Carrot Cake Cheesecake

In one bite, you get a delicious carrot cake and a classic cheesecake.

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 Hour 10 minutes

Ingredients:

Cheesecake:

• 3 packages of cream cheese (8 ounces)
  
• 1 cup white sugar
  
• 4 eggs
  
• 1 cup sour cream
  
• ½ tsp vanilla extract
  
• 3 tbsp all-purpose flour

Carrot Cake:

• ¾ cup packed dark brown sugar
  
• ⅔ cup canola oil
  
• 1 egg
  
• 1 cup all-purpose flour
  
• ¾ tsp ground cinnamon
  
• ½ tsp baking powder
  
• ½ tsp salt
  
• 1 cup grated carrots
  
• ⅓ cup chopped walnuts

Frosting:

• 2 cups confectioners’ sugar
  
• 4 ounces cream cheese
  
• 1 tsp almond extract

Instructions:

1. Place the oven racks in the lower third and middle of the oven. Preheat oven to 350 degrees Fahrenheit (175 degrees C). Place a roasting pan in the bottom oven rack, half-filled with water. Cooking spray should be used to coat the interior of a 9-inch springform pan.
2. In a bowl, using an electric mixer, beat three 8-ounce packages of cream cheese until frothy. Then, drop the speed to medium-low. Beat for two minutes while adding white sugar. Beat 4 eggs into the cream cheese mixture one at a time, thoroughly beating after each addition of an egg. When the cream cheese mixture is creamy, add 3 tablespoons of flour and continue beating until the cheesecake batter is smooth.
   
3. Brown sugar and canola oil are combined in a different bowl and smoothed out using an electric mixer on medium speed. Beat 1 egg with the addition for 2 minutes on low speed. Cinnamon, baking powder, salt, and 1 cup of flour are added; the dough is then mixed. Combine batter with walnuts and carrots.
   
4. In the pan that has been prepared, spread out the carrot cake batter. Place the pan on the oven rack above the water-filled roasting pan.
   
5. Bake in the preheated oven for 1 hour 10 minutes or until cheesecake is set, covering the top of the pan with aluminum foil if it browns too rapidly. 10 minutes to cool.
   
6. Run a knife around the rim of the pan before removing the cake. In a pan on a wire rack, cool the cake to room temperature. For at least eight hours, keep cold. Remove the outside of the springform pan.
   
7. Using an electric mixer, combine confectioners’ sugar, 4 ounces of cream cheese, and almond essence in a bowl to make frosting. Frost the cheesecake layer with icing.