Carrot Cake Cheesecake recipe

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Indulge in the delightful and unique combination of flavors with this Carrot Cake Cheesecake recipe. This fusion of creamy cheesecake and spiced carrot cake offers a delicious and satisfying treat for any occasion.

Why Make This Recipe

By making this recipe, you can enjoy the best of both worlds – the creamy richness of cheesecake combined with the moist texture and warm spices of carrot cake. It’s a perfect dessert for those who love a little bit of everything in one bite.

How to Make Carrot Cake Cheesecake


  • 18 ounces cream cheese (at room temperature)
  • 1 3/4 cup granulated sugar
  • 1 3/4 cups powdered sugar, sifted
  • 1 cup flour and 1 tablespoon flour
  • 5 eggs
  • 2 1/2 teaspoons vanilla
  • 3/4 cup vegetable oil
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
  • 1 cup grated carrots
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 1 tablespoon butter, softened
  • 1 tablespoon reserved pineapple juice
  • Dash of salt


  1. Grease a 9 or 9 1/2 inch springform pan. Set aside.
  2. In a large bowl, beat together cream cheese and sugar until smooth. Add flour, eggs, and vanilla. Set aside.
  3. For the carrot cake batter, combine oil, sugar, eggs, and vanilla. Mix in flour, baking soda, cinnamon, salt, pineapple, carrots, coconut, and walnuts.
  4. Spread carrot cake batter in the pan, layer with cream cheese batter, and repeat.
  5. Bake at 350°F for 50-65 minutes. Cool and refrigerate.
  6. For the frosting, combine cream cheese, butter, powdered sugar, vanilla, pineapple juice, and salt. Frost cheesecake and refrigerate for 3-4 hours.

How to Serve Carrot Cake Cheesecake

Serve slices of this delightful dessert chilled, allowing the flavors to meld together for the best taste experience. Pair with a cup of coffee or tea for a perfect ending to any meal.

How to Store Carrot Cake Cheesecake

Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, freeze individual slices wrapped securely in plastic and foil.

Tips to Make Carrot Cake Cheesecake

  • Ensure all ingredients are at room temperature for a smoother batter.
  • Fold in the mixtures gently to avoid overmixing, which can lead to a dense texture.
  • Use fresh, quality ingredients for the best flavor and results.


For a nut-free version, omit the walnuts from the recipe and consider adding in raisins or extra coconut for added texture and taste.


  1. Can I use store-bought carrot cake mix instead of making the batter from scratch?
    • Yes, you can substitute a store-bought mix for the homemade carrot cake batter.
  2. How can I prevent cracks from forming on top of the cheesecake?
    • Baking the cheesecake in a water bath can help prevent cracks as it bakes more evenly.
  3. Can I make this recipe gluten-free?
    • Yes, you can use a gluten-free flour blend to replace the all-purpose flour for a gluten-free version of the cheesecake.

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