Carrot Cake Cheesecake Recipe

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Two of my favorite cakes come together to make the ultimate spring dessert, this decadent carrot cake cheesecake. If you like carrot cake or cheesecake, you have to try this one! It’s an elegant dessert that is certain to impress. It would be perfect to make for Easter or an upcoming birthday. Really, who wouldn’t love this?

“Oh yum!! These sound delicious and look AMAZING!!”

Servings: 10


Cheesecake Mixture

2 (8 oz) pkg cream cheese, softened well (but not melted)

2/3 cup granulated sugar

1 1/2 tsp all-purpose flour

2 large eggs

1 tsp vanilla extract

1/2 cup sour cream

Carrot Cake

1 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

1/8 tsp ground nutmeg

1/2 cup canola oil

1/4 cup unsweetened applesauce

2/3 cup granulated sugar

1/3 cup packed light-brown sugar

2 large eggs

1 tsp vanilla extract

1 1/3 cups finely grated carrots


2 oz cream cheese , softened

1 Tbsp butter , softened

1 1/4 cups powdered sugar

1/4 cup + 2 Tbsp sour cream

1/2 tsp vanilla extract

1/2 cup chopped pecans (optional)


  1. Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.
  2. For the cheesecake mixture:
  3. In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside. READ MORE

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