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.