Recipe tips - Carrot Cake Cheesecake (Complete)

[ 02/10/2020 12:15:13 ] along with the number of incoming emails, so that posting updates continue and useful, then this post is "Carrot Cake Cheesecake" which was issued on 02/10/2020 12:15:13,read to completion, here's a review Carrot Cake Cheesecake:

A great carrot cake and a traditional cheesecake all in one bite.

Ingredient Checklist

• cooking spray

Cheesecake:

• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup white sugar
• 4 large eggs eggs
• 1 cup sour cream
• ½ teaspoon vanilla extract
• 3 tablespoons all-purpose flour

Carrot Cake:

• ¾ cup packed dark brown sugar
• ⅔ cup canola oil
• 1 egg
• 1 cup all-purpose flour
• ¾ teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup grated carrots
• ⅓ cup chopped walnuts

Frosting:

• 2 cups confectioners' sugar
• 4 ounces cream cheese
• 1 teaspoon almond extract

Directions

Instructions Checklist

• Step 1

  Position the oven racks in the center and lower third of the oven. Preheat oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place in the lower rack in the oven. Spray the inside of a 9-inch springform pan with cooking spray.

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• Step 2

  Beat three 8-ounce packages cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.

• Step 3

  Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into batter.

• Step 4

  Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven.

• Step 5

  Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of pan with aluminum foil if browning too quickly. Cool for 10 minutes.

• Step 6

  Run a knife around the edge of pan to loosen cake; cool to room temperature in pan on a wire rack. Refrigerate at least 8 hours. Remove the outside of the springform pan.

• Step 7

  Beat confectioners' sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. Spread frosting on top of cheesecake layer.

Cook's Notes:

Food coloring can be added to the frosting, if desired.

Top frosting layer with coconut (with or without food coloring added) and/or chopped nuts.

Nutrition Facts

Per Serving:

509.6 calories; protein 7.5g 15% DV; carbohydrates 48.5g 16% DV; fat 32.8g 50% DV; cholesterol 118.4mg 40% DV; sodium 270.8mg 11% DV.Full Nutrition

Thank you for reading to the end "Carrot Cake Cheesecake" may be useful for you, you can also read the previous post, i.e. : Spicy Beef Curry Stew for the Slow Cooker

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