Ingredients:
Cheesecake Mixture
2 (8 oz) pkg cream cheese, softened well (but not melted)
2/3 cup granulated sugar
1 1/2 tsp all-purpose flour
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
Carrot Cake
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 cup canola oil
1/4 cup unsweetened applesauce
2/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
1 tsp vanilla extract
1 1/3 cups finely grated carrots
Topping
2 oz cream cheese, softened
1 Tbsp butter, softened
1 1/4 cups powdered sugar
1/4 cup + 2 Tbsp sour cream
1/2 tsp vanilla extract
1/2 cup chopped pecans (optional)
Instructions: Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.
For the cheesecake mixture:
In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition, and adding in vanilla with the second egg. Blend in sour cream. Forcefully tap the bowl against the countertop about 30 times to release air bubbles. Set mixture aside.
Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds. To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract, and blend the mixture using an electric hand mixer set on low speed for 1 minute. With the mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap the bowl forcefully against the counter, about 3 times, just to release large air pockets.
To assemble cheesecake:
Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over the carrot cake layer (don’t spread or swirl). Spoon the remaining carrot cake mixture over the cream cheese layer, then finish by drizzling the remaining cheesecake mixture over the carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon). Bake in preheated oven for 60 – 65 minutes, until the center portion only jiggles slightly, and tent with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn’t touch the cheesecake or it will stick). Remove from oven and allow to cool on a wire rack for 1 hour, then cover with foil and chill in the refrigerator for 6 hours or overnight.
For the topping:
In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 – 5 minutes. Spread evenly over cheesecake then chill cheesecake in the freezer for 20 – 30 minutes. Sprinkle edges with chopped pecans. Cut into slices. Store in the refrigerator in an airtight container.
