Spring Carrot Cheesecake
This idea for a cheesecake & carrot cake crossoverย immediately caught my attention as the perfect dessert for spring, and combines two favorite flavours.ย While the instructions are lengthy, preparations are simple and straightforward. Itโs best made the day ahead as it does require the noted cooling time to let it set properly.
Once itโs cooled and youโre ready to add the icing, prepare to be astounded. The icing is just the right combination of thick yet runny, for a smooth icing that pours on and stays put in the most beautiful drip patterns. Itโs the simple things in life that bring joy, and the way this icing looks is one of those things!
Recipe adapted fromย Cooking Classy.
Spring Carrot Cheesecake
Ingredients
For the Carrot Cake
1ย ยผย cups all-purpose flour
ยฝย tsp baking soda
ยฝย tsp baking powder
ยผย tsp salt
1 tspย ground cinnamon
โ ย tsp ground nutmeg, or freshly shaved nutmeg
ยฝย cup vegetable oil
ยผย cup unsweetened applesauce
โ ย cup granulated sugar
โ ย cup packed light-brown sugar
2ย large eggs
1 tspย vanilla extract
1ย โ ย cups finely grated carrots
For the Cheesecake Swirl
2ย (8 oz) pkg cream cheese, softened well (but not melted)
โ ย cup granulated sugar
1ย ยฝย tsp all-purpose flour
2ย large eggs
1 tspย vanilla extract
ยฝย cup sour cream
Icing
2 ouncesย cream cheese, softened
1 Tbspย butter, softened
1ย ยผย cups powdered sugar
โ ย cup sour cream
ยฝย tsp vanilla extract
ยฝย cup chopped pecans or walnuts (optional)
Instructions
Preheat oven to 350 degrees. Butter a 9-inch springform pan (round or square, doesnโt matter) and set aside.
For the cheesecake mixture:
In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.
Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds. To a separate large mixing bowl, add vegetable oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets.
To assemble cheesecake:
Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (donโt spread or swirl). Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon). Bake in preheated oven 60 โ 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning if necessary (tent in a way that the foil doesnโt touch cheesecake or it will stick). Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.
For the icing:
In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 โ 5 minutes. Spread evenly over cheesecake, bringing icing right to the edges with an off-set spatula so some drizzles down the sides. ย Sprinkle edges with chopped nuts. Allow to set in fridge before cutting into slices. Store remainder in refrigerator in an airtight container.
