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Carrot Cake Cheesecake

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Carrot Cake Cheesecake is the perfect fusion of moist, spiced carrot cake and rich, creamy cheesecake. Swirled together in one stunning dessert, it delivers layers of warm spice, tangy creaminess, and irresistible texture.

Ingredients

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup brown sugar
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a medium bowl, beat cream cheese, granulated sugar, 1 egg, and vanilla extract until smooth. Set aside.
  3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a large mixing bowl, whisk vegetable oil, brown sugar, and remaining 2 eggs until blended. Stir in grated carrots and crushed pineapple.
  5. Gradually add dry ingredients to the carrot mixture, stirring until just combined. Fold in nuts if using.
  6. Spread half the carrot cake batter into the prepared pan.
  7. Pour cheesecake mixture evenly over the carrot layer.
  8. Spoon remaining carrot batter on top and gently swirl with a knife for a marbled effect.
  9. Bake for 55–65 minutes, or until center is set.
  10. Cool completely, then refrigerate at least 4 hours before serving.

Notes

Freshly grated carrots work best for moisture and flavor.Chilling overnight improves texture and flavor.To prevent cheesecake cracks, avoid overmixing and cool slowly before refrigerating.Can be made gluten-free by using a gluten-free flour blend.

Nutrition

Find it online: https://cookibly.com/carrot-cake-cheesecake/