Sunday, February 12, 2017

Carrot Cake Cheesecake



  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots
  • FOR THE CHEESECAKE LAYER:

  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 tsp kosher salt
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy whipping cream
  • FOR THE FROSTING:

  • 1 cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy cream
  • 4 cups powdered sugar
  • 1 cup chopped pecans


How to Make It

  • Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
  • Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
  • Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
  • Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
  • Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
  • Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  • When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!
  • FOR THE CARROT CAKE LAYERS:

  • Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.
  • In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
  • Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.
  • FOR THE FROSTING:

  • In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
  • To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!
  • Store in the refrigerator, covered, for up to 3 days. ENJOY
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