Carrot Cheesecake
March 24, 2017 Comments

- Prep:
- 1 hour
- Cook:
- 50 minutes
- Serves:
- Makes 12 to 16 servings
This stunning and delightful cake is the perfect marriage of carrot cake and creamy cheesecake.
Ingredients
Directions
-
To make the cheesecake batter: In a stand mixer, cream together the cream cheese and the powdered sugar.
-
Add the sour cream, the flour, the eggs, the vanilla, the orange zest, and orange juice. Mix until well combined; set aside.
-
To make the carrot cake batter: In the stand mixer, combine the brown sugar, the powdered sugar, the eggs, the vanilla, cinnamon, pumpkin pie spice, and oil.
-
Add the carrots and ¼ cup of the pecans and mix.
- Add the flour, baking powder, and salt, then mix.
-
Pour ½ of the carrot cake mixture into a greased 11-inch springform pan. Pour half of the cheesecake mixture on top.
-
Then add ¼ of the remaining carrot cake mixture, and top with all of the remaining cheesecake mixture.
-
Finish with the final ¼ of the carrot cake mixture.
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Lightly swirl the top layer. Bake in a 350-degree oven for 45 to 50 minutes.
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To make the frosting, combine the cream cheese, butter, vanilla, and powdered sugar in a stand mixer and mix until smooth.
- When the cake is finished baking, let it cool thoroughly prior to frosting.
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Frost the cake (top only).
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Add the remaining pecans on top in a decorative fashion.
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Enjoy!
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