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Swirl Carrot Cake Cheesecake

A decadent fusion dessert where creamy cheesecake is marbled with spiced carrot cake batter, baked on a textured crust, and topped with whipped cream and walnuts.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups Graham cracker crumbs
  • 0.25 cup unsalted butter melted
  • 1 tbsp granulated sugar
Cheesecake Filling
  • 2 (8 oz) packages cream cheese room temperature
  • 0.5 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
Carrot Cake Filling
  • 0.5 cup finely shredded carrots squeezed dry
  • 1 large egg room temperature
  • 0.25 cup neutral oil
  • 0.25 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
Topping
  • 1 cup heavy cream chilled
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup walnut halves toasted

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Large roasting pan
  • Mixing bowls
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into pan and bake for 10 minutes. Set water bath.
  2. Make Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Add vanilla and flour on low speed.
  3. Make Carrot Cake Filling: Whisk together egg, oil, sugar, flour, and spices until smooth. Fold in squeezed dry shredded carrots.
  4. Layer Batters: Pour half white batter over crust. Drop half orange batter in dollops. Cover with remaining white, then drop remaining orange dollops.
  5. Swirl: Insert a skewer or thin knife vertically through layers. Move in S-curves to marble. Do not over-mix.
  6. Bake in water bath for 60-70 minutes until center has slight jiggle. Turn off oven and cool gradually with door cracked for 1 hour.
  7. Cool completely on rack for 2-3 hours. Cover and refrigerate for 6 hours or overnight.
  8. Whip heavy cream, powdered sugar, and vanilla to stiff peaks. Spread or pipe onto chilled cheesecake and garnish with whole walnut halves.

Notes

For the best flavor and texture, use room temperature ingredients for the fillings and chill the finished cheesecake thoroughly before slicing.