Carrot Cake Cheesecake

🧂 Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2/3 cup vegetable oil
• 2 large eggs

  beaten
• 1 large carrot

  grated
• 1/2 cup chopped walnuts
• 16 ounces cream cheese

  softened
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons all-purpose flour
• 1/2 tablespoon pure vanilla extract
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup butter

  half stick, softened
• 4 ounces cream cheese

  softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon pure vanilla extract
• Pinch of salt
• Chopped walnuts

  for garnish

Instructions

• 1 Preheat oven to 350°F(175°C). Grease a 9" springform pan. You'll be placing the
  springform pan on a baking sheet to put in the oven. I like to add water to the
  baking sheet to keep the top of the cake moist as it cooks. This prevents
  cracking.
• 2 In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in
  oil and eggs. Mix until fully combined. Add carrots and nuts and mix until
  combined.
• 3 For this part, you can use a stand mixer [https://amzn.to/2DQn2XZ] with whisk
  [https://amzn.to/2l8TVpI] attachment or large bowl and hand mixer
  [https://amzn.to/3XYHJaN]. Beat cream cheese and sugar until smooth. Mix in salt
  and flour, just until combined, then add vanilla and eggs, until combined. Then
  add sour cream, just until combined. You’ll need to scrape down the sides of the
  bowl to fully incorporate.
• 4 Pour two-thirds of the carrot cake mixture into the springform pan and smooth
  with spatula. Then drop in large spoonfuls of the cheesecake mixture and carrot
  cake mixture. I do one scoop of each, alternating, to form one layer. Then add
  the rest of the cheesecake mixture over the top and smooth it with a spatula.
• 5 Place the springform pan on the baking sheet [https://amzn.to/2l9mpzG] and add
  water to the baking sheet. Bake for 1 to 1 1/2 hours, or until the center is no
  longer jiggly. If the top becomes too dark, cover it with foil.
• 6 Remove from the oven and let cool completely, about one hour. Place the pan in
  the refrigerator and let cool overnight (or at least 4 hours).
• 7 To make the frosting, beat the butter and cream cheese until smooth. Add the
  vanilla and salt. Then slowly add the powdered sugar until fully incorporated.
• 8 Run a knife around the inside of the springform pan. Open the springform and
  remove the cheesecake.
• 9 Frost the cheesecake and garnish with walnuts. Slice and serve.

Nutrition Info