Carrot Cake Cheesecake
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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
  1. 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.
  2. Carrot cake batter:
  3. Preheat the oven to 325 degrees F. Lightly grease a 9 or 10 inch springform pan with cooking spray.
  4. 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.
  5. Spread half of the carrot cake batter into the bottom of the prepared pan.
  6. 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.
  7. 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.
  8. Make the frosting:
  9. 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.
  10. 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.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/07/21/carrot-cake-cheesecake/