Carrot Cake Cheesecake
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
Directions
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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.
Cheesecake:
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.
Carrot Cake:
In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg and clove powder; set aside.
In a clean mixing bowl, beat eggs until frothy. Gradually add sugar; beat until thick and pale. Add oil slowly, then vanilla and maple syrup. Add flour mixture in batches; beat until incorporated. With a spatula, fold in the carrot, coconut and raisins.
Put 1/2 of cake batter in the prepared pan. Dollop about 1/3 cup cheesecake batter on top of the cake batter. Put the remaining cake batter over this mixture; pour the rest of cheesecake mixture over. The batter will swirl by itself during cooking so DO NOT SWIRL.
Place cake in the oven on a middle shelf. Bake about 60 minutes, until center is slightly wobbly. Cool; refrigerate until cold enough to frost.
Frosting:
Beat cream cheese for 1 minute; add butter.; beat until incorporated. Add sugar and vanilla until fluffy. DO NOT over beat or you will get a runny mixture and have to start over. Fold in whipped cream.
Assembly"
Remove cooled cheesecake cake from the baking pan and parchment paper. Place on a cake plate.
Frost the whole cake. Garnish with pecans all around. Drizzle caramel sauce on top; crush up a few pecans and place on the caramel sauce.