Pumpkin Carrot Cake Cheesecake

Try this easy and delicious cheesecake with the sweet, nutty taste of pumpkins and Duncan Hines Carrot Cake.

Original recipe makes 12 servings


Carrot Cake:
1 box Duncan Hines Classic Carrot Cake Mix – reserve 1/2 cup of dry mix, set aside
1 cup hot tap water (for soaking carrots and raisins)
2 eggs
1/4 cup vegetable oil
1/2 cup chopped walnuts
1 (16 ounce) container Duncan Hines® Creamy Home-Style Cream Cheese Frosting
Cheesecake Filling:
2 (8 ounce) packages cream cheese
3 large eggs
1 (14 ounce) can sweetened condensed milk
1/2 cup packed brown sugar
1 cup pumpkin puree
1/2 cup reserved Duncan Hines Carrot Cake Mix Dry Mix

  • PREP

    20 mins

  • COOK

    50 mins


    5 hrs 10 mins


  1. Carrot Cake: Preheat oven to 350 degrees F (175 degrees C).
  2. Soak carrots and raisins in 1 cup HOT tap water; allow to stand for 5 minutes. Drain and squeeze out excess water from carrots and raisins.
  3. In mixing bowl add dry mix (reserve 1/2 cup dry mix), 2 eggs, 1/4 cup oil. Add well drained carrots and raisins, add nuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9 to 9 1/2-inch springform pan. Reserve remaining carrot cake.
  4. Cheesecake: In large bowl beat cream cheese, eggs and sweetened condensed milk until smooth. Add remaining ingredients (brown sugar, pumpkin, and remaining 1/2 cup of dry mix).
  5. Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife.
  6. Bake in the preheated oven for 50 to 60 minutes or until cake is set and cooked through.
  7. Cool to room temperature, about 1 hour. When cake is cooled, top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.


Calories: 731 kcal
Carbohydrates: 93.1 g
Cholesterol: 140 mg
Fat: 37 g
Fiber: 2 g
Protein: 11.1 g
Sodium: 573 mg