This Carrot Cake Cheesecake blends two classics into one stunning dessert: a moist, warmly spiced carrot cake and an ultra-creamy cheesecake. Instead of choosing between your favorite holiday treats, you get both in every beautifully marbled slice. It chills into a firm, velvety texture, cuts cleanly, and holds up perfectly for gatherings — especially Easter, spring celebrations, or whenever you want something a little unforgettable.

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Ingredients

Cheesecake Layer

16 oz cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup sour cream (or Greek yogurt), room temperature
1/4 cup heavy cream, room temperature
1 tsp pure vanilla extract
2 large eggs, room temperature

Carrot Cake Layer

1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup neutral oil (canola or vegetable)
1/2 cup packed brown sugar (light or dark)
1/3 cup granulated sugar
1/2 cup sour cream (or Greek yogurt), room temperature
1 tsp pure vanilla extract
1 cup freshly grated carrots (about 2 large carrots)
2 large eggs, room temperature

Cream Cheese Frosting

3/4 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
1 3/4 cups powdered sugar, sifted
1 tsp pure vanilla extract

Instructions

1. Prepare the Pan

Preheat oven to 350°F (177°C).
Spray a 9-inch springform pan with baking spray.
Line the bottom with a 9-inch parchment circle and spray again.

2. Make the Cheesecake Batter

Beat the cream cheese and sugar on high speed for 2 minutes, scraping halfway.
Add sour cream, heavy cream, and vanilla; mix on medium until completely smooth.
Add the eggs and mix on low, just until combined (don’t overmix).
Set aside.

3. Make the Carrot Cake Batter

In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, beat the oil, brown sugar, and granulated sugar on high speed for 1 minute.
Add sour cream, vanilla, grated carrots, and eggs. Mix on medium until combined.
Add dry ingredients and mix on low until just combined.

4. Layer to Create the Marble Effect

Spread 1/2 of the carrot cake batter into the bottom of the pan.
Spoon 1/3 of the cheesecake batter over it in small dollops (don’t swirl).
Add half of the remaining carrot cake batter, then the next 1/3 cheesecake batter.
Add the final carrot cake layer, then finish with the remaining cheesecake batter.

The uneven layering naturally creates the marbled look as it bakes — no swirling needed.

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5. Bake

Bake for 45–55 minutes.
The cheesecake should have set edges and a slight jiggle in the center.
Cool completely on a wire rack.
Cover with foil and chill at least 6 hours or overnight.

6. Make the Cream Cheese Frosting

Sift powdered sugar and set aside.
Beat butter + cream cheese on high for 2 minutes, scraping halfway.
Add powdered sugar; mix on low until just combined.
Add vanilla and beat on high until creamy and smooth.

7. Decorate

Release the cheesecake from the pan and remove the parchment.
Spread frosting evenly over the chilled cake.
Optionally: pipe carrot decorations, add toasted walnuts, or leave it smooth and classic.

Tips for Perfect Results

Use fresh carrots. Pre-shredded bagged carrots are too dry and coarse.
Don’t swirl the layers. The dollop method gives clean, marbled ribbons.
Avoid overbaking. Pull the cake as soon as the center jiggles slightly — the carrot layer cooks faster than the cheesecake.
Clean slices: Use a sharp hot knife, wiping clean between cuts.
Chill time matters: The texture improves dramatically after a full overnight chill.

Substitutions & Variations

Dairy-free: Use dairy-free cream cheese, dairy-free yogurt, and dairy-free butter.
Add-ins: Fold 1/2 cup toasted chopped walnuts or pecans into the carrot cake batter.
Chocolate version: Replace cheesecake layer with your favorite chocolate cheesecake base.
Decorations: Tint some frosting orange + green to pipe mini carrots on top.

Frequently Asked Questions

Do I need a water bath?

No. The cheesecake layers are thin enough that a water bath isn’t necessary. In fact, added moisture can prevent the carrot cake layer from setting properly.

Why did my carrot cake layer come out dense or underbaked?

This happens if the cheesecake layer is too heavy or if the oven runs cool. Ensure your oven is fully preheated and avoid swirling the batters.

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Can I make this dessert ahead?

Yes — it’s ideal when made 1–2 days in advance. The flavors deepen as it chills.

Can I freeze it?

Freeze slices for up to 30 days. Thaw in the refrigerator for 1–2 hours.

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Nutrition (Approximate per slice)

Calories: 447
Carbs: 45g
Protein: 5g
Fat: 35g
Sugar: 19g

This Carrot Cake Cheesecake is the kind of dessert that quietly steals the show the one people don’t just compliment but ask you to make again next year. The marbling is beautiful without extra work, the texture is lush but balanced by the gentle spice of the carrot cake, and the frosting ties everything together. Whether it’s for Easter brunch, a spring birthday, or a weekend baking project, this dessert brings a little bit of joy to the table.

If you try it, share a slice, leave a comment, or save it to your favorite recipe board it’s one worth keeping around.