Name: Carrot Cake Cheesecake
Prep time: PT-484875H40M30S
Cook time: 50 min
Total time: 5 h 20 min
Cuisine: American
Ingredients: ½ cup unsalted butter, melted; ½ cup brown sugar; ¼ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup milk; ¼ cup Greek yogurt (or sour cream); 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; 1 ½ teaspoons ground cinnamon; 1/8 teaspoon ground nutmeg; ½ teaspoon salt; 1 ¼ cup grated carrots; 16 ounces cream cheese, softened; ½ cup sour cream; ¼ cup heavy cream; ½ cup granulated sugar; ½ teaspoon salt; 1 teaspoon vanilla extract; 2 large eggs; 4 tablespoons cream cheese, softened; 2 tablespoons unsalted butter, softened; 1 cup powdered sugar; ½ cup granulated sugar; 3 tablespoons water; 2 tablespoons unsalted butter; ¼ cup heavy cream; 1 teaspoon vanilla extract; 1 tablespoon unsalted butter

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This Carrot Cake Cheesecake combines soft, moist carrot cake with a velvety smooth cheesecake. This cheesecake is topped with a sweet and tangy cream cheese icing, homemade caramel and buttered pecans. Enjoy this cheesecake for spring, Easter, or really any occasion!

‘Tis the season for all things carrot cake, and this carrot cake cheesecake is one of my favorites! Carrot cake is often thought of as a spring dessert, especially around Easter. This carrot cake cheesecake combines the classic carrot cake with a smooth and creamy cheesecake. The combo is just divine!

The carrot cake uses freshly grated carrots, and Greek yogurt (or sour cream) which make the carrot cake incredibly moist. The carrot cake is paired with a velvety smooth vanilla cheesecake. The key to the cheesecake is the use of both sour cream and heavy cream with the cream cheese, which give the cheesecake the perfect creamy texture and tangy taste.

Here’s what you will love about this carrot cake cheesecake

if you’re looking for something a bit different and fancier than just carrot cake, this carrot cake cheesecake mashup is the perfect dessert
you can make this cheesecake ahead of time, making it a great treat for a special occasion brunch, like Easter
once the cheesecake is mixed and baked, you don’t have to worry about assembling or any fancy decorating, like you would a carrot cake

Here’s how to make this carrot cake cheesecake

This cheesecake does not have a typical graham cracker crust. Instead, it uses the carrot cake as the crust. The creamy cheesecake filling is poured on top of the carrot cake, then swirled together before baking.

MAKE THE CARROT CAKE

In a large bowl, add together the “wet ingredients”. This includes the butter, sugars, eggs, vanilla extract, milk and Greek yogurt. Mix until combined.

Now it’s time to add in the “dry ingredients”. This includes the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix JUST until combined.

Finally, fold in the freshly grated carrots. Certainly, you can add raisins and pecans if you prefer in this step. I chose to just use carrots, but typically I enjoy raisins and pecans in my carrot cake.

MAKE THE CHEESECAKE

In a large bowl, beat the cream cheese until light and fluffy. Add in the sour cream and sugar and beat until well combined. Add in the vanilla and heavy cream, beating until combined. Finally, add in the eggs, one at a time and beat just until combined.

BAKE THE CHEESECAKE

Now you will alternate pouring carrot cake batter and cheesecake batter into your prepared pan. Pour half the carrot cake batter into a parchment paper lined 9-inch springform pan. This helps the cake from sticking to the bottom and makes for easy removal after baking. Next pour half the cheesecake batter into the prepared pan. Pour the cheesecake directly over top of the carrot cake batter. Pour the remaining carrot cake batter over top, then the remaining cheesecake batter over top.

Bake the cheesecake in the preheated oven for 50 minutes. No water bath needed for this cheesecake. The water bath makes the carrot cake soggy. If your cheesecake cracks slightly on top, don’t worry, you will be covering it with frosting, so the cracks will be hidden.

MAKE THE CARAMEL SAUCE

This caramel sauce uses water which makes it a bit easier to make. This is known as a wet caramel.

Over medium heat, you’ll add the sugar and water and bring to a low boil. Simmer for 5-10 minutes, swirling the pan, not stirring, until the caramel is a deep caramel color and a syrupy consistency.

Remove from the heat. I like to pour my caramel sauce into a glass jar to stop the cooking process. If it continues to sit in the saucepan, the warm pan can continue to cook the caramel sauce. The caramel sauce will thicken as it cools. Store leftover caramel in the fridge.

The caramel sauce will get thick in the fridge. Microwave for a few seconds to get to your desired consistency.

MAKE THE CREAM CHEESE FROSTING

Beat all ingredients for the cream cheese frosting together in a large bowl until light and fluffy.

MAKE THE BUTTERED PECANS

In a small saucepan, melt butter over low heat. Add in the pecans, stirring frequently to lightly toast them.

ASSEMBLE

Spread cream cheese frosting over cooled cheesecake. Drizzle with caramel sauce and top with buttered pecans.

Now all that’s left to do is cut into slices and enjoy!

Storage

Store leftover carrot cake cheesecake wrapped in plastic wrap, or in an airtight container in the refrigerator for up to 5 days.

Here are a few of my favorite cheesecakes

Let me know what you thought!

If you make this Carrot Cake Cheesecake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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Carrot Cake Cheesecake

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Author: Jolene
Total Time: 5 hours 20 minutes
Yield: 12 (1 9-inch cheesecake) 1x

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Description

Instructions

1. Preheat oven to 350F. Spray a 9 inch springform pan with nonstick spray. Cut out a 9-inch parchment paper circle and place in the bottom of the springform pan. Set aside.

2. Make the carrot cake. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, add butter, sugars, eggs, vanilla extract, milk and yogurt. Beat until combined. Add in the remaining ingredients for the cake and mix just until combined. Set aside.

3. Make the cheesecake. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, add cream cheese and beat until light and fluffy. Add in the sour cream and sugar and beat until smooth. Add in the heavy cream, salt and vanilla extract and beat until combined. Add in the eggs, one at a time, beating just until combined.

4. Pour half the carrot cake mixture into the bottom of the prepared springform pan. Pour half the cheesecake batter into the pan, over top of the carrot cake batter (just pour directly into the center). Pour the remaining carrot cake batter into the pan, then the remaining cheesecake batter into the pan.

5. Bake in preheated oven for 50 minutes. (no water bath needed)

6. Turn off the oven and crack the oven door open and allow the cheesecake to cool for one hour in the warm oven. Place the cheesecake in the refrigerator to chill for 4 hours or up to overnight in the fridge. If the cheesecake chills overnight, lightly wrap with plastic wrap.

7. Make the caramel sauce. Add sugar and water to a small saucepan over medium heat. Bring to a low boil. Cook until sugar melts and begins to turn caramel in color, swirling pan occasionally, but not stirring. Simmer for 5-10 minutes or until mixture is syrupy and a deep caramel color. Remove from heat and pour into a glass jar. Store leftover caramel in fridge. The caramel will get thicker in the refrigerator. Microwave a few seconds to get to your desired consistency.

8. Make the cream cheese frosting. Beat together cream cheese, butter and powdered sugar in a large bowl, until light and fluffy.

9. Make the buttered pecans. Melt butter to a small saucepan over medium-low heat. Add pecans and cook, stirring frequently until very lightly toasted. Remove from heat.

10. Assemble. Spread the cream cheese frosting over the top of the cheesecake. Drizzle with caramel sauce. Add buttered pecans along the perimeter of the cheesecake. Serve and enjoy!

Notes

Ingredient substitution – you can use either Greek yogurt or sour cream in the carrot cake. Both have a similar tangy taste and similar consistency. Both the greek yogurt and sour cream help to tenderize the crumb and make the carrot cake moist.
Storage – store the carrot cake cheesecake covered in the refrigerator for up to 5 days.

Prep Time: 30
Chill Time: 4 hours
Cook Time: 50
Category: Dessert
Method: Oven
Cuisine: American

Carrot Cake Cheesecake

Here’s what you will love about this carrot cake cheesecake