Carrot cake is almost always finished with a generous layer of cream cheese icing. The combination of the sweet, tangy frosting with the moist, spicy cake is what makes this dessert such a favorite. This Carrot Cake Cheesecake is a twist on classic carrot cake, combining a spicy carrot cake with a dense cheesecake – instead of cream cheese frosting – for a dessert that delivers two delicious treats in one.

I love the idea of a dessert that combines two of my favorite things in one package. While cream cheese icing is good, cheesecake delivers even more of that tangy cream cheese flavor. You get the same idea as a traditional carrot cake in each bite, but this dessert is even more decadent. The dessert also happens to be very easy to make, which means that if you are a carrot cake fan, this just might become a new favorite in your kitchen.

The cake itself makes a relatively thin layer that covers the bottom of the pan. It is loaded with spices that give it that classic carrot cake flavor – along with plenty of carrots, of course. The cake is moist and dense enough to hold up to the layer of cheesecake on top of it. It’s tasty on its own, but fantastic when used as a “crust” for this cheesecake. While there is no way to truly test the cake for doneness underneath that cheesecake, let me assure you that it has plenty of time to bake thoroughly in the oven.

The cheesecake layer is very easy to prepare and it is poured directly on top of the unbaked carrot cake batter. The batter is thick enough to support the weight of the cheesecake, but it is still a good idea to pour the cheesecake mixture in carefully to maintain the layers of the cake. You don’t need a water bath to bake the cheesecake and it will still turn out to be dense and creamy. You may get a bubble or two on top of the cheesecake (likely from steam in the carrot cake releasing), however, and they can be popped easily with a toothpick.

Refrigerate the cheesecake after baking until it is well-chilled before serving. I recommend refrigerating it for at least 3-4 hours, or overnight. Leftovers should be stored in the refrigerator.

Carrot Cake Cheesecake
Carrot Cake
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup sugar
1/4 cup brown sugar
1 large egg
3 tbsp vegetable oil
1 cup shredded carrots

Cheesecake
16-oz cream cheese, softened
1/4 cup milk
2/3 cup sugar
2 large eggs
2 tsp vanilla extract

Preheat oven to 350F. Lightly grease a 9-inch springform pan.
Make the cake: In a small bowl, whisk together flour, baking powder, salt and spices.
In a large bowl, whisk together sugar, brown sugar, egg and vegetable oil. Stir in flour mixture, followed by shredded carrots. Pour batter into prepared pan and spread into an even layer
Make the cheesecake: In a large bowl, or the bowl of a food processor, combine all ingredients and beat (or process) until very smooth. Pour over carrot cake batter and gently spread into an even layer.
Bake for 35-40 minutes, or until cheesecake is set and jiggles only slightly when the pan is gently shaken. Allow cheesecake to cool completely at room temperature, then refrigerate until ready to serve.

Serves 8-10.

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