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Carrot Cake Cheesecake The Best of Both Worlds

Carrot Cake Cheesecake The Best of Both Worlds
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Indulge in the delightful fusion of flavors with our Carrot Cake Cheesecake The Best of Both Worlds. This exquisite dessert beautifully combines the moist, spiced essence of classic carrot cake with the creamy richness of cheesecake, creating a treat that’s perfect for any celebration or cozy gathering. With its unique flavor profile and velvety texture, this cheesecake is sure to impress your guests while satisfying your sweet tooth. The best part? It’s incredibly easy to make, allowing even novice bakers to create a stunning centerpiece for their dessert table.

Ingredients

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  • 2 8 oz pkgs. cream cheese, softened
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoon all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cups finely grated carrots
  • 2 oz cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 1/4 cups powdered sugar
  • 1/4 cup + 2 tablespoon sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch springform pan.
  2. In one bowl, mix softened cream cheese, granulated sugar, flour, eggs, vanilla extract, and sour cream until smooth for the cheesecake layer.
  3. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, blend canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract before combining wet and dry ingredients. Fold in grated carrots.
  4. Layer half the carrot cake batter in the springform pan followed by the cheesecake mixture and then top with the remaining carrot cake batter.
  5. Bake for about 60 minutes or until set. Allow it to cool gradually in the oven with the door ajar for one hour.
  6. Prepare frosting by mixing softened cream cheese and butter; add powdered sugar followed by sour cream and vanilla extract until fluffy.
  7. Frost cooled cheesecake and serve.

Nutrition

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