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Decadent Carrot Cake Cheesecake Recipe with Pecan Graham Cracker Crust

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A rich and creamy carrot cake cheesecake featuring a buttery pecan graham cracker crust, warmly spiced carrot cake layer, and smooth cheesecake topping. Perfect for special occasions or casual gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup finely chopped pecans, toasted
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 cups finely shredded carrots (about 3–4 medium carrots)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (can swap with almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup crushed pineapple, drained (optional)
  • ½ cup raisins or chopped walnuts
  • 16 ounces (450g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, toasted pecans, and sugar. Add melted butter and mix until crumbs are evenly moistened and hold together when pressed.
  2. Press the crust mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove and cool.
  3. In a large bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Stir in vanilla extract.
  4. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually fold dry ingredients into wet mixture. Stir in shredded carrots, drained crushed pineapple, and raisins or walnuts until batter is thick but moist.
  6. In another bowl, beat softened cream cheese and sugar with an electric mixer on medium speed until smooth (2-3 minutes). Add eggs one at a time, mixing on low until incorporated. Blend in sour cream and vanilla extract, mixing just until combined.
  7. Pour half of the carrot cake batter over the cooled crust, spreading evenly. Spoon cheesecake filling on top and smooth the surface. Drop spoonfuls of remaining carrot cake batter over cheesecake layer and swirl gently with a knife or skewer to create a marbled effect.
  8. Bake at 350°F (175°C) for 55-65 minutes until edges are set and center is slightly jiggly. Tent with foil if edges brown too quickly.
  9. Cool completely on a wire rack for about 1 hour, then refrigerate for at least 4 hours or overnight.
  10. Run a knife around edges before unlocking springform pan. Slice with a sharp knife dipped in warm water for clean cuts. Garnish with chopped pecans or whipped cream if desired.

Notes

Keep cream cheese at room temperature to avoid lumps. Bake crust before adding filling for better texture. Use gentle swirling to maintain marbled layers. Tent with foil if edges brown too fast. Chill overnight for best flavor and texture. Can be made gluten-free or dairy-free with substitutions.

Nutrition

Keywords: carrot cake cheesecake, pecan graham cracker crust, creamy cheesecake, spiced carrot cake, easy dessert, holiday dessert, crowd-pleaser

Find it online: https://elvafood.com/decadent-carrot-cake-cheesecake-recipe-with-pecan-graham-cracker-crust-easy-and-perfect/