Carrot Cake Cheesecake

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Carrot Cake Cheesecake with a cheesecake layer, carrot cake layer topped with a cream cheese frosting.

I’m back from the beach after taking a few days off for some much needed R&R. We went down to Orange Beach on the gulf. We ate out a few times and by far one of the most interesting restaurants we went to was Lamberts, the home of the tossed rolls in Foley, AL. The kids loved this place.

Before I left I baked this cheesecake. It is so good!

Here is our roll thrower the day we were here.

The wait to get in the day we were here was just over an hour. The portions are huge, and while eating servers came around with fried okra, black eyed peas, macaroni and tomatoes, cabbage and apple butter for those big soft rolls. I had chicken and dumplings and they were excellent, tender dumplings and loaded with white meat chicken pieces. The portions are large enough we brought home enough for dinner. Watch out for flying rolls when you are here!

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Carrot Cake Cheesecake

Author: Mary Ellen

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

Serves: Serves 12

Carrot Cake Cheesecake with a cheesecake layer, carrot cake layer topped with a cream cheese frosting.

Ingredients

Cheesecake Batter

1 lb. cream cheese
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Carrot Cake

3/4 cup vegetable oil
1/4 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups finely grated carrots

Cream cheese frosting

3 oz. cream cheese, at room temperature
2 tablespoons butter, at room temperature
1-1/2 cups confectioners sugar, sifted
1 teaspoon vanilla

Instructions

Cheesecake batter: Add the cream cheese to a mixer bowl. Beat on low speed for 1 minute. Add the sugar and blend to combine. Add the eggs one at a time and mix until combined. Beat in the sour cream and vanilla. Set aside.
Carrot cake batter:
Preheat the oven to 325 degrees F. Lightly grease a 9 or 10 inch springform pan with cooking spray.
Add the oil, sugars to a mixing bowl and beat until smooth. Add the eggs and vanilla and beat until the mixture is light creamy and light. Stir in the flour, baking soda, cinnamon, nutmeg and salt until just combined. Mix in the carrots.
Spread half of the carrot cake batter into the bottom of the prepared pan.
Dollop half of the cheesecake batter over the cake batter. Do not spread out. Add the remaining batter over the cheesecake dollops, repeat with remaining cake batter and spread out in an even layer.
Bake the cheesecake for about 60 minutes (check earlier if using a 10 inch pan). The cheesecake should still be slightly jiggly in the center when it is finished baking, Run a knife around the outside of the pan and let cool completely in the pan on a wire rack for about an hour.
Make the frosting:
Mix together the butter and cream cheese until smooth. Add the powdered sugar and mix together until smooth and no lumps remain. Add the vanilla and mix well. When the cheesecake is cool, spread on top of the cheesecake.
Cover the cheesecake with tin foil or plastic wrap, careful not to touch the frosting, and refrigerate until well chilled, at least 6 hours. Serve cold. The cheesecake can be refrigerated for 2 - 3 days.