Carrot Cake Cheesecake

Carrot Cake Cheesecake

Carrots! Filled with beta carotene and vitamin A, these nutrient-rich wonders are the perfect ingredient for your desserts.

Ingredients

Cheesecake Mixture

• 2 large eggs
• 1/2 cup sour cream
• 1 1/2 tsp all-purpose flour
• 2/3 cup granulated sugar
• 2 (8 oz) pkgs. cream cheese, softened well (but not melted)
• 1 tsp vanilla extract

Carrot Cake

• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup canola oil
• 1/2 tsp baking powder
• 2 large eggs
• 1/8 tsp ground nutmeg
• 2/3 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1 1/4 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 1/3 cups finely grated carrots
• 1/3 cup packed light-brown sugar

Topping

• 1/2 tsp vanilla extract
• 1 Tbsp butter, softened
• 1/4 cup (+ 2 Tbsp) sour cream
• 1 1/4 cups powdered sugar
• 2 oz cream cheese, softened
• 1/2 cup chopped pecans (optional)

Instructions

Preheat the oven to 350 degrees. Butter a 9-inch springform pan and set aside.

For the cheesecake mixture:

First, in a mixing bowl, whisk the sugar and 1 1/2 tsp. 1 tsp flour until well blended. Add the cream cheese and using an electric mixer on low speed, mix the cream cheese and granulated sugar mixture until smooth.

Then, mix the eggs one by one, mixing just until they are combined after each addition and adding the vanilla with the second egg. Mix with sour cream. Gently tap the bowl against the counter about 30 times to release the air bubbles. Reserve the mixture.

Rinse the clean beaters. In another mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds.

In a large separate mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and mix the mixture using an electric hand mixer set to low speed for 1 minute.

With the mixer rotating at low speed, slowly add the dry ingredients and mix until homogeneous. Add the carrots and mix until they are evenly distributed. Tap the bowl forcefully against the counter, about 3 times, just to release large air pockets.

To assemble the cheesecake:

First, pour 1 1/2 cups of the carrot cake mix into a buttered springform pan and spread in an even layer. Pour about 1/3 of the cream cheese mixture per spoonfuls onto the layer of carrot cake (do not spread or swirl).

Then, pour the rest of the carrot cake mixture over the layer of cream cheese, then finish by basting the rest of the cheese cake mixture over the layer of carrot cake, working to cover all of the carrot cake mixture ( I found this easier to do by watering slowly with the spoon).

Bake in preheated oven for 60 to 65 minutes, until the central part moves only slightly and cover with aluminum foil for 40 minutes to avoid excessive browning (cover so that the aluminum foil does not touch the cheesecake or stick it). Remove from the oven and let cool on a rack for 1 hour, then cover with aluminum foil and refrigerate in the refrigerator for 6 hours or overnight.

For garnish:

In a mixing bowl, using an electric hand mixer, whip the cream cheese and butter until smooth. Add the rest of the filling ingredients and mix until they are pale and fluffy, about 4 to 5 minutes.

Spread evenly over the cheesecake, then cool the cheesecake in the freezer for 20 to 30 minutes. Sprinkle the edges of chopped pecans. To slice. Store in the refrigerator in an airtight container.

Happy Cooking Time.