27 April 2009

Carrot Cake Cheesecake

Carrot Cake Cheesecake
  • 2 packages cream cheese, softened 
  • 3/4 cup sugar
  • 1 tbsp all purpose flour 
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbsp cinnamon

Carrot Cake
  • 1 1/4 cup all-purpose flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1 1/4 cup sugar
  • 2 eggs
  • 1/3 cup oil
  • 1 tsp vanilla extract
  • 1/2 cup crushed pineapple, drained
  • 1 1/2 cup shredded carrots

  • 2 oz cream cheese, softened
  • 1 tbsp butter, softened
  • 1 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

  1. Cheesecake- Using stand mixer, mix cream cheese, sugar, and flour until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla, mixing until smooth. Mix in cinnamon. Set aside
  2. Carrot Cake- Using stand mixer, mix sugar, eggs, oil, and vanilla until smooth and airy. Add pineapple, mix until combined. In a separate bowl, combine flour, baking soda, cinnamon, salt, and nutmeg. With mixer running, slowly add flour mixture, mixing until combined.
  3. Assembly- Thoroughly grease a 9 inch springform pan. Line with parchment paper for easy removal. Pour half of the carrot cake batter into pan. Bake for 18-22 minutes in a 350 degree oven. The cake will not be fully cooked. Drop cheesecake batter lightly onto cake and then add the remaining cake batter, allowing the cheesecake and cake batter to slightly mix. Bake for 50-60 minutes. One baking is complete, turn off oven, open oven door, and let cake stand in oven for at least 1 hour. Cool completely on counter. Refrigerate overnight for best flavor.
  4. Frosting- Using stand mixer, combine cream cheese and butter, mixing until smooth. Add vanilla and sugar, mixing until smooth. Pipe frosting onto cake using decorator tools.