Carrot Cake Cheesecake
Carrot Cake Cheesecake has a layer of carrot cake topped with a cheesecake layer for a rich dessert. This is a copycat Cheesecake Factory recipe. One of our favorite desserts for Easter dinner!
CARROT CAKE CHEESECAKE RECIPE
Are you the type of person that only eats carrot cake at Easter? Or is it a year round dessert for you?
My sister is notorious for going through the drive-thru at Kneaders and asking for a corner piece of carrot cake. You know why right? The corner piece has the most frosting. Sometimes she eats all the frosting with just a bite of cake.
This carrot cake cheesecake cake is supposedly a knock off of the Cheesecake Factory version. I don’t know if that’s true but I do know that it’s a delicious recipe. So good that my kids who hate nuts and carrots in things, love it and it’s one of their favorite cakes.
HOW TO MAKE CARROT CAKE CHEESECAKE
Prepare your carrot cake batter.
Pour 1 1/2 cups of carrot cake batter into a springform pan. You can use a cake pan but this makes it really pretty when you remove the springform and can see the layers.
Drop spoonfuls of the cream cheese mixture on top.
Spoon the rest of the carrot cake batter on top of the cheesecake filling.
Spoon the rest of the cheesecake batter on top of the cake mixture. It doesn’t have to be perfect! Sometimes it stays marbled and sometimes it separates into two layers.
Bake until the center is set. Let cheesecake cool completely and frost with the pineapple cream cheese frosting (the pineapple flavor is very subtle). You do not need a water bath but you can if you want to be cautious and help make a smooth cheesecake.
The carrot cake layers usually settle into two distinct layers with some marbling. It’s then topped with a tangy cream cheese frosting.
I’m not sad about it.
CAN I FREEZE THIS?
Yes. Cheesecakes freeze great. I wouldn’t freeze it any longer than 3 months.
Other Easter Recipes:
- Easter Bunny Cake
- Scalloped Potatoes
- Moist Carrot Cake
- Carrot Cake Cupcakes with Cream Cheese Frosting
- Loaded Mashed Potatoes
- Funeral Potatoes
- Empty Tomb Rolls
- Watergate Salad
- Classic Carrot Cake
Carrot Cake Cheesecake
Ingredients
For the cheesecake:
- 16 ounces cream cheese, at room temperature
- 3/4 cup white sugar
- 1 tablespoon flour
- 3 large eggs
- 1 teaspoon vanilla
For the carrot cake:
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 dash salt
- 1 (8 ounce) can crushed pineapple, well drained with juice reserved for later
- 1 cup grated carrot
- 1/2 cup flaked coconut
- 1/2 cup chopped walnuts or pecans
For the pineapple cheese frosting:
- 2 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon reserved pineapple juice, (or milk)
- dash of salt
Instructions
- Preheat oven to 350 degrees and grease a 9-inch springform pan (you can also use a 9x13 baking dish).
- To make the cheesecake: In a large bowl of an electric mixer, beat together 2 packages of cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 1 teaspoon vanilla until smooth. Set aside.
- Meanwhile prepare Carrot Cake: In a separate large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts or pecans in low spped.
- Spread 1 1/2 cups carrot cake batter over the bottom of the springform pan. Drop half of the cheesecake mixture in large spoonfuls over the carrot cake batter; top with large spoonfuls of remaining carrot cake batter on top of cheesecake layer. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
- Bake in the oven for 50 to 60 minutes or until cake is set (not jiggly in the middle) and cooked through. If top is browning too much towards the end, cover it with a foil tent.
- Cool cheesecake on a wire rack to room temperature, then refrigerate for at least 4 hours or overnight.
- When cake is cold, prepare Pineapple Cream Cheese Frosting.
- For the Pineapple Cream Cheese Frosting: In a bowl of electric mixer, beat cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. It may seem dry at first but will come together. Frost the top of the cheesecake. Garnish with nuts if desired. Refrigerate until serving.
I am allergic to pineapple can you leave it out?
Allergic to pineapple. Can you leave it out?
I can’t wait to make this, the best of both worlds! Do you happen to know if vegan cream cheese could or Greek yogurt cream cheese could possibly be used? I’m planning on making this for Easter and even my grandson’s 1st birthday!!!
My girlfriend loves this cheesecake. Every year for her birthday she asks me to make it. It’s in the oven as I’m typing this.
Aw thank you!
Made this for my son in laws birthday and everyone loved it! I baked 15 min longer as the center wasn’t set atmax time. Tented it during this time.
So happy to hear that!
Can I make this into individual cupcakes? If I were to do this, would the oven time be altered?
Yes you could do individual cupcakes. The cooking time would definitely be less. I don’t know for sure because I have not tried it but basically you can tell by when the middle is set and not jiggly. I would think around 25 to 30 minutes
Yes, you can but oven time would be less. Around 30 minutes.
Hello! I’m looking forward to trying this recipe tomorrow. The smallest can of crushed pineapple was 20oz… I’m wondering how to accurately convert that. I’m guessing the weight measurement includes the juice… any chance you know what size measuring cup to use for the crushed pineapple… or any advice here? Hope that makes sense. 😬 Thanks!
The most accurate way is to weigh 8 ounces out with some juice. Shoot I just made it tonight I wish I would’ve saw this because I could’ve measured it into a cup.
Hi! I’m planning to make this for the first time for Easter dinner this coming weekend, and am a bit confused about one step in your recipe. Your instructions state that the mixed cake batter & cheesecake batter should be layered in 4 parts (half of cake, then half of cheesecake, then repeat). But…in your photo of a cut slice of the baked cake, it doesn’t look like layers. It appears as one thick layer of cake on the bottom, then one layer of the cheesecake on top. Am I missing something?? Wouldn’t it work just to fill the bottom of pan with entire cake batter, then top with entire cheesecake batter? Is there a specific reason why you divide the batters into 4 layers?? Just want to ensure I do it correctly, as I’m not testing this beforehand. Thanks!
It is supposed to be a marbled cheesecake but mine always separates into two separate layers. If you prefer that you can do two layers from the beginning.
Great question!
And thanks for your answer, Christy.
Putting my diet aside and attempting this beauty tomorrow. 🙂
Is one cup of flour the correct amount for the cake part of the recipe? I also asked in an email as I am making this tomorrow.
Yes it is!
Can you use 1/2 fat cream cheese? Thank you!
Yes, but the best results use whole fat.
Thank you , I like the way you explain everything .I’ll try to bake it , good job,
Aw thanks!
This recipe looks delicious and I really want to give it a go, but I was curious if it could be made without the coconut flakes? I’ve got a coconut allergy in the house so we don’t use any, but I wasn’t sure if leaving it out would affect the end result. Thanks!
The coconut just gives it texture. You can leave it out.
This cake is so damn good I’m making it for the third time in three weeks!
Wow! That’s awesome!
Love this recipe the carrot cake was super moist and cheesecake was delicious I love the combination!
Thanks for sharing
You’re welcome!
Can you use 1/2 fat cream cheese? Thank you!
Thanks for the recipe! It’s delicious and always a hit! I’m curious… can this be cooked in an instant pot? If so, do you have any recommendations for settings and cook time? I feel like the instant pot is more fool proof since ovens vary so much. At least I’ve had better luck with not overcooking or drying out my food!
I have not tried this in the Instant Pot so I can be sure of cooking times. Sorry!
If I make this in a 9×13 pan would I still divide the dough to layer? Or just out the layer of carrot cake down and then top with the cheesecake layer and bake? Thanks
Yes so you could do it either way. The cake and cheesecake layer naturally separate.
I had to make this twice in a week because it was the best ever and everyone wanted more!!! Thank you for sharing this fabulous recipe!! Will definitely be making this often!
Oh my gosh! Best compliment ever!
Hey Christy,
Do you think this could be done in a bundt pan and if so do you think the bake time would be the same?
Thanks, Karen
Bake time would be similar and you could do it. I always have to be careful with Bundt pans. I have one that is great and one that burns no matter what.
Can you use avocado oil as the vegetable oil or would it give too much flavor?
It’s mild enough that I think it would be ok.
Hi, what kind of flour do you use?
All-purpose!
Hi! If my pan is 8×13 what can I do?🥺
Yes! you should be able to bake it in that.
Hi
Is this a 9” spring foam pan
Yes!
Christy,
The instructions don’t mention removing the cheesecake from the springform pan once it has cooled. I will follow the method I use when baking a cheesecake and removing it from the pan and transferring to a clear pie pan and then proceed with the frosting. Hopefully, it will turn out well!
I left mine in the springform.
Oh man, I love this! I made this in a baking dish. I precut scares and added nuts and a little pineapple in the center. It’s a good thing I made 4 of them. Used them for the dessert at my Mother’s church ladies group (Circle). Started out that it took 1 1/2 to give a generous serving to each lady. It’s rare for them to eat all of something other people serve. All but one lady asked for seconds! The one who didn’t eat it was allergic to nuts. When I found this out, I served her a piece of the 4th cake because I had made it first with no nuts. I’m also allergic. Well she ate it and asked for the recipe! You have other great recipes that I have copied. Please keep up the great baking and cooking of all kinds. EOU ARE PHENOMENAL!!!!!!
Thank you!
Christy,
I thought the recipe looked great. I followed you directions as closely as I could. The steps looked like your pictures. I baked for 50 minutes, not wanting to over bake. It seemed done. Tester came out clean. When it cooled it began the sink in the middle. After refrigerating and icing, I finally cut it and although the outside was great, the inside had no carrot cake. Seemed like only batter.. from the outside to about an inch in it look just like the pictures of yours, but no carrot cake showing after that. It still tasted great but would like to achieve your results. Any thoughts on what I might do to correct.
Brian, so the carrot cake sank to the bottom? Or it wasn’t even in the center? Did you make sure you made even layers? If you underbake it will sink. Every oven is different so you might need more time.
Do you bake this cheesecake in a water bath like you would a regular cheesecake?
No need to have a water bath.
I’m dying to make this but I don’t have a springform pan. I am pregnant so running to the store to get one is not a choice during these hard times. Can I make this in a glass cake pan?
Yes! Many people have made this in a 9×13 baking dish with success.
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