Carrot Cake Cheesecake

butteryum.org

Intrepid Spoon

subheading: For the cheesecake:

16 ounces cream cheese, room temperature

½ cup granulated sugar

2 large eggs

1 teaspoon all purpose flour

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

½ cup sour cream

subheading: For the carrot cake:

¾ cup vegetable or canola oil

¼ cup packed light brown sugar

¾ cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 ¼ cups all purpose flour

½ teaspoon baking soda

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg (or ⅛ teaspoon fresh)

pinch of ground cloves

¼ teaspoon fine salt

1 cup finely grated carrots

subheading: For the cream cheese topping (double for a 10-inch cheesecake):

3 ounces cream cheese, room temperature

2 tablespoons unsalted butter, softened

1 ½ cups confectioner's sugar, sifted

1 teaspoon pure vanilla extract

1 tablespoon sour cream

Directions at butteryum.org

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer