Carrot Cake Cheesecake |
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
- 2 eggs
- 2 tsp vanilla extract
- ¼ cup whipping cream
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 |
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