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Carrot Cake Cheesecake

1/19/2018

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Picture
Cheesecake Mixture
  • 2 (8 oz) pkg cream cheese, softened well (but not melted)
  • 2/3 cup granulated sugar
  • 1 1/2 tsp all-purpose flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
Carrot Cake
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/3 cups finely grated carrots
Topping
  • 2 oz cream cheese , softened
  • 1 Tbsp butter , softened
  • 1 1/4 cups powdered sugar
  • 1/4 cup + 2 Tbsp sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)
Instructions
 Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.
    For the cheesecake mixture:
    In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low        speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.
    
Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds. To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets.
    
To assemble cheesecake:
    Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don't spread or swirl). Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon). Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn't touch cheesecake or it will stick). Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.
    For the topping:
    In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes. Spread evenly over cheesecake then chill cheesecake in freezer for 20 - 30 minutes. Sprinkle edges with chopped pecans. ​
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  • Home
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      • All Around India!
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      • Pangulasian Island Resort, Philippines
      • A Trio of Must Visit Sanctuaries in Borneo
      • Singapore Hawker Center Food Tour
      • Thailand & Vietnam
      • Angkor Wat, Cambodia
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        • Chefchaouen, Morocco
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        • Namibia, Etosha National Park. Part 1
        • Namibia, Ongava Game Reserve. Part 2
        • Namibia, Desert Rhino Camp. Part 3
        • Namibia, Sossusvlei. Part 4
        • Gorilla Trek in Rwanda & Uganda
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        • Paso Robles, Tinker Tin Trailer Company
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        • Santa Barbara Auto Camp
        • Mike's 50th on Crystal Pier
        • Not Napa Wine Tastings.......
        • Sequioa & Kings Canyon
    • Europe >
      • 120 miles on The Tour du Mont Blanc
      • Paris >
        • Museum of Fairground Art
        • Oysters in Paris
        • Wine Before Coffee
        • Travel to Paris. A true addiction of mine.
        • Superman, Le Retour!
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        • Rent Your own Boat in Amsterdam!
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        • Chianti Wine Region, Italy
        • Villa Jovis Hike on the Island of Capri
        • Manarola to Vernazza Hike
        • Drinking Our Way Through Umbria
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      • Iceland. The Ring Road, Part 2
      • Greece, Mykonos & Santorini
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      • Moorea
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      • My Constant Heaven
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      • Pork Dan Dan Noodles
      • Thai Peanut Chicken Noodles
      • Thai Shrimp Noodles
      • Spicy Peanut Noodles with Chili Garlic Oil
      • Spicy Garlic Butter Noodles
    • Pasta >
      • Family Spaghetti from The Bear
      • Baked Feta Pasta
      • Cheater Chicken Parmesan Pasta
      • Spaghetti al Limone with Chef Frank Prisinzano
      • Torta di Rigatoni
      • Cheesy Lemony Zucchini Orzo
      • Bolognese
      • Butternut Squash Baked Pasta
      • Cacio e Pepe with Arugula and Lemon
      • Handmade Semolina Pasta
      • Adult Mac & Cheese
      • Lemon Garlic Shrimp Pasta
      • Pasta with Sausage, Basil & Mustard
      • Greek Lasagna (Pastitsio)
      • Spaghetti with Warm Bacon Mushroom Vinaigrette
    • Pizza >
      • Nancy Silverton's Pizza Dough
      • White Mushroom Pizza
      • Roasted Garlic and Artichoke Pizza
      • Beet Pesto Pizza with Kale and Goat Cheese
      • Caramelized Butternut Squash, Crispy Kale & Fontina Pizza
      • Shrimp Pizza with Spicy Peanut Butter Sauce
      • Walnut Pesto Pizza with Coppa and Roma Tomatoes
    • Sandwiches & Paninis >
      • Grilled Ham & Gruyere Cheese Sandwich
      • Carnitas and Apricot Preserve Grilled Cheese Sandwich
      • Feta, Yam & Candied Bacon Panini
      • PB & J with BACON
      • B.L.A.S.T.
      • Squash, Manchego and Balsamic-Onion Grilled Cheese
      • Beet and Arugula Grilled Cheese
      • South West Spicy Chicken Panini
      • Veggie Sandwich
      • Paninis that need attention
    • Burgers >
      • Chicken Burgers with Red Cabbage and Apple Slaw
      • Turkey Burgers with Goat Cheese and Citrus Glaze
      • Thai Curry Turkey Burgers
      • Chicken Burgers with Rosemary Mayonnaise
      • Truffle Burgers With Truffle Aioli
      • Chicken Ranch Bacon Burgers
      • Peanut Butter, Bourbon Bacon Jam, Pimento Cheese Burgers
      • Asian Turkey Burgers with Sriracha Mayo
      • Black Bean Burgers
    • Bad Ass Bars >
      • Spiced Banana Date Muffins
      • Tony's Peanut Butter Protein Bars
      • Melissa's Kind Bars
      • Sesame-Peanut Bars
      • Trail Mix Granola Bars
      • Aussi Bites
    • Tarts & Galettes >
      • French Onion Tart with Bacon
      • Artichoke Tart
      • Zucchini & Goat Cheese Tart
      • Savory Mushroom & Goat Cheese Tart
      • Curried Squash Galette
      • Mushroom and Leek Galette with Gorgonzola
      • Beetroot & Feta Tart
    • Risotto >
      • Mushroom Risotto with Truffle Oil
      • Beet Risotto
    • Appetizers, Salsa & Sauces >
      • Chile Pasilla Oaxaqueno Salsa
      • Artichoke Tapenade
      • Salsa Verde
      • Milo's Mom's Salsa
      • Romesco Salsa
      • KC-Style Chipotle BBQ sauce
      • Green Olive Tapenade
      • Rosemary Roasted Cashews
      • Cilantro Chile Almond Dip
      • Cilantro Hummus
  • Must See Films
  • Rebecca's Page
    • Introducing Rebecca
    • Rebecca's First Vacation
    • Rebecca's Weekend with Bonnie
    • Family Weekend At Bubble Island (Cabo Azul)
    • Rebecca's Summer Weekend
    • Ezy Rollin Rebecca
    • Rebecca's weekend at Crystal Pier
  • World Color Challenge