Carrot Cake Cheesecake Recipe

Carrot Cake

Carrot Cake Cheesecake Recipe

A great carrot cake and a traditional cheesecake all in one bite.” Author: SAUERDOGS Total Time: 1 h 10 m

Carrot Cake Cheesecake Recipe

 

Prep time: 
Cook time: 
Serving size: 16
Calories per serving: 497

cheesecake  
cooking spray 
cheesecake: 
3 (8-ounce) packages cream cheese, at room temperature 
1 cup white sugar 
4 eggs 
1 cup sour cream 
1/2 teaspoon vanilla extract 
3 tablespoons all-purpose flour 
carrot cake: 
3/4 cup packed dark brown sugar 
2/3 cup canola oil 
1 egg 
1 cup all-purpose flour 
3/4 teaspoon ground cinnamon 
1/2 teaspoon baking powder 
1/2 teaspoon salt 
1 cup grated carrot 
1/3 cup chopped walnuts 
frosting: 
2 cups confectioners’ sugar 
4 ounces cream cheese 
1 teaspoon almond extract 

Carrot Cake

Position the oven racks in the center and lower third of the oven. Preheat oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place in the lower rack in the oven. Spray the inside of a 9-inch springform pan with cooking spray.

Beat three 8-ounce packages cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.

Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into the batter.

Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven.

Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering the top of the pan with aluminum foil if browning too quickly. Cool for 10 minutes.

Run a knife around the edge of pan to loosen cake; cool to room temperature in pan on a wire rack. Refrigerate at least 8 hours. Remove the outside of the springform pan.

Beat confectioners’ sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. Spread frosting on top of cheesecake layer.

Source: allrecipes.com

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