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Carrot Cake Cheesecake

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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.