Carrot Cake Cheesecake
Layers of moist carrot cake and decadent cheesecake all topped with a rich cream cheese frosting, this is the best carrot cake ever!
I mentioned in my last post that I think carrot cake would have to be my favorite cake. If so, this is my favorite recipe of carrot cake I’ve ever made and eaten. I chose this for my birthday cake a few years ago and, again, probably my favorite cake I’ve ever had. It’s literal perfection with the layers of carrot cake and cheesecake. The cream cheese frosting is divine!
What You Need:
For the Cheesecake:
2 pkg. (8 oz. each) cream cheese, softened
2/3 cup granulated sugar
1 1/2 tsp. all purpose flour
2 large eggs
1 tsp. vanilla
1/2 cup sour cream
For the Carrot Cake:
1 1/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 cup canola oil
1/4 cup unsweetened applesauce
2/3 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
1 tsp. vanilla
1 1/3 cups shredded carrots
For the Topping:
2 oz. cream cheese, softened
1 Tbsp. butter, softened
1 1/4 cups powdered sugar
1/4 cup + 2 Tbsp. sour cream
1/2 tsp. vanilla
1/2 cup chopped pecans, optional
Directions:
For the Cheesecake: In a bowl, whisk together sugar and flour until well combined. Add cream cheese and using an electric mixer, mix on low speed until smooth.
Add eggs, one at a time, mixing until just combined. Add vanilla and sour cream and mix.
Tap the bowl against the countertop about 30 times to release air bubbles and set aside.
For the Carrot Cake: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In large bowl, mix together canola oil, applesauce, sugars, eggs, and vanilla with an electric mixer on low for 1 minute.
With mixer running, slowly add dry ingredients and mix until well combined.
Add carrots and mix until combined. Tap bowl against the countertop about 3 times to release air bubbles.
In a greased 9-inch springform pan, pour 1 1/2 cups of carrot cake mixture in and spread into an even layer.
Dollop about 1/3 of the cream cheese mixture by spoonful over top without spreading or swirling.
Top with remaining carrot cake mixture and then drizzle with remaining cheesecake mixture to cover the carrot cake mixture completely.
Bake in a preheated 350 degree oven for 60 to 65 minutes or until the center jiggles slightly. Tent with foil at around 40 minutes to prevent overbrowning.
Remove from oven and let cook on a wire rack for 1 hour. Then cover with foil and refrigerate for 6 hours or overnight.
For the Topping: In a bowl, whip together cream cheese and butter until smooth. Add powdered sugar, sour cream, and vanilla and mix until pale and fluffy, about 4 to 5 minutes.
Spread over cheesecake and then chill in freezer for 20 to 30 minutes.
Sprinkle edges with chopped pecans and serve!
Recipe from Cooking Classy
