Carrot Cake-Cheesecake
Rating
Prep time:
Cook time:
Total time:
Serves: 10-12
Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. These two classic cakes make one showstopping mash-up dessert.
Ingredients
Carrot Cake:
- ½ cup pecan halves, plus more, chopped, for garnish
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Kosher salt
- ½ cup vegetable oil
- ½ cup sugar
- 2 large eggs
- 1½ cups shredded carrot (2 to 3 medium carrots)
Cheesecake:
- Three 8-ounce packages cream cheese, softened
- ⅔ cup sour cream
- ⅔ cup granulated sugar
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
- 1 teaspoon pure vanilla extract
Sour Cream Topping:
- ½ cup confectioners' sugar
- 2 tablespoons sour cream
- ¼ teaspoon pure vanilla extract
- Pinch kosher salt
Instructions
- For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread ½ cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
- Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and ¼ teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
- For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
- Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
- For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
Here’s a video that shows you how to make it:
Cheesecake + Carrot Cake = the mash-up your life is missing.Get the recipe: http://www.foodtv.com/4k970.
Posted by Food Network on Sunday, April 30, 2017
