Carrot Cake Cheesecake

• carrot6¼ oz
• light brown sugar2¾ oz
• powdered sugar3¾ oz
• large egg2
• canola oil8 tbsp
• vanilla extract1 teaspoon
• all-purpose flour1 ¼ cup
• baking powder1 teaspoon
• ground cinnamon1 teaspoon
• ground nutmeg⅛ teaspoon
• cream cheese1 lb
• powdered sugar3¾ oz
• large egg2
• vanilla extract1 teaspoon
• sour cream4 oz

Instructions

1. 1

   Preheat the oven to 350˚F (180˚C).

2. 2

   Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.

3. 3

   In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.

4. 4

   Add the oil and whisk to combine.

5. 5

   Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.

6. 6

   Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.

7. 7

   Whisk in the eggs, 1 at a time.

8. 8

   Add the vanilla and sour cream and whisk until well blended.

9. 9

   Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top.

10. 10

    Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.

11. 11

    Bake for 45 minutes, or until the cheesecake is set.

12. 12

    Remove from the oven and let cool to room temperature, about 1 hour.

13. 13

    Refrigerate for 4 hours, or overnight.

14. 14

    Release from the springform, then slice and serve.

15. 15

    Enjoy!