Carrot Cake Cheesecake (Print Version)

# Ingredients:

→ Carrot Cake

01 - 2 cups granulated sugar
02 - 1 cup canola oil
03 - 4 large eggs
04 - 2 cups all-purpose flour
05 - 1 tsp baking soda
06 - 1 tsp baking powder
07 - 1/4 tsp kosher salt
08 - 2 tsp ground cinnamon
09 - 2 cups shredded carrots

→ Cheesecake Layer

10 - 16 oz cream cheese, softened
11 - 1 cup granulated sugar
12 - 1/4 tsp kosher salt
13 - 2 large eggs
14 - 1/4 cup sour cream
15 - 1/3 cup heavy whipping cream

→ Frosting

16 - 1 cup unsalted butter, softened
17 - 8 oz cream cheese, softened
18 - 1 Tbsp vanilla extract
19 - 1/4 cup heavy cream
20 - 4 cups powdered sugar
21 - 1 cup chopped pecans

# Instructions:

01 - Prepare the cheesecake layer early in the day or the night before. Freeze for 1-2 weeks if needed.
02 - Preheat oven to 325°F. Add 1 inch of water to a roasting pan and place it in the lower 2/3 of the oven.
03 - Wrap the outside bottom of a 9-inch springform pan with a double layer of foil. Line the inside bottom with parchment paper.
04 - Beat cream cheese with sugar for 2-3 minutes until creamy. Add salt and eggs one at a time, beating well. Beat in sour cream and heavy cream until fluffy. Pour into prepared pan.
05 - Place the pan in the center of the preheated roasting pan and bake for 45 minutes. Turn off oven and let sit for 30 minutes. Cool completely on a counter.
06 - Remove from the springform pan and freeze for several hours or overnight. Refrigerate if using within 24 hours.
07 - Preheat oven to 350°F. Grease and flour two 9-inch cake pans. Combine sugar, oil, and eggs. Add flour, baking soda, baking powder, salt, and cinnamon. Blend for 2 minutes and fold in carrots. Divide batter into pans and bake for 30 minutes. Cool on a wire rack for 10 minutes before removing from pans. Cool completely.
08 - Beat cream cheese and butter for 3 minutes. Add powdered sugar, vanilla, and heavy cream. Beat for 3-4 minutes until fluffy. Fold in pecans.
09 - Layer one carrot cake layer, add cheesecake, and top with the second carrot cake layer. Frost the sides and top of the assembled cake.
10 - Refrigerate the cake, covered, for up to 3 days. Enjoy!

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