Continuing my Easter carrot cake tradition with Carrot Cake Cheesecake
This year I wanted to bake something other than the traditional carrot cake. Since carrot cake is normally paired with cream cheese, I got a great idea to incorporate the flavor of carrot cake into a cheesecake. I did an online search, which brought me to this gorgeous carrot cake cheesecake at Pennies On A Platter.
A moist and spicy carrot cake combined with creamy cheesecake.
This actually isn't what I originally had in mind, but it looked too damn good to pass up!
If you look at the original recipe, and compare it with mine, you'll notice a big difference. I'm not too sure how it happened, but during baking the cake portion was pushed to the bottom/edges/top creating a sort of soft, cakey crust. Didn't come out half cake and half cheesecake like it should have, but there was no way in hell that was going to stop me from digging in!
The cheesecake was light and creamy, and really went perfect with the moist carrot cake.
Uh, Carrot cake crust.
This was a 10-inch cake, and was completely devoured at our family's Easter dinner. Success!
For the cheesecake:
16 ounces cream cheese, at room temperature
¾ cup sugar
2½ tsp. vanilla extract
1 Tbsp. flour
For the carrot cake:
¾ cup vegetable oil
1 cup sugar
1½ tsp. vanilla extract
1 cup flour
1 tsp. baking soda
1½ tsp. ground cinnamon
1 tsp. ground nutmeg
8 oz can crushed pineapple, packed in 100% juice, drained
1 cup grated carrots (about 2 carrots)
Preheat oven to 350°F and grease a 9 or 9 1/2- inch springform pan.
For the cheesecake batter, in a large bowl beat the cream cheese and sugar until smooth. Mix in the flour, eggs and vanilla until fully incorporated and no lumps remain. Set aside.
For the carrot cake batter, combine the oil, sugar, eggs and vanilla in a large bowl. In a separate bowl, sift together the flour, baking soda and spices. Stir into the egg mixture and mix well. Add the pineapple, and carrots. Stir until just combined.
To assemble the cheesecake, pour 1 1/2 cups of the carrot cake batter over the bottom of the prepared pan. Drop spoonfuls of the cream cheese batter over the bottom layer of carrot cake, using up 1/4 of the batter and reserving the rest for the top layer. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife.
Bake for 50 to 65 minutes or until cheesecake slightly jiggles in center. Turn oven off, open door slightly and let cake sit for 30 minutes. Remove from oven to cool completely, then cover and refrigerate at least 4 hours or overnight before serving.