Carrot Cake Cheesecake

CARROT CAKE CHEESECAKE

4/16/2017

For today's trick, we are going to help everyone make up their minds! For every time that I have made a Carrot Cake and a cheesecake, only to have so many people say they don't know which to choose, or "Maybe I could just have a little slice of both?" This is the answer - plain and simple!

Simple and oh so good! Moist carrot cake spiced up just right...blended with swirls of creamy cheesecake. And topped with the lightest cream cheese glaze...we're talking perfection here folks! And the combination of luscious carrot cake and cream cheese? It's out of this world wonderful!

Carrot Cake Cheesecake with Cream Cheese Glaze

Now you might think that this is really complicated. And hard to make. And time consuming. Au contraire! This one will be our little secret!

Grating the carrots is probably the most time-consuming part of this recipe - and your food processor will make quick work of that! After that, a simple carrot cake batter, swirled with a creamy cheesecake batter, and into the oven it goes!

Carrot Cake Cheesecake

A sprinkle of chopped pecans around the top of the luscious cream cheese glaze crowns this beauty. And isn't it wonderful when the flavors and textures are actually the day AFTER you make something? So nice to be able to get a few things out of the way early! And isn't it nice when you only need to make one dessert?

For an Easter brunch or dinner, or other spring event, this is soooo pretty topped with fresh edible flowers!

Today we were surprised with a warm and sunny Easter Sunday...so we'll be enjoying a slice of this out on the deck. Hope that you find time to enjoy the day - and some Carrot Cake Cheesecake - as well!

Blessings to you all!
Mama V

Carrot Cake Cheesecake with Cream Cheese Glaze

CARROT CAKE CHEESECAKE

Carrot Cake Cheesecake is the perfect dessert for Easter and spring celebrations - simply sublime! The best of two favorites – creamy cheesecake and luscious carrot cake, drizzled with a cream cheese glaze. Looks complicated, but so easy to make!

Carrot Cake Cheesecake

INGREDIENTS:
Cheesecake Filling:
2 (8 oz.) pkgs cream cheese (room temperature)
2/3 cup granulated sugar
½ teaspoon all-purpose flour
1 teaspoon cornstarch
2 large eggs (room temperature)
2 teaspoons vanilla extract
1/2 cup sour cream (room temperature)

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 dark brown sugar (packed)
2 large eggs (room temperature)
2 teaspoons vanilla extract
1-1/3 cups finely grated carrots (about 3 large carrots)

Glaze Topping:
2 ounces cream cheese (softened)
1 Tablespoon butter (softened)
1-1/4 cups powdered sugar
1/4 cup sour cream
1 teaspoon vanilla extract
Garnish: chopped pecans, sprinkles or fresh edible flowers

HOW I MAKE THIS:

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper, butter sides of pan or spray with non-stick cooking spray; set aside.
PREPARE CHEESECAKE FILLING: In a mixing bowl, blend together cream cheese and granulated sugar, flour and cornstarch with an electric hand mixer on low speed until well blended. Blend in the eggs one at a time, mixing just until combined. Blend in sour cream and vanilla. Tape bottom of bowl forcefully against countertop about 30 times to release air bubbles; set aside.
PREPARE CARROT CAKE: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. In the bowl of an electric stand mixer, add canola oil, applesauce, granulated sugar, dark brown sugar, eggs and vanilla; blend on low speed for 2 minutes. Add half of dry ingredients and blend just until mixed; add remaining dry ingredients and again blend just until mixed. Add grated carrots and blend just until mixed. Tap bowl forcefully against counter, about 5 times, to release large air pockets.
ASSEMBLE: Pour ABOUT 1-1/2 cups Carrot Cake batter into prepared pan and spread evenly. Using a large spoon, dollop about 1/3 of the Cheesecake Filling over Carrot Cake layer (don’t spread or swirl). As evenly as you can, spoon remaining Carrot Cake batter over Cheesecake Filling. Using a large spoon, drizzle remaining Cheesecake Filling over Carrot Cake layer, working gently to cover all of the Carrot Cake layer.
Bake in pre-heated oven for 40 minutes; cover with tented non-stick foil and bake for an additional 15 to 20 minutes, or until center portion jiggles slightly.
Turn oven off, remove foil and prop oven door open; let sit in place for 15 minutes. Remove from oven and cool on wire rack for 1 hour. Cover with foil and chill in refrigerator overnight.
PREPARE GLAZE: In a mixing bowl, whip together the cream cheese and butter until light and fluffy. Add powdered sugar, sour cream and vanilla and blend until smooth and fluffy, about 4-5 minutes. Spread evenly over top of cheesecake and sprinkle edges with chopped pecans. Place in freezer and chill for 30 minutes.
Remove from freezer. Garnish with sprinkles or edible flowers. Cut into slices and serve. Store in refrigerator in an airtight container.

YIELD: 12-16 servings

Originally posted April 2013; text and photos updated April 2017.

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