Carrot Cake Cheesecake

This amazing carrot cake cheesecake is perfect for anyone who can’t decide between two incredible desserts! Your family and friends will absolutely love how this orange-scented treat combines the best of both worlds. You get the moist, flavorful carrot cake with a creamy cheesecake center that’s simply irresistible.

Recipe Details

Timing & Servings: Active Time: 25 minutes, Total Time: 9 hours 25 minutes, Serves: 16 people.

Nutrition Profile: Soy-Free, Vegetarian

Nutrition Facts (per serving): 269 Calories, 14g Fat, 32g Carbs, 6g Protein

Ingredients You’ll Need

Reduced-fat cream cheese: You’ll need 2 (8-ounce) packages, softened at room temperature. This creates that perfectly smooth and creamy cheesecake layer we all love!

Granulated sugar: You’ll use ½ cup for the cheesecake and ⅓ cup for the carrot cake batter. This gives just the right amount of sweetness without being too much.

Sour cream: ½ cup adds that perfect tangy richness to the cheesecake layer. It makes everything so much creamier!

Large eggs: You’ll need 2 eggs for the cheesecake and 2 more for the carrot cake. Make sure they’re at room temperature for the best mixing.

Orange zest: 1 tablespoon for each layer gives this dessert such a bright, fresh flavor. It really makes everything pop!

All-purpose flour: Just 1 ½ teaspoons helps thicken the cheesecake perfectly.

Vanilla extract: 1 teaspoon for each layer adds that warm, cozy flavor we all love in desserts.

Shredded carrots: 1 ½ cups packed gives you that classic carrot cake taste and texture. Look for pre-shredded ones to save time!

Light brown sugar: You’ll need 2 tablespoons plus ½ cup, divided. The brown sugar adds that deep, caramel-like sweetness.

White whole-wheat flour: 1 ¼ cups makes the carrot cake layer hearty and delicious.

Ground cinnamon: 1 teaspoon brings that warm spice flavor that makes carrot cake so special.

Baking soda and baking powder: ½ teaspoon each helps the cake rise perfectly.

Salt: ¼ teaspoon enhances all the other flavors beautifully.

Ground ginger: ¼ teaspoon adds a subtle warm spice that pairs perfectly with the cinnamon.

Unsweetened applesauce: 1 cup keeps the cake moist while cutting down on fat. Such a smart swap!

Chopped toasted pecans: 1 cup for sprinkling on top adds that perfect crunchy finish.

How to Make Carrot Cake Cheesecake

Step 1: Preheat your oven to 350°F. Coat a 9-inch springform pan with cooking spray so nothing sticks.

Step 2: Make the cheesecake batter first. Combine cream cheese, ½ cup granulated sugar, sour cream, eggs, orange zest, 1 ½ teaspoons flour and vanilla in a medium bowl. Beat with an electric mixer on medium speed until completely smooth, about 1 to 2 minutes. Stop to scrape down the sides as needed. Set this aside for now.

Step 3: Now for the carrot cake batter! Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer and place over the bowl. Let drain for 10 minutes and discard any excess liquid.

Step 4: While the carrots drain, whisk flour, cinnamon, baking soda, baking powder, salt and ginger together in a medium bowl. In a separate bowl, whisk applesauce, granulated sugar, eggs, orange zest, vanilla and the remaining ½ cup brown sugar together. Add the applesauce mixture to the flour mixture and whisk until blended. Stir in the drained carrots.

Step 5: Time to layer everything! Pour 1 ½ cups of the carrot cake batter into your prepared pan. Smooth it to make an even layer. Dollop on one-third of the cheesecake batter, but don’t swirl it yet.

Step 6: Pour the remaining carrot cake batter over the dollops. Smooth gently to create an even layer. Pour the remaining cheesecake batter over the top to completely cover everything. Spread gently with an offset spatula if needed.

Step 7: Place the cake pan on a rimmed baking sheet. Bake until almost set (the center will jiggle slightly), about 55 to 65 minutes. Tent with foil after 45 minutes if needed to prevent overbrowning.

Step 8: Cool completely on a wire rack, about 1 ½ hours. Cover loosely with foil and refrigerate for at least 8 hours or overnight. Sprinkle the outside edges with pecans before serving.

Easy and Quick Carrot Cake Cheesecake Version

Want to save some time? You can use a store-bought carrot cake mix for the cake layers! Just prepare according to package directions but use applesauce instead of oil. You’ll still get that amazing homemade taste with way less work. The cheesecake layer is so simple already that you’ll want to keep that part exactly the same!

Serving Ideas

This gorgeous cheesecake is definitely a complete dessert all on its own! Serve it with a hot cup of coffee or a cold glass of milk. A small dollop of whipped cream on the side makes it extra special for holidays or birthdays.

Storage

Keep your cheesecake covered in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months. Just thaw in the fridge overnight before serving. No need to reheat – it’s perfect cold!

Substitutions

No applesauce? You can use the same amount of mashed banana or even pumpkin puree. Regular all-purpose flour works great instead of white whole-wheat flour. If you don’t have orange zest, lemon zest tastes amazing too! You can swap the pecans for walnuts or even leave them off completely.

Pro Tips

• Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature for the smoothest cheesecake batter.
• Don’t overmix: Once you add the flour to the carrot cake batter, mix just until combined to keep it tender.
• Drain those carrots: Don’t skip the draining step! It prevents your cake from getting soggy.
• Use a springform pan: This makes removing the cheesecake so much easier and cleaner.
• Be patient with chilling: The overnight chill time really helps everything set perfectly.

FAQs

Can I make this cheesecake ahead of time?

You bet! This cheesecake actually tastes better after sitting overnight in the fridge. You can make it up to 3 days ahead of time. Just add the pecans right before serving so they stay crunchy.

Why is my cheesecake cracking on top?

No worries if this happens! Cracks usually mean the oven was too hot or it was overbaked a bit. The good news is that the pecans will cover up any cracks perfectly. Next time, try placing a pan of water on the bottom oven rack for extra moisture.

Can I use regular cream cheese instead of reduced-fat?

Sure! Regular cream cheese works perfectly fine. The texture might be a tiny bit richer, but it’ll still taste amazing. Just make sure it’s completely softened before mixing.

How do I know when the cheesecake is done?

The center should still jiggle just a little bit when you gently shake the pan. It will continue to set as it cools. If the edges start to puff up, it’s definitely ready to come out!

I’d love to hear how your carrot cake cheesecake turns out! This recipe always brings such joy to my kitchen, and I hope it does the same for yours. Don’t forget to share your photos – seeing your beautiful creations always makes my day!