Carrot Cake Cheesecake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1 20

Total Time: 1 35

Servings: people

Calories: 899kcal

Author: Becky Hardin

This easy carrot cake cheesecake features a tender spice cake base, a velvety homemade cheesecake center, and tangy cream cheese frosting.

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.

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.

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.

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.

Make-Ahead: This dessert can be made a day in advance and stored in the fridge. The flavors actually meld and improve overnight.

Storage: 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.