Carrot Cake Cheesecake Recipe

I have seen many carrot cake cheesecake recipes that don’t use a crust at all and in a way I can see why. The carrot cake part goes on the bottom and, technically, carrot cakes don’t need a crust. But since part of the recipe is cheesecake, which has a graham cracker crust, I like to use a graham cracker crust for this cake.

Along the same lines, many carrot cake cheesecake recipes don’t call for a frosting, but carrot cakes usually have a cream cheese frosting. So, although it may seem redundant to frost a cheesecake with cream cheese, I like to add a frosting to this recipe.


  • 2 kgs (8 oz each) cream cheese, room temp shopping list
  • 3/4 cup granulated sugar shopping list
  • 1 tablespoon flour shopping list
  • 3 eggs shopping list
  • 2 teaspoons vanilla shopping list
  • carrot CAKE: shopping list
  • 3/4 cup vegetable oil shopping list
  • 1 cup granulated sugar shopping list
  • 2 eggs shopping list
  • 1 teaspoon vanilla shopping list
  • 1 cup flour shopping list
  • 1 teaspoon baking soda shopping list
  • 1 teaspoon ground cinnamon shopping list
  • Dash salt shopping list
  • 1 can (8 1/2 oz) crushed pineapple packed in juice, well-drained and juice reserved shopping list
  • 1 cup grated carrots shopping list
  • 1/2 cup flaked or shredded coconut shopping list
  • 1/2 cup chopped walnuts shopping list
  • pineapple CREAM CHEESE FROSTING: shopping list
  • 2 oz cream cheese, softened shopping list
  • 1 tablespoon butter, softened shopping list
  • 1 3/4 cups powdered sugar shopping list
  • 1/2 teaspoon vanilla shopping list
  • 1 tablespoons reserved pineapple juice shopping list
  • Dash salt


  • To make cheesecake, in large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
  • Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
  • Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
  • Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
  • Stir in drained pineapple, carrots, coconut and walnuts.
  • Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch spring form pan.
  • Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
  • Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
  • Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
  • Cool to room temperature, then refrigerate.
  • When cake is cold, prepare Pineapple Cream Cheese Frosting.
  • In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency.
  • Frost top of cheesecake. Refrigerate 3 to 4 hours before serving. Makes 1 (9-or 9 1/2-inch) cheesecake.

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