Go Back
Carrot CheeseCake

Carrot Cake Cheesecake

Carrot Cake Cheesecake combines moist, spiced carrot cake with creamy, tangy cheesecake and classic cream cheese frosting. This guide covers the key techniques, a complete baked recipe, no-bake options, common mistakes, and helpful FAQs.
Print Recipe Pin Recipe
Servings: 12 Slices
Course: Dessert
Ingredients Equipment

Ingredients
  

For the cheesecake batter
  • 450 g 16 oz cream cheese, at room temperature
  • 150 g ¾ cup sugar
  • 2½ tsp vanilla extract
  • 1 tbsp flour
  • 3 eggs
For the carrot cake batter
  • 180 mL ¾ cup vegetable oil
  • 200 g 1 cup sugar
  • 2 eggs
  • 1½ tsp vanilla extract
  • 125 g 1 cup flour
  • 1 tsp baking soda
  • 1½ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • 227 g 8 oz can crushed pineapple in 100% juice, drained well — reserve the juice
  • 100 g 1 cup grated carrots
  • 40 g ½ cup shredded coconut
  • 50 g ½ cup chopped walnuts
For the pineapple cream cheese frosting
  • 60 g 2 oz cream cheese, softened
  • 1 tbsp butter softened
  • 220 g 1¾ cups icing sugar (confectioners' sugar)
  • 1 tsp vanilla extract
  • 1 tbsp reserved pineapple juice

Equipment

  • Stand Mixer
  • 9-inch Springform Pan
  • Round Cake Pans
  • Wire Cooling Rack