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Carrot Cake Cheesecake Recipe


Ingredients
By Measure
For The Carrot Cake:
1/2 Cup Sugar
1/4 Cup Melted Butter
1 Egg
1/2 Cup Flour
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Salt
1 Cup Shredded Carrots

For The Cheesecake:
1 lb Mascarpone - Softened
6 Ounces Cream Cheese Softened
1/2 Cup Sugar
3 Eggs
1 Tbs Vanilla

For The Crumb Topping:
1 Cup Toasted and Chopped Pecans
1 Stick Butter Melted
1/3 Cup Brown Sugar
1/2 Cup Sugar
1 1/3 Cups Flour
 
Preparation

For The Carrot Cake:
  1. Mix together the sugar and melted butter
  2. Add the eggs and mix well
  3. Stir together the flour, baking soda, cinnamon and salt and add to the egg mixture and mix well
  4. Stir in the shredded carrots and mix until well combined
  5. Pour into a well-oiled springform pan
  6. Bake at 350 degrees until a toothpick inserted comes out clean

For The Cheesecake:
  1. Using a food processor or stick/immersion blender mix all the ingredients together until well combined
  2. Try not to incorporate too much air into the mix. You want it to be dense not airy when baked

For The Crumb Topping:
  1. Mix all the ingredients together until crumbly

Assembly and Baking:
  1. Pour the cheesecake mixture on top of the baked carrot cake base
  2. Sprinkle the top with a layer of the crumb topping. May have some left over.
  3. Bake at 350 degrees until cheesecake has set and puffed up slightly on the edges
  4. Allow to cool then refrigerate before slicing and serving
 


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