. If you’re allergic, try pecans or omit them altogether.
Crushed Pineapple: Adds moisture and a touch of sweet tang. You can swap with applesauce if you want less tropical flavor.
Cream Cheese: It’s the star of the cheesecake. Use full-fat for the best texture and creaminess.
Sour Cream: Helps keep the cheesecake smooth and creamy. Greek yogurt can work as a substitute if needed.
How Do You Prevent Cracks in the Cheesecake?
Cracks can happen when the cheesecake cools too quickly. To avoid this, try these steps:
- Bake at a low temperature (325°F) to cook it gently.
- When done, your cheesecake should still jiggle slightly in the center.
- Turn off the oven after baking and leave the door cracked open. Let the cheesecake cool slowly inside for about 1 hour.
- After cooling, chill it in the fridge for several hours or overnight to set fully.
Taking your time with cooling helps keep the surface smooth and crack-free.
Equipment You’ll Need
- 9-inch springform pan – I recommend this because it makes removing the cheesecake easy and neat.
- Mixing bowls – for combining the crust ingredients and the filling easily.
- Grater – to finely grate the carrots and extra for garnish, making it easier to incorporate evenly.
- Electric hand mixer or stand mixer – helps beat the cream cheese and sugar smoothly without lumps.
- Spatula – for spreading the batter evenly and smoothing the top of the cheesecake.
- Baking sheet – to catch drips during baking and keep your oven clean.
Flavor Variations & Add-Ins
- Use crushed pineapple with shredded coconut for a tropical twist that pairs well with the carrots.
- Add raisins or chopped dried cranberries to the crust for extra sweet bites.
- Mix in a teaspoon of ginger or cloves into the cheesecake batter for warm, spicy notes.
- Top with a whipped cream layer or cream cheese frosting for extra richness and decoration.
How to Make Carrot Cake Cheesecake?
Ingredients You’ll Need:
For the Carrot Cake Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans
- 1/4 cup crushed pineapple, drained
- 1/2 cup chopped pineapple or optional raisins (optional)
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Topping:
- Sweetened condensed milk or cream cheese glaze (optional)
- Chopped walnuts or pecans
- Extra grated carrot for garnish
How Much Time Will You Need?
This carrot cake cheesecake takes about 20 minutes to prepare, then bake for around 55-65 minutes. After baking, it needs to cool slowly for 1 hour in the oven, and then chill in the fridge for at least 4 hours or overnight. Plan ahead for this delightful dessert!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to make sure the cheesecake comes out easily.
2. Make the Carrot Cake Crust:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, mix the melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth. Stir the dry ingredients into the wet ingredients just until combined. Fold in the grated carrots, chopped nuts, and pineapple (plus raisins if using) until everything is mixed evenly.
3. Form the Crust Layer:
Press the carrot cake mixture firmly and evenly into the bottom of your prepared springform pan. Make sure it’s packed well to form a solid crust layer.
4. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it’s creamy and smooth. Gradually add sugar, beating well. Add the eggs one at a time, beating briefly after each. Stir in vanilla extract and sour cream until the batter is smooth and creamy.
5. Bake the Cheesecake:
Pour the cheesecake filling over the carrot cake crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet to catch drips and bake for 55-65 minutes until the center is mostly set but still slightly jiggly.
6. Cool Slowly to Prevent Cracks:
Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks on the surface.
7. Chill and Add Toppings:
Remove the cheesecake from the oven and chill in the fridge for at least 4 hours or overnight. Before serving, drizzle with sweetened condensed milk or cream cheese glaze if you like. Garnish with chopped walnuts or pecans and sprinkle some extra grated carrot on top for a lovely finish.
8. Serve and Enjoy:
Slice your rich, creamy carrot cake cheesecake and serve chilled. It’s a perfect dessert for any occasion — enjoy every bite!
Can I Use Frozen Carrots for the Crust?
Yes, you can use frozen grated carrots, but be sure to thaw them completely and squeeze out any excess moisture before mixing to avoid a soggy crust.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months—thaw overnight in the fridge before serving.
Can I Substitute Nuts in This Recipe?
Absolutely! If you don’t have walnuts or pecans, try almonds or simply omit the nuts if you have allergies or prefer a nut-free version.
Is It Okay to Skip the Pineapple?
Yes, you can omit the pineapple if you prefer. Consider adding applesauce for moisture or increasing the grated carrots slightly to keep the crust moist and flavorful.
