Description
This Carrot Cake Cheesecake with Creamy Topping is the ultimate dessert fusion — a moist, spiced carrot cake layered with rich, silky cheesecake and finished with a fluffy cream cheese topping. It’s a dreamy bake that satisfies any sweet tooth while standing out at every gathering. Whether you’re hunting for easy dessert ideas, a festive treat, or simply love indulgent food ideas, this show-stopper delivers. Great for both dinner ideas and brunch spreads, this is one of those unique and easy recipes that’s guaranteed to be a favorite.
Ingredients
16 oz cream cheese, softened
0.5 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp all-purpose flour
0.25 cup sour cream
1 cup all-purpose flour
0.5 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
0.5 tsp ground cinnamon
0.25 tsp nutmeg
0.25 cup vegetable oil
0.25 cup brown sugar
0.25 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup finely grated carrots
0.25 cup crushed pineapple, drained
0.25 cup chopped pecans or walnuts (optional)
0.5 cup heavy cream
8 oz cream cheese, softened
0.25 cup powdered sugar
0.5 tsp vanilla extract
Chopped toasted pecans or walnuts
Extra cinnamon (optional)
Instructions
1. Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper. In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each. Mix in vanilla, flour, and sour cream until just combined. Pour into pan and bake 35-40 minutes. Chill after cooling.
2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, mix oil and sugars. Add eggs and vanilla, then fold in dry ingredients. Add carrots, pineapple, and nuts.
3. Preheat oven to 350°F (175°C). Pour half the carrot cake batter into the cleaned springform pan. Place chilled cheesecake layer on top. Spread remaining carrot cake batter over it. Bake 45–55 minutes until a toothpick comes out mostly clean. Cool completely.
4. Whip heavy cream until stiff peaks form. In another bowl, beat cream cheese with powdered sugar and vanilla. Fold in whipped cream to make the topping.
5. Spread topping over cooled cake. Garnish with toasted nuts and cinnamon. Chill at least 2 hours before slicing.
Notes
Bake the cheesecake layer ahead for better structure.
Always use fresh grated carrots for maximum moisture.
Chill the assembled cake before slicing for clean layers.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 270mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: carrot cake cheesecake, easy dessert recipe, creamy topping cake, holiday dessert ideas, cake with cream cheese