When I first baked this Carrot Cake Cheesecake, I thought, “Why did I wait so long to try this combo?” It’s like the best of two dessert worlds decided to stop competing and just hold hands on a plate. We get that spiced, cozy carrot cake, and then right there, cutting through it, the creamy, cool cheesecake layer. It’s a dessert truce and everyone wins. This is one of those bake cheesecake recipes that makes people think you secretly went to culinary school. The beauty is it’s an easy cheesecake recipe that still feels fancy enough for holidays or birthdays. It sits happily on any dessert table, right next to pumpkin cheesecake recipes or even a strawberry cheesecake cake recipe. I like to call it my best easy cheesecake recipe move, and honestly, the recipe for cheesecake I reach for most when I don’t want to choose between two favorites. So if you’ve ever wrestled with indecision, this cheesecake easy recipe is proof you don’t need to choose. Carrot cake and cheesecake together? Yes, please.

1) Key Takeaways
2) Easy Carrot Cake Cheesecake Recipe
3) Ingredients for Carrot Cake Cheesecake
4) How to Make Carrot Cake Cheesecake
5) Tips for Making Carrot Cake Cheesecake
6) Making Carrot Cake Cheesecake Ahead of Time
7) Storing Leftover Carrot Cake Cheesecake
8) Try these desserts next!
9) Carrot Cake Cheesecake
10) Nutrition

1) Key Takeaways

This carrot cake cheesecake blends the spice of carrot cake with creamy cheesecake.
You can make it with simple pantry staples and fresh carrots.
It’s one of those bake cheesecake recipes that feels impressive but is easy enough to pull off.
The recipe works for holidays, birthdays, or when you just want dessert with personality.

2) Easy Carrot Cake Cheesecake Recipe

I still remember the first time I made this carrot cake cheesecake. I stood in my kitchen, staring at the mixing bowl, and wondered if I’d lost my mind combining two desserts into one. Then I took that first bite and realized the madness was genius. It’s the sort of recipe that makes you grin when you see the empty plates after a family dinner.

What I love about this cheesecake easy recipe is how forgiving it is. The carrots bring in a natural sweetness, the cheesecake layer gives you creamy comfort, and the spices? They just make the whole house smell like a bakery. No one needs to know how straightforward it actually is. They’ll just assume you spent hours, and maybe you let them think that.

If you’ve been searching for the best easy cheesecake recipe, this one might just climb to the top of your list. It holds its own next to pumpkin cheesecake recipes in the fall and even sneaks a little spotlight away from a strawberry cheesecake cake recipe during spring gatherings. That’s the power of a well-balanced dessert.

3) Ingredients for Carrot Cake Cheesecake

Grated Carrots: The heart of the cake. They keep the layers moist, sweet, and full of texture. Freshly grated carrots always taste better than the pre-packaged kind.

All-Purpose Flour: It provides structure. Nothing too fancy here, just the bag you probably already have in your pantry.

Sugar: A mix of white and brown sugar adds depth. The brown sugar gives a hint of molasses that pairs beautifully with the spices.

Vegetable Oil: Oil keeps the carrot cake tender and moist. Butter tastes amazing, but for this cake, oil wins every time.

Eggs: They hold everything together. They give structure without making the cake dense.

Vanilla Extract: That little splash lifts the flavors. Don’t skip it—it’s more important than you think.

Baking Powder and Baking Soda: The duo that helps the cake rise. Both work together to balance texture and flavor.

Salt: A pinch of salt makes the sweetness pop and keeps the flavors balanced.

Cinnamon and Nutmeg: The spice combo that gives the carrot cake its signature taste. Warm, cozy, and inviting.

Cream Cheese: Softened to perfection, this is the star of the cheesecake layer. It should be smooth and creamy.

Sour Cream: Adds tanginess to balance the richness of the cheesecake.

Extra Sugar for Cheesecake: Sweetens the creamy layer, but doesn’t overpower it.

Eggs for Cheesecake: They make the cheesecake set and stay creamy instead of crumbly.

Vanilla Extract for Cheesecake: Adds warmth and depth to the creamy filling.

4) How to Make Carrot Cake Cheesecake

Step 1: Preheat your oven to 350°F and grease a springform pan. This little step sets you up for success later when the cheesecake slides out clean.

Step 2: For the carrot cake batter, whisk the dry ingredients in one bowl. Then in another, whisk the eggs, sugar, oil, and vanilla. Add the dry mixture in and fold the carrots gently.

Step 3: For the cheesecake batter, beat the cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla until it looks silky and irresistible.

Step 4: Pour half the carrot cake batter into the pan. Add the cheesecake layer, then finish with the rest of the carrot cake batter. It looks like magic in the making.

Step 5: Bake for about an hour. You want the center to be set but still have a little wobble. Then let it cool completely before you chill it in the fridge for a few hours.

Step 6: Slice, serve, and watch the smiles spread. This is the recipe for cheesecake you’ll find yourself making again and again.

5) Tips for Making Carrot Cake Cheesecake

Let’s be honest: cheesecakes can be tricky. They crack, they sink, they test your patience. But this one? It’s forgiving. The carrot cake base helps stabilize everything, so you don’t have to fuss as much with water baths or temperature drama.

I always say to let your cream cheese sit on the counter for a while. Room temperature cream cheese makes all the difference. If you rush it, you’ll get lumps and nobody wants that.

And here’s a secret: don’t overmix the cheesecake batter. Gentle is the name of the game here. If you’re calm with it, the cake rewards you with that smooth finish that rivals the pumpkin cheesecake recipes you see during fall.

6) Making Carrot Cake Cheesecake Ahead of Time

I love recipes that give me time back, and this one does exactly that. You can make the cheesecake the night before, let it chill, and the next day it’s even better. The flavors settle and deepen, making each bite taste more complete.

When I host dinners, I bake this the day before. That way, I’m not scrambling in the kitchen when guests arrive. It sits quietly in the fridge, waiting for its big reveal. Cheesecakes are like that—they reward patience.

This trick also means you can focus on the main meal without dessert stress. Knowing the cake is already chilling in the fridge is one less thing to worry about. That’s what makes this one of my favorite bake cheesecake recipes for entertaining.

7) Storing Leftover Carrot Cake Cheesecake

If by some miracle you have leftovers, store them in the fridge in a sealed container. They’ll keep for up to five days. Though let’s be honest, they rarely last that long.

I sometimes wrap individual slices so they’re easy to grab when a craving hits. A little fork, a plate, and dessert feels ready in minutes. Cold cheesecake straight from the fridge has its own charm, especially when the spices in the carrot cake have mellowed overnight.

Freezing is also an option. Slice it, wrap each piece in plastic, and tuck them into a freezer bag. When you want dessert, let it thaw in the fridge. The flavor stays, the texture stays, and your future self will thank you.

8) Try these desserts next!

9) Carrot Cake Cheesecake