Carrot Cake Cheesecake Cake

 






Ingredients

For the carrot cake: 2 cups of granulated sugar 1 cup of canola oil 4 large eggs 2 cups all-purpose flour 1 teaspoon of baking soda 1 teaspoon of baking powder 1/4 teaspoon kosher salt 2 teaspoons of ground cinnamon 2 cups of grated carrots For the cheesecake layer: 2 pkg. (8 oz each) cream cheese, softened 1 cup granulated sugar 1/4 teaspoon kosher salt 2 large eggs 1/4 cup sour cream 1/3 cup heavy whipping cream For the icing: 1 cup unsalted butter, softened 1 pkg. (8 oz.) Cream cheese, softened 1 teaspoon of vanilla extract 1/4 cup heavy cream 4 cups of powdered sugar 1 cup chopped pecans 

Instructions For the cheesecake layer: 

First prepare the cheesecake layer. This can be done early in the day or the night before. If you freeze the cheesecake, it can be stored for 1 to 2 weeks in the freezer. Preheat the oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the bottom 2/3 of the oven! Let it preheat in the oven. Prepare a 9-inch springform pan by wrapping the bottom of the pan (outside) with a double layer of foil. Line the bottom (inside) with a circle of baking paper. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add salt and eggs, one at a time, beating well after each addition. Stir in sour cream and heavy cream until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place the saucepan in the center of the preheated drip pan in the oven, being careful not to spill any water. Bake the cheesecake for 45 minutes. Turn off the oven and let the cheesecake sit in the oven for another 30 minutes. Remove and let cool completely on the counter. Once cool, remove the outer part of the springform pan and place it in the freezer for several hours or overnight. I put it in the freezer for about 2 hours. If you use it within 24 hours, feel free to just refrigerate the cheesecake! For the carrot cake layers: Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans. I even use Wilton Bake strips to ensure cute, even cakes. Put aside. In a large bowl, combine sugar, oil and eggs until blended. Add the flour, baking soda, baking powder, salt and cinnamon. Beat for about 2 minutes. Add the grated carrots. Pour into prepared cake tins. Bake for 30 minutes. Let cool on a wire rack for ten minutes. Remove it from the pans and cool completely. For the icing: In a large bowl, combine cream cheese and butter. Beat with the whisk for 3 minutes. Add the sugar, vanilla and heavy cream. Beat for 3-4 minutes until light and fluffy. Stir in chopped pecans. To assemble the cake, layer a layer of carrot cake. Add the cheesecake then garnish with a second layer of carrot cake. Spread over the icing, first on the sides and then on top! Store in the refrigerator, covered, for up to 3 days. ENJOY
 recipe source: shugarysweets.com/

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