Go Back
–+ servings
Slice of 2/1 Carrot Cake Cheesecake.
Print Recipe
5 from 41 votes

Carrot Cake Cheesecake

Cheesecake and Carrot Cake in ONE?? YES PLEASE this 2/1 dessert is perfect for anytime of year but it's especially perfect for springtime!
Prep Time15 minutes
Cook Time1 hour 35 minutes
45 minutes
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 10 Servings
Calories: 354kcal
Author: Laura

Equipment

  • 1 10-inch Springform

Ingredients

For the cake:

  • 1 cup flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ⅓ cup granulated sugar
  • 2 eggs
  • ½ cup oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups carrots about 2 medium carrots shredded

Cheesecake:

  • 24 oz. cream cheese 3 packages
  • ⅔ cup sour cream
  • ½ cup granulated sugar
  • 2 Tablespoons flour
  • 1 teaspoon vanilla extract
  • 3 eggs

Instructions

For the cake:

  • Preheat oven to 350º
  • Prepare a 10-inch springform pan by greasing, and lining it with parchment paper on the bottom and sides of the pan
  • Combine flour, baking powder, baking soda, salt, cinnamon, and ginger in a small mixing bowl, and set aside
    Dry ingredients for carrot cake.
  • In a larger mixing bowl, whisk sugar and eggs together, then whisk in oil and vanilla
    whisk eggs, oil, sugar, cinnamon, and vanilla.
  • Stir in carrots
    Stir in the carrots to the carrot cake.
  • Stir the dry ingredients into the wet ingredients and mix until just combined
    Add the dry ingredients to the carrot mixture.
  • Pour into the prepared pan, and bake in the center of the oven for 35 minutes, until just done.
    Pour into prepared pan and bake.

For the cheesecake:

  • while the carrot cake is baking make your cheesecake layer in a separate bowl
  • In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, slowly stir the cream cheese until its soft and smooth
  • then add the sour cream and stir on low speed until well combined, scrape down the sides of the bowl as necessary
  • mix the sugar and the flour together
  • sprinkle the flour mixture over the cream cheese and sour cream, stir again on low to combine
  • lightly mix the eggs and vanilla together
  • pour the eggs over the cream cheese mixture and stir in, once combined mix on medium speed until well combined, scrape the sides of the bowl as needed
    Mixture for cheesecake ready to be poured and baked.
  • when the carrot cake layer comes out of the oven carefully wrap the bottom of the springform pan containing the baked carrot cake with aluminum foil, making sure to bring the foil up at least an inch high to protect it from water seeping in through the joint while it bakes
    Baked carrot cake layer in the springform.
  • Pour cheesecake mixture on top of baked carrot cake
    Cheesecake batter poured into the prepared pan.
  • Place in a rimmed baking sheet, and place in center of oven
  • Pour hot water into baking sheet to about ½ inch deep. This helps humidify the oven, keeping your cheesecake layer creamy, and protects the carrot cake from overheating and overbaking
  • Bake for one hour, then turn off oven, and let rest in hot oven for an additional 45 minutes
  • Remove from oven, and remove springform pan from foil liner
  • For best results, let the whole cake completely cool on a wire rack at room temperature
    Cheesecake cooling on a wire rack.
  • Refrigerate for several hours (or overnight) before serving

Nutrition

Serving: 10serving | Calories: 354kcal | Carbohydrates: 37g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 680mg | Potassium: 328mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3340IU | Vitamin C: 1mg | Calcium: 301mg | Iron: 1mg