Layered Carrot Cake Cheesecake
Ingredients
Cheesecake:
- 16oz cream cheese (room temperature)
- 2/3 cup granulated white sugar
- dash of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 tsp vanilla
- 2 cups grated/finely chopped carrots
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1 1/3 cup granulated white sugar
- 1/4 cup light brown sugar (packed)
- 3 large eggs
- 3/4 cup plain yogurt
- 3/4 cup vegetable oil
- 2 1/2 cups powdered sugar
- 16oz cream cheese (room temperature)
- 1/2 cup unsalted butter (room temperature)
- 1 tsp vanilla extract
- Bake the cheesecake layer: Preheat oven to 325 degrees F. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. In a large bowl, use an electric mixer to mix the cream cheese until it is nice and creamy. Mix in sugar and salt and blend for 2 more minutes. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Bake the cheesecake for about 40 to 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (preferably overnight).
- Prepare the cake: Preheat oven to 350 degrees F. Spray Two 9-inch round cake pans with nonstick spray, then line them with parchment paper and spray again. Place the carrots into a large mixing bowl. In a separate medium bowl, whisk together the flour, baking powder, baking soda, spices and salt. Add the flour mixture to the carrots and toss until they are well-coated with flour. In a separate medium bowl, whisk together the sugar, brown sugar, eggs and yogurt. Then slowly whisk in the oil. Pour this mixture into the carrot mixture and stir just until combined. Divide between the prepared cake pans and bake on the middle rack of the oven for 30 to 40 minutes (it should be firm to the touch in the middle and not jiggle). Remove the cakes from the oven and allow them to cool 15 minutes in the pan. After 15 minutes, turn the cakes out onto racks and let them cool completely.
- Make the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).
- Put it all together: Place one cake layer into the center of a cake plate. Spread it with a small amount of frosting to keep the cheesecake layer from sliding. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment and discard. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Cover the cheesecake with a small amount of frosting. Place the 2nd cake layer on top of the cheesecake. To frost, start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Continue to spread over the top and spread down the sides until the cake is completely covered. Decorate, as desired. Keep this cake refrigerated.
*Its also much easier to frost (any cake for that matter) if you do a crumb coat first with the frosting. Frost the cake just enough to cover, cake should still show through. Refrigerate for 30 minutes to let the frosting adhere. Once you take it out to cover the cake in frosting, you shouldn't have any crumbs falling off and mixing in with your frosting!
Enjoy!!
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