If you’re someone who always wants both cheesecake and carrot cake on the dessert table, this is your dream come true. The Carrot Cake Cheesecake with Creamy Topping blends the spiced, moist richness of carrot cake with the silky texture of a classic cheesecake, all finished with a lush cream topping and crunchy pecans. It looks like something out of a bakery window but tastes even better straight from your kitchen.

Every bite has layers of flavor: the warm spices from the carrot cake, the creamy tang from the cheesecake, and a dreamy topping that adds just the right sweetness. Plus, it’s a make-ahead gem—ideal for holidays, birthdays, or just because it’s Tuesday and you deserve dessert.

What Makes This Carrot Cake Cheesecake So Special?

The magic is in the layering. Instead of choosing between a carrot cake or a cheesecake, this dessert brings them together in harmony. The bottom is a nutty, spiced carrot cake layer, followed by a smooth cheesecake center, and it’s all topped with a fluffy cream layer and chopped pecans for crunch. It’s a texture-lover’s paradise.

This dessert is also ideal for making ahead, as the flavors get even better after chilling. Serve it cold for the ultimate treat.

Ingredients for the Carrot Cake Cheesecake with Creamy Topping

Carrots – Freshly grated for natural sweetness and texture in the cake base.

Cream Cheese – The heart of the cheesecake layer; go full-fat for the creamiest texture.

Sugar – Both granulated and powdered sugar are used in different layers for balanced sweetness.

Eggs – Help bind and provide structure to both cake and cheesecake layers.

Butter – Adds richness and flavor to the base and topping.

Flour – All-purpose flour to hold the carrot cake structure.

Cinnamon and Nutmeg – These warming spices bring the classic carrot cake flavor.

Vanilla Extract – Adds sweetness and depth across the layers.

Crushed Pineapple – Keeps the carrot cake layer moist and lightly tangy.

Pecans – Toasted and chopped for the base and topping for added crunch.

Whipped Topping or Heavy Cream – The final cloud-like creamy topping that ties everything together.

How To Make the Carrot Cake Cheesecake with Creamy Topping

Step 1: Make the Carrot Cake Batter

In a mixing bowl, combine grated carrots, crushed pineapple (drained), sugar, eggs, melted butter, and vanilla extract. Stir in the flour, cinnamon, nutmeg, and a pinch of salt until fully combined. Fold in chopped pecans.

Step 2: Prepare the Cheesecake Layer

In a separate bowl, beat cream cheese until smooth. Add sugar and eggs one at a time, followed by vanilla. Continue mixing until the texture is creamy and lump-free.

Step 3: Layer the Cake

Pour the carrot cake batter into a greased springform pan. Spoon the cheesecake layer on top, spreading it evenly without mixing the two layers.

Step 4: Bake and Chill

Bake at 325°F (163°C) for 50–60 minutes until the center is set but slightly jiggly. Let it cool completely, then refrigerate for at least 4 hours or overnight for the best flavor and structure.

Step 5: Add the Creamy Topping

Once chilled, spread whipped topping or freshly whipped cream over the top. Sprinkle generously with chopped toasted pecans.

How to Serve and Store Carrot Cake Cheesecake with Creamy Topping

Slice this cheesecake cold straight from the fridge for the cleanest cut. Each slice delivers the ultimate forkful of creamy and spiced goodness, topped with the crunch of pecans. Serve it on its own or with a drizzle of caramel sauce for extra indulgence.

To store, cover the cheesecake loosely with plastic wrap or keep it in an airtight container in the fridge. It stays delicious for up to 5 days. You can also freeze it—just wrap slices individually and thaw overnight in the refrigerator.

Frequently Asked Questions

Can I use store-bought carrot cake mix?

You can, but the flavor and texture won’t match the freshness of the homemade version. If you’re short on time, a mix can still be layered with cheesecake and topped for a quicker dessert.

How do I know when the cheesecake is done baking?

The edges will be set, and the center should still jiggle slightly. Avoid overbaking, as it will continue to set while it cools.

Can I use walnuts instead of pecans?

Absolutely! Walnuts offer a slightly different flavor and texture, but they’re just as tasty in this recipe.

Do I need a water bath for this cheesecake?

It’s optional. While a water bath gives you a silkier cheesecake with fewer cracks, this layered version is forgiving even without one.

What if I don’t have crushed pineapple?

You can leave it out, but the pineapple adds a unique moisture and mild tartness to the carrot cake layer that’s hard to beat.

Can I make this gluten-free?

Yes—swap the all-purpose flour for a 1:1 gluten-free baking mix that includes xanthan gum.

Want More Cheesecake Ideas?

If this Carrot Cake Cheesecake got you hooked, wait until you try these other irresistible creations:

Lemon Raspberry Swirl Cheesecake Cups for a citrusy burst.
Caramel Cheesecake Cookies if you’re craving cookie meets cheesecake magic.
Cherry Cheesecake Puppy Chow for a snackable twist.
Strawberry Cheesecake Dump Cake when you want easy, gooey goodness.
Condensed Milk Snow Cookies with a melt-in-your-mouth charm.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Jam on Pinterest

And let me know in the comments how yours turned out. Did you swap pecans for walnuts? Try adding raisins? I love hearing the creative spins you take on these classics.

Let’s keep baking delicious memories together!

Carrot Cake Cheesecake with Creamy Topping

Author: Jam Scott
Total Time: 5 hours
Yield: 12 slices
Diet: Vegetarian

Print Recipe

Description

This dreamy Carrot Cake Cheesecake blends moist, spiced carrot cake with a creamy cheesecake center and a fluffy whipped topping. Finished with crunchy toasted pecans, it’s the perfect make-ahead dessert for spring holidays, birthdays, or any day you want to impress.

Instructions

1. In a large bowl, mix grated carrots, drained pineapple, sugar, eggs, melted butter, and vanilla. Stir in flour, cinnamon, nutmeg, and salt until just combined. Fold in pecans.

2. In a separate bowl, beat the cream cheese until smooth. Add sugar, then beat in eggs one at a time. Stir in vanilla and mix until creamy.

3. Pour the carrot cake batter into a greased 9-inch springform pan. Gently spoon and spread the cheesecake batter on top without swirling.

4. Bake at 325°F (163°C) for 50–60 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.

5. Cool the cake completely at room temperature, then refrigerate for at least 4 hours or overnight.

6. Spread whipped topping evenly over the chilled cake. Sprinkle chopped toasted pecans over the top before serving.