Moist Carrot Cheesecake Cake

August 06, 2013

168

This cheesecake is moist and delicious. The cheesecake can be made and frosted 1-2 days in advance and kept in the refrigerator until serving. Also, take note of the recipe details when baking so that the carrot cake layer isn't dry. This one takes a little work but worth every minute spent in the kitchen.

INGREDIENTS
YIELD: SERVES 10-12
Cheesecake:
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
Carrot Cake:
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)
Cream Cheese Frosting:
3 ounces cream cheese, room temperature
2 tablespoons butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon sour cream
1 cup chopped pecans to press around cheesecake

DIRECTIONS 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....
See the full directions on my site

Nutritions

Calories
486

Sodium
277mg
11% DV

Fat
27g
42% DV

Protein
5g
10% DV

Carbs
54g
18% DV

Fiber
2g
9% DV