Go Back

Carrot Cake Cheesecake

Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 55 minutes
Chill Time 6 hours
Total Time 7 hours 35 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 447 kcal

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 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
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.