Ultimate Layered Carrot Cake Cheesecake: Your Guide to a Show-Stopping Dessert

This homemade carrot cake cheesecake features a moist, spiced carrot cake base generously topped with a rich, creamy vanilla cheesecake. It’s the perfect dessert to celebrate special occasions like Easter, spring gatherings, or simply to indulge in any time of the year!

Prepare to impress with this spectacular carrot cake cheesecake, a truly decadent fusion of two timeless favorites: a classic velvety cheesecake and a tender, perfectly spiced carrot cake. This recipe elevates both desserts by layering them into one irresistible creation, promising a symphony of flavors and textures in every bite.

Crafting this masterpiece involves a two-stage baking process. First, a flavorful carrot cake layer is baked until golden and then allowed to cool. This forms the sturdy, aromatic foundation for the luxurious vanilla cheesecake filling, which is then added on top and baked to creamy perfection in a gentle water bath. While this layered dessert does require a few extra steps and a bit more patience than a single-layer bake, the extraordinary results are undeniably worth every moment. The moist cake combined with the smooth, tangy cheesecake creates a dessert that’s not just delicious, but also visually stunning.

If you’ve been searching for a truly show-stopping dessert that will captivate your guests and become the centerpiece of your spring festivities or any celebratory meal, look no further. This layered carrot cake cheesecake is an absolute triumph, guaranteed to be devoured with delight. Its unique combination ensures that no one can resist reaching for a second, generous slice!

Essential Recipe Ingredients for Success

Achieving the perfect balance of flavors and textures in this carrot cake cheesecake relies on using quality ingredients. Here’s a closer look at the key components and why they’re crucial:

• Spices: The heart of any great carrot cake lies in its warming spices. This recipe uses a harmonious blend of ground cinnamon, ginger, and nutmeg, which infuse the cake with a fragrant, comforting aroma and a rich, complex flavor that perfectly complements the creamy cheesecake.
• Oil: For the carrot cake, I highly recommend using a neutral-flavored oil such as canola or vegetable oil. Unlike butter, oil creates an incredibly moist and tender crumb that stays soft for days, which is particularly important as the cake layer will be baked twice. If you opt for melted coconut oil, ensure all other ingredients are at room temperature to prevent the coconut oil from solidifying upon contact.
• Sour Cream: This unsung hero plays a vital role in both the carrot cake and the cheesecake layers. In the cake, sour cream adds a crucial boost of moisture and a subtle tang that enhances the spice profile. In the cheesecake, it works to lighten the heavy cream cheese, contributing to an exquisitely smooth, rich, and creamy filling without making it too dense.
• Grated Carrots: The quality of your carrots directly impacts the final cake. It is absolutely essential to buy whole carrots and grate them yourself just before baking. Pre-bagged, pre-shredded carrots are often dry and coarse, lacking the natural moisture needed to keep the cake tender and flavorful, especially since the carrot cake layer undergoes a double baking process. Freshly grated carrots ensure your cake is packed with natural sweetness and moisture.
• Cream Cheese: For an impeccably smooth and rich cheesecake layer, always use full-fat, brick-style cream cheese. Ensure it’s softened to room temperature before mixing. Low-fat or whipped cream cheese varieties contain too much water and will not yield the same luxurious, firm texture required for a successful cheesecake.
• Sugar: Both light brown sugar and granulated sugar are utilized. Light brown sugar in the carrot cake contributes a deeper, caramel-like flavor and additional moisture, keeping the cake exceptionally tender. Granulated sugar, used in both layers, provides essential sweetness and helps achieve the desired texture in the cheesecake.

How To Master Carrot Cake Cheesecake Creation

Creating this stunning dessert might seem elaborate, but by following these detailed steps, you’ll achieve perfect results. Remember, attention to detail and patience are your best allies!

Crafting the Moist Carrot Cake Base

1. Begin by preheating your oven to 350°F (177°C). Prepare a 9-inch springform pan by thoroughly greasing it with non-stick cooking spray and lining the bottom with a parchment paper circle. This crucial step ensures easy release later.
2. In a medium mixing bowl, combine all the dry ingredients for the carrot cake: flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, and salt. Whisk them together until they are thoroughly combined, ensuring the leavening agents and spices are evenly distributed. Set this bowl aside.
3. In a separate, larger mixing bowl, whisk together the wet ingredients: oil, brown sugar, granulated sugar, sour cream, eggs, and vanilla extract. Continue whisking until the mixture is homogenous and smooth. Then, gently fold in your freshly grated carrots.
4. Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be very careful not to overmix the cake batter at this stage; overmixing can develop the gluten in the flour too much, leading to a dense, tough, or gummy cake. A few streaks of flour are acceptable; they will disappear during baking.
5. Pour the prepared carrot cake batter evenly into your greased and parchment-lined 9-inch springform pan. Bake for 30 to 35 minutes, or until the top of the cake is set, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
6. Once baked, remove the carrot cake from the oven and transfer the pan to a wire rack. Allow the cake to cool in the pan for approximately 20 to 25 minutes while you proceed to prepare the cheesecake filling. During this time, reduce your oven temperature to 325°F (163°C).

Preparing the Velvety Cheesecake Filling

7. Before you start on the cheesecake filling, begin to boil a large pot of water. This water will be used for the water bath, a critical component for baking a crack-free, creamy cheesecake.
8. In the bowl of a stand mixer fitted with a paddle attachment (or using a large mixing bowl with a handheld electric mixer), beat the softened brick-style cream cheese on low-medium speed until it is completely smooth and free of any lumps. This step is vital for a silky cheesecake.
9. Add the room temperature sour cream to the cream cheese and mix until just fully combined, periodically stopping to scrape down the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
10. Next, incorporate the granulated sugar and pure vanilla extract. Mix until these ingredients are well blended into the cream cheese mixture.
11. In a separate small bowl, lightly beat the eggs. With the mixer on low speed, gradually add the beaten eggs to the cheesecake filling, mixing only until just combined. Over-beating the eggs can incorporate too much air, which can cause the cheesecake to puff up and then crack as it cools. Finish with a few turns of a rubber spatula to ensure everything is thoroughly mixed without incorporating excess air. Set the filling aside.

Assembling and Baking Your Masterpiece

11. Once the carrot cake has cooled slightly in its pan, carefully run a thin knife around the outside edge to loosen it, then remove the springform pan ring.
12. Using a long, serrated knife or a cake leveler, gently level the top of the carrot cake if it has domed. This creates a flat surface for your cheesecake layer, making for a much neater final presentation. Optionally, wipe the ring of the springform pan clean with a damp paper towel. This small detail prevents baked-on residue and contributes to a professional-looking cheesecake. Place the cleaned springform pan ring back around the leveled carrot cake and tighten it securely.
13. To prepare for the water bath, wrap the entire springform pan, now containing the carrot cake layer, securely with several layers of heavy-duty aluminum foil. Then, for an extra layer of protection against water seepage, place the foil-wrapped pan into a large oven bag. Fold the excess oven bag material down the sides of the springform pan.
14. Carefully pour the prepared cheesecake filling directly over the cooled carrot cake layer in the springform pan. Gently smooth the top with an offset spatula to create an even surface. Lightly tap the pan on the counter a couple of times to release any large air bubbles, then use a toothpick or skewer to pop any remaining bubbles on the surface for a perfectly smooth top.
15. Add the boiling water (from step 7) to a large roasting pan until it reaches about 1-inch deep. Carefully place the wrapped springform pan into the center of the roasting pan. The water should come about halfway up the sides of the cheesecake pan, but not cover the top of the foil/oven bag.
16. Transfer the roasting pan, with the cheesecake nestled inside, to your preheated 325°F (163°C) oven. Bake for approximately 55 to 65 minutes. The cheesecake is done when the edges are set and appear slightly puffed, but the very center (about a 2-inch circle) still has a slight jiggle when gently shaken.
17. Once baked, turn the oven off. Crucially, crack the oven door slightly (you can prop it open with a wooden spoon) and allow the cheesecake to cool gradually in the warm oven for an additional 30 minutes. This slow cooling prevents drastic temperature changes, which are the primary cause of cracks in cheesecakes.
18. After this initial cooling period, carefully remove the cheesecake from the oven and lift it out of the roasting pan. Discard the oven bag and aluminum foil (be cautious, as they will be hot!). Transfer the cheesecake, still in its springform pan, to a wire rack to cool completely to room temperature, which will take about 2 hours.
19. Once at room temperature, cover the cheesecake tightly with plastic wrap or foil. Transfer it to the refrigerator to chill for a minimum of 5 to 6 hours, but ideally overnight. This extended chilling time is essential for the cheesecake to fully set, firm up, and develop its optimal flavor and texture.
20. When ready to serve, run a thin, sharp knife around the outside edge of the cheesecake to loosen it from the pan. Carefully release the springform pan ring. Slice into beautiful pieces, serve, and savor this incredible layered dessert!

The Water Bath Secret: Never skip the water bath when baking cheesecake! This technique is a game-changer. It provides a moist, even heat environment that ensures your cheesecake bakes gently, resulting in an incredibly smooth, creamy texture and preventing those dreaded cracks on the surface. If you’re new to using a water bath, you can refer to my comprehensive post on how to make a water bath for cheesecake for detailed guidance.

Storage Instructions for Freshness

This layered carrot cake cheesecake is an absolutely fantastic make-ahead dessert, which is a huge bonus for entertaining or busy schedules. Since the cheesecake requires several hours (or preferably overnight) of chilling to properly set and develop its flavors, you can easily prepare it a day in advance.

Once the cheesecake has completely cooled to room temperature and then been thoroughly chilled in the refrigerator, you may cover it tightly with several layers of plastic wrap or aluminum foil. Stored this way, it will remain fresh and delicious in the refrigerator for up to five days. For longer storage, any leftovers can be frozen for up to three months. To enjoy a frozen slice, simply transfer it to the refrigerator and allow it to thaw overnight before serving. The texture will remain beautifully creamy.

Carrot Cake Cheesecake

5 from 1 rating

Prep Time: 1 hour hr

Cook Time: 1 hour hr 40 minutes mins

Cooling Time: 8 hours hrs 30 minutes mins

Total Time: 11 hours hrs 10 minutes mins

This homemade carrot cake cheesecake features a layer of spiced carrot cake topped with creamy vanilla cheesecake. The perfect treat for Easter or any time of year!

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Ingredients

Servings: 12 slices

Carrot Cake Layer

• ▢ 1 cup all-purpose flour spooned & leveled (125 grams)
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon ground ginger
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon salt
• ▢ ⅓ cup canola or vegetable oil
• ▢ ¾ cup packed light brown sugar (150 grams)
• ▢ ¼ cup granulated sugar (50 grams)
• ▢ ¼ cup sour cream (60 grams)
• ▢ 2 large eggs at room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 ½ cups lightly packed freshly grated carrots (150 grams)

Cheesecake Layer

• ▢ 24 ounces brick-style cream cheese softened (680 grams)
• ▢ ¾ cup sour cream at room temperature (180 grams)
• ▢ ¾ cup granulated sugar (150 grams)
• ▢ 1 ½ teaspoons pure vanilla extract
• ▢ 3 large eggs at room temperature

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Instructions

 

• To make the carrot cake layer: Preheat the oven to 350°F (177°C). Spray a 9-inch springform pan well with nonstick cooking spray and line the bottom of the pan with a parchment paper circle. Set aside.
• In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
• In a separate large mixing bowl, whisk together the oil, brown sugar, granulated sugar, sour cream, eggs, and vanilla extract until fully combined. Stir in the grated carrots.
• Add the dry ingredients to the wet ingredients and mix until just combined.
• Pour the cake batter into the prepared springform pan. Bake for 30 to 35 minutes or until the top of the cake is set and a toothpick inserted into the center comes out clean.
• Remove from the oven, transfer to a wire rack, and allow to cool in the pan for 20 to 25 minutes while you make the cheesecake filling.
• Reduce the oven temperature to 325°F (163°C).
• To make the cheesecake filling: Set a large pot of water to boil for the water bath before getting started with the filling.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add the sour cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Then add the granulated sugar and vanilla extract and mix until well combined.
• In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together. Set aside.
• To assemble the cheesecake and bake: Slide a knife around the outside of the cake in the springform pan and release it from the pan.
• Level the top of the cake with a knife or cake leveler. Wipe the ring of the springform pan clean. This step is optional, but makes for a prettier cheesecake! Place the ring of the springform pan back around the cake and tighten it.
• Wrap the springform pan with the carrot cake layer in aluminum foil, then place the pan into a large oven bag. Fold the oven bag down the sides of the springform pan.
• Pour the cheesecake filling on top of the carrot cake layer and smooth it out into one even layer. Tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick or skewer to remove any large air bubbles and smooth them out.
• Add the boiling water you started before the filling to a large roasting pan until it is about 1-inch deep. Carefully place the wrapped springform pan into the roasting pan.
• Transfer the roasting pan with the cheesecake to the oven and bake for 55 to 65 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 30 minutes.
• After the cheesecake has cooled slightly, remove it from the oven. Carefully remove the cheesecake from the roasting pan and discard the oven bag and foil. Be careful, because it will be hot! Transfer the cheesecake in the springform pan to a wire rack to cool completely at room temperature, about 2 hours.
• Once cooled, cover tightly with plastic wrap or foil and transfer to the refrigerator to chill for 5 to 6 hours (or overnight).
• Run a thin knife around the outside of the cheesecake to loosen it from the pan, carefully release the springform pan, then slice into pieces, serve, and enjoy!

Notes

Storage Instructions: Cheesecake may be covered tightly and refrigerated for up to 5 days.

Freezing Instructions: Cheesecake will freeze well for up to 3 months, thaw overnight in the fridge.

Cuisine: American

Course: Dessert

Author: Danielle Rye

Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

More Decadent Carrot Cake Desserts to Explore!

If you’re a devoted fan of carrot cake, don’t stop here! The versatile flavors of this classic dessert can be enjoyed in many forms. After mastering this incredible carrot cake cheesecake, why not try some of these other delightful recipes?