Carrot Cake Cheesecake


This carrot cake cheesecake makes a great Easter dessert. You get moist carrot cake and creamy cheesecake in every bite.

Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Additional Time:
8 hrs 10 mins
Total Time:
9 hrs 50 mins
1 9-inch springform pan


  • cooking spray


  • 3 (8 ounce) packages cream cheese, at room temperature

  • 1 cup white sugar

  • 4 large eggs

  • 1 cup sour cream

  • ½ teaspoon vanilla extract

  • 3 tablespoons all-purpose flour

Carrot Cake:

  • ¾ cup packed dark brown sugar

  • cup canola oil

  • 1 egg

  • 1 cup all-purpose flour

  • ¾ teaspoon ground cinnamon

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup grated carrots

  • cup chopped walnuts


  • 2 cups confectioners' sugar

  • 4 ounces cream cheese

  • 1 teaspoon almond extract


  1. Position the oven racks in the center and lower third of the oven. Fill a roasting pan halfway with water and place on the lower rack. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.

  2. Make cheesecake: Beat cream cheese in a large bowl with an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat for 2 minutes. Beat in eggs one at a time, mixing well after each addition. Mix in sour cream and vanilla until smooth. Stir in flour and set cheesecake batter aside.

  3. Make carrot cake: Beat together brown sugar and oil in a separate large bowl with an electric mixer on medium speed until smooth. Add egg and beat for 2 minutes; reduce speed to low. Mix in flour, cinnamon, baking powder, and salt until combined. Fold carrots and walnuts into batter.

  4. Spread carrot cake batter into the prepared pan; top with cheesecake batter. Place the pan on the center rack above the roasting pan with water.

  5. Bake in the preheated oven until cheesecake is set, about 1 hour and 10 minutes, covering the top with aluminum foil if browning too quickly. Allow to cool for 10 minutes.

  6. Run a knife around the edge of the pan to loosen cake; cool to room temperature in the pan on a wire rack. Place in the refrigerator for at least 8 hours to overnight.

  7. Make frosting: Beat confectioners' sugar, cream cheese, and almond extract in a medium bowl with an electric mixer until smooth.

  8. Remove the ring of the pan. Spread frosting on top of chilled cheesecake layer.


You can add food coloring to the frosting if desired.

You can top the frosting with coconut (with or without food coloring added) or chopped nuts.

Nutrition Facts (per serving)

510 Calories
33g Fat
49g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 510
% Daily Value *
Total Fat 33g 42%
Saturated Fat 14g 70%
Cholesterol 118mg 39%
Sodium 271mg 12%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 3%
Total Sugars 39g
Protein 8g
Vitamin C 1mg 3%
Calcium 89mg 7%
Iron 2mg 8%
Potassium 158mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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