Carrot Cake Cheesecake

When my oldest was a little guy, he would request carrot cake for his birthday, but once he discovered cheesecake, that was the end of that.  So when he told me recently that he kind of missed carrot cake and was having a hard time deciding which to choose for this year's birthday celebration, I decided to surprise him with both.  This cake is a totally awesome hybrid - moist carrot cake swirled together with a creamy cheesecake layer, then topped with a smooth and flavorful cream cheese topping - Wowzers!  It was so good one of my daughters has already claimed it for her next birthday celebration.  Plan to make this cheesecake at least 6 hours before you want to serve it.

The BeaterBlade is the best attachment to use for making cheesecake (and about a million other things).

Items used in the making of this recipe:

(affiliate links)

• Pro stand mixer https://amzn.to/3bd2NhP

• silicone beaterblade attachment https://amzn.to/2zjh3bH (order based on your mixer model)

• leak-proof cheesecake pan https://amzn.to/3fvGojb

• half sheet pan https://amzn.to/2xMgarG

• baker’s joy https://amzn.to/3cj7NCX

• pure vanilla extract https://amzn.to/3bgz9s7

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Carrot Cake Cheesecake

makes 12 servings

Printable Recipe

Ingredients

Cheesecake batter:

• 16 ounces cream cheese, room temperature

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon all purpose flour

• 1 teaspoon pure vanilla extract (or vanilla bean paste)

• 1/2 cup sour cream

Carrot cake batter:

• 3/4 cup vegetable or canola oil

• 1/4 cup packed light brown sugar

• 3/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1 1/4 cups all purpose flour

• 1/2 teaspoon baking soda

• 3/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg (or 1/8 teaspoon fresh)

• pinch of ground cloves

• 1/4 teaspoon fine salt

• 1 cup finely grated carrots

Cream cheese topping (double if using a 10-inch springform pan):

• 3 ounces cream cheese, room temperature

• 2 tablespoons unsalted butter, softened

• 1 1/2 cups confectioner's sugar, sifted

• 1 teaspoon pure vanilla extract

• 1 tablespoon sour cream

Directions

Before you begin:

1. Preheat the oven to 350F.

2. Lightly grease a 9 or 10-inch springform pan with baking spray and place on a half sheet pan. Note: my photo shows how tall the cheesecake will be if you use a 9-inch springform pan.

To make the cheesecake batter:

1. In the bowl of a stand mixer fitted with a paddle attachment (or better, a BeaterBlade), beat the cream cheese, sugar, eggs, and flour on medium-low speed until smooth.

2. Add the vanilla and sour cream; mix just until combined. Set aside.

To make the carrot cake batter:

1. In the bowl of a stand mixer, cream together the oil and both sugars.

2. Add the eggs and vanilla; beat until well combined.

3. Add the flour, baking soda, cinnamon, nutmeg, cloves, and salt just until combined.

4. Stir in the carrots.

To assemble the cake:

1. Spread half of the carrot cake batter into the bottom of the prepared pan.

2. Dollop half of the cheesecake batter on top in large spoonfuls. Don't spread or swirl together, just dollop.

3. Next dollop the rest of the carrot cake batter on and around the cheesecake batter dollops. Again, don't spread or swirl.

4. Spread the last half of the cheesecake batter on top and use an offset spatula so smooth it into an even layer. Tap the pan on the counter a few times to dislodge air bubbles.

5. Bake in the lower half of a preheated oven for 60-70 minutes. The center of the cheesecake should jiggle a bit when the pan is shaken (if you want to be very precise, the temp in the center of the cheesecake batter should reach 150F on a digital thermometer).

6. Cool completely on a cooling rack while preparing the frosting.

To make the topping:

1. Cream together the cream cheese and butter until smooth.

2. Mix in the sifted confectioner's sugar until smooth.

3. Add the vanilla and sour cream; mix well.

4. Spread evenly onto the completely cooled cheesecake and refrigerate for at least 4 hours.

Note

• :Cheesecake can be made up to 2 days in advance, but be sure to store in an airtight container because dairy products readily absorb odors/flavors from the fridge.

recipe adapted from Mel's Kitchen Cafe

NY Times Vanilla Cheesecake

Way back when I was a baby baker, this was the first from-scratch cake recipe I ever made. The recipe was given to me by a high school classmate who said her father got it from the New York Times.  I can't authenticate that claim, and I've tweaked the recipe a bit over time, but I can tell you this cheesecake always turns out beautifully and has been requested by friends and family countless times throughout the years.

There are two specific things that make this cheesecake special in my mind.  The first, this cheesecake is NOT baked in a water bath (hooray!).  The second (and most important in my humble opinion), during the last 5 minutes of baking, a creamy, vanilla-infused top layer is smoothed onto the cheesecake, serving not only as an amazing flavor accent, but it also camouflages any surface imperfections that unadorned cheesecakes sometimes develop.

New York Times Vanilla Cheesecake

makes one 10-inch cheesecake

Printable Recipe

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs (about 12 rectangular crackers)

• 2 tablespoons granulated sugar

• 3 tablespoons butter, melted

Filling:

• 3 8-ounce packages cream cheese, softened

• 1 cup granulated sugar

• 3 eggs

• 1 1/2 teaspoons pure vanilla extract

Topping:

• 16-ounces sour cream

• 1/2 cup granulated sugar

• 1 teaspoon vanilla bean paste (or pure vanilla extract)

Directions

1. Preheat oven to 350F.

2. Place a 10-springform pan on a rimmed half sheet pan.

3. Combine cracker crumbs, sugar, and butter together and press into the bottom of a 10-inch springform pan; set aside.

4. In a medium bowl, make the topping by whisking the sour cream, sugar, and vanilla together; set aside.

5. In the bowl of a stand mixer fitted with a flat beater or BeaterBlade, slowly cream together sugar, vanilla, and cream cheese, being careful to incorporate as little air as possible.

6. Add eggs, one at a time, and continue beating until fully incorporated.

7. Pour mixture into springform pan and smooth; bake for 45-55 minutes (the center should still jiggle a bit, but shouldn't be liquid - interior temp should reach 150F).

8. Remove cheesecake from oven and smooth the topping into an even layer; return to oven for 5 minutes.

9. Remove from oven and cool on a cooling for at least an hour before chilling for at least 4 hours (overnight is ideal).

10. Before serving, carefully run a thin knife or spatula between the cheesecake and springform pan walls.

11. Unclamp springform pan to unmold.

12. Slice with a hot knife.

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