Martha Stewart Carrot Cake Cheesecake

This Martha Stewart Carrot Cake Cheesecake is a rich and moist dessert mash-up that combines creamy cheesecake with classic spiced carrot cake. It is made with smooth cream cheese and finely grated carrots. It’s a classic, foolproof recipe, ready in about 8 hours and 20 minutes.

Martha Stewart Carrot Cake Cheesecake Ingredients

Cheesecake Mixture

• 2 (8 oz) pkgs. cream cheese, softened well (but not melted)
• 2/3 cup granulated sugar
• 1 1/2 tsp all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
  Carrot Cake
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/2 cup canola oil
• 1/4 cup unsweetened applesauce
• 2/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/3 cups finely grated carrots
  Topping
• 2 oz cream cheese, softened
• 1 Tbsp butter, softened
• 1 1/4 cups powdered sugar
• 1/4 cup (+ 2 Tbsp) sour cream
• 1/2 tsp vanilla extract
• 1/2 cup chopped pecans (optional)

How To Make Martha Stewart Carrot Cake Cheesecake

1. Prep the oven and pan: Preheat oven to 350°F. Butter a 9-inch springform pan.
2. Make the cheesecake mixture: Whisk sugar and flour. Add cream cheese and blend on low until smooth. Mix in eggs one at a time, then vanilla and sour cream. Tap bowl to remove air bubbles.
3. Mix the dry carrot cake ingredients: Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Mix the wet carrot cake ingredients: Blend oil, applesauce, sugars, eggs, and vanilla for 1 minute.
5. Combine the carrot cake batter: Slowly add dry ingredients into wet. Mix in grated carrots and tap bowl to release air pockets.
6. Assemble the cheesecake: Spread 1 1/2 cups carrot batter in the pan. Add 1/3 of cheesecake mixture in spoonfuls. Add remaining carrot cake batter, then drizzle remaining cheesecake mixture on top.
7. Bake the cheesecake: Bake 60–65 minutes, tenting with foil at 40 minutes. Cool on a rack for 1 hour, then chill 6 hours or overnight.
8. Add the topping: Beat cream cheese and butter. Add remaining topping ingredients and whip 4–5 minutes. Spread over cheesecake, chill briefly, add pecans, slice, and serve.

Recipe Tips

• How to prevent cracks: Avoid overmixing and allow slow cooling before refrigerating.
• Can I make this a day ahead? Yes—this cheesecake needs an overnight chill.
• How to tell when it’s done: The center should jiggle slightly but not slosh.
• Can I skip the applesauce? Yes—replace with extra oil for the same moisture.
• Can I freeze carrot cake cheesecake? Yes—freeze slices individually for easy serving.

What To Serve With Carrot Cake Cheesecake

This dessert pairs perfectly with warm drinks and simple toppings.

• Hot coffee or chai
• Fresh strawberries or raspberries
• Homemade whipped cream
• Vanilla or cinnamon ice cream

How To Store Carrot Cake Cheesecake

Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight.

Carrot Cake Cheesecake Nutrition Facts

• Calories: 644
• Fat: 39g
• Saturated Fat: 14g
• Cholesterol: 134mg
• Sodium: 350mg
• Potassium: 254mg
• Carbohydrates: 67g
• Fiber: 2g
• Sugar: 52g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use low-fat cream cheese?
Full-fat gives the best texture, but low-fat will work with a slightly softer result.
Why is my carrot cake layer dense?
Overmixing the batter or not tapping out air pockets can cause density.
Can I use pre-shredded carrots?
Freshly grated carrots provide the best texture and moisture.
Can I bake this without a springform pan?
A springform pan is highly recommended for easy removal.

Try More Recipes:

• Martha Stewart Carrot Cake
• Martha Stewart Caramel Chocolate Cake
• Martha Stewart Caramel Cake