Carrot Cake Cheesecake is a wonderful mix of two classic desserts that everyone loves. It brings together the sweet spices and tender shredded carrots of a carrot cake with the rich, creamy texture of cheesecake. You get the best of both worlds with a crunchy crust, layers of smooth cheesecake, and a burst of carrot cake flavor in every bite.
I love making this dessert when I want to impress friends or family without too much fuss. The combination always surprises and delights people because it’s familiar but a little different at the same time. I usually add a bit of cream cheese frosting on top, which gives it that extra special touch that makes everyone ask for seconds.
One of my favorite ways to serve this cheesecake is with a cup of strong coffee or tea on the side. It feels like the perfect cozy treat, especially on a cool afternoon. If you’re a fan of carrot cake or cheesecake, this recipe is definitely worth trying—it’s a fun way to enjoy both flavors all at once.
Key Ingredients & Substitutions
Grated Carrots: Fresh carrots give the best moisture and sweetness. You can swap in shredded zucchini for a milder taste or if you want a less sweet crust.
Crushed Pineapple: Adds moisture and a subtle tang. If you don’t have pineapple, unsweetened applesauce works too, keeping the batter moist.
Walnuts or Pecans: These add crunch and a nutty flavor. Use your favorite nuts or go nut-free by skipping them if needed.
Cream Cheese: Key for that smooth cheesecake texture. Make sure it’s softened to avoid lumps. For a lighter option, try Neufchâtel cheese.
Sour Cream and Heavy Cream: These make the cheesecake creamy and rich. You can substitute plain Greek yogurt for sour cream for tanginess with fewer calories.
Spices (Cinnamon & Nutmeg): These warm spices bring the classic carrot cake flavor. Feel free to add a pinch of ground ginger or cloves for extra depth.
How Do You Get a Smooth, Creamy Cheesecake Filling Without Cracks?
The secret lies in mixing and baking gently to keep the filling silky and crack-free.
- Beat cream cheese until very smooth before adding sugar – lumps can cause cracking.
- Add eggs one at a time, mixing well but not over beating to avoid incorporating too much air.
- Bake the cheesecake in a water bath to keep the heat even and prevent drying out.
- After baking, leave the cheesecake in the oven with the door slightly open to cool gradually, which helps prevent cracks.
These steps help you achieve that creamy texture that melts in your mouth every time.
Equipment You’ll Need
- 9-inch springform pan – I like this because it makes removing the cheesecake neat and easy.
- Mixing bowls – You’ll need a few for mixing the crust, filling, and topping; different sizes help keep everything organized.
- Whisk and hand mixer – Whisk is good for gentle folding, while a hand mixer speeds up beating the cream cheese and filling.
- Parchment paper – lining the pan prevents sticking and keeps cleanup simple.
- Water bath setup – Place the springform in a larger pan with hot water for even baking and fewer cracks.
Flavor Variations & Add-Ins
- Use walnuts or pecans for a crunch or try toasted almonds for extra flavor.
- Add chopped dried apricots or raisins to the crust for a sweet, chewy twist.
- Mix in shredded coconut or pineapple chunks into the cheesecake filling for a tropical touch.
- Try a drizzle of orange or lemon glaze on top for extra zing and color.
Carrot Cake Cheesecake
Ingredients You’ll Need:
For the Carrot Cake Crust:
- 2 cups grated carrots (about 3-4 medium carrots)
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- Optional: 1/4 cup raisins (if desired)
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Topping:
- 1 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp orange or carrot-flavored glaze or sauce (optional, for drizzling)
- 1/2 cup chopped walnuts for garnish
How Much Time Will You Need?
This recipe takes about 35 minutes to prepare and 60-70 minutes to bake. Then, plan for 1 hour of gradual cooling in the oven and at least 4 hours (or overnight) to chill in the fridge before serving. Overall, expect around 6 hours including chilling time, but most of that is hands-off.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper so your cheesecake won’t stick and lifts out easily later.
2. Make the Carrot Cake Crust:
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a larger bowl, beat eggs with the brown sugar and vegetable oil until smooth, then stir in vanilla extract. Slowly add the dry ingredients to the wet mixture and mix just until combined. Fold in the grated carrots, crushed pineapple, nuts, and raisins if you’re using them. Spread this batter evenly on the bottom of your prepared pan. Bake for 15-20 minutes until the crust is set but not brown. Remove from oven and let it cool a bit.
3. Make the Cheesecake Filling:
Using a mixer, beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add sugar while continuing to beat. Add eggs one at a time, mixing well after each. Stir in vanilla extract, sour cream, and heavy cream until everything is combined and smooth. Pour this creamy filling carefully over the baked carrot cake crust in your pan.
4. Bake the Cheesecake:
Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan to about halfway up the sides of your springform pan—this water bath helps the cheesecake bake gently and evenly. Bake for 60-70 minutes until the cheesecake is mostly set but still slightly jiggly at the center. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly and prevent cracks. Then, remove from oven and water bath, cool fully on a wire rack, and refrigerate at least 4 hours or overnight to chill and set well.
5. Prepare the Topping:
Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract and continue beating until creamy and spreadable. Spread this frosting evenly over the chilled cheesecake.
6. Garnish and Serve:
If you like, drizzle some orange or carrot-flavored glaze on top so it gently drips down the sides. Sprinkle chopped walnuts around the edges for a pretty, crunchy finish. Cut into slices and serve chilled for a truly delicious carrot cake cheesecake experience!
Can I Use Frozen Carrots for the Crust?
Yes, you can use frozen grated carrots, but be sure to thaw and squeeze out excess moisture before adding them to the batter to avoid a soggy crust.
How Do I Store Leftover Carrot Cake Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature for about 10-15 minutes before serving for the best texture.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake actually tastes better after sitting a night or two. Prepare it fully, then chill for at least 4 hours or overnight before serving.
What Can I Substitute for Nuts if I Have Allergies?
You can omit the nuts completely or replace them with seeds like pumpkin or sunflower seeds for crunch without the allergy risk.