Why You’ll Love Carrot Cake Cheesecake Recipe

This Carrot Cake Cheesecake is a dream come true for dessert lovers who can’t decide between carrot cake and cheesecake. The combination of flavors is divine, and the texture is out of this world! It’s perfect for holidays, family gatherings, or any time you’re craving something decadent and sweet. Whether you’re a carrot cake fan, a cheesecake lover, or both, this dessert is sure to become a favorite.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
2 pounds cream cheese, softened
1 1/4 cups sugar
1 teaspoon vanilla extract
4 large eggs
1 1/2 cups sour cream
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 1/2 cups shredded carrots
1 cup chopped walnuts (optional)
1/2 cup raisins (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix well.
Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the sour cream, cinnamon, nutmeg, and ginger.
Fold in the shredded carrots, walnuts, and raisins, if using.
Pour the cheesecake mixture over the crust in the springform pan. Smooth the top with a spatula.
Bake the cheesecake for 60-70 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool for 1 hour.
After an hour, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
Once chilled, remove the cheesecake from the springform pan. If desired, top with extra walnuts, cream cheese frosting, or a dusting of cinnamon.

Servings and Timing

Servings: 10-12
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Chill time: 4 hours minimum (overnight is ideal)

Variations

Carrot Cake Cheesecake with Cream Cheese Frosting: Top the cheesecake with a swirl of cream cheese frosting for an extra indulgent touch.
Gluten-Free Version: Use gluten-free graham crackers for the crust, or opt for a nut-based crust if you’re avoiding gluten.
Vegan Version: Swap out the cream cheese, eggs, and sour cream for dairy-free and egg-free substitutes. You can find vegan cream cheese and sour cream options at most grocery stores.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating: If you prefer your cheesecake warm, you can microwave individual slices for about 20-30 seconds. For a softer texture, let the cheesecake sit at room temperature for 20 minutes before serving.

FAQs

1. Can I make this cheesecake ahead of time?

Yes! In fact, this cheesecake benefits from being made ahead of time. You can prepare it the day before and allow it to chill overnight for the best flavor and texture.

2. Can I freeze Carrot Cake Cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw it in the refrigerator overnight before serving.

3. Can I make a smaller version of this cheesecake?

Yes! You can make this recipe in a smaller springform pan, adjusting the ingredients accordingly, but keep an eye on the baking time as it may differ.

4. How do I know when my cheesecake is done?

The cheesecake should be slightly jiggly in the center but set around the edges. It will continue to firm up as it cools.

5. Can I use a store-bought crust for this cheesecake?

Absolutely! A pre-made graham cracker crust works well if you’re short on time, but the homemade crust adds a nice touch.

6. Is this recipe gluten-free?

This recipe is not naturally gluten-free due to the graham cracker crust, but you can easily make it gluten-free by using gluten-free graham crackers or a nut-based crust.

7. Can I omit the walnuts and raisins?

Yes, you can leave out the walnuts and raisins if you prefer a simpler version of this cheesecake.

8. How do I prevent cracks in the cheesecake?

To prevent cracks, make sure to bake the cheesecake at a low temperature, avoid opening the oven door while baking, and allow the cheesecake to cool gradually in the oven.

9. Can I add more spices to the cheesecake?

If you love spices, feel free to increase the amount of cinnamon, nutmeg, and ginger in the recipe. You could also try adding a dash of allspice or cloves.

10. Can I decorate the top of the cheesecake?

Yes! You can decorate the top with extra grated carrots, walnuts, or even a drizzle of cream cheese frosting to enhance the presentation.

Conclusion

This Carrot Cake Cheesecake is a fantastic dessert that brings together the rich flavors of a classic carrot cake and the creamy, tangy goodness of cheesecake. It’s perfect for any occasion and is sure to wow your guests. The moist, spiced cake and the smooth, rich cheesecake make for a delightful combination that will have everyone reaching for seconds. Whether you’re a carrot cake lover or a cheesecake enthusiast, this dessert is a must-try!

Carrot Cake Cheesecake Recipe

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This Carrot Cake Cheesecake combines the richness of classic cheesecake with the spiced goodness of a moist carrot cake. Topped with cream cheese frosting and toasted nuts, it’s the perfect dessert for any occasion!

Author: Emily
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 5-6 hours
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
Make the Carrot Cake Layer: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate large bowl, mix together sugar, eggs, oil, and vanilla extract. Gradually fold in the dry ingredients until just combined.
Stir in grated carrots and nuts (if using).
Pour the carrot cake batter into the prepared pan and spread it evenly.
Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese and sugar until smooth. Add vanilla and eggs one at a time, beating well after each addition.
Add sour cream and flour and mix until smooth.
Carefully pour the cheesecake batter over the carrot cake layer, smoothing it out with a spatula.
Bake: Bake the cheesecake for 50-60 minutes, or until the center is set and a toothpick inserted comes out clean. If the top starts to brown too quickly, cover it with aluminum foil.
Cool and Chill: Let the cheesecake cool in the pan for 10 minutes, then remove the springform pan’s sides. Refrigerate the cheesecake for at least 4 hours or overnight.
Top and Serve: Before serving, spread the cream cheese frosting on top of the chilled cheesecake and sprinkle with toasted walnuts or pecans.

Notes

For an extra moist cake, make sure the carrots are finely grated.
You can add a bit of orange zest to the carrot cake layer for added flavor.
You can prepare the carrot cake layer a day ahead to save time on baking day.