Name: Carrot Cake Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: International
Ingredients: 8 oz or 250 g cream cheese, room temperature; 1/4 cup castor sugar, superfine sugar; 1 tbs lemon juice; 2 eggs; 1/4 cup sour cream; 1 cup All Purpose flour; 1/2 tsp bicarbonate of soda; 1/2 tsp baking powder; 3/4 tsp cinnamon powder; 1/8 tsp nutmeg powder; 1/8 tsp clove powder; Pinch of salt; 2 eggs; 1 carrot, grated; 1/2 cup castor sugar; 1 tsp vanilla extract; 1/2 cup oil; 2 tbs maple syrup; 1/4 cup dried coconut, optional; 1/4 cup raisins; 7 oz cream cheese, room temperature; 3 tbs butter, room temperature; 1 cup icing / powdered sugar; 1 tsp vanilla extract; 1 cup ready whipped cream; Toasted whole pecan nuts to decorate; Caramel sauce for topping

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Simply a Show-Stopping Wow! A great cake for any occasion and would also be a lovely cake for Easter, Christmas, or Thanksgiving too!

Carrot Cake Cheesecake. Simply a Show Stopping Wow! A great cake for any occasion and would also be a lovely cake for Easter, Christmas or Thanksgiving too!

Carrot Cake Cheesecake is a delicious recipe has been generously shared by one of our great cooks, Adelenne. Adelenne is always coming up with great recipes which she either invents herself or adapts from various cookbooks to make her own.

Here, we have Adelenne's recipe for her Carrot Cake Cheesecake, and oh boy!This delicious cheesecake has wonderful ingredients!

The cake itself is easy enough to make and is very moist. The addition of the whipped cream cheese frosting compliments the cake and together with a nice cup of tea, you have a perfect tea time treat!

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As you will see from the ingredients list, this carrot cake cheesecake really has got the wonderful flavors of Fall. The different spices make this cake smell so lovely when it's baking and will fill your kitchen and certainly make your tummy rumble!

If you're looking for a lovely cheesecake and cake recipe to make, for example, for a birthday celebration, Thanksgiving, Christmas, Easter, then be sure to make our Carrot Cake Cheesecake. It certainly is a hit and very popular indeed.

So let's get straight to the recipe and see how we make this lovely Carrot Cake Cheesecake.

Recipe by Adelenne Lee

Table of Contents 📋 hide

8) Carrot Cake Cheesecake

9) Baked Cheesecakes

Prep Time

30 minutes

Cook Time

60 minutes Approx.

Yield

8 slices

You will need

6 to 6.5 inch round DEEP spring form pan (at least 3.5 - 4 inches deep)

Update **** Please note the pan size is 6 - 6.5 Inches.

Ingredients

For Cheesecake

8 oz or 250 g cream cheese, room temperature
¼ cup castor sugar (superfine sugar)
1 tbs lemon juice
2 eggs
¼ cup sour cream

For Carrot Cake

1 cup All Purpose flour
½ tsp bicarbonate of soda
½ tsp baking powder
¾ tsp cinnamon powder
⅛ tsp nutmeg powder
⅛ tsp clove powder
Pinch of salt
2 eggs
1 carrot, grated
½ cup castor sugar
1 tsp vanilla extract
½ cup oil
2 tbs maple syrup
¼ cup dried coconut (optional)
¼ cup raisins

For Whipped Cream Cheese Frosting

7 oz cream cheese, room temperature
3 tbs butter, room temperature
1 cup icing / powdered sugar
1 tsp vanilla extract
1 cup ready whipped cream
Toasted whole pecan nuts to decorate
Caramel sauce for topping

Instructions

1. Preheat oven to 180 C, 350 F.

Using a piece of foil and parchment paper bigger than the tin, clip both together onto the bottom of a 6.5 inch spring form pan.

(Make sure the pan is at least 3.5 - 4 inches deep)

The parchment should be the layer showing in the bottom of the pan just like the photo. Do not trim off excess foil and paper but just bring it up the outer side of the tin.

Grease paper and up the sides of the tin. See here how to make a water bath and prepare the baking pan.

How to Avoid Cheesecake Cracks, showing how to prepare the baking pan for water bath, bain maire

Instructions For The Cheesecake

2. Beat cream cheese and sugar in a mixer until smooth, scraping down the sides a few times.

Add eggs one at a time, then lemon juice and sour cream.

Set aside mixture in a bowl.

Instructions For The Carrot Cake

3. In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg and clove powder and set aside.

4. With a clean mixing bowl, beat eggs until frothy. Gradually add sugar and beat until thick and pale.

Add oil slowly, then vanilla and maple syrup.

Add the flour mixture in batches and beat until incorporated. With a spatula, fold in the carrot, coconut and raisins.

5. Put ½ of cake batter in the prepared pan.

Next dollop about ⅓ cup of cheesecake batter on top of the cake batter.

Put the rest of the cake batter over this mixture and pour the rest of cheesecake mixture over.

DO NOT SWIRL - The batter will 'swirl' by itself during cooking!

6. Place the cake in the oven on a medium shelf.

Pour hot water in to the pan until it comes up just BELOW the foil.

Bake for around 60 minutes, until the center is slightly wobbly.

Allow to cool and refrigerate until its cold enough to frost.

Instructions For The Frosting

7. Beat cream cheese for a minute, then add butter.Beat till incorporated.

Add sugar and vanilla until fluffy.

DO NOT over beat or you will get a runny mixture and have to start over.

Fold in whipped cream.

To assemble The Cake

8. Remove cooled cheesecake cake from the baking pan and parchment paper. Put onto a plate or cake board.

9. Frost the whole cake with frosting. Decorate pecan nuts all around.

Drizzle caramel sauce on top and crush up a few pecans and put over caramel sauce.

We'd love to hear from you and what you thought of our carrot cake cheesecake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Carrot Cake Cheesecake. Simply a Show Stopping Wow!

If you're a fan of carrot cake, please do check out our Spiced Pecan Carrot Cake. It's so moist and fluffy and perfect for Fall!

Spiced Pecan Carrot Cake! A delicious spiced cake made from scratch. Fluffy, soft and bursting with the flavors of Fall! Perfect for Thanksgiving, Christmas holidays! #Cake #Thanksgiving #Christmas #Easter #Fall #Carrotcake #Winter

See HERE if you would like to read my tips and tricks to prevent Cheesecake Surface Cracking

Recipe Card

Carrot Cake Cheesecake

Yield: 8

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Carrot Cake Cheesecake. Simply a Show Stopping Wow! A great cake for any occasion and would also be a lovely cake for Easter, Christmas or Thanksgiving too!

Ingredients

For Cheesecake:

8 oz or 250 g cream cheese, room temperature
¼ cup castor sugar, superfine sugar
1 tbs lemon juice
2 eggs
¼ cup sour cream

For Carrot Cake:

1 cup All Purpose flour
½ tsp bicarbonate of soda
½ tsp baking powder
¾ tsp cinnamon powder
⅛ tsp nutmeg powder
⅛ tsp clove powder
Pinch of salt
2 eggs
1 carrot, grated
½ cup castor sugar
1 tsp vanilla extract
½ cup oil
2 tbs maple syrup
¼ cup dried coconut, optional
¼ cup raisins

For Whipped Cream Cheese Frosting:

7 oz cream cheese, room temperature
3 tbs butter, room temperature
1 cup icing / powdered sugar
1 tsp vanilla extract
1 cup ready whipped cream
Toasted whole pecan nuts to decorate
Caramel sauce for topping

Instructions

Preheat oven to 180 C, 350 F. Using a piece of foil and parchment paper bigger than the tin, clip both together onto the bottom of a 6.5 inch spring form pan. (Make sure the pan is at least 3.5 - 4 inches deep) Paper above the foil. Do not trim off excess foil and paper but just bring it up the outer side of the tin. Grease paper and up the sides of the tin.

For Cheesecake part:

Beat cream cheese and sugar in a mixer until smooth, scraping down the sides a few times. Add eggs one at a time, then lemon juice and sour cream. Set aside mixture in a bowl.

For the Carrot Cake part:

In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg and clove powder and set aside.
With a clean mixing bowl, beat eggs until frothy. Gradually add sugar and beat until thick and pale. Add oil slowly, then vanilla and maple syrup. Add the flour mixture in batches and beat until incorporated. With a spatula, fold in the carrot, coconut and raisins.
Put ½ of cake batter in the prepared pan. Next dollop about ⅓ cup of cheesecake batter on top of the cake batter. Put the rest of the cake batter over this mixture and pour the rest of cheesecake mixture over. DO NOT SWIRL - The batter will 'swirl' by itself during cooking!
Place the cake in the oven on a medium shelf. Pour hot water in to the pan until it comes up just BELOW the foil. Bake for around 60 minutes, until the center is slightly wobbly. Allow to cool and refrigerate until its cold enough to frost.

For the Frosting part:

Beat cream cheese for a minute, then add butter. Beat till incorporated. Add sugar and vanilla until fluffy. DO NOT over beat or you will get a runny mixture and have to start over. Fold in whipped cream.

To assemble

Remove cooled cheesecake cake from the baking pan and parchment paper. Put onto a plate or cake board.
Frost the whole cake with frosting. Decorate pecan nuts all around. Drizzle caramel sauce on top and crush up a few pecans and put over caramel sauce.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 838Total Fat: 51gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 171mgSodium: 402mgCarbohydrates: 89gFiber: 2gSugar: 71gProtein: 9g

Nutrition information isn’t always accurate

Baked Cheesecakes

Here's a selection of delicious Baked Cheesecakes for you to enjoy

129 thoughts shared

lovefoodies
says:
September 17th, 2015 at 9:43 pm

A tip from Maureen, :A tip for readers whose cake came out raw in the middle my suggestion
is to use a metal cake decorating nail in the center of the batter. Put flat
side down thru the batter so pointy part is pointing at the ceilling I have
done this in the past and the heat transmits thru the pan thru the nail and
cooks from the inside also. When u flip the cake the nail pops out the bottom.
I dont know if it will affect the swirl of the cake though. Just a thought.
Cake sounds fabulous. Cant wait to try it

Reply
Rene Rivera
says:
May 17th, 2015 at 9:56 pm

I have made this cake several times now and have had only one problem with it. The carrot cake settles to the bottom of the pan and the cheese cake rises to the top. Do you have any ideas why this would happen? The cake never swirls like in the picture.

Reply
1. Adelenne Lee
  says:
  May 18th, 2015 at 1:17 am
  
  Rene, you may have overbeat your cake batter so its heavy and dense? Try WITHOUT a water bath and halfway through baking cover the top with a foil to prevent over browning. What size springform pan did you use?
  
  Reply
  1. Bobbie Pelfrey
    says:
    March 14th, 2017 at 4:26 am
    
    You do not mention using a water bath or pan of water in your instructions. Is this required?
  2. Lovefoodies
    says:
    March 14th, 2017 at 8:34 am
    
    Hi Bobbie, it’s corrected now (Step 6). Thanks for letting us know.
yashu10
says:
May 12th, 2015 at 10:08 pm

Something to ponder… I bake my cheesecake in a 9 inch spring form pan at 200 degrees F. for 3hrs and 20min. It comes out perfect every time! Not even a tiny crack, (I cool the cake in the oven with the door slightly open for a couple hrs, then put it in the fridge.) No need for a pan of water on the bottom of the oven or placing the cake in a water bath, or the use of tin foil. I wonder if anyone out there like me would like to experiment to try to doing this carrot cake cheesecake using the “low and sow” method. Of course if you frost your cake, it’s a moot point, no one will see the cracks. Anyone that tries to do this before I do, I would like to hear how it turned out. I’m alpenaunclejohn@yahoo. I will post here when I decide to try it. I just wonder how the carrot cake part would work. Sometimes I don’t frost my creations and would like to present them with no cracks on the surface.

Reply
1. lovefoodies
  says:
  May 12th, 2015 at 10:20 pm
  
  I’d also be interested too Yashu! Hopefully people will add their feedback here when they bake. I always welcome feedback from everyone.
  Thanks for writing in!
  
  Reply
2. Adelenne Lee
  says:
  May 18th, 2015 at 1:21 am
  
  Hi Yashu, mine did crack but that was why i cover the cake with frosting. Lowering the temperature and baking longer is always a good thing to prevent cracks on a cheesecake. Did yours swirl inside?
  
  Reply
  1. yashu10
    says:
    June 5th, 2015 at 6:54 pm
    
    Hi Adelenne, Mine started to swirl, but not quite as much as the one in the photo. Today I will try doubling the recipe and using my 9 in, spring form pan. I will use the low and slow method, (3hr and 20min for plain cheesecake), nowever, because this is also a carrot cake I will adjust the baking time downwards and keep a close watch on it. I will post the results here, Feel free to contact me at alpenaunclejohn@yahoo.com. thanks
  2. yashu10
    says:
    June 12th, 2015 at 7:27 pm
    
    Hello Adelenne, I doubled the recipe, and used my 9 inch spring form pan. I baked at 200F. I checked it often and left it in for 3hrs. There were no cracks on top. The cheesecake did swirl somewhat, but the majority of the cheesecake mixture was in the center of the cake. I think I can reduce the baking time by a half hr. The carrot cake turned out fine, (I used my own recipe), The cheesecake part was slightly overdone. Next time I make this recipe I will try baking it for 2 and a half hrs at 200F. It may be a couple weeks but I will post the results here.
  3. lovefoodies
    says:
    June 12th, 2015 at 7:34 pm
    
    Thanks for your feedback Yashu, I’ll be sure to let Adelenne know!
Debbie Fyfe
says:
March 29th, 2015 at 7:42 pm

I made this yesterday in my springform pan exactly as above. My friends loved this cake so I’m putting it into my favorite file. ❤️❤️

Reply
1. lovefoodies
  says:
  March 29th, 2015 at 9:19 pm
  
  That’s great news Debbie! I’m glad it’s a keeper for you. it is a yummy cake for sure!!
  Thanks very much for writing in and letting us know!
  
  Reply
Mason Mack
says:
March 5th, 2015 at 9:53 pm

Does “1 cup icing / powdered sugar” mean that I could use either? You never actually reference this in the instructions, just saying to “add the sugar.”

Please and thank you.

Reply
1. lovefoodies
  says:
  March 5th, 2015 at 10:00 pm
  
  Hi Mason, yes, you can use either. Icing sugar is the European name for the US powdered sugar. It is one and the same thing. I try to give different names to help those who are non US so everyone can get the ingredients easily. Hope that helps!
  
  Reply
2. Tanya Murphy
  says:
  March 25th, 2015 at 11:05 am
  
  Icing sugar and powdered sugar are the same
  
  Reply
Jacey Brown
says:
February 25th, 2015 at 8:19 am

If You do the boxed carrot cake mix you will notice a huge difference in the bake times. 30 min. on box and an hour here. I used a 13×9 pan as well and baked for roughly 40 minutes. Turned out wonderful.

Reply
1. lovefoodies
  says:
  February 25th, 2015 at 9:32 am
  
  Hi Jacey, Thanks so much for your update on using a box mix, and also a 13 x 9 pan. As you may know, we have had a few questions on both those topics which I have been unable to advise properly if it would work, but now you have tried it and it does, that will be very helpful for any others who wish to try too! Out of curiosity, when you used the bake pan, did you manage to get the swirl effect inside the cake like you would with regular pan as shown in the recipe? That was my main concern with the 13×9.
  
  Thanks once again for taking the time to give feedback, it is always appreciated!
  
  Reply
2. Adelenne Lee
  says:
  May 18th, 2015 at 1:33 am
  
  Jacey, thanks for sharing. Glad you adjusted your baking time. Did you put a tray of water in your oven our baked without it?
  
  Reply
Jacey Brown
says:
February 25th, 2015 at 7:08 am

Just put this in the oven. I do not own a springform pan so I cheated quite a bit here. I also used used a carrot cake mix rather than following the recipe. Will update as soon as it is done.

Reply
nett
says:
February 24th, 2015 at 6:30 am

can you just make and sell

Reply
htsxycoco
says:
February 23rd, 2015 at 4:02 am

I tried making this cake 2 times and I followed the directions and the ingredients to a T and twice the cake was raw in the middle. I was very disappointed. I really wanted to try this cake. The first time timed it and when I took it out after letting cool overnight it just spread all over the plate. The second time let it stay in for 50-60 minutes which is usual for a cheese cake the top of the cake was a little brown but I let cool for 4 hour and when I cut into it the middle just oozed out.

Reply
1. Adelenne Lee
  says:
  May 18th, 2015 at 1:04 am
  
  Hi, try WITHOUT a water bath lower the temperature and bake longer. Mine did crack on the top a little but you have to make sure it only jiggles a bit and not like a jello when you remove it. Cover the top with foil if its brown on top if the centre still jiggles too much.
  
  Reply
lorraine
says:
February 16th, 2015 at 10:08 pm

I tried this recipe because it looks so good…………..it didn’t turn out so good though..I used an 8″sprigform pan foil and paper just like it said put the pan of water in the bottom of my oven, the cake had cracks lots of them. And…I baked this for over 1 hr 15 min and the center was still RAW. I was not a happy baker!!!!

Reply
1. lovefoodies
  says:
  February 16th, 2015 at 10:32 pm
  
  Hi Lorraine,
  
  I’m so sorry to hear the cake didn’t turn out as it should have done. The only thing I can think of right now, based on what you have said is that the cake pan size is much bigger than what is suggested in the recipe. I am not sure if you doubled up the recipe or kept the ingredients as the same. If they were the same ingredient quantities, and you used a larger pan size, then yes, it is very likely you will get cracks, mainly because the pan is too big, and during baking, the cake will try to stretch to fit the size pan, and as a consequence, as it is pulling away from the sides, it will result in cracking.
  The cake should not have been raw if you have baked it for such a long time, at the correct temperature, (again, that also is another factor which can result in surface cracking if cooked too long). So I am afraid I can’t advise on why your cake was still raw after baking for 1 hr 15 minutes. That is a very long time to bake.
  
  Once again, I’m sorry it didn’t turn out for you, it is a very nice cake, and it should have turned out perfectly.
  
  Thanks very much for your feedback, I appreciate you taking the time to write in.
  
  Reply
  1. Sandy
    says:
    March 5th, 2015 at 11:33 pm
    
    Lorraine is it possible your oven was at 180 F? That might explain your cake being raw in the middle after 1hr. 15 min. Instructions say preheat oven to 180 C, 350 F. Just a thought.
  2. lovefoodies
    says:
    March 6th, 2015 at 12:22 am
    
    That’s a good suggestion Sandy! Thank you. I never thought about the different temperatures!
  3. bcollins
    says:
    March 30th, 2015 at 10:51 pm
    
    some times things take longer to back in high altitudes. I don’t live in high altitude,, but I used to and things to longer to bake. Just a thought
  4. Brenda
    says:
    April 11th, 2015 at 10:25 pm
    
    I have been baking for over 30 years and have never been so disappointed in a recipe…..I followed the directions and had the same issue with it not baking through….only the outside 2 inches of the pan actually baked….it had set on the top and the cheesecake seemed to bake, but the cake did not……definitely an expensive flop !…I will not try this recipe again unless someone can tell me the solution to it not baking…
  5. Adelenne Lee
    says:
    May 18th, 2015 at 1:07 am
    
    Brenda, sorry to hear about your dissapointment. Try WITHOUT a water bath or tray of water inside. My oven is in Celsius. Mine pan size is only 6 1/2 inches for this recipe. If you use anything different or double the recipe, you need to adjust your baking time and temperature.
2. Adelenne Lee
  says:
  May 18th, 2015 at 1:29 am
  
  Lorraine, sorry to hear about how your cake turned out. Next time try WITHOUT a bath water but you have to lower your temperature and bake much longer till only the centre slightly jiggles but not like a jello. thats a sign its still not done. I don’t know if you doubled the recipe using a 8″ pan because here I used a 6 1/2″ pan. Baking time is different if you use a different size pan usually. For cheesecakes, its always safer to bake at lower temperature but longer time to prevent cracks. Someone here said she baked hers without a water bath for over 3 hours at 200F.
  
  Reply
Holly
says:
February 16th, 2015 at 6:33 pm

Can i use a boxed carrot cake mix instead of making one home made

Reply
1. Adelenne Lee
  says:
  May 18th, 2015 at 1:46 am
  
  Holly you can use a cake mix but you have to adjust your baking time longer. Someone here used that and baked an extra 30 mins. Also try without a water bath but watch for the top browning too quickly so halfway through, do cover with a foil.
  
  Reply
Holly
says:
February 16th, 2015 at 4:40 pm

Is it a rich dessert, I dont like rich things

Reply
Holly
says:
February 16th, 2015 at 5:22 am

Do i have to use maple syrup when i make this cake or can i use regular syrup for pancakes

Reply
1. lovefoodies
  says:
  February 16th, 2015 at 9:14 am
  
  Hi Holly, any syrup will be fine!
  
  Please enjoy!
  
  Reply
Cheryl Cole
says:
February 16th, 2015 at 3:12 am

I enjoy trying new recipes, and I have to say I love the twist on the classic Carrot Cake. This recipe is going to the top of my list of recipes to try!

Reply
1. lovefoodies
  says:
  February 16th, 2015 at 9:13 am
  
  Hi Cheryl,
  I’m glad you found this recipe!! It’s extremely popular and well loved so I hope it becomes a ‘keeper’ for you!
  Please enjoy :)
  
  Reply
Holly Upton
says:
February 15th, 2015 at 8:30 pm

can i make this cake in a 13 by 9 inch square pan

Reply
1. lovefoodies
  says:
  February 15th, 2015 at 11:33 pm
  
  Hi Holly,
  
  I would not advise making this particular recipe in a pan that size, simply because I don’t think you will get the swirls in the cheesecake mixing in to the cake batter. For that to happen, you need to use a deeper cake pan.
  
  So I would suggest if you wanted a larger quantity of cake, either make 2 cakes as per the recipe using the size pan stated. That way, you can be sure your cake and cheesecake will come out the way it should like you see in the photo.
  
  I hope this helps!
  
  Reply
2. Adelenne Lee
  says:
  May 18th, 2015 at 1:10 am
  
  Holly, someone here did use a 13 x 9 inch tray. but she adjusted her baking timing. Please take note.
  
  Reply

Prep Time

Cook Time

Yield

You will need

Ingredients

For Cheesecake

For Carrot Cake

For Whipped Cream Cheese Frosting

Instructions

Instructions For The Cheesecake

Instructions For The Carrot Cake

Instructions For The Frosting

To assemble The Cake

Recipe Card

Ingredients

For Cheesecake:

For Carrot Cake:

For Whipped Cream Cheese Frosting:

Instructions

For Cheesecake part:

For the Carrot Cake part:

For the Frosting part:

To assemble

Recommended Products

Nutrition Information:

Did you make this recipe?