Carrot Cake Cheesecake
"The cheesecake can be made and frosted 1-2 days in advance and kept in the refrigerator until serving. Also, take note of the recipe details when baking so that the carrot cake layer isn't dry...."
INGREDIENTS
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Cheesecake:
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2 (8-ounces each) packages 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 flour
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1 teaspoon vanilla extract
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1/2 cup sour cream
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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 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 cinnamon
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1/4 teaspoon nutmeg
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Pinch cloves
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1/4 teaspoon salt
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1/2 pound finely grated carrots (1 cup or so)
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Cream Cheese Frosting
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3 ounces cream cheese, room temperature
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2 tablespoons butter, softened
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1 1/2 cups powdered sugar
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1 teaspoon vanilla
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1 tablespoon sour cream
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