Carrot Cake Cheesecake Cake

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This Carrot Cake Cheesecake Cake has two layers of super moist carrot cake and a layer of creamy cinnamon cheesecake! Covered in a homemade cream cheese frosting, it’s the perfect cake for Easter!

For a classic carrot cake recipe, try my Best Carrot Cake! For more cheesecake twists, try my Carrot Cake Cheesecake or my Cheesecake Swirl Carrot Cake!

Carrot Cake Cheesecake Cake Recipe

I am a huge fan of carrot cake desserts and cannot let Easter go by without making one. My carrot cake is a natural favorite, but I love a good variation as well. This Carrot Cake Cheesecake Cake is kind of a perfect variation for anyone who also loves cheesecake (me!) because you get my amazing carrot cake with my amazing cheesecake all mixed into one. And since carrot cake goes so well with cream cheese frosting, a carrot cake made with cheesecake is a natural compliment.

The flavor of this cake is out of this world! It may be a bit of work, but you can totally make the parts, or even the whole thing, ahead of time. Cheesecake holds up really well for a couple days ahead and you could even freeze that layer. The carrot cake is so moist, it can easily be made a day or two ahead too. And all the work is 100% worth it. This Carrot Cake Cheesecake Cake is super moist, SO full of flavor and like having Easter in cake form.

Ingredients You’ll Need

The ingredients in this Carrot Cake Cheesecake Cake are plenty, but they should all be easy to find. The cheesecake layer is quite simple, as is the frosting. The carrot cake is where the work is. But it’s totally worth it.

Cheesecake Ingredients

• Cream cheese – This should be room temperature to avoid a lumpy filling. Be sure to use block-style cream cheese, not the tub, which will be thinner. I also recommend full-fat cream cheese.
• Sugar – To sweeten up the tangy cream cheese a bit.
• Flour – I use all purpose flour. The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks. 
• Sour cream – For a creamier texture.
• Vanilla extract – For flavor
• Cinnamon – For flavor
• Eggs – Large eggs are needed. Be sure you use the right size.

Carrot Cake Layers

You’ll need two layers of my carrot cake baked in 9 inch cake pans.

Cream Cheese Frosting

• Cream cheese – Same as the cheesecake, this should be room temperature and brick-style cream cheese.
• Butter – Also at room temperature so that it incorporates correctly.
• Powdered sugar – For volume and consistency, there’s a fair amount of powdered sugar used. It’s a large cake, so I think you need plenty of frosting. But feel free to reduce it. Just keep in mind that you’ll have a thinner frosting and cream cheese already tends to be on the thinner side.
• Vanilla extract – For flavor.
• Chopped pecans – for decorating.

How to Make Carrot Cake Cheesecake Cake

There are a lot of steps, but none of them hard. It’s also a super easy recipe to prep ahead. Let’s get started.

Cinnamon Cheesecake

• Prep. Preheat oven to 300°F (148°C).
• Make Cheesecake Filling. In a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
• Add the sour cream, vanilla extract and cinnamon and mix on low speed until well combined.

• Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
• Prep Cake Pan. Line the entire inside of a 9 inch cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.

• Pour the cheesecake batter into the lined cake pan.
• Bake Cheesecake. Place the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 45 minutes.
• Cool Cheesecake. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
• Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
• Remove cheesecake from oven and chill until firm, 4-5 hours.

Carrot Cake Layers

Follow my instructions for my carrot cake, but using two 9 inch cake pans and bake them for 32-36 minutes.

Cream Cheese Frosting

• To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. Add about half of the powdered sugar and mix until well combined and smooth. Add the vanilla extract and mix until well combined. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.

Assemble the Cake

• Level and Build. Use a large serrated knife to remove the domes from the top of the two carrot cakes, if needed. Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
• Add Cheesecake Layer. Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake. The cheesecake should be firm and solid and easy to move around.
• Assemble. Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.

• Frost and Decorate. Frost the outside of the cake, then press the pecans into the sides of the cake.
• Pipe shells of the frosting around the top edge of the cake. I used the Ateco 847 icing tip. Finish off the cake with some additional chopped pecans.

Tips For Making Carrot Cake Cheesecake Cake

• Start with room-temperature cream cheese. Cold cream cheese won’t incorporate well with the other ingredients giving you with a lumpy cheesecake filling and frosting. So have a little patience and let your cream cheese come to room temperature before making them.
• Mix slowly and not too much. When it comes to the cheesecake filling, over mixing or mixing at too high of a speed will incorporate excess air into the cheesecake. This can cause the top to crack.
• Make a water bath. It might seem like a hassle but you won’t regret it. A water bath produces steam that wafts throughout the oven, helping to ensure that the cheesecake cooks evenly and stays nice and moist.
• Make Ahead. This recipe does so well with making ahead. Make the cheesecake and the cake layers a day or two ahead and assemble the day before you are going to serve the cake. It’ll hold up great and keep you free for fun.
• Use Same Cake Pan. I recommend using the same cake pan for the cheesecake and cake layers. This way they’ll all be the same size (since different brand pans do vary) and it’ll be easier to layer and frost everything.

How to Store Cheesecake Cake

If you find yourself with leftover carrot cake cheesecake cake, go ahead and store the entire cake in an airtight cake carrier and place it in the refrigerator. It will be good for about 4-5 days. 

Alternatively, you can slice the cake and store the slices in a single layer in an airtight container in the refrigerator. You can also freeze the slices for later.

More Crave-Worthy Easter Recipes

The Best Carrot Cake Recipe
Strawberries and Cream Cheesecake Cake
Carrot Cake Shortbread Bars
No Bake Coconut Caramel Nest Cookies
Coconut Blondie Cheesecake

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