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Carrot Cake Cheesecake

Rated as 3.94 out of 5 Stars
0

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

10 h 40 m servings 510
Original recipe yields 16 servings (1 9-inch springform pan)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Footnotes

  • 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 510 calories; 32.8 48.5 7.5 118 271 Full nutrition

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Reviews

Read all reviews 14
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 che...

Most helpful critical review

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...

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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 che...

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 a...

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 ...

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...

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 butte...

Had it for Thanksgiving. It was amazing! Didn't change a thing. Definitely a keeper as everyone wanted the recipe.

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 po...

Despite being in the oven for 1 h 25 min, the carrot cake was unbaked. I made no substitutions and followed the recipe prep exactly as provided.

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.