Martha Stewart Carrot Cake Cheesecake Recipe

Martha Stewart’s carrot cake cheesecake puts a spiced carrot cake on the bottom and a smooth cheesecake on top, all baked in one springform pan at 350°F for about an hour. A sour cream topping and chopped pecans go on after it chills overnight, and every slice shows both layers.

The carrot cake part stays moist from the oil and applesauce, and the cheesecake part is tangy from the sour cream. Two desserts in one pan, and the only hard part is waiting for it to chill.

Try More Carrot Cake Recipes:

• Carrot Cake
• Carrot Cake Cupcakes
• Hummingbird Cake

Why Does It Need To Chill Overnight?

The cheesecake layer needs time to set all the way through. If you cut it too soon, the cheesecake is soft and the layers slide apart on the plate.

Put it in the fridge after it cools and leave it there at least 7 hours. The next morning, the layers hold together and every slice comes out clean.

Martha Stewart Carrot Cake Cheesecake Ingredients

There are three parts to make: the cheesecake, the carrot cake, and the topping. Each one is simple on its own and they all come together in one pan.

Cheesecake layer:

• 2 packages (8 oz each) cream cheese, soft but not melted
• 2/3 cup sugar
• 1 1/2 teaspoons flour
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup sour cream

Carrot cake layer:

• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 cup canola oil
• 1/4 cup applesauce
• 2/3 cup sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/3 cups finely grated carrots

Topping:

• 2 oz cream cheese, soft
• 1 tablespoon butter, soft
• 1 1/4 cups powdered sugar
• 1/4 cup plus 2 tablespoons sour cream
• 1/2 teaspoon vanilla
• 1/2 cup chopped pecans (optional)

How To Make Martha Stewart Carrot Cake Cheesecake

1. Get the pan ready: Turn the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the cheesecake mix: Beat the cream cheese and sugar until smooth. Add the flour and mix. Add the eggs one at a time, then the vanilla and sour cream. Beat until smooth and set aside.
3. Mix the carrot cake dry stuff: Stir the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl.
4. Mix the carrot cake wet stuff: In a bigger bowl, whisk the oil, applesauce, both sugars, eggs, and vanilla together.
5. Make the carrot cake batter: Add the dry mix to the wet mix and stir until just combined. Fold in the grated carrots.
6. Layer the batters: Pour the carrot cake batter into the pan and spread it flat. Pour the cheesecake mix on top and spread it smooth.
7. Bake: Bake at 350°F for about 60 minutes. The center should jiggle just a little. Turn the oven off, crack the door open, and let the cake sit inside for 30 minutes. Then move it to the fridge and chill overnight, at least 7 hours.
8. Make the topping: Beat the cream cheese and butter together. Add the powdered sugar, sour cream, and vanilla. Mix until smooth.
9. Finish: Take the cake out of the pan. Spread the topping over the top. Add the pecans if you want. Serve cold.

What Does The Applesauce Do?

The applesauce keeps the carrot cake layer moist without adding more oil. It also adds a little sweetness that works well with the cinnamon and carrots.

You will not taste apple in the finished cake. It blends into the batter and does its job quietly.

Can You Make This The Day Before?

You have to. The overnight chill is part of the recipe. Bake it the night before and it will be ready to top and serve the next day.

Add the topping and pecans right before serving. The topping stays smooth in the fridge for a few hours, but the pecans get soft if they sit on the cream too long.

What To Serve Next To This

This is rich, so keep everything else light. Coffee or tea is the best match. If you are doing a bigger dessert spread, something simple like carrot cake cookies or fresh fruit on the side gives people a lighter option.

For dinner before, stick with something that does not compete. A simple green beans side dish or potato salad keeps the meal balanced so nobody is too full for dessert.

How To Keep The Leftovers

Cover the cake and keep it in the fridge. It stays good for up to 4 days. The cheesecake layer actually gets firmer and easier to slice on day two.

Do not freeze this one. The cheesecake layer changes texture when it thaws and the topping gets watery. Just keep it cold and eat it within the week.

FAQs

• Do I need a springform pan? Yes. You need to remove the sides without flipping the cake over. A regular cake pan will not work because the cheesecake layer is too soft to flip.
• Why does the cheesecake jiggle when it comes out? That is normal. It sets the rest of the way as it cools and chills. If you bake it until it is completely firm, it will crack.
• Can I skip the topping? The cake is good without it, but the sour cream topping adds a tangy layer that ties the cheesecake and carrot cake flavors together. The pecans are optional.

More Dessert Recipes:

• New York Cheesecake
• Pumpkin Cheesecake
• German Chocolate Cake

Nutrition Facts

(1 slice, serves 10)

• Calories: 644
• Total Fat: 38g
• Saturated Fat: 16g
• Cholesterol: 155mg
• Sodium: 380mg
• Total Carbohydrates: 70g
• Protein: 9g