High Altitude Carrot Cake Cheesecake

This high altitude carrot cake cheesecake has a salted graham cracker and pecan base, with a layer of moist carrot cake baked right on top of the crust. The cake is then finished with no bake vanilla bean cheesecake filling, piped on top in beautiful swirls for an elegant presentation.

You might also love this Easter carrot cake sheet cake, mini carrot cake for two, and perfectly creamy high altitude vanilla cheesecake.

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Why You’ll Love This Recipe

Moist for Days. My high altitude tested, brown butter carrot cake has so many 5 star reviews for being incredibly moist, flavorful and perfectly delicious. Even refrigerated, this slightly dense carrot cake stays moist for days after baking.

Layers of Beautiful Textures. The nutty graham cracker crust on the bottom is indiscernible by just looking at the cake, but when you take a bite, it has a slight crunch that contrasts wonderfully with the spiced carrot cake and the creamy cheesecake.

Showstopper Dessert. What makes this carrot cake cheesecake truly unique is the swirly piped cheesecake filling on top of the cake. Serve this beautiful dessert for Easter, Thanksgiving, or for any special birthday or holiday celebration.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Crust

• Graham Crackers. I like to use cinnamon graham crackers for the crust, but you can also use honey graham crackers.
• Pecans or Walnuts. Either nut works equally well to add a nutty flavor to the crust.
• Light Brown Sugar.
• Salt. Balances the sweetness and enhances the flavors.
• Butter. The melted butter binds the crust together and adds flavor.

Carrot Cake

• ½ recipe High Altitude Carrot Cake. Since this cake will be baked in just one 9-inch cake pan, you only need half my recipe for carrot cake. It’s made with brown butter and warm spices, and everyone who tries it loves this cake.

Cheesecake

• Cream Cheese. Use full fat, block cream cheese for the best flavor and texture. You won’t soften the cream cheese completely, only about an hour. So it will still be quite cold when you make the cheesecake.
• Powdered Sugar. Adds sweetness and stability.
• Vanilla Bean Paste. This adds a richer vanilla flavor than vanilla extract and pretty black specks.
• Heavy Whipping Cream. Your heavy whipping cream needs to be cold to whip the filling into thick, fluffy peaks.

Instructions

Crust

• Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottom and sides of a 9×3 inch round cake pan with non-stick baking spray, then line the bottom of the pan with a circle of parchment paper.
• Using a small food processor or Ninja, finely crush the graham crackers, then finely chop the pecans or walnuts. In a bowl, combine the crushed graham crackers, nuts, brown sugar and salt. Add the melted butter, and stir until moistened.
• Press the crust mixture evenly and firmly against the bottom of the prepared pan. Set aside while you make the cake batter.

Carrot Cake

• Prepare 1/2 recipe High Altitude Carrot Cake, as instructed.
• Pour the cake batter into the prepared pan, on top of the crust. Bake for about 45 minutes, until a cake tester or toothpick inserted in the center comes out clean.
• Set the pan on a cooling rack and cool the cake in the pan for 30 minutes. Invert the cake onto the cooling rack, then remove the pan, so the bottom crust is facing up. Cool completely.
• Before finishing with the cheesecake layer, invert the cake onto a serving plate, so that the crust is on the bottom.

Cheesecake

• In the bowl of your stand mixer fitted with the paddle attachment (or with a hand held electric mixer), beat the cream cheese and powdered sugar for 1-2 minutes, until smooth.
• Add the vanilla bean paste and the cold heavy whipping cream. Beat on medium high speed for 1-2 minutes, stopping to scrape the bowl down several times, until very smooth, fluffy and thick enough to hold its shape.
• Fit a disposable 16-inch piping bag with tip 1M, and fill half full with the cheesecake filling. Pipe swirls on top of the carrot cake, refilling the piping bag as needed.If you don’t want to use a piping bag, you can also just pile the filling on top of the carrot cake and spread it out with an offset spatula, making it smooth or swirly on top.
• Serve immediately, or refrigerate in an airtight container or cake carrier until ready to serve.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

What piping tip did you use for the cheesecake?

I used tip 1M.

Can I make this carrot cake cheesecake in advance?

You can make and assemble the cake up to 1 day in advance.

How should I store leftover cheesecake?

Store leftover cheesecake in the refrigerator in an airtight container or cake carrier for up to 3 days.

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