Carrot Cake Cheesecake

You guys!  I love this recipe!

Cheesecake, but instead of a traditional graham cracker base, there’s a nice, thick, layer of carrot cake.  Ugh - so good!

The cheesecake on top is like a giant layer of cream cheese frosting, oh, and also there’s bream cheese frosting for decoration.

Seriously, what’s not to love?

Carrot Cake Cheesecake

Inspired by Pioneer Woman

Carrot Cake

½ cup canola oil

2 eggs

1 cup sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup flour

½ cup pecans or walnuts, chopped

1 ½ cups grated carrots

Cheesecake

2 (8 ounce) packages cream cheese, softened

½ cup sour cream

½ cup sugar

1 tablespoon all purpose flour

¼ teaspoon salt

2 eggs

2 teaspoons vanilla extract

Cream Cheese Frosting

2 tablespoons cream cheese, softened

1 tablespoon butter, softened

4-6 tablespoons powdered sugar

Orange and green food coloring

Preheat the oven to 350 degrees F and line a 9-inch springform pan with parchment and spray lightly with nonstick spray.

In the bowl of a stand mixer, stir together the oil, eggs, sugar, cinnamon, baking powder, baking soda, salt, and flour.  Stir on medium until well combined.  Fold in the carrots and pecans with a spatula.

Pour the carrot cake batter into the prepared pan.  Bake in the preheated oven for 18 minutes or until the cake is barely set and the top is no longer shiny.  Move to a wire rack to cool slightly while the cheesecake mixture is prepared.

To make the cheesecake, place the cream cheese in a stand mixer fitted with the paddle attachment and beat until smooth.  Add the sour cream, sugar, flour, and salt and beat until smooth.

Add the eggs and vanilla, scraping down the sides of the bowl as needed.

Gently pour the cheesecake over the parbaked carrot cake, starting at the edges so as not to sink the center.  

Return the cake to the oven and bake for 45-55 minutes or until the cheesecake is set and the center just barely jiggles.

Once done baking, turn the oven off and prop the oven door open and let the cheesecake cool for 30 minutes.  Then, remove from the oven and cool on a wire rack until the cheesecake reaches room temperature, at least 2 hours.  Finally, cover with plastic wrap and refrigerate for 8 hours or overnight.

Before serving, mix together the frosting ingredients and pipe carrots on the cheesecake.