Carrot Cake Cheesecake

This image courtesy of Joseph DeLeo

Your guests will ask if it’s a cheesecake or a carrot cake. It’s the best of both worlds.

NotesToasting brings out the natural oils and flavor of nuts. Place nuts in a single layer on a baking sheet and bake at 350°F (180°C) until fragrant, 10 to 12 minutes.

You can use the same mixer bowl for the cheesecake batter and the carrot cake batter; there’s no need to wash it in between.

Remove the foil from the pan as soon as it comes out of the oven; otherwise, it will stick.

Serves10 to 12

Cooking Methodbaking


Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Equipmentelectric mixer

Mealbrunch, dinner

Taste and Texturecheesy, creamy, rich, spiced, sweet

Type of Dishcake, cheesecake


  • 2 packages (each 8 oz/250 g) cream cheese, softened
  • ¾ cup (175 mL) granulated sugar
  • 1 tbsp (15 mL) all purpose flour
  • 2 eggs
  • 1 tsp (5 mL) vanilla extract
  • 1 tsp (5 mL) ground cinnamon
  • 1¼ cups (300 mL) all purpose flour
  • 1¼ tsp (6 mL) baking soda
  • ¼ tsp (1 mL) ground cinnamon
  • ¼ tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) freshly grated nutmeg
  • 1¼ cups (300 mL) granulated sugar
  • 2 eggs
  • 1/3 cup (75 mL) vegetable oil
  • 1 tsp (5 mL) vanilla extract
  • ½ cup (125 mL) well-drained crushed pineapple (about one 8-oz/227 mL can)
  • ½ cup (125 mL) flaked sweetened coconut
  • ½ cup (125 mL) pecans, toasted (see notes) and chopped
  • 1 cup (250 mL) shredded carrots
  • 2 oz (60 g) cream cheese, softened
  • 1 tbsp (15 mL) unsalted butter, softened
  • 1¾ cups (425 mL) confectioners sugar (icing sugar)
  • ½ tsp (2 mL) vanilla extract
  • 9-inch (23 cm) cheesecake pan or springform pan with 3-inch (7.5 cm) sides, sprayed with nonstick spray, outside of pan wrapped with foil


  1. Preheat oven to 350°F (180°C)

  2. Cheesecake batter: In a mixer bowl fitted with paddle attachment, beat cream cheese, sugar and flour on medium-high speed until very smooth, for 3 minutes. Add eggs one at a time, beating after each addition. Stir in vanilla and cinnamon. Transfer to a bowl and set aside.

  3. Carrot cake batter: In a bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. In a mixer bowl fitted with paddle attachment, combine sugar, eggs, oil and vanilla until well blended, for 2 minutes. Add pineapple, coconut and pecans; mix for 1 minute. Gradually stir in flour mixture. Stir in carrots.

  4. Divide carrot cake batter in half and smooth half the batter over bottom of prepared pan. Bake in preheated oven just until cake is light brown and just set, 18 to 22 minutes (it will not be fully cooked).

  5. Gently drop cheesecake batter by large spoonfuls over carrot cake. Top with large spoonfuls of remaining carrot cake batter, allowing some of the cheesecake batter to show through. Bake in preheated oven until a tester inserted in the top layer of carrot cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before icing or serving.

  6. Icing: In a mixer bowl fitted with paddle attachment, beat cream cheese and butter on medium speed until fluffy, about 4 minutes. Add sugar and vanilla; beat until creamy and light, about 3 minutes. Pipe large rosettes around top of cake.


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