*****”Enjoy the Best of Both Worlds with Carrot Cake Cheesecake Fusion”*****
Combining the flavors of Carrot Cake and Cheesecake, this recipe offers a delightful Easter treat that serves 10-12 people. With a preparation time of 25 minutes and a total of 8 hours and 25 minutes, this recipe is sure to impress.
Ingredients:
Cake:
– 1 cup granulated sugar
– 1/3 cup canola oil
– 2 large eggs
– 1 cup all-purpose flour
– 3/4 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon kosher salt
– 1 cup finely grated carrots
– 3/4 cup chopped toasted pecans, plus more for decoration
– Nonstick cooking spray
Cheesecake:
– 2 (8-oz.) packages cream cheese, at room temperature
– 1/2 cup sour cream
– 1/2 cup granulated sugar
– 1 tablespoon all-purpose flour
– 1/4 teaspoon kosher salt
– 2 large eggs, at room temperature
– 2 teaspoons vanilla extract
Directions:
1. Preheat the oven to 350°F. In a large bowl, mix the sugar, oil, and eggs. In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the egg mixture and mix well. Stir in the carrots and pecans.
2. Grease a 9-inch springform pan with nonstick cooking spray. Pour the carrot cake batter into the pan and bake for about 18 minutes until the cake is set. Let it cool for 30 minutes.
3. Reduce the oven temperature to 325°F. In a stand mixer, beat the cream cheese until smooth. Gradually add the sour cream, sugar, flour, and salt. Add eggs one at a time, then mix in the vanilla.
4. Pour the cheesecake batter over the carrot cake in the pan, starting from the edges and finishing in the center. Bake for 50-55 minutes until set. Cool on a wire rack for 2 hours, then refrigerate for at least 8 hours.
5. To serve, remove the sides of the pan, decorate the cheesecake with pecans, and slice.
Tip: This cheesecake can be made up to three days ahead. Wrap and store in the refrigerator until ready to serve.
