Description

You get two cakes in one with this delicious recipe- cheesecake and carrot cake. Frost it with a whipped cream cheese frosting and garnish with pecans and caramel sauce!

Ingredients

• Cheesecake:
• 8 oz. cream cheese, at room temperature
• 1/4 csuperfine sugar
• 1 T. freshly squeezed lemon juice
• 2 eggs
• 1/4 c. sour cream
• Carrot Cake:
• 1 c. all-purpose flour
• 1/2 t. biaking soda
• 1/2 t. baking powder
• 3/4 t. cinnamon
• 1/8 t. nutmeg
• 1/8 t. clove powder
• pinch of salt
• 2 eggs
• 1 carrot, grated
• 1/2 c. superfine sugar
• 1 t. vanilla extract
• 1/2 c. oil
• 2 T. maple syrup
• 1/4 c. flaked coconut, if desired
• 1/4 c. raisins
• Whipped Cream Cheese Frosting:
• 7 oz. cream cheese, at room temperature
• 3 T. butter, room temperature
• 1 c. powdered sugar
• 1 t. vanilla extract
• 1 c. ready whipped cream
• toasted whole pecans, for garnish
• caramel sauce, for topping

Steps

1. Preheat oven to 350 degrees. Using a piece of aluminum foil and parchment paper bigger than the the pan, clip both together onto the bottom of a 6-7 inch springform pan. Place the parchment paper above the foil. Don't trim off the excess foil and paper, but just bring it up the outer side of the pan. Spray the paper with non-stick cooking spray and up the sides of the pan.
2. Cheesecake:
3. Beat cream cheese and sugar in a mixer until smooth, scraping down the sides a few times. Add eggs one at a time, then lemon juice and sour cream; set aside in a bowl.