A great carrot cake and a traditional cheesecake all in one bite.

Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
additional:
9 hrs
total:
10 hrs 40 mins
Servings:
16
Yield:
1 9-inch springform pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cheesecake:
Carrot Cake:
Frosting:

Directions

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

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  • Beat three 8-ounce packages cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.

  • Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into batter.

  • Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven.

  • Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of pan with aluminum foil if browning too quickly. Cool for 10 minutes.

  • Run a knife around the edge of pan to loosen cake; cool to room temperature in pan on a wire rack. Refrigerate at least 8 hours. Remove the outside of the springform pan.

  • Beat confectioners' sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. Spread frosting on top of cheesecake layer.

Cook's Notes:

Food coloring can be added to the frosting, if desired.

Top frosting layer with coconut (with or without food coloring added) and/or chopped nuts.

Nutrition Facts

510 calories; protein 7.5g; carbohydrates 48.5g; fat 32.8g; cholesterol 118.4mg; sodium 270.8mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/31/2015
This recipe could be 5 stars with one minor change. I make a very similar cake except for the frosting. I use a sour cream sugar and vanilla topping which for me works better than the cream cheese frosting this recipe calls for. I feel the flavors are being repeated cheesecake with a cream cheese topping hence the 4 stars. Read More
(11)

Most helpful critical review

Rating: 3 stars
03/04/2019
When we cut the cake, the carrot cake was still partially raw. The cheesecake part tasted great though. I cooked it the time suggested, didn't want it to overbrown. Not sure why it happened. Read More
(1)
21 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
08/30/2015
This recipe could be 5 stars with one minor change. I make a very similar cake except for the frosting. I use a sour cream sugar and vanilla topping which for me works better than the cream cheese frosting this recipe calls for. I feel the flavors are being repeated cheesecake with a cream cheese topping hence the 4 stars. Read More
(11)
Rating: 5 stars
04/21/2019
It I didn’t want to go to all the time and expense and have the cake be gooey and uncooked.i baked the carrot cake portion alone at 350 for 25 minutes cooled slightly and added the cheesecake portion then baked for an additional hour at 325. Perfect. The cake is not dry and the cheesecake portion is the best I’ve ever tasted. I am confident to serve it tomorrow at Easter dinner. Read More
(5)
Rating: 4 stars
05/13/2016
I made it but added my own flare. I made two layers with caramel Sunday syrup in between. Topped it with whipped cream, icing sugar, and almond extract icing and then drizzled the syrup on top and added skor toffee pieces. Caramel Carrot Cheesecake. it was a huge hit and 9 people devoured it gone! Read More
(4)
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Rating: 2 stars
02/26/2018
Unfortunately this didn't work out for me at all. It seemed like there was too much filling for the 9"pan the recipe stated to use. The filling rose high above the pan so the top got dark very quickly. I covered the top and cooked until it was just jiggly but still cooked. The cheesecake set perfectly but the carrot cake was only cooked about 1/4 from the sides. The center was still raw and gooey. Read More
(1)
Rating: 4 stars
09/29/2017
This cake is my husbands bday cake every year. Its time consuming but good. It always takes me at least 15 mins more to bake (but maybe its my pan size?) and i double the frosting w/ half buttercream and half cream cheese. We end up with leftover frosting then but who cares. Also i sub vanilla for the almond extract but thats just my taste. Read More
(1)
Rating: 3 stars
03/04/2019
When we cut the cake, the carrot cake was still partially raw. The cheesecake part tasted great though. I cooked it the time suggested, didn't want it to overbrown. Not sure why it happened. Read More
(1)
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Rating: 5 stars
10/02/2018
After reading the other reviews I tweeted a bit. I didn t bother with the bath and the cake cooked all the way through! I added sour cream to the cream cheese frosting and thinned it to be more of a thick glaze. Yummy!! Read More
(1)
Rating: 5 stars
10/12/2015
Had it for Thanksgiving. It was amazing! Didn't change a thing. Definitely a keeper as everyone wanted the recipe. Read More
(1)
Rating: 4 stars
03/28/2016
The cheesecake came out pretty well (although this cook time is long for that high a temperature; cheesecake is typically baked at 300-325 so definitely keep an eye on it if you bake at 350). The carrot cake batter was super thick and worried me a little but it came out moist; however it was kind of bland (and I even doubled cinnamon and added cloves allspice and ginger). I agree with other reviewer that cream cheese frosting seems redundant and I used sour cream as well plus cinnamon graham cracker crumbs and shredded carrot for garnish. This recipe could be improved with a graham cracker crust. I also added 1tbsp lemon juice 1 tsp lemon zest to the cheesecake batter. Read More
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