Carrot Cake Cheesecake

Ingredients

Cheesecake Mixture

• 2 (8 Oz) packages of cream cheese, softened well but not melted
• 2/3 cup granulated sugar
• 1 1/2 tsp all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

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 packed light-brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/3 cups finely grated carrots

Topping

• 2oz cream cheese, softened
• 1 Tbsp butter, softened
• 1 1/4 cups powdered sugar
• 1/4 cup + 2 Tbsp sour cream
• 1/2 tsp vanilla extract
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F. Butter a 9-inch springform pan and set aside.
2. In a mixing bowl whisk together sugar and 1 1/2 tsp flour until well combined.
3. Add cream cheese and using an electric hand mixer blend until smooth.
4. Mix in eggs one at a time, mixing until combined before adding the next. Add vanilla with the second egg.
5. Blend in sour cream.
6. Forcefully tap bowl on counter (about 30 times) to release air bubbles and set aside.
7. Rinse beaters clean
8. In a seperate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds.
9. In another mixing bowl add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract. Blend on low using elextric hand mixer for 1 minute.
10. While still on low, blend in dry ingredients slowly until fully blended.
11. Add carrots and mix until evenly distributed.
12. Tap forcefully against couner to release large air pockets, about 3 times.
13. Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer.
14. Dollop about 1/3 of the cream cheese mixture by the spoonful over the carrot cake layer. Don’t spread or swirl.
15. Spoon the remaining carrot cake mixture over the cream cheese layer, then finish by slowly drizzling the remaining cheesecake mixture over the carrot cake layer, making sure it is fully covered.
16. Bake in the preheated oven for 60-65 minutes, until center portion only jiggles slightly. Tent with aluminim foil at 40 minutes to prevent excessive browning. Make sure foil does not touch the cheesecake or it will stick.
17. Remove from oven an allow to cool on a wire rack for 1 hour.
18. Cover with foil and chill in the refrigerator for 6 hours, up to overnight.

Topping

1. In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth.
2. Add remaining topping ingredients and mix until pale and fluffy, about 4-5 minutes.
3. Spread evenly over cheesecake then chill in freezer for 20-30 minutes.