Carrot Cake Cheesecake is perfect for your Easter dinner. You get two great desserts in one: Carrot cake and cheesecake. It is so yummy, your family and guests are going to love carrot cake cheesecake.

 

Carrot Cake Cheesecake

 

What Ingredients Do I Need For Carrot Cake Cheesecake?

Here’s a list of ingredients you’ll need to make this Cheesecake (scroll down for the full recipe):

 

Cream Cheese Mixture:

  • Cream cheese
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Sour cream
  • Flour

 

Carrot Cake:

  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Ground cinnamon
  • Nutmeg
  • Cloves
  • Vegetable oil
  • Applesauce
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla extract
  • Carrots

 

Topping:

  • Whipped topping or sweetened whip cream

 

 

Carrot Cake Cheesecake

 

How Do I Make Carrot Cake Cheesecake?

Here’s the simple steps you’ll follow to make this cheesecake (scroll down for the full recipe):

 

  • Prepare a 9″ spring form pan, by spraying it with cooking spray.
  • Preheat the oven to 350 degrees.

 

Cream Cheese Mixture:

  • In a mixing bowl, mix the cream cheese and sugar.
  • Next add the eggs one at a time, add the vanilla extract, sour cream and flour.
  • Mix to combine, set the mixture aside.

 

Carrot Cake:

  • In a separate bowl, add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  • Then add the oil, applesauce, white and brown sugar, eggs and vanilla extract.
  • Mix on low until all the ingredients are combined.
  • Add the carrots and mix until they are mixed in equally.

 

To Assemble Cheesecake:

  • Put half of the carrot cake mixture into a springform pan that has been sprayed with cooking spray.
  • Next with a spoon, spoon about 1/3 of the cream cheese mixture onto the cake batter.
  • Next add the remaining carrot cake mixture over the cream cheese layer, then spoon the remaining cheesecake mixture over the carrot cake layer.
  • Bake in a preheated oven for 60-65 minutes.
  • Remove from the oven when it is done and allow it to cool over night or up to 5 hours.

 

Topping:

  • Add whipped topping or sweetened whip cream right before serving.

 

 

 

Other Ingredients That You Can Add to Carrot Cake Cheesecake:

  • Pecans 
  • Cream cheese frosting, if you want extra sweet cheesecake
  • Raisins in your cake
  • Grated white chocolate

 

Tips and tricks For Carrot Cake Cheesecake:

  • One way to make it so the cheesecake won’t crack is to leave it in the oven with the door partly opened and allow it to cool for about 45 minutes – 1 hour. 
  • Do not overmix the cheesecake batter, mix it just to combine.
  • Allow the cheesecake to cool at room temperature before placing it in the refrigerator. Otherwise it goes a little soggy and might crack. Remember patience is a virtue!
  • Also you can freeze cheesecake for up to 3 months; just remember to leave off all of the toppings until you are ready to serve it. Allow the cheesecake to thaw in the refrigerator the night before.

 

 

 

Other Delicious Cheesecakes for you to Try:

 

Double Chocolate and Vanilla Cheesecake

Creamy Baked Cheesecake

Eloquent Turtle Cheesecake

White Chocolate Raspberry Cheesecake

Oreo Pumpkin Cheesecake

 

Yield: 12 people

Carrot Cake Cheesecake

Carrot Cake Cheesecake

Carrot Cake Cheesecake is a wonderful dessert for Easter! Two delicious desserts mixed in one. Top it off with frosting or whipped cream.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

Cream Cheese Mixture:

  • 2 (8 ounce) packages cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 1/2 Tablespoons flour

Carrot Cake:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/3 cup vegetable oil
  • 1/3 cup applesauce
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots

Topping:

  • Whipped topping or sweetened whip cream

Instructions

  1. Prepare a 9" spring form pan, by spraying it with cooking spray, or cut a piece of wax paper the same size as the bottom of the pan and place it in the pan. This makes it easier to remove from the spring for pan.
  2. Preheat the oven to 350 degrees.

Cream Cheese Mixture:

  1. In a mixing bowl, mix the cream cheese and sugar.
  2. Next add the eggs one at a time, add the vanilla extract, sour cream and flour.
  3. Mix to combine, set the mixture aside.

Carrot Cake:

  1. In a separate bowl, add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  2. Then add the oil, applesauce, white and brown sugar, eggs and vanilla extract.
  3. Mix on low until all the ingredients are combined.
  4. Add the carrots and mix until they are mixed in equally.

To Assemble Cheesecake:

  1. Put half of the carrot cake mixture into a springform pan that has been sprayed with cooking spray.
  2. Next with a spoon, spoon about 1/3 of the cream cheese mixture onto the cake batter.
  3. Next add the remaining carrot cake mixture over the cream cheese layer, then spoon the remaining cheesecake mixture over the carrot cake layer; do your best to cover the carrot cake batter with the cream cheese mixture.
  4. Bake in a preheated oven for 60-65 minutes, or until the center of the cheese cake comes out clean when checked with a wooden pick.
  5. If the cheese cake starts to turn too brown, take a piece of aluminum foil and make a tent. Place it over the cheesecake, but not on the cheesecake.
  6. Remove from the oven when it is done and allow it to cool over night or up to 5 hours.

Topping:

  1. Add whipped topping or sweetened whip cream right before serving.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 276Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 70mgSodium 164mgCarbohydrates 41gFiber 1gSugar 29gProtein 4g

 

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