Carrot cake cheesecake recipe

Ingredients

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• ½ cup chopped walnuts
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 2 lg eggs
• 1½ cups shredded carrots
• 1 tsp baking powder
• ¾ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cloves

• 3 (8 oz) pkg cream cheese (room temperature)
• 2/3 cup sour cream
• ½ cup granulated sugar
• 3 lg eggs
• 3 tbsp all-purpose flour
• 1 cup grated carrots
• 3 tsp ground cinnamon
• 1 teaspoon vanilla extract

• 8 oz pkg cream cheese (room temperature)
• 2 tbsp sour cream
• ½ cup powdered sugar plus 2 tablespoons
• 1 tsp vanilla extract
• 1/3 cup chopped walnuts (toasted)

1. Preheat oven to 350 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-cut 9” round parchment paper) Spread Crisco on bottom and sides of spring form pan; set aside. Spread walnuts on baking pan and toast in oven for about 5-7 minutes. Remove from oven and let cool. In a mixing bowl, sift all dry ingredients for carrot cake crust together; set aside.
2. In a mixing bowl with mixer on medium speed, add sugar, vegetable oil, and vanilla extract, beat well. Add eggs (one at a time) and beat well after each addition. Add sifted flour/spice ingredients and beat till incorporated. With a spatula, fold in chopped walnuts and shredded carrots. Pour and spread onto bottom of spring form pan. Arrange onto a baking pan. Bake in oven for 25-30 minutes or till toothpick inserted in center comes out clean. Remove from oven and let cool completely. When cooled (if cake is puffy on top) remove cake from spring form pan and then carefully slice puffy part off with a long knife and set aside (this can be used to put on top of cheesecake). You want the bottom crust to be flat. Return the cake bottom back into spring form pan and then wrap sides and bottom of spring form pan with 2 layers of aluminum foil; set aside.
To make Cheesecake Filling
3. In a mixing bowl with mixer on med-high speed, beat cream cheese, sour cream, and sugar till smooth. Add eggs (one at a time) and beat well after each addition. Add flour, cinnamon, and vanilla extract, beat well. With a spatula, fold in shredded carrots. Pour and spread on top of baked carrot cake. Then wrap 2 layers of aluminum foil on bottom and sides of the spring-form pan. Arrange into a large roasting pan and then fill halfway up sides with hot water.
4. Bake in oven for 1 hour. Turn off oven and let cheesecake sit in oven for 30 minutes with door closed. Remove from oven and water bath. Remover foil from pan and let cool to room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for least 8 hours or overnight.
To make Cream Cheese Frosting Topping
5. In a mixing bowl with mixer on medium speed, beat cream cheese and powdered sugar till smooth. Add vanilla extract and sour cream and beat till smooth.
6. Arrange the reserved sliced carrot cake on top of cheesecake. Then spread cream cheese topping evenly on top of cheesecake. Sprinkle chopped walnuts around edge of cheesecake. Refrigerate for at least 4 hours before serving.