The best of both worlds – this Carrot Cake Cheesecake has two layers of carrot cake with a layer of cinnamon cheesecake sandwiched in-between. Perfect for any carrot cake lover or cheesecake lover!
Looking for more Easter recipes? Thy these Hot Cross Buns, these Carrot Cake Pancakes, or this Lemon Loaf.
Now, this is not your typical cheesecake. I am not a stranger to the cake/cheesecake hybrid, but I’ve only done it where you make the cake layers and the cheesecake layer separately, (like this Red Velvet Cheesecake Cake), and then assemble them all together. This cheesecake is a little bit different, and a little bit easier, as you bake them all in the same pan.
You make both the cake batter and the cheesecake batter, and start by par-baking the bottom cake layer. Load the cheesecake layer on top, and top with the remaining cake batter, then bake until cooked through. Once the Carrot Cake Cheesecake has cooled completely, you frost it with some cream cheese frosting, and top it all off with some toasted coconut and pecans. Sounds pretty dreamy, right??
Dreamy, it was. So dreamy, in fact, that after I cut into it, I immediately went to my neighborhood Facebook page and offered up half of the cheesecake so that I wouldn’t eat the whole thing myself. Because we all know I totally would.
Ingredients
This Carrot Cake Cheesecake consists of 3 main components:
The Cheesecake: This has all of your basics – cream cheese, sugar, flour, eggs, and vanilla. It does have a bit of cinnamon that sets it apart.
The Carrot Cake: This is a pretty classic carrot cake recipe. It does have pineapple, coconut, and pecans in it. If you aren’t a fan of any of those in your carrot cake, you should be able to leave them out, but I found it pretty perfect as it was.
The Icing: Again, this is pretty straightforward cream cheese icing recipe, with just cream cheese, butter, vanilla, and powdered sugar.
Tips and Tricks
This recipe does call for a 9″ springform pan. It seems to me like a 10″ pan is a more popular size, but luckily, I have both. But I did read an Amazon review that said they successfully made this cheesecake in a 10″ pan. But I have only tested it in the 9″.
Adding the toasted coconut and pecans to the top is optional, but I highly recommend it. Not only does it help with the decorating, but the toasted coconut flavor really adds a lot.
This is a great make ahead dessert because it needs at least 4 hours in the refrigerator. Overnight is best.
Store any leftovers covered in the refrigerator.
More Easter Desserts
Lemon Cheesecake
Carrot Cake Cookies
Italian Cream Cake
Carrot Sheet Cake with Toasted Coconut
Carrot Cake
No Bake Cheesecake
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Carrot Cake Cheesecake
Ingredients
Cheesecake Batter
- 2 packages (8 oz each) cream cheese softened
- 3/4 cup sugar
- 1 tablespoon all-purpose flour
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Carrot Cake Batter
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon freshly grated nutmeg
- 1 1/4 cups sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup well-drained crushed pineapple
- 1/2 cup sweetened coconut
- 1/2 cup pecans toasted and chopped
- 1 cup shredded carrots
Icing
- 4 oz cream cheese softened
- 2 teaspoons unsalted butter softened
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
For Topping
- toasted coconut
- toasted chopped pecans
Instructions
- Preheat the oven to 350ºF. Grease a 9” springform pan and set aside. (If your springform pan is likely to leak, wrap the outside of the pan in foil.)
- In a mixer with the paddle attachment, beat the cream cheese, sugar and flour on medium speed until smooth, about 3 minutes. Scrape down the sides and add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla and cinnamon. Transfer the batter to a bowl and set aside.
- Combine the flour, baking soda, cinnamon, salt and nutmeg in a bowl and whisk to combine.
- Using the same mixer bowl that you used for the cheesecake batter, (no need to wash it)combine the sugar, eggs, oil and vanilla and beat to combine. Add in the pineapple, coconut and pecans and beat for 1 minute. Gently stir in the flour mixture. Stir in the carrots.
- Divide the carrot cake batter in half and pour one half in the bottom of the prepared springform pan. Bake the cake just until the batter is set (it will not be cooked through), 18-20 minutes.
- Remove the pan from the oven and drop the cheesecake batter over the top by large spoonfuls. Use an offset spatula to spread the batter over the top of the cake. Drop the remaining carrot cake batter over the cheesecake batter by large spoonfuls. It’s ok if some of the cheesecake batter pokes through.
- Bake until a tester inserted in the cake portion comes out clean, 55-60 minutes. If the top of the cake starts to get too brown, cover with a piece of foil that has been sprayed with nonstick cooking spray. (The cake will come to the top of the pan and the cake will stick to the foil if it is not sprayed.)
- Let the pan cool for 2 hours, then cover the top with plastic wrap and refrigerate for at least 6 hours.
- Run a knife around the outside of the cake, then release the springform pan.
- In a medium bowl, beat the cream cheese and butter together until light and fluffy, about 4 minutes. Add the vanilla and beat to combine. Add in the powdered sugar, 1/2 cup at a time, then beat until light, about 3 more minutes. If the icing is too stiff, add a small amount of cream or milk to thin it out a bit. Frost the top of the cake with half of the icing, then use the remaining icing to pipe around the edges of the top of the cake. Fill the center with toasted coconut and toasted pecans.
- Serve immediately. Store any leftovers covered in the refrigerator.
Laura @ Laura's Culinary Adventures says
What a wonderful mash-up! I could easily polish off several slices of this yummy treat!
Joanne says
Oh man…I would have trouble trusting myself around this cheesecake. I fear it would be gone in less time than it takes to make it!
Hayley @ The Domestic Rebel says
Phenomenal! I love this recipe, Deborah. So gorgeous!
sheila says
My sister would love this! Cheesecake and carrot cake are two of her faves. Great review.
June Burns says
What a cool cheesecake flavor! Bet this would be a hit at Easter. The Cheesecake Bible sounds like a terrific book! 🙂