Can I make this cake without a springform pan?

While a springform pan makes removing the cheesecake easier, you can use a regular 9-inch cake pan lined with parchment paper that extends up the sides as handles. After cooling, you can gently lift the cheesecake out using the parchment handles.

Why do I need to freeze the layers before assembling?

Freezing makes the layers firmer and less likely to crumble or break during assembly. The frozen cheesecake layer is particularly delicate and much easier to transfer when frozen. Plus, working with frozen layers makes frosting the cake easier and cleaner.

Can I make this cake without nuts for someone with allergies?

Absolutely! Simply omit the pecans from both the cake and frosting. You might consider adding some texture with toasted coconut flakes instead, or just keep it smooth and creamy without any added crunch.

My cheesecake cracked despite following all instructions. Is it ruined?

Not at all! Since the cheesecake is a middle layer in this recipe, any cracks will be completely hidden by the frosting. No one will ever know, and it will taste just as delicious.

Carrot Cake Cheesecake Recipe

Description

This decadent Carrot Cake Cheesecake combines two classic desserts into one showstopping treat. With layers of moist carrot cake, creamy cheesecake, and a rich cream cheese frosting, it’s the perfect centerpiece for any celebration or special occasion. The added crunch of pecans and the dreamy frosting swirls make it as beautiful as it is delicious!

Ingredients

Units Scale

Cheesecake

16 ounces cream cheese, room temperature
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 teaspoon cinnamon
1 tablespoon vanilla extract
2 large eggs, room temperature
1/2 cup sour cream, room temperature

Cake

1 package spice cake mix
3 eggs, room temperature
1 cup sour cream, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 3/4 cups carrots, shredded
1 cup pecans, chopped

Cream Cheese Frosting

1 cup salted butter, room temperature
12 ounces cream cheese, room temperature
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
4 tablespoons heavy cream
1 cup pecans, chopped
Whole pecans, for decorating (optional garnish)

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Instructions

Prepare the Cheesecake:
- Preheat your oven to 325°F. Fill a large baking dish or rimmed baking tray with 1 inch of water to serve as a water bath. Ensure this dish fits the 9-inch springform pan comfortably, and place it on the oven’s middle rack.
- In a large mixing bowl, beat together the cream cheese and granulated sugar until smooth and fluffy. Add the salt, flour, and cinnamon, mixing until evenly combined.
- Using a rubber spatula, gently fold in the vanilla extract and eggs, one at a time, mixing carefully. Then fold in the sour cream until the batter is smooth.
- Line the bottom of a 9-inch springform pan with parchment paper. Pour the cheesecake batter into the pan and wrap the bottom of the springform pan with two layers of aluminum foil.
- Place the prepared pan into the water bath in the preheated oven. Bake for 45 minutes or until the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door closed for 20 minutes. Then crack the oven door, letting it cool for another 20 minutes.
- Remove the cheesecake, cool it fully on a rack, and refrigerate for at least 2 hours (freezing is recommended for easier assembly).
Bake the Cake Layers:
- Preheat the oven to 350°F. In a large mixing bowl, beat together the cake mix, eggs, sour cream, vegetable oil, and vanilla extract on medium-high speed until the batter is smooth and fluffy (about 2 minutes).
- Fold in the shredded carrots and chopped pecans until evenly incorporated.
- Line two 9-inch round cake pans with parchment paper and spray with non-stick cooking spray. Divide the batter evenly between the pans.
- Bake for 18-20 minutes, checking doneness with a wooden toothpick. It should come out mostly clean with a few crumbs.
- Let the cakes cool for 15 minutes before gently removing them from the pans. Wrap each layer in plastic wrap and freeze for 2 hours to make assembly easier.
Mix the Frosting:
- In a large mixing bowl, beat together the cream cheese and butter on high speed until light and fluffy. Add vanilla extract and mix again until smooth.
- Gradually add powdered sugar, mixing until thick and smooth. Slowly drizzle in the heavy cream while beating until the frosting reaches a spreadable consistency. Reserve ½ cup of frosting for decorative swirls. Fold in chopped pecans.
Assemble the Cake:
- Trim the tops of each cake layer to ensure they are flat. Place the first cake layer on a serving platter, top side up. Spread a thin layer of frosting over it.
- Carefully place the cheesecake layer on top, followed by another thin layer of frosting. Then add the second cake layer. Frost the entire cake with the remaining frosting, smoothing it over the top and sides.
- Decorate with frosting swirls and garnish with whole pecans if desired. Freeze for one hour before serving for best results.

Notes

Always use room-temperature ingredients to ensure a smooth batter and even mixing.
Use a wooden toothpick to check the doneness of the cake layers, as crumbs stick better to wood than metal.
Freezing the layers makes it easier to handle them during assembly.
If the cheesecake is underbaked after 45 minutes, continue baking in 5-minute increments until done.
Shred carrots using a food processor or box grater for uniform texture.

Nutrition

Serving Size: 1 slice
Calories: 540kcal
Sugar: 41g
Sodium: 320mg
Fat: 34g
Saturated Fat: 15g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg