Carrot Cheesecake Delight

Name: Carrot Cheesecake Delight
Total time: 640 min
Ingredients: cooking spray; 850g cream cheese, at room temperature; 200g white sugar; 4 large eggs; 240ml sour cream; 0.5 teaspoon vanilla extract; 3 tablespoons all-purpose flour; 150g packed dark brown sugar; 160ml canola oil; 1 egg; 120g all-purpose flour; 0.75 teaspoon ground cinnamon; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 100g grated carrots; 80g chopped walnuts; 250g confectioners' sugar; 115g cream cheese; 1 teaspoon almond extract

Indulge in the delightful combination of a moist carrot cake layer topped with a luscious creamy cheesecake filling. This unique dessert will tantalize your taste buds with every forkful!

640 min

easy

510kcal

calories

49g

carbohydrates

118mg

cholesterol

33g

fat

fiber

protein

14g

saturated fat

271mg

sodium

39g

sugar

unsaturated fat

Dessert American

Ingredients

cooking spray

850g cream cheese, at room temperature

200g white sugar

4 large eggs

240ml sour cream

0.5 teaspoon vanilla extract

3 tablespoons all-purpose flour

150g packed dark brown sugar

160ml canola oil

1 egg

120g all-purpose flour

0.75 teaspoon ground cinnamon

0.5 teaspoon baking powder

0.5 teaspoon salt

100g grated carrots

80g chopped walnuts

250g confectioners' sugar

115g cream cheese

1 teaspoon almond extract

Directions

Step 1

Preheat the oven to 175°C and position the racks in the center and lower third. Fill a roasting pan halfway with water and place it on the lower rack. Grease a 23cm springform pan with cooking spray.

Step 2

To make the cheesecake filling, beat the cream cheese in a large bowl with an electric mixer on high speed until fluffy. Add sugar and beat on medium-low speed for 2 minutes. Beat in eggs, one at a time, mixing well after each addition. Mix in sour cream and vanilla until smooth. Stir in flour and set aside.

Step 3

For the carrot cake layer, beat brown sugar and oil in a second large bowl with an electric mixer on medium speed until smooth. Add egg and beat for 2 minutes. Mix in flour, cinnamon, baking powder, and salt on low speed until combined. Fold in carrots and walnuts.

Step 4

Spread the carrot cake batter into the prepared pan, then pour the cheesecake batter over the top.

Step 5

Place the cake into the preheated oven on the center rack (above the roasting pan with water). Bake until the cheesecake is set, about 1 hour and 10 minutes, covering the top with aluminum foil if browning too quickly. Remove from the oven, place onto a wire rack, and let cool for 10 minutes.

Step 6

Run a knife around the edge of the pan to loosen the cake, then let it cool to room temperature, about 50 minutes. Refrigerate until completely chilled, 8 hours to overnight.

Step 7

To make the frosting, beat confectioners' sugar, cream cheese, and almond extract in a medium bowl with an electric mixer until smooth.

Step 8

Remove the ring of the pan and spread the frosting on top of the chilled cheesecake layer.