Carrot Cake Cheesecake Cake Bakery Style Recipes
CARROT CAKE CHEESECAKE RECIPE BY TASTY
Here's what you need: carrot, light brown sugar, powdered sugar, large eggs, canola oil, vanilla extract, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, cream cheese, powdered sugar, large eggs, vanilla extract, sour cream
Provided by Merle O'Neal
Categories Desserts
Yield 8 slices
Number Of Ingredients 15
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
- In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
- Add the oil and whisk to combine.
- Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
- Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
- Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
- Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
- Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
- Release from the springform, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 612 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 1 gram, Protein 9 grams, Sugar 43 grams
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- Make the cheesecake. Preheat the oven 325 °F. Line a 9-inch springform pan with parchment paper and spray lightly with nonstick cooking spray. Using an electric mixer, combine the cream cheese, sugar, and salt, beating just until smooth. Add in the vanilla extract and sour cream, continuing to mix just until smooth. Add in both eggs, mix to combine. Scrape the filling into the prepared pan and bake cheesecake until edges are set but center is still wobbly, 28-30 minutes, or until cheesecake reaches an internal temperature of 150 °F. Turn off the oven and open the oven door; cool in oven for 30 minutes, then transfer to a wire rack and cool completely. Once cool, refrigerate. Cheesecake can be made up to 2 days in advance and stored in the refrigerator.
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- Make the frosting. Beat together the butter and cream cheese in the bowl of an electric mixer until smooth. Add in the vanilla extract, followed by the confectioners sugar, half a cup at a time. Once all sugar has been incorporated, turn the mixer to high and beat at full speed for 30 seconds. If the frosting is too stiff, add one to two tablespoons of milk and beat again.
- Assemble the cake. Level the carrot cakes if necessary. Place one of the carrot cake layers on a plate. Top with the refrigerated cheesecake, then place the final layer of carrot cake on top. Frost the sides and top of the cake and decorate with additional pecans. Refrigerate the cake.
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