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Marbled Carrot Cake Cheesecake

The ultimate dessert mashup! This showstopping cake features incredibly moist, heavily spiced carrot cake swirled with rich, creamy New York-style vanilla cheesecake, all topped with a tangy cream cheese frosting and toasted walnuts.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Carrot Cake Batter
  • 1 cup all-purpose flour spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup neutral oil canola or vegetable
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups freshly grated carrots do not use pre-shredded
Cheesecake Batter
  • 16 ounces full-fat cream cheese blocks, completely softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
Cream Cheese Frosting & Garnish
  • 4 ounces full-fat cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 1/2 cups powdered sugar sifted
  • 1/2 teaspoon vanilla extract
  • 1/2 cup walnuts toasted and roughly chopped

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Heavy-duty aluminum foil
  • Large roasting pan (for water bath)
  • Box grater

Method
 

  1. Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the sides. Wrap the outside of the pan tightly with 3 layers of heavy-duty foil. Boil water for a water bath.
  2. For the Carrot Cake: In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate large bowl, whisk the oil, granulated sugar, and brown sugar until combined. Add the eggs one at a time, whisking well, then stir in the vanilla.
  4. Fold the dry ingredients into the wet mixture until just combined. Fold in the grated carrots. Set aside.
  5. For the Cheesecake: Using a mixer, beat the room temperature cream cheese until completely smooth. Add the sugar, sour cream, and vanilla, beating until incorporated.
  6. Add the eggs one at a time on low speed, mixing just until the yolk disappears. Do not overmix.
  7. To Assemble: Pour half the carrot cake batter into the pan. Dollop half the cheesecake batter over it. Fill gaps with remaining carrot cake batter, and top with remaining cheesecake batter.
  8. Using a knife or skewer, swirl the batters together in figure-eight motions to create a marbled effect.
  9. Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  10. Bake for 60-75 minutes until the edges are set but the center still has a slight jiggle.
  11. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Remove, peel off foil, and cool to room temp on a wire rack. Refrigerate for at least 6 hours (preferably overnight).
  12. For the Frosting: Beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy. Spread over the top of the chilled cake and garnish with toasted walnuts before slicing.

Notes

Ensure all dairy and eggs are at room temperature to prevent lumps in the cheesecake. The water bath is critical for a smooth, crack-free top.