Carrot Cake Cheesecake

A perfectly creamy cheesecake swirled with tender, moist layers of carrot cake and topped with a sweet, tangy cream cheese frosting.



  •  2 (8-ounces each) packages cream cheese, room temperature
  •  1/2 cup granulated sugar
  •  2 large eggs
  •  1 teaspoon flour
  •  1 teaspoon vanilla extract
  •  1/2 cup sour cream


  •  3/4 cup vegetable or canola oil
  •  1/4 cup packed light brown sugar
  •  3/4 cup granulated sugar
  •  2 large eggs
  •  1 teaspoon vanilla extract
  •  1 1/4 cups all-purpose flour
  •  1/2 teaspoon baking soda
  •  3/4 teaspoon cinnamon
  •  1/4 teaspoon nutmeg
  •  Pinch cloves
  •  1/4 teaspoon salt
  •  1/2 pound finely grated carrots (1 cup or so)


  •  3 ounces cream cheese, room temperature
  •  2 tablespoons butter, softened
  •  1 1/2 cups powdered sugar
  •  1 teaspoon vanilla
  •  1 tablespoon sour cream


  1. For the cheesecake, in a medium bowl using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Set aside.
  2. For the carrot cake, in a large bowl using an electric mixer, beat together the oil, brown sugar and granulated sugar until smooth. Add the eggs and vanilla and beat until the mixture is light creamy and light. Stir in the flour, baking soda, cinnamon, nutmeg, cloves and salt until just combined. Mix in the carrots.
  3. Visit Carrot Cake Cheesecake By For Full Instructions

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