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Carrot Cake Cheesecake

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Ingredients

For the Cheesecake Batter

  • 2 (8-ounce) Packages cream cheese, softened
  • 2/3 Cup Domino® Light Brown Sugar, packed
  • 2 Large eggs
  • 1 Teaspoon vanilla extract
  • ½ Cup sour cream
  • 1 ½ Teaspoons all-purpose flour
  • 1 Tablespoon unsalted butter, softened, for greasing the pan

For the Carrot Cake Batter

  • 1 ¼ Cups all-purpose flour
  • ½ Teaspoon baking soda
  • ½ Teaspoon baking powder
  • 1 Teaspoon ground cinnamon
  • ¼ Teaspoon ground nutmeg
  • 2 Large eggs
  • 1 cup Domino® Light Brown Sugar, packed
  • 1 Teaspoon vanilla extract
  • ½ Cup canola oil (or other neutral oil)
  • ¼ Cup applesauce
  • 1 1/3 Cups finely grated carrots
  • ½ Cup toasted, chopped pecans

For the Sour Cream Topping

  • ½ Cup sour cream
  • 2 Tablespoons Domino® Baker’s Sugar
  • ½ Teaspoon Vanilla extract

For the Candied Carrots (Optional)

  • 2 Whole carrots, thinly sliced lengthwise
  • 1 Cup Domino® Baker’s Sugar
  • 1 Cup water

For the Topping

  • ¼ Cup toasted, chopped pecans
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Instructions
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Prep Time: 35 minutes / Bake Time: 65 minutes / Yields: 12 slices

Step 1

Preheat oven to 350°F, and using the one tablespoon of softened butter, grease the springform pan. Wrap the bottom of the pan in foil to protect the cake from any water leaking in. Set the prepared pan inside of a square roasting pan or sheet pan. The larger pan will be used as a double boiler.  Set pan aside.

Step 2

To prepare the cheesecake batter, in a bowl with a paddle attachment, beat the cream cheese and sugar together until well blended. There should not be any lumps of sugar. Add the eggs one at a time and using a rubber spatula, scrape the sides of the mixing bowl. Beat the mixture until well blended and smooth. Add the vanilla extract and mix to combine. Add the sour cream and flour and mix at low speed to incorporate ingredients. Scrape the sides of the bowl if necessary. Set the bowl aside until ready to assemble the cake batters.

Step 3

To prepare the carrot cake batter, in a large mixing bowl combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In another large mixing bowl, add eggs and brown sugar. Using a whisk, whip until frothy and the sugar has dissolved. Add the vanilla, oil, and applesauce, and mix well. Add the dry ingredients to the wet ingredients, and with a rubber spatula, blend well. Fold in the grated carrots and chopped pecans.

Step 4

To assemble the cheesecake, pour approximately 1 ½ cups of the carrot cake batter in the bottom of the springform pan. Use a small off-set spatula to evenly spread in the bottom of the pan. Using a spoon or portion scoop, drop by spoonfulls of approximately 1/3 of the cheesecake batter over the carrot cake batter. There is no need to swirl the batter. Pour the remaining carrot cake batter over the cheesecake batter and spread out with a spatula to even layer. Carefully spoon or scoop the remaining cheesecake batter over top and spread out with a spatula.

Step 5

Heat approximately 4 cups of water in the microwave until hot. Place pan on middle rack of oven and carefully pour hot water around the springform pan. This is the water bath that will protect the carrot cake from baking unevenly. Bake for approximately 60-65 minutes or until the only the center of the cake is jiggly. Once baked, remove from oven and put onto a cooling rack to cool slightly before adding the sour cream topping.

Step 6

To prepare the sour cream topping, in a small mixing bowl combine sour cream and sugar. Using a whisk, combine ingredients until smooth and the sugar has dissolved. Add the vanilla and stir to combine. Carefully remove the foil from the pan and while on the cooling rack, top the warm cheesecake with the sour cream topping. Smooth topping with a small spatula. Place cheesecake in a refrigerator to chill for at least six hours or overnight.

Step 7

To candy the carrot slices, in a medium-sized saucepan, add the sugar and water. Over medium heat, bring to a boil, and then simmer for two minutes. Add the sliced carrots, and simmer until the carrots are soft and pliable. Once soft, remove from the syrup and then add it to a bowl and set aside.

Step 8

Once ready to serve, remove the sides of the pan from the cheesecake and place on a platter. If a large spatula is available, and if desired, the cake can be removed from the bottom pan and placed on a cake stand or platter.

Step 9

To decorate cake with a small spoon, spoon chopped pecans along the edge of the cheesecake. Decorate the top with the candied carrot slices. To serve, using a sharp knife, cut 10 slices of the cheesecake.

Additional Tips

Walnuts may be used in place of pecans if desired.

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