A great carrot cake and a traditional cheesecake all in one bite.
Cook: 1 hr 10 mins
Additional: 9 hrs
Total: 10 hrs 40 mins
Prep: 30 mins
Yield: 1 9-inch springform pan
– cooking spray
– 3 (8 ounce) packages of cream cheese, at room temperature
– 1 cup white sugar
– 4 eggs
– 1 cup sour cream
– ½ teaspoon vanilla extract
– 3 tablespoons of all-purpose flour
– ¾ cup packed dark brown sugar
– ⅔ cup canola oil
– 1 egg
– 1 cup of all-purpose flour
– ¾ teaspoon of ground cinnamon
– ½ teaspoon baking powder
– ½ teaspoon of salt
– 1 cup grated carrots
– ⅓ cup chopped walnuts
– 2 cups confectioners’ sugar
– 4 ounces of cream cheese
– 1 teaspoon almond extract
Directions / Instructions
Position the oven racks in the centre and lower third of the oven. Preheat the oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place it on the lower rack in the oven. Spray the inside of a 9-inch springform pan with cooking spray.
Beat three 8-ounce packages of cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat for 2 minutes. Beat 4 eggs, 1 at a time, into the cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.
Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into the batter.
Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place the pan on the rack above the roasting pan with water in the oven.
Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering the top of the pan with aluminium foil if browning too quickly. Cool for 10 minutes.
Run a knife around the edge of the pan to loosen the cake; cool to room temperature in the pan on a wire rack. Refrigerate for at least 8 hours. Remove the outside of the springform pan.
Beat confectioners’ sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. Spread frosting on top of the cheesecake layer.
Per Serving: 510 calories; protein 7.5g; carbohydrates 48.5g; fat 32.8g; cholesterol 118.4mg; sodium 270.8mg.
Source – AllRecipes