Carrot Cake Cheesecake: an easy cheesecake version of the traditional teatime treat
With its rich cream cheese frosting and fabulous carrot cake flavor, carrot cake cheesecake is a stunning dessert to make for any occasion. The natural sweetness of the carrots combined with just the right amount of sugar folded into a smooth, creamy, luscious cheesecake filling makes this easy carrot cake cheesecake a wonderful dessert with tea in the afternoon, or as a decadent after-dinner sweet.
It's super simple to make and is ideal for picnics, potlucks, and other gatherings where you're expecting plenty of hungry guests. Carrot cake cheesecake is the perfect way to use up leftover carrots and you can even prepare this tasty treat a day ahead of time to make entertaining a cinch.
Tips for Making the Best Carrot Cake Cheesecake
Be sure you use room-temperature ingredients to make your carrot cake.
Short on time? For a shortcut, use a box cake mix for the carrot cake component.
Don’t have an oven? Make the Carrot Cake Cheesecake in an Instant Pot. Simply cover the springform pan with foil. Add 1 cup of water to your instant pot, and place the cake tin on a grid. Cook for 35-40 minutes, allowing the natural release for 10 minutes.
Make mini cheesecakes by adding the layers to a muffin pan mold.
How to Store Carrot Cake
Store your homemade carrot cake cheesecake in an airtight container at room temperature for up to one day, or in the fridge for up to 3 days.
How to Make Carrot Cake Cheesecake
Preheat your oven to 350F. Grease your springform pan with butter, then line it with parchment paper and spray it with cooking spray. Set aside.
Preheat your oven to 350F. Grease your springform pan with butter, then line it with parchment paper and spray it with cooking spray. Set aside.
Combine the sugar and flour until mixed.
Combine the sugar and flour until mixed.
Beat in the cream cheese until smooth.
Beat in the cream cheese until smooth.
Add in the vanilla extract.
Add in the vanilla extract.
Beat the eggs in one at a time.
Beat the eggs in one at a time.
Pour in the sour cream and mix. Tap the cheesecake mixture on your countertop several times to burst any air bubbles. Set aside.
Pour in the sour cream and mix. Tap the cheesecake mixture on your countertop several times to burst any air bubbles. Set aside.
In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a second bowl, whisk canola oil, applesauce, white sugar, brown sugar.
In a second bowl, whisk canola oil, applesauce, white sugar, brown sugar.
Add the vanilla.
Add the vanilla.
Beat in eggs and mix until completely combined.
Beat in eggs and mix until completely combined.
Beat the flour mixture into the oil mixture.
Beat the flour mixture into the oil mixture.
Fold in the carrots, then tap against your work surface to pop air bubbles.
Fold in the carrots, then tap against your work surface to pop air bubbles.
Transfer 1 1/2 cups of the carrot mixture into the pan.
Transfer 1 1/2 cups of the carrot mixture into the pan.
Cover with 1/3 of the cream cheese mixture.
Cover with 1/3 of the cream cheese mixture.
Top with the rest of the carrot cake mixture.
Top with the rest of the carrot cake mixture.
Layer with the remaining cream cheese mixture.
Layer with the remaining cream cheese mixture.
Spread it evenly.
Spread it evenly.
Bake for 60 to 65 mixtures or until the center is mostly set. If your cheesecake is cooking too quickly, tent foil over the pan while it's baking. Take the cake out of the oven and set it on a rack to cool for 1 hour. Cover the cheesecake with foil and place in the fridge for at least 6 hours up to overnight.
Bake for 60 to 65 mixtures or until the center is mostly set. If your cheesecake is cooking too quickly, tent foil over the pan while it's baking. Take the cake out of the oven and set it on a rack to cool for 1 hour. Cover the cheesecake with foil and place in the fridge for at least 6 hours up to overnight.
Combine the cream cheese and butter in a bowl until smooth. Beat in powdered sugar, sour cream, and vanilla.
Combine the cream cheese and butter in a bowl until smooth. Beat in powdered sugar, sour cream, and vanilla.
Coat the cheesecake in the frosting, then freeze for 20 to 30 minutes.
Coat the cheesecake in the frosting, then freeze for 20 to 30 minutes.
Remove the carrot cake cheesecake from the tin, then garnish with pecans.
Remove the carrot cake cheesecake from the tin, then garnish with pecans.
Slice and serve. Enjoy!
Notes
You'll need a 9-inch springform pan to make this cheesecake.
