Carrot Cake Cheesecake

Made the cake this weekend and it was fabulous! Used a 10″ spring pan and baked for 60 min. Yes it cracked but was done perfectly. Can’t wait to bake it again. It was a hit! Absolutely delicious and so easy to make!

Awesome! I made it to bring to my sister in laws for Easter… everyone who tasted it loved it! It’s absolutely wonderful. It’s just the right about of sweetness and makes a great presentation. It was so much fun to make and it is to die for.  

Ingredients

   Cheesecake Mixture

• 2 (8 oz) pkg cream cheese, softened well (but not melted)
• 2/3 cup granulated sugar
• 1 1/2 tsp all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

   Carrot Cake

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/8 tsp 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 tsp vanilla extract
• 1 1/3 cups finely grated carrots

   Topping

• 2 oz cream cheese , softened
• 1 Tbsp butter , softened
• 1 1/4 cups powdered sugar
• 1/4 cup + 2 Tbsp sour cream
• 1/2 tsp vanilla extract
• 1/2 cup chopped pecans (optional)

To see directions and complete recipes visit Carrot Cake Cheesecake @ cookingclassy.com