Zutaten für Carrot Cake Cheesecake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 ¼ cups granulated sugar (1 ½ cups for cake, 1 cup for cheesecake)
- Vegetable Oil
- 6 large eggs (2 for cake, 4 for cheesecake)
- Carrot
- Crushed Pineapple
- Pecans
- 2 (8 ounce) packages cream cheese
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
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Zubereitung von Carrot Cake Cheesecake
- **Carrot Cake Layer:** Preheat oven to 300°F (150°C). Grease and flour the bottom of a 9 or 10-inch springform pan. Line the bottom and sides with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, and ½ tsp ground nutmeg.
- In a large bowl, cream together 1 ½ cups granulated sugar and 2 large eggs until light and fluffy. Beat in 1 cup vegetable oil until well combined.
- Stir in 2 cups grated carrots, 1 cup crushed pineapple (drained), and ½ cup chopped walnuts.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- Pour batter into the prepared springform pan and spread evenly.
- **Cheesecake Layer:** In a separate large bowl, beat 2 (8 ounce) packages cream cheese with 1 cup granulated sugar until smooth and creamy.
- Add 4 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
- Gently fold in 1 cup heavy whipping cream until just combined.
- Carefully spoon the cheesecake batter over the carrot cake batter, spreading evenly.
- Bake for 1 hour and 15 minutes for a 9-inch pan (a 10-inch pan may require slightly less baking time). The cheesecake is done when the edges are lightly golden brown.
- Let the cake cool in the oven for 5 minutes, then run a sharp knife around the inside edge of the cake to loosen it from the pan.
- Cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Remove from the pan and garnish with whipped cream and candied carrot curls (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
126g
Fat
57g
Carbs
15g
