Carrot Cake Cheesecake
Ingredients
For the Carrot Cake Layer:
- 1-⅔ cups all-purpose flour
- ¾ tsp. baking powder
- ¾ tsp. baking soda
- 1-½ tsp. cinnamon
- ½ tsp. freshly grated nutmeg
- ½ tsp. salt
- 1 cup granulated sugar
- ⅔ cup vegetable oil
- 2 eggs, lightly beaten
- 1 cup carrots, grated
- 1 cup crushed pineapple, well drained
- ⅓ cup pecans, chopped, optional
For the Cheesecake Layer:
- 2 8-ounce packages cream cheese
- ⅔ cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- ⅓ cup whipping cream
For Carrot Sticks:
- 1 large carrot, peeled
- ½ cup water
- ½ cup granulated sugar
Instructions
To prepare the carrot cake layer:
- Pre-heat oven to 325°F.
- Grease and flour the bottom only of a 10-inch spring form pan; do not grease the sides.
- Line the bottom with parchment paper.
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a large mixing bowl, beat the sugar, eggs and oil until light and fluffy.
- Stir in the grated carrots, pineapple and nuts.
- Using a plastic spatula, fold in the dry ingredients by hand.
- Stir only until the dry ingredients are incorporated into the batter; do not over mix.
- Pour evenly into prepared spring form pan.
To prepare the cheesecake layer:
- In a medium bowl, cream together the cream cheese and sugar.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the vanilla extract and whipping cream.
- Spoon this cheesecake batter slowly and evenly over the carrot cake batter already in the spring form pan.
- Place in pre-heated oven and bake for 1/2 hour.
- Reduce the heat to 300°F.
- Bake for an additional 45 minutes.
- When the cheesecake begins to turn brown at the edges, test with a cake tester; if middle is done, remove from the oven.
- Cool on a wire rack for 15 minutes before running a sharp knife all the way around the outside edge of the cake.
- Leave on the wire rack until completely cooled and then refrigerate.
To assemble the carrot cake cheesecake:
- Remove from the refrigerator, remove from pan and garnish with whipped cream and if desired, candied carrot sticks.
To prepare the candied carrot sticks:
- Cut the large carrot into 2-inch sticks about a 1/4-inch thick.
- In a saucepan, place the carrot sticks, 1/2 cup water and 1/2 cup sugar; simmer until the carrots are cooked and the sugar solution is syrupy.
- Cool completely before using as a garnish.