Monday, October 21, 2013

Carrot Cake Cheesecake

Carrot Cake Cheesecake - ButterYum

When my oldest was a little guy, he would request carrot cake for his birthday, but then he discovered cheesecake and that was the end of that.  So when he told me recently that he kind of missed carrot cake and was having a hard time deciding which to choose for this year's birthday celebration, I decided to surprise him with both.  This cake is a totally awesome hybrid - moist carrot cake swirled together with a creamy cheesecake layer, then topped with a smooth and flavorful cream cheese topping - Wowzers!  It was so good one of my daughters has already claimed it for her next birthday celebration.  Plan to make this cheesecake no less than about 6 hours before you want to serve it.

In my opinion, the BeaterBlade is the best attachments to use when making cheesecake 
(and about a million other things)


Carrot Cake Cheesecake
serves 12
Printable Recipe
adapted from Mel's Kitchen Cafe

For the cheesecake:
16 ounces cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs
1 teaspoon all purpose flour
1 teaspoon pure vanilla extract (or vanilla bean paste!)
1/2 cup sour cream

For the carrot cake:
3/4 cup vegetable or canola oil
1/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (or 1/8 teaspoon fresh)
pinch of ground cloves
1/4 teaspoon fine salt
1 cup finely grated carrots

For the cream cheese topping (double for a 10-inch cheesecake):
3 ounces cream cheese, room temperature
2 tablespoons unsalted butter, softened
1 1/2 cups confectioner's sugar, sifted
1 teaspoon pure vanilla extract
1 tablespoon sour cream

Preheat the oven to 350F and lightly great a 9 or 10-inch springform pan with baking spray and place on a sheet pan; set aside (I used a 9-inch in the photo above).

To make the cheesecake batter:
In the bowl of a stand mixer fitted with a paddle attachment (or better, a BeaterBlade attachment), beat the cream cheese, sugar, eggs, and flour on medium speed until smooth.  Add the vanilla and sour cream; mix just until combined.  Set aside.

To make the carrot cake batter:
In the bowl of a stand mixer, cream together the oil and both sugars.  Add the eggs and vanilla; beat until well combined.  Add the flour, baking soda, cinnamon, nutmeg, cloves, and salt just until combined.  Stir in the carrots.

To assemble the cake:
Spread half of the carrot cake batter into the bottom of the prepared pan.  Dollop half of the cheesecake batter on top in large spoonfuls.  Don't spread or swirl together, just dollop.  Next dollop the rest of the carrot cake batter on and around the cheesecake batter dollops.  Again, don't spread or swirl.  Spread the last half of the cheesecake batter on top and use an offset spatula so smooth it into an even layer.  Tap the pan on the counter a few times to dislodge air bubbles.  Bake in the lower half of a preheated oven for 60-70 minutes.  The center of the cheesecake should giggle a bit when the pan is shaken (if you want to be very precise, the temp in the center of the cheesecake batter should reach 150F on a digital thermometer).  Cool completely on a cooling rack while preparing the frosting

To make the topping:
Cream together the cream cheese and butter until smooth.  Mix in the sifted confectioner's sugar until well combined with no lumps.  Add the vanilla and sour cream; mix well.  Spread evenly onto the completely cooled cheesecake and refrigerate for at least 4 hours.  Can be made up to 2 days in advance, but be sure to store in an airtight container because dairy products readily absorb odors/flavors from the fridge.



This post is being shared at How Sweet the Sound

4 comments:

  1. Water Bath When Baking Or No?

    ReplyDelete
    Replies
    1. Sometimes yes, sometimes no - in this particular case, you don't need to use a water bath.

      Delete
  2. Hey, I'm planning on doing this for my mum's birthday, could I substitute butter for the oil? How would the quantity change?

    ReplyDelete
    Replies
    1. That's a very good question. In this instance, I wouldn't recommend it. The reason chilled cakes use oil instead of butter is so that the texture stays soft when served cold. Butter, as you know, gets very hard when chilled. I hope that helps.

      Delete

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