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Carrot Cake Cheesecake

This Carrot Cake Cheesecake is the ultimate dessert mash-up! Creamy, tangy cheesecake meets spiced, moist carrot cake in a gorgeous marbled swirl, all topped with smooth cream cheese frosting and crunchy pecans. Perfect for Easter, spring gatherings, or any time you crave a show-stopping treat.

Why You’ll Love This Dessert

  • Two desserts in one: carrot cake + cheesecake in every bite
  • Creamy, tangy, nutty, and spiced — all the flavors balance beautifully
  • Stunning presentation for holidays or special dinners
  • Tastes like the Cheesecake Factory version, but even better homemade!

Ingredients

Cheesecake Layer

  • 16 oz cream cheese (softened)
  • ⅔ cup granulated sugar
  • 2 tsp all-purpose flour
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup sour cream

Carrot Cake Layer

  • ½ cup vegetable or canola oil
  • ⅓ cup crushed pineapple (drained)
  • ⅔ cup granulated sugar
  • ⅓ cup light brown sugar (packed)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 ¼ cups finely grated carrots
  • ⅓ cup chopped pecans

Cream Cheese Frosting & Topping

  • 4 oz cream cheese (softened)
  • 4 Tbsp unsalted butter (softened)
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • ⅔ cup chopped pecans (for garnish)

Instructions

Step 1: Prepare the Cheesecake Batter

  1. Preheat oven to 350°F. Grease a 9-inch springform pan.
  2. Beat cream cheese, sugar, and flour until smooth.
  3. Mix in eggs (one at a time), then vanilla and sour cream.
  4. Tap bowl on the counter to release air bubbles. Set aside.

Step 2: Make the Carrot Cake Batter

  1. In a large bowl, whisk oil, pineapple, both sugars, eggs, and vanilla.
  2. Add spices, flour, baking soda, baking powder, and salt. Mix gently.
  3. Fold in grated carrots and pecans. Tap bowl to release air bubbles.

Step 3: Assemble the Cake

  1. Spread 1 ½ cups of carrot cake batter in the bottom of the pan.
  2. Dollop half the cheesecake batter on top (don’t swirl).
  3. Add remaining carrot cake batter, then finish with dollops of the cheesecake mixture.
  4. Bake 60–65 minutes, tenting with foil after 40 minutes to prevent over-browning.
  5. Cool 1 hour, then refrigerate at least 6 hours or overnight.

Step 4: Frost & Finish

  1. Beat cream cheese, butter, and vanilla until smooth.
  2. Add powdered sugar and mix until creamy.
  3. Frost the cheesecake evenly and garnish with chopped pecans.

Storage

  • Keep covered in the fridge for up to 4 days.
  • Freeze slices (without frosting) for up to 2 months.

Pro Tips

✨ Don’t swirl the batters — the dollop method creates the perfect marbled effect.
✨ Tent with foil to avoid cracks and browning.
✨ Use freshly grated carrots for the best flavor and texture.

This Carrot Cake Cheesecake is creamy, spiced, and unforgettable — a dessert that’s sure to impress at Easter, spring brunch, or any celebration!