Carrot Cake Cheesecake
Total Time: 1 hr 45 mins
Preparation Time: 30 mins
Cook Time: 1 hr 15 mins
Ingredients
- Servings: 12
- 1 1/2 cups flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup sugar
- 2/3 cup vegetable oil
- 2 eggs, lightly beaten
- 1 cup grated carrot
- 1 cup drained crushed pineapple
- 1/4 cup chopped pecans (optional)
- 2 (8 ounce) packages cream cheese
- 2/3 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 cup whipping cream
Recipe
- 1 carrot cake layer:.
- 2 grease and flour the bottom of a 9 or 10 inch spring form pan. do not grease the sides.
- 3 preheat oven to 300 degrees f.
- 4 sift together flour, baking powder, baking soda, cinnamon and nutmeg.
- 5 in a large mixing bowl, beat the sugar, eggs and oil until light and fluffy.
- 6 stir in the grated carrots, pineapple and nuts.
- 7 fold in the dry ingredients by hand.
- 8 stir only until the dry ingredients are incorporated into the batter. do not over mix.
- 9 pour into prepared pan.
- 10 cheesecake layer.
- 11 cream together cream cheese and sugar.
- 12 add eggs one at a time,beating well after each addition.
- 13 add vanilla extract.
- 14 finally blend in whipping cream.
- 15 spoon this cheesecake batter slowly and evenly over the carrot cake batter already in the spring form pan.
- 16 bake at 300 degrees f for 1 hour and 15 minutes for a 9 inch pan. a 10 inch pan may require a little less baking time.
- 17 when the cheesecake just begins to turn brown at the edges is a good time to take it out of the oven.
- 18 cool on a wire rack for 5 minutes before running a sharp knife all the way around the inside edge of the cake.
- 19 leave on the wire rack until completely cooled, then refrigerate.
- 20 remove from pan and garnish with whipped cream and if desired, candied carrot curls.
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