Carrot Cake Cheesecake

Carrot Cake Cheesecake

Inspired by The Cheesecake Factory version of this fabulous dessert which I've never had before but as a lover of cheesecake and carrot cake, I was seriously intrigued by the idea and couldn't wait to try a version using my own favorite carrot cake and cheesecake recipes. It turned out great the first time and those who tried it this past weekend raved about it.

When you think about it, we always have cream cheese frosting on carrot cake, so the combination of cheesecake and carrot cake is a natural. If you like carrot cake and LOVE cheesecake, meet you new best friend!

Carrot Cake Layer

Grease and flour the bottom of a 9 or 10 inch spring form pan. Do NOT grease the sides.

• 1 ½ cups flour
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• 1 ½ teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1 cup sugar
• 2/3 cup vegetable oil
• 2 eggs lightly beaten
• 1 cups grated carrots
• 1 cup drained crushed pineapple
• ¼ cup chopped pecans (optional)

Preheat oven to 300 degrees F
Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a large mixing bowl, beat the sugar, eggs and oil until light and fluffy.
Stir in the grated carrots, pineapple and nuts.
Fold in the dry ingredients by hand.
Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
Pour into prepared pan.

Cheesecake Layer

Cream together:

• 2 eight ounce packages ounces cream cheese
• 2/3 cup sugar

Add, one at a time

• 2 eggs

beating well after each addition. Add

• 2 tsp vanilla extract

Finally blend in:

• ¼ cup whipping cream

Spoon this cheesecake batter slowly and evenly over the cheesecake batter already in the spring form pan. Bake at 300 degrees F for 1 hour and 15 minutes for a 9 inch pan. A 10 inch pan may require a little less baking time. When the cheesecake just begins to turn brown at the edges is a good time to take it out of the oven. Cool on a wire rack for 5 minutes before running a sharp knife all the way around the inside edge of the cake. Leave on the wire rack until completely cooled, then refrigerate, remove from pan and garnish with whipped cream and if desired, candied carrot curls.

To make candied carrot curls use a vegetable peeler to cut long thin strips of carrot. Boil them gently for only a few minutes in a syrup made from 3/4 cup sugar and 2/3 cup water. Let them drain and cool on a wire rack before twisting them loosely into curls and using them to garnish the cheesecake.

Carrot Cake Cheesecake