Carrot Cake Cheesecake
Carrot Cake Cheesecake

Carrot Cake Cheesecake

Recipe by Molly Marzalek-Kelly
20 Reviews 4.3 out of 5 stars

Carrot cake and cream cheese are destined to be together — what, after all, is carrot cake without a layer of cream cheese frosting? This recipe takes that classic pairing to the next level by layering both carrot cake and cheesecake together in a single springform pan. An intriguing cake with a gorgeous cross-section, carrot cake cheesecake is a straightforward (no water bath required!) and showstopping mash-up dessert.

Prep
30 mins
Bake
50 to 55 mins
Total
6 hrs 30 mins
Yield
one 9" cheesecake 
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Carrot Cake Cheesecake - select to zoom
Carrot Cake Cheesecake - select to zoom
Carrot Cake Cheesecake - select to zoom
Carrot Cake Cheesecake - select to zoom

Instructions

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  1. Preheat the oven to 325°F with a rack positioned in the lower third of the oven. Place an 8" round or square pan filled with hot water in the oven towards the back corner. Lightly grease a 9" springform pan that's at least 2 1/2" deep.  

  2. To make the cheesecake: In a bowl of a stand mixer fitted with the flat beater attachment, beat the cream cheese, sugar, flour, vanilla, salt, and ginger at low speed until no lumps remain, about 4 minutes.  

  3. Add the eggs one at a time, scraping the bowl between additions, making sure each egg is fully incorporated before adding the next. Mix in the sour cream. Set aside the cheesecake batter while you make the carrot cake batter. 

  4. To make the carrot cake: In a large bowl or the bowl of a stand mixer, beat the sugar, oil, eggs, cinnamon, salt, ginger, and cloves until combined. 

  5. Add the flour, baking powder, and baking soda. Stir until combined. 

  6. Add the carrots and mix until just combined.  

  7. To assemble the carrot cake cheesecake: Transfer 1 1/4 cups (about 350g) of the carrot cake batter to the bottom of the prepared springform pan, spreading it to the edges. 

  8. Place 5 dollops of cheesecake batter on top of the carrot cake batter; do not swirl. Each dollop should be roughly 1/4 cup (about 50g); a scone and muffin scoops works well here. 

  9. Place the remaining carrot cake batter on top of the cheesecake batter in 4 dollops. Each dollop should be roughly 1/4 cup (75g); do not swirl.  

  10. Starting at the outer edge, work in a concentric circle motion to pour the remaining cheesecake batter on top of the dolloped batters, completely covering the carrot cake batter.  

  11. To bake the carrot cake cheesecake: Bake the cheesecake for 50 to 55 minutes, until it's set and firm 1" in from the edge. The center should still jiggle when you nudge the pan; a digital thermometer inserted into the center will read 155°F. 

  12. Turn off the oven and prop open the door a few inches, leaving the cheesecake in the oven. Let the cheesecake slowly finish baking in the turned-off oven for 1 hour. 

  13. Remove the cheesecake from the oven, allow it to cool to room temperature, then refrigerate, lightly covered, until ready to serve. 

  14. To make the candied walnuts: Line a baking sheet with parchment and set aside.   

  15. In a skillet or small saucepan over medium-high heat, combine the chopped walnuts and sugar. Stir constantly for 6 to 8 minutes, until the walnuts are toasted and the sugar has melted and coats the nuts.   

  16. Transfer the nuts to the prepared baking sheet and quickly spread them out as much as possible using a spatula. Let the nuts cool completely before breaking up any large pieces. Candied walnuts can be stored in an airtight container at room temperature for up to 2 weeks. 

  17. When ready to serve, allow the carrot cake cheesecake to warm up at room temperature for 15 minutes before slicing. Garnish each slice with candied walnuts. 

  18. Storage information: Store any leftover carrot cake cheesecake in the refrigerator for up to 5 days; freeze for up to 2 months.  

Tips from our Bakers

  • For the best, smoothest texture in this cake, grate the carrots using a box grater’s fine-hole side or process them in your food processor using the steel blade until finely chopped. Grating carrots on the medium holes of a box grater or using the shredding disk of a food processor produces a medium grate, which yields a coarser, more typical carrot cake texture. 

  • If using a different kind of cinnamon (like Ceylon or Indonesian cinnamon), increase the quantity to 1 tablespoon. 

  • Substituting with King Arthur Gluten-Free Measure for Measure Flour is not recommended for this recipe. Instead, use our recipe for Gluten-Free Carrot Cake and frost it generously with cream cheese frosting.

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