Carrot Cake Cheesecake

 

iNGREDIENTS

CHEESECAKE LAYER

• 2 packages cream cheese- softened
• ½ cup granulated sugar
• 2 tablespoons flour
• 2 eggs
• 1 teaspoon vanilla extract

CAKE

• ¾ cup butter- softened
• ½ cup brown sugar
• ½ cup granulated sugar
• 3 eggs
• 1 ½ cups flour
• 2 teaspoon baking powder
• 1 ½ teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon

FROSTING

• 1 cup butter- softened
• 1 package cream cheese- softened
• 1 teaspoon vanilla extract
• 3 Tablespoons heavy whipping cream
• 3 cups powdered sugar
• Crushed pecans for topping optional

INSTRUCTIONS

1. Preheat your oven to 350 degrees and prepare an 8” springform pan by adding a piece of parchment paper to the bottom and spraying the sides with non-stick spray and set aside.
2. To prepare the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
3. With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
4. Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and add the vanilla extract. Mix an additional 1-2 minutes.
5. Last add the whipping cream and start the mixer on low speed and slowly increase. Mix on high speed for 2-3 minutes.
6. Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
7. Bake at 350 for 10 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 55-60 minutes until the center slightly jiggles and the edges are set.
8. Turn off the oven and allow the cheesecake to cool for 15 minutes before removing.
9. Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.

CAKE:

1. Prepare 2 8” cake pans by rubbing generously with vegetable shortening and coating with flour and set aside.
2. In the bowl of a stand mixer with a paddle attachment, add the softened butter and both sugars and cream on high speed for 3-4 minutes or until light and fluffy.
3. Slowly add the eggs one at a time until fully incorporated. Scrape the sides and bottom of the bowl.
4. Add the flour, baking powder, baking soda, salt, and cinnamon and mix until just combined.
5. Last, add the grated carrots and mix until distributed evenly.
6. Divide the batter evenly between the two pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 10 minutes then turn out onto a wire rack to cool completely.

FROSTING:

1. In the bowl of a stand mixer equipped with a paddle attachment, add the softened cream cheese and butter and cream for 2-3 minutes or until light and fluffy. Add in the vanilla and mix until just combined.
2. With the mixer on low speed, add in the powdered sugar one cup at a time. Scrape down the sides and bottom of the bowl.
3. Add the whipping cream and slowly increase the speed to high and mix for 2-3 minutes.

ASSEMBLY:

1. Take one cake layer and place face-down onto a cake stand or serving plate. Generously top with about ¾ cup frosting and spread evenly.
2. Remove the ring from the springform pan and flip the cheesecake face-down onto the frosted cake layer, slowly take off the bottom of the springform pan and the parchment paper. Generously top the cheesecake layer with frosting.
3. Place the last cake layer on top and generously coat the cake with the remaining frosting and smooth.
4. Top with crushed pecans and serve.
5. Store the cake in the refrigerator, if possible in an airtight container, or covered with plastic wrap.