Carrot Cake Cheesecake
This carrot cake cheesecake is a fun, inventive way to enjoy a dessert that sweet, creamy and spicy all at once.
Prep time:
Cook time:
Serving size: 16
Calories per serving: 183
Ingredients:
Cook time:
Serving size: 16
Calories per serving: 183
2 large eggs, room temperature
1/2 cup packed brown sugar
1/2 cup canola oil
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/4 cups 1-1/4 shredded carrots (from 2 medium carrots)
1/2 cup crushed pineapple, well drained (reserve juice)
CHEESECAKE:
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
2 large eggs, room temperature
TOPPING:
1/4 cup sour cream
1/4 cup confectioners' sugar
2 teaspoons reserved pineapple juice
1/4 cup chopped pecans, toasted
Directions:
Preheat oven to 350°. Securely wrap the outside a 9-in. springform pan with 3 layers of aluminum foil, set aside.
In a large bowl, combine the eggs, sugar, oil and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; gradually add to egg mixture. Stir in carrots and pineapple. Pour into the bottom of prepared pan, bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely on a wire rack.
In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Beat in sugar, sour cream, flour and vanilla until smooth and fluffy, 1-2 minutes. Add eggs, beat on low speed just until combined. Pour cheesecake mixture on top of cooled carrot cake. Place springform pan in a large roasting pan; add 1 in. of hot water to roasting pan.
Bake 1 hour or until the center of the cheesecake is just set and the top appears dull. Turn oven off and open the oven door slightly; let cheesecake sit for 30 minutes, or until center is completely set. Remove from oven and carefully transfer the springform pan from the water bath to a wire rack. Remove foil; allow to cool completely, about 2- 3 hours. Refrigerate for at least 4 hours or overnight.
In a small bowl, combine sour cream, confectioners' sugar and reserved pineapple juice until smooth. Spread topping over chilled cheesecake; garnish with pecans.
Source: tasteofhome.com
In a large bowl, combine the eggs, sugar, oil and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; gradually add to egg mixture. Stir in carrots and pineapple. Pour into the bottom of prepared pan, bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely on a wire rack.
In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Beat in sugar, sour cream, flour and vanilla until smooth and fluffy, 1-2 minutes. Add eggs, beat on low speed just until combined. Pour cheesecake mixture on top of cooled carrot cake. Place springform pan in a large roasting pan; add 1 in. of hot water to roasting pan.
Bake 1 hour or until the center of the cheesecake is just set and the top appears dull. Turn oven off and open the oven door slightly; let cheesecake sit for 30 minutes, or until center is completely set. Remove from oven and carefully transfer the springform pan from the water bath to a wire rack. Remove foil; allow to cool completely, about 2- 3 hours. Refrigerate for at least 4 hours or overnight.
In a small bowl, combine sour cream, confectioners' sugar and reserved pineapple juice until smooth. Spread topping over chilled cheesecake; garnish with pecans.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
