Creamy Carrot Cake Cheesecake These Two Classic Cakes Make One Showstopping Dessert by 💥Fonte Maze💥 - Musely
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Creamy Carrot Cake Cheesecake These Two Classic Cakes Make One Showstopping Dessert

posted in Food & Drink
03/16/2014
  • OH MY!!
    OH MY!!
  • Carrot Cake:
    1/2 cup pecan halves, plus more, chopped, for garnish
    1 cup all-purpose flour
    1 teaspoon baking powder
    3/4 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    Kosher salt
    1/2 cup vegetable oil
    1/2 cup sugar
    2 large eggs
    1 1/2 cups shredded carrot (2 to 3 medium

  • carrots)
    Cheesecake::
    Three 8-ounce packages cream cheese, softened
    2/3 cup sour cream
    2/3 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:
    1/2 cup confectioners' sugar
    2 tablespoons sour cream
    1/4 teaspoon pure vanilla extract
    Pinch kosher salt

  • For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 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 1/4 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: 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

  • 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.

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