Carrot Cake Cheesecake

Carrot Cake Cheesecake

Ingredients

Cooking spray

Cheesecake:

• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup white sugar
• 4 large 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

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and
   position the oven racks in the center and lower third, with a roasting pan halfway filled with water on the
   lower rack.
2. Cheesecake: In a large bowl, beat cream cheese until fluffy. Reduce speed to medium-low,
   add white sugar, and beat for 2 minutes. Incorporate eggs one at a time, mixing well. Blend in sour cream
   and vanilla until smooth. Stir in flour and set aside.
3. Carrot Cake: In another large bowl, beat brown sugar and oil until smooth. Add egg and
   beat for 2 minutes. Reduce speed, mix in flour, cinnamon, baking powder, and salt until combined. Fold in
   carrots and walnuts.
4. Spread carrot cake batter into the prepared pan and top with cheesecake batter. Place the pan on the center
   rack above the roasting pan with water.
5. Bake until the cheesecake is set, about 1 hour and 10 minutes, covering the top with aluminum foil if
   browning too quickly. Allow to cool for 10 minutes.
6. Run a knife around the edge of
7. Frosting: Beat confectioners’ sugar, cream cheese, and almond extract until smooth.
8. Remove the pan ring and spread frosting on top of the chilled cheesecake layer. Enjoy your delightful Carrot Cake Cheesecake!