Carrot Cake Cheesecake
Ultimate Carrot Cake Cheesecake Fusion
Ingredients:
Cheesecake Layer:
2 packages cream cheese, softened
½ cup granulated sugar
2 tablespoons flour
2 eggs
1 teaspoon vanilla extract
¼ cup heavy cream
Cake Layer:
¾ cup butter, softened
½ cup brown sugar
½ cup granulated sugar
3 eggs
1 ½ cups flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup carrots, grated
Frosting:
1 cup butter, softened
1 package cream cheese, softened
1 teaspoon vanilla extract
3 tablespoons heavy whipping cream
3 cups powdered sugar
Crushed pecans for topping (optional)
Directions:
Preheat your oven to 350°F. Prepare an 8” springform pan with parchment paper at the bottom and spray the sides with non-stick spray.
Cheesecake layer: In a stand mixer with a paddle attachment, cream the softened cream cheese for 5-6 minutes until fluffy. Slowly add sugar and flour, then eggs one at a time, vanilla extract, and finally, the whipping cream. Mix until well combined. Pour into the prepared pan and bake at 350°F for 10 minutes, then reduce heat to 200°F and bake for an additional 55-60 minutes. Let cool and refrigerate for at least 2 hours to overnight.
Cake layer: Prepare two 8” cake pans with vegetable shortening and flour. Cream butter and sugars in a stand mixer, then add eggs one at a time. Incorporate flour, baking powder, baking soda, salt, and cinnamon. Fold in grated carrots. Divide batter between pans and bake for 20-25 minutes. Let cool.
Frosting: Cream together butter and cream cheese in a stand mixer. Add vanilla, then powdered sugar one cup at a time, and finally the whipping cream. Mix until fluffy.
Assembly: Place one cake layer on a plate, top with frosting, then add the cheesecake layer. Add more frosting, top with the second cake layer, and cover with the remaining frosting. Garnish with crushed pecans if desired.
Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes
Servings: 8-10 servings
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