My carrot cake cheesecake recipe is the perfect dessert mash-up: a moist carrot cake base, a creamy cheesecake center, and a tangy cream cheese frosting on top. I’ve tested this version over and over to get the texture just right, and I landed on spiced cake mix as my key to success. It’s fast, reliable, and gives me time to focus on getting a perfectly creamy, crack-free cheesecake center. This recipe is a total showstopper for Easter, birthdays, or any special dessert table, and it’s easier than it looks!
Top Reader Reviews
I made this for my Book Club group. It was such a hit. Absolutely delicious. The recipe is accurate. Great make ahead dessert.
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Recipe was easy and cake came out perfectly. Love this recipe
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Carrot Cake Layered with Cheesecake and Cream Cheese Frosting
I make my easy carrot cake cheesecake recipe with a boxed spice cake mix, because it’s consistent, reliable, and time-saving. By folding shredded carrots and walnuts into the mix, the base turns out tender and flavorful every time. My cheesecake layer is 100% homemade, with cream cheese, sour cream, and vanilla for that classic, tangy flavor. The contrast between the spiced cake and creamy cheesecake is pure dessert magic!
My #1 key for success in this recipe is temperature control. I start baking the carrot cake layer at 350°F to give it structure, then lower the oven to 325°F before pouring on the cheesecake layer. That small change prevents the cake from overbaking, the cheesecake from cracking, and keeps the texture creamy all the way through.
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Cool Slowly to Avoid Cracking
If your cheesecake layer ever cracks, don’t stress; it’s usually from temperature shock. Let it cool slowly in the oven with the door cracked, and it’ll settle beautifully. I’ve baked dozens of layered cheesecakes over the years, and this carrot cake cheesecake consistently gets rave reviews because the layers stay distinct, moist, and perfectly balanced.
Carrot Cake Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer or Stand Mixer
Ingredients
For the Carrot Cake Layer
- 8 ounces spice cake mix (about ⅔ box)
- ⅓ cup chopped walnuts optional
- ½ cup vegetable oil
- 2 large eggs
- 1 cup shredded carrot (about 2 medium carrots)
For the Cheesecake Layer
- 24 ounces cream cheese room temperature (3 bricks)
- ½ cup sour cream room temperature
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
For the Frosting
- 4 ounces cream cheese room temperature (½ brick)
- 4 tablespoons unsalted butter room temperature (½ stick)
- 1½ cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Cake
- Preheat oven to 350°F. Lightly spray a 9-inch springform pan with nonstick spray. Set aside.
- In a medium bowl, combine the cake mix with the nuts, if using, then set aside.⅓ cup chopped walnuts, 8 ounces spice cake mix
- In a large mixing bowl, whisk together the oil and eggs until well combined.½ cup vegetable oil, 2 large eggs
- Using a large spoon or spatula, stir in the shredded carrots. Then, gradually add in the cake mixture until the batter is mixed together and thick.1 cup shredded carrot
- Pour the batter into the prepared springform pan.
- Bake for about 18-20 minutes, until the top of the cake springs back to the touch.
- While the cake is baking, prepare the cheesecake filling.
For the Cheesecake
- In a large bowl, using a hand or stand mixer, beat the cream cheese on med-high speed until it is smooth and creamy, removing all clumps. Add in the sour cream, sugar, eggs, and vanilla, and mix on low speed just until combined.24 ounces cream cheese , ½ cup sour cream, ⅔ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Pour the cream cheese filling over the carrot cake. Cover the bottom of the springform pan tightly with foil, and place the pan in a water bath that goes no more than halfway up the pan.
- Lower the oven temperature to 325°F.
- Bake the cheesecake for about 50-60 minutes, or until jiggly with a set top.
- Allow the cheesecake to cool to room temperature, and then place it in the refrigerator until it is completely chilled and set, 6-8 hours.
For the Frosting
- To make the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla.4 ounces cream cheese , 4 tablespoons unsalted butter, 1½ cups powdered sugar, 1 teaspoon pure vanilla extract
- Spread over the top of the cheesecake layer and top with pecans, if desired.
Notes
- Use room temperature ingredients for the best results.
- If you notice green patches in your carrot cake layer, don’t panic! They are the result of the baking soda interacting with the carrots. Because of the pH difference, baking soda can cause carrots to turn green. This is perfectly normal and not at all dangerous!
- Be sure to cover the bottom of the springform pan with foil, really well. Otherwise, water can get into the cake.
- Don’t skip the water bath; it’s key to preventing cracks in the cheesecake.
- The cheesecake layer should mostly look like it’s set, but the center will still be a little jiggly. It will finish setting as it chills in the fridge. You don’t want it to get too stiff or browned in the oven.
- When the timer goes off, turn the oven off, crack the door open about an inch, and let the cheesecake sit in the oven for 1 hour. This gradual cooling ensures a perfectly flat, crack-free surface.
- For clean cuts, use a thin, sharp knife dipped in hot water and wiped dry between every single cut.
How to Make Carrot Cake Cheesecake Step-by-Step
Whisk the Dry: Preheat your oven to 350°F, lightly spray a 9-inch springform pan with nonstick spray, and set aside. In a medium bowl, combine 8 ounces of spice cake mix and ⅓ cup of chopped walnuts, then set aside.
Mix the Wet: In a large mixing bowl, whisk together ½ cup of vegetable oil and 2 large eggs until combined.
Make the Batter: Using a large spoon or spatula, stir in 1 cup of shredded carrots. Then, gradually add in the cake mixture until the batter is mixed together and thick. Take care not to overmix the batter at this point, or the cake could turn out dry and gummy.
Bake the Cake: Pour the batter into the prepared springform pan and bake in the preheated oven for about 18-20 minutes, or until the top of the cake springs back to the touch. You want to make sure the cake is firm enough to support the cheesecake layer, but it will continue to bake with the cheesecake on top, so err on the side of underbaked versus overbaked here. Also, don’t panic if you notice any green spots; it’s just the baking soda reacting with the carrots! While the cake is baking, prepare the cheesecake filling.
Make the Cheesecake: In a large bowl, using a hand or stand mixer, beat 24 ounces (3 bricks) of room-temperature cream cheese on high speed until it is smooth and creamy, removing all clumps. Add in ½ cup of room-temperature sour cream, ⅔ cup of granulated sugar, 2 large, room-temperature eggs, and 1 teaspoon of vanilla extract, and mix on low speed until just combined. It’s important to use room temperature ingredients to avoid a lumpy cheesecake layer!
Pour the Cheesecake: Pour the cream cheese filling over the carrot cake. Cover the bottom of the springform pan with foil (be sure to do this carefully so no water seeps into the pan!), and place the pan in a water bath. I used a 10-inch cake pan for mine, but a roasting dish also works well. Be sure the water surrounds the sides of the springform pan no more than halfway.
Bake the Cheesecake: Lower the oven temperature to 325°F, place the cheesecake in the oven right away, and bake it for about 50-60 minutes. The cheesecake should still be a little jiggly in the middle, but have a set top. Allow the cheesecake to cool to room temperature with the oven off and the door propped open for at least 1 hour, and then place it in the refrigerator until it is completely chilled and set, 6-8 hours.
Make the Frosting: Beat together 4 ounces (½ brick) of room-temperature cream cheese, 4 tablespoons of room-temperature unsalted butter, 1½ cups of powdered sugar, and 1 teaspoon of vanilla extract until light and fluffy.
Frost the Cheesecake: Spread the cream cheese frosting over the top of the cheesecake layer. I like using an offset spatula to make swirls. Sprinkle pecans over top to decorate, if desired.
How to Store and Freeze
Store carrot cake cheesecake in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Place the frosted cheesecake in the refrigerator for 3-4 hours so that the buttercream frosting gets hard, then place it in an airtight container to freeze. Thaw it in the fridge overnight before serving.
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