Carrot Cake Cheesecake

Carrot Cake Cheesecake
A cheesecake and carrot cake that are baked simultaneously in the same pan what could be better.
Ingredients
  • Cheesecake:
  • 16 oz. cream cheese, at room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp all-purpose flour
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • Carrot cake:
  • ¾ cup vegetable oil
  • ¼ cup light brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1-1/4 cups all-purpose flour
  • ½ tsp baking soda
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ lb carrots, finely grated in food processor
  • Cream cheese frosting:
  • 3 oz. cream cheese, at room temperature
  • 2 tbsp. butter, at room temperature
  • 1-1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1 tbsp. sour cream
  • Topping
  • ½ cup sweetened coconut flakes, toasted
Directions
  1. Preheat the oven to 350 degrees and lightly grease your chosen springform pans with cooking spray (I did 1 6" + 6 mini, but you could also do 1 9" or 10" pan).
  2. For the cheesecake, in the bowl of an electric mixer on medium-high speed, beat together cream cheese, sugar, eggs, and flour until smooth. Add the vanilla and sour cream and beat until just incorporated. Transfer batter into another bowl, set aside, and clean your mixer bowl.
  3. For the carrot cake, in the bowl of an electric mixer, beat together the oil, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla and beat until the mixture is smooth and light, about 2 minutes. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. With the mixer on low, slowly add the dry ingredients to the wet and mix until just combined. Fold in the carrots by hand with a rubber spatula until evenly distributed.
  4. Spread half of the carrot cake batter into the bottom of your prepared pan(s). Then dollop half of the cheesecake batter on top of the carrot cake layer in large spoonful’s. You don't need to swirl them together or anything, just keep it dolloped. Then dollop the rest of the carrot cake batter on top of that layer, and finish with the cheesecake on top. Use an offset spatula to smooth the top cheesecake layer out and tap the pan(s) on the counter to get rid of any air bubbles.
  5. Bake the mini cheesecakes for about 30 minutes, and the 6" or 9" pan for 60-70 minutes. If the top starts to brown, tent the top with foil during the last 20-30 minutes of baking. The cheesecake will probably crack due to the carrot cake inside, but that's why we have the cream cheese frosting - no worries. Careful not to overbake the cake - the top center part of the cheesecake should still be slightly soft and jiggly when you take it out.
  6. Let the cheesecake cool completely on a wire rack in the pan. While it cools, make the frosting by first combining the butter and cream cheese in the bowl of an electric mixer and beat until smooth and creamy. Mix in the powdered sugar slowly and beat on medium high for 2-3 minutes. Add the vanilla and sour cream and beat again until well mixed. Toast the coconut flakes in a dry pan if you're using them!
  7. When the cheesecake is completely cool, spread the frosting evenly on top and sprinkle with toasted coconut.
  8. Cover and refrigerate until well chilled before serving (minimum of 3 hours, maximum of 2 days in advance).
Notes
You may not get distinct layers in the cake as the carrot cake part tends to be on the bottom. With the cupcakes layers can be seen.
You can lighten up the calories by using no fat sour cream and light low fat cream cheese. Sugar can be replaced by artificial sugar.

carrot cake cheesecake

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