Carrot Cake Cheesecake with Creamy Topping – Easy Easter Dessert Recipe
This carrot cake cheesecake with creamy topping is an easy Easter dessert recipe—rich cheesecake layered with spiced carrot cake and finished with a smooth, creamy frosting for a festive and indulgent treat.
Equipment
- Springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups & spoons
- Baking dish (for water bath)
Ingredients
Carrot Cake Layer:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup sugar
- ½ cup brown sugar or molasses
- 2 large eggs
- ½ cup vegetable oil
- 1 cup shredded carrots
- ½ cup chopped walnuts or pecans
Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Creamy Topping:
- 1 cup whipped cream or cream cheese frosting
- Garnishes: nuts, caramel drizzle, candied carrots
Instructions
- Prepare Carrot Cake Batter: Mix dry ingredients. Whisk eggs, sugars, and oil. Fold in carrots and nuts.
- Make Cheesecake Filling: Beat cream cheese until smooth. Add sugar, eggs, and vanilla.
- Layer in Pan: Spread half carrot cake batter in springform pan, add cheesecake layer, then top with remaining carrot cake batter.
- Bake in Water Bath: Place pan in larger dish with hot water. Bake at 160°C (325°F) for 60–70 minutes until set but slightly jiggly.
- Cool & Chill: Remove from oven, cool completely, and refrigerate overnight.
- Add Topping: Spread whipped cream or frosting over chilled cake. Garnish with nuts or drizzle.
- Serve: Slice and enjoy as a festive centerpiece.
Notes
- Add pineapple to carrot cake for tropical flair.
- Drizzle chocolate for indulgence.
- Vegan option: cashew cream + flax eggs.
- Gluten-free: almond flour base.
- Mini cheesecakes are perfect for parties.
- Chill overnight for best flavor fusion.