Carrot Cake Cheesecake
INGREDIENTS
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Carrot Cake Cheesecake
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serves 12
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For the cheesecake:
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16 ounces cream cheese, room temperature
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1/2 cup granulated sugar
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2 large eggs
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1 teaspoon all purpose flour
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1 teaspoon pure vanilla extract (or vanilla bean paste!)
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1/2 cup sour cream
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For the carrot cake:
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3/4 cup vegetable or canola oil
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1/4 cup packed light brown sugar
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3/4 cup granulated sugar
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2 large eggs
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1 teaspoon pure vanilla extract
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1 1/4 cups all purpose flour
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1/2 teaspoon baking soda
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3/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg (or 1/8 teaspoon fresh)
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pinch of ground cloves
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1/4 teaspoon fine salt
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1 cup finely grated carrots
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For the cream cheese topping (double for a 10-inch cheesecake):
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3 ounces cream cheese, room temperature
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2 tablespoons unsalted butter, softened
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1 1/2 cups confectioner's sugar, sifted
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1 teaspoon pure vanilla extract
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1 tablespoon sour cream
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Preheat the oven to 350F and lightly great a 9 or 10-inch springform pan with baking spray and place on a sheet pan; set aside (I used a 9-inch in the photo above).
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