Carrot Cake Cheesecake

PREP TIME:
0 HOURS 30 MINS
TOTAL TIME:
6 HOURS 30 MINS

INGREDIENTS

FOR THE CARROT CAKE

• Cooking spray, for pan
• 1 1/2 c. all-purpose flour
• 1 c. sugar
• 1 tsp. cinnamon
• 1 tsp. kosher salt
• 1 tsp. baking soda
• 3/4 c. canola oil
• 2 large Eggs, beaten
• 1 1/2 c. grated carrots (from 1 large)
• 1/2 c. raisins
• 1/2 c. chopped pecans or walnuts

FOR THE CHEESECAKE

• 2 8-oz. packages cream cheese, at room temperature
• 3/4 c. sugar
• 1/4 tsp. kosher salt
• 1 1/2 tbsp. all-purpose flour
• 1/2 tbsp. pure vanilla extract
• 2 large eggs
• 1/2 c. sour cream

FOR THE FROSTING

• 1 c. powdered sugar
• 4 tbsp. butter, softened
• 4 oz. softened cream cheese
• 1/2 tsp. pure vanilla extract
• Chopped pecans or walnuts, for garnish

DIRECTIONS

• Preheat oven to 350° and grease a 9" springform pan.
• Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots, raisins and nuts and mix until combined.
• Make cheesecake mixture: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and flour.
• Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream.
• Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula.
• Bake until center is only slightly jiggly, 1 hour.
• Let cool completely, 1 hour, then transfer to the fridge to cool, 4 hours, or up to overnight. Run a knife around inside of springform pan and unmold from pan.
• When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth.
• Frost cheesecake, then garnish with pecans or walnuts and let chill, 10 minutes, before serving.

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