This Carrot Cake Cheesecake is such a fun springtime treat (or year-round if you roll like that!). A marbled dessert featuring creamy cheesecake and spiced carrot cake in one!
I cannot believe it is practically springtime!
Sacramento had its first 80 degree F day yesterday. Although it was a nice day, I want to hold onto the 70 degree days a little longer because knowing California weather, summer will be here soon and I want to postpone that as long as humanly possible! If you’re new around here, I am strictly anti-summer, lol. Why I live in a hot climate is beyond me.
Anyway, let’s focus on spring and spring desserts. Easter is next month and if you plan on celebrating or at least having a nice dinner, I bet you’re brainstorming menu ideas. This Carrot Cake Cheesecake would be a show-stopper on your dinner table! It’s a marbled confection featuring layers of spiced homemade carrot cake swirled with creamy cheesecake, then topped with a cream cheese frosting.
Seriously DIVINE.
It reminds me of the Cheesecake Factory version but even more delicious because it’s homemade! While it is a little labor intensive due to the steps involved, it is oh so worth it, I promise!
The Cake
The cake is basically my carrot cake recipe shrunk down to be a mini batch version. It has the same delicious spiced cake base with freshly grated carrots, chopped pecans and crushed pineapple for moisture and flavor.
The Cheesecake
The cheesecake is just like any other and begins with cream cheese (obviously), sugar, eggs, vanilla extract, and sour cream. Pretty standard stuff! It’s when it gets layered and swirled with the carrot cake batter that things take a turn on the wild side.
The Cream Cheese Frosting
The cream cheese frosting is just like any other you’ve had, just shrunk down into a smaller portion to frost the top of the cheesecake. This adds flavor and ties in the carrot cake portion, and also covers up any cracks or sinkage in your carrot cake. I finished it off with a small crown of chopped pecans to make it look pretty.
Spiced, nutty, creamy and sweet – this Carrot Cake Cheesecake is one to beat!
*slightly adapted from Cooking Classy
Carrot Cake Cheesecake
This Carrot Cake Cheesecake combines two classic desserts into one magnificent mashup! Spiced, nutty carrot cake is swirled into cool and creamy cheesecake in a gorgeous dessert you don’t want to miss.
Servings: 10 servings
Ingredients
For the Cheesecake:
- 16 oz (Two 8 oz packages) cream cheese, softened
- 2/3 cup granulated white sugar
- 2 tsp all-purpose flour
- 2 large eggs
- 2 tsp pure vanilla extract
- 1/2 cup sour cream
For the Carrot Cake:
- 1/2 cup vegetable or canola oil
- 1/3 cup crushed pineapple, drained
- 2/3 cup granulated white sugar
- 1/3 cup lightly packed light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1½ tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1¼ cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1¼ cups finely grated carrots
- 1/3 cup coarsely chopped pecans
For the Frosting and Topping:
- 4 oz cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 1 tsp pure vanilla extract
- 1 cup confectioners’ sugar
- 2/3 cup coarsely chopped pecans
Instructions
Preheat oven to 350° degrees F. Grease a 9″ round springform pan with cooking spray and set aside.
First, make the cheesecake mixture: In the bowl of a stand mixer, cream together the cream cheese, granulated sugar and flour together with the paddle attachment until smooth and creamy, about 1 minute. Scrape down the sides of the bowl. Add in the eggs, one at a time, followed by the vanilla extract and sour cream, mixing well. Scrape down the bottom and sides of the bowl as needed. Mixture will be thin. Forcefully tap the bowl against the countertop for about 30 taps to pop any air bubbles. Set aside.
For the carrot cake mixture: In a large bowl, whisk together the vegetable oil, crushed pineapple, granulated sugar, brown sugar, eggs, and vanilla extract together until combined, about 30 seconds. Add in the spices, flour, baking soda, baking powder, and salt and whisk until just barely combined but still streaks of flour remain. Lastly, fold in the grated carrots and chopped pecans and fold in until combined. Tap this bowl forcefully against the countertop about 30 taps to pop air bubbles as well.
For assembly: First, pour about 1½ cups of the carrot cake batter into the bottom of the greased springform pan and spread into an even layer. Then, add about 1/2 of the cheesecake mixture in dollops. Do not spread or swirl. Next, add the remaining carrot cake batter, followed by the remaining dollops of cheesecake batter. Resist the urge to spread or swirl. I like to dollop the cheesecake batter on rather than pour it on in one big glob; it covers more evenly this way.
Bake for 60-65 minutes or until done (if the center jiggles very slightly, that is alright). I recommend tenting the pan around the 40-minute mark with foil to prevent from excessive browning of the cheesecake. Cool for about 1 hour, then cover with plastic wrap or foil and refrigerate for about 6 hours, or overnight, before frosting.
For the frosting: In a medium bowl, beat together the cream cheese, butter, and vanilla extract together with a handheld electric mixer until smooth. Add in the confectioners’ sugar and mix until combined.
Spread the frosting evenly over the cheesecake. Garnish the rim of the frosted cheesecake with chopped pecans. Store any leftover cheesecake in the fridge.
This cheesecake is seriously out of this world! A must make for any carrot cake fan!
Have a super sweet day!
xo, Hayley
My 5-Star Carrot Cake this way…
