Welcome to another Shout-Out Sunday! Today I offer you a recipe I have made many, many times with continued success. It has been about two years now since I found this delectably creation from blogger Mary at Sifting Focus. It is the perfect pairing of two desserts, Carrot Cake and Cheesecake! Well, I guess the “title” kind of gave that one away. But what the title doesn’t tell you is this happens to be her creative copy-cat recipe of the popular Cheesecake Factory version. I’ve never had the restaurant one, so I can’t vouch for it’s similarities. However, I can tell you that is is fabulous! I love that in one forkful of yumminess I get the best of two worlds. And think about, aren’t most carrot cakes topped with a cream cheese type frosting?
For all the haters of cheesecake with a graham cracker crust…you’ll LOVE this one. No grahams to be found. Just a lovely carrot cake crust! It even sports a delicious sweetened cream cheese icing to top it off after baking. [Which is great for my baking skills as is covers the “slight” imperfections on the top!]
I have been making this year-round at the request of Glenn…it’s one of his favorites. However, it’s a perfect Easter and springtime dessert. Even though I just made it this weekend, it will definitely be on the table again in 2 short weeks.Note: This is a slightly adapted recipe from the original, as I’ve adjusted it to our tastes.
Carrot Cake Cheesecake
For the Cheesecake:
16 ounces cream cheese [room temperature]
¾ cup granulated sugar
1 Tablespoon flour
1 teaspoon vanilla
For the Carrot Cake:
¾ cup vegetable oil
1 cup granulated sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
pinch of salt
1 [8 ounce] can crushed pineapple, well drained [reserve juice for frosting]
1¼ cup grated carrots
¾ cup chopped walnuts
For the Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 Tablespoon butter, softened
1¾ cups powdered sugar, sifted
½ teaspoon vanilla
1 Tablespoon reserved pineapple juice
dash of salt
•Grease a 9-inch springform pan; set aside. Preheat oven to 350ºF.
•For the cheesecake: In a large mixing bowl, beat together the 16 ounces of cream cheese and ¾ cup sugar until smooth. Beat in 1 Tablespoon flour, 3 eggs [added one at a time, blending well after each addition] and 1 teaspoon vanilla until smooth. Set aside.
•For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon, nutmeg, ground ginger and pinch of salt, mixing well. Stir in drained pineapple, carrots and walnuts.
•Spread 1½ cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Finally, repeat with remaining cream cheese batter, spreading evenly with a rubber spatula. [Do not marble. Your goal is a smooth top.] Hint: See photos at bottom of recipe for “visual” instructions.
•Bake in preheated 350ºF oven 60 to 65 minutes or until cake is set and cooked through. Cool to room temperature on wire rack and then refrigerate until cold.
•For the frosting: Prepare the frosting when the cake is cold. In the bowl of an electric mixer, combine 2 ounces cream cheese, butter, powdered sugar, ½ teaspoon vanilla, 1 Tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. [If frosting is too thick, add more pineapple juice ½ teaspoon at a time.] Frost top of cheesecake. Return to refrigerator a minimum of 3 hours before serving.
Make sure you pop over to Sifting Focus to visit all of her delicious sweet offerings. It is a drool worthy site to say the least!
Recipe is adapted from Carrot Cake Cheese Cake at Sifting Focus.