Carrot Cake Cheesecake {David’s Birthday Dessert

Carrot Cake Cheesecake {David’s Birthday Dessert

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David’s birthday was on November 15th. Each year I try to make a dessert of his choice. I gave him my recipe binders and sent him my dessert Pinterest board to look through to find the dessert he wanted me to make. This year he asked me to make a carrot cake cheesecake; a recipe mash-up of carrot cake and creamy cheesecake.

Cheesecake isn’t hard to make, but cheesecake cannot be rushed. If you are patient you get a beautiful velvety smooth cheesecake without cracks.

Carrot Cake Cheesecake is a great recipe mash-up. Cream cheese frosting is the best part carrot cake, so why not bake a cheesecake on top of a carrot cake? | TheMountainKitchen.com

David is a team player on this blog, so instead of choosing a dessert I had already made and blogged about, he wanted to pick out something different. Although it was really hard for him not to ask for the tiramisu I made last year again this year (I totally would have). He also loves carrot cake and I have made a carrot cake for him a few times in the past, so that is why he decided to choose the carrot cake cheesecake.

Cream cheese frosting is the best part carrot cake, so baking a creamy cheesecake on top of a carrot cake layer is a great recipe mash-up. You get the best of two dessert recipes all in one slice. Perfect for all David’s “sweet teeth”.

Carrot Cake Cheesecake is a great recipe mash-up. Cream cheese frosting is the best part carrot cake, so why not bake a cheesecake on top of a carrot cake? | TheMountainKitchen.com

How To Make Carrot Cake Cheesecake

Make the carrot cake layer:

Place the oven rack in the middle position of the oven and preheat to 350 degrees F. (You will need an ungreased 9-inch springform cake pan.)

Bake the pecans spread out onto a baking sheet, until golden, about 10 minutes. Allow them to cool and chop them up.

In a large bowl, combine the chopped pecans, flour, baking powder, baking soda, cinnamon, ginger, and ¼ teaspoon salt; set aside.

Shredded carrots on a cutting board.

In a separate medium bowl, whisk the oil, sugar, and eggs together. Once they are incorporated, stir in the carrots. Fold the carrot mixture into the flour mixture until just combined.

Pour into the springform cake pan. Tap the pan on the counter to even out the batter and bring bubbles to the surface. Bake 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool completely, before adding the cheesecake layer.

Carrot Cake Cheesecake is a great recipe mash-up. Cream cheese frosting is the best part carrot cake, so why not bake a cheesecake on top of a carrot cake? | TheMountainKitchen.com

Make the cheesecake layer:

Preheat oven to 350 degrees F. Make sure you have a large roasting pan and hot water ready to go when needed.

Using a mixer, beat the cream cheese, sour cream, and granulated sugar, until smooth, about 3 to 5 minutes. Be sure to scrape down the sides of the bowl as needed. Crack the eggs one at a time into a small bowl and then add to the mixing bowl, beating well after each addition. Beat in the flour, lemon zest, lemon juice, and vanilla extract.

The cheesecake baking inside the oven in a water bath.

Wrap aluminum foil around the bottom and sides of the springform pan with the carrot cake inside, to seal out any water. Pour the cheesecake mixture over the carrot cake; smooth out with a spoon or offset spatula. Place the springform pan inside the roasting pan; fill with water halfway up the sides of the foil-covered springform pan.

Bake for 1 hour or until the cheesecake is pale yellow. Turn off the oven, leaving the cheesecake inside to rest for 30 minutes. Remove from the oven; let cool completely on a rack. Cover and refrigerate for at least 8 hours.

Carrot Cake Cheesecake is a great recipe mash-up. Cream cheese frosting is the best part carrot cake, so why not bake a cheesecake on top of a carrot cake? | TheMountainKitchen.com

Make the sour cream glaze:

Run a knife along the side of the springform pan. Remove the ring exposing the carrot cake cheesecake.
In a small bowl, whisk together confectioners’ sugar, sour cream, vanilla, and salt. It will start thick, but will quickly thin out, just keep stirring.

Carrot Cake Cheesecake is a great recipe mash-up. Cream cheese frosting is the best part carrot cake, so why not bake a cheesecake on top of a carrot cake? | TheMountainKitchen.com

Pour the glaze on top of the cheesecake; garnish with chopped pecans, if desired. Place the cheesecake back inside the refrigerator for at least 30 minutes before serving.

When making this recipe, I totally forgot to roast and toss the pecans into the carrot cake layer. David was a little annoyed, but I put them all over the top as the garnish. And that folks is why I don’t bake often.

Carrot Cake Cheesecake is a great recipe mash-up. Cream cheese frosting is the best part carrot cake, so why not bake a cheesecake on top of a carrot cake? | TheMountainKitchen.com

This carrot cake cheesecake is a perfect recipe for the upcoming holidays to share with family and friends, with the pecans in the carrot cake layer or not (sigh).

My Signature
shop for pecans at Millican Company Pecans
carrot cake cheesecake
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Carrot Cake Cheesecake

Carrot Cake Cheesecake is a great recipe mash-up. Cream cheese frosting is the best part carrot cake, so why not bake a cheesecake on top of a carrot cake?
Course Dessert
Cuisine American
Keyword carrot cake, Cheesecake, Mash Up
Prep Time 30 minutes
Cook Time 1 hour
Servings 12
Calories 504kcal

Ingredients

Carrot Cake Ingredients

  • ½ cup pecan halves optional + more for garnish
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon Kosher salt
  • ½ cup vegetable oil
  • ½ cup sugar
  • 2 large eggs
  • 1 ½ cups carrots shredded (2 to 3 medium carrots)

Cheesecake Ingredients

  • 24 ounces cream cheese softened
  • cup sour cream
  • cup granulated sugar
  • 3 large eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract

Sour Cream Glaze Ingredients

  • ½ cup confectioners’ sugar
  • 2 tablespoons sour cream
  • ¼ teaspoon pure vanilla extract
  • pinch kosher salt

Instructions

First make the carrot cake layer

  • Place the oven rack in the middle position of the oven and preheat to 350 degrees F. (You will need an ungreased 9-inch springform cake pan.)
  • Bake the pecans spread out onto a baking sheet, until golden, about 10 minutes. Allow them to cool and chop them up.
  • In a large bowl, combine the chopped pecans, flour, baking powder, baking soda, cinnamon, ginger, and ¼ teaspoon salt; set aside.
  • In a separate medium bowl, whisk the oil, sugar, and eggs together. Once they are incorporated, stir in the carrots. Fold the carrot mixture into the flour mixture until just combined.
  • Pour into the springform cake pan. Tap the pan on the counter to even out the batter and bring bubbles to the surface. Bake 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool completely, before adding the cheesecake layer.

Make the cheesecake layer

  • Preheat oven to 350 degrees F. Make sure you have a large roasting pan and hot water ready to go when needed.
  • Using a mixer, beat the cream cheese, sour cream, and granulated sugar, until smooth, about 3-5 minutes. Be sure to scrape down the sides of the bowl as needed. Crack the eggs one at a time into a small bowl and then add to the mixing bowl, beating well after each addition. Beat in the flour, lemon zest, lemon juice, and vanilla extract.
  • Wrap aluminum foil around the bottom and sides of the springform pan with the carrot cake inside, to seal out any water. Pour the cheesecake mixture over the carrot cake; smooth out with a spoon or offset spatula. Place the springform pan inside the roasting pan; fill with water halfway up the sides of the foil covered springform pan.
  • Bake for 1 hour or until the cheesecake is pale yellow. Turn off the oven, leaving the cheesecake inside to rest for 30 minutes. Remove from the oven; let cool completely on a rack. Cover and refrigerate for at least 8 hours.

Make the sour cream glaze

  • Run a knife along the side of the springform pan. Remove the ring exposing the carrot cake cheesecake.
  • In a small bowl, whisk together confectioners’ sugar, sour cream, vanilla, and salt. It will start thick, but will quickly thin out, just keep stirring.
  • Pour the glaze on top of the cheesecake; garnish with chopped pecans, if desired. Place the cheesecake back in the refrigerator for at least 30 minutes before serving.

Notes

Recipe adapted from Food Network Kitchen

Nutrition

Calories: 504kcal | Carbohydrates: 39g | Protein: 7g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 138mg | Sodium: 348mg | Potassium: 234mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3625IU | Vitamin C: 2.2mg | Calcium: 108mg | Iron: 1.3mg
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