Carrot Cake Cheesecake

Carrot Cake Cheesecake

by Justine Charles 1 year ago
4 (9)
1 hour
509.6 kcal
48.5 g carbs
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Description

A great carrot cake and a traditional cheesecake all in one bite.

Ingredients
  • cooking spray
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 cup white sugar
  • 4 eggs
  • 1 cup sour cream
  • ½ teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • ¾ cup packed dark brown sugar
  • ⅔ cup canola oil
  • 1 egg
  • 1 cup all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup grated carrots
  • ⅓ cup chopped walnuts
  • 2 cups confectioners' sugar
  • 4 ounces cream cheese
  • 1 teaspoon almond extract
Directions
  1. 1. 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.
  2. 2. 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.
  3. 3. 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 batter.
  4. 4. 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.
  5. 5. Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of pan with aluminum foil if browning too quickly. Cool for 10 minutes.
  6. 6. 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.
  7. 7. 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.
Nutrition Facts
serving: 1 9-inch springform pan
calories: 509.6 kcal
carbohydrates: 48.5 g
protein: 7.5 g
saturated fat: 14 g
cholesterol: 118.4 mg
sodium: 270.8 mg
fiber: 0.7 g
sugar: 38.5 g