CARROT CAKE CHEESECAKE
A great carrot cake and a traditional cheesecake all in one bite.
Provided by SAUERDOGS
Categories Desserts Cakes Holiday Cake Recipes
Time 10h40m
Yield 16
Number Of Ingredients 19
Steps:
- Position the oven racks in the center and lower third of the oven. Preheat oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place in the lower rack in the oven. Spray the inside of a 9-inch springform pan with cooking spray.
- Beat three 8-ounce packages cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.
- Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into batter.
- Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven.
- Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of pan with aluminum foil if browning too quickly. Cool for 10 minutes.
- Run a knife around the edge of pan to loosen cake; cool to room temperature in pan on a wire rack. Refrigerate at least 8 hours. Remove the outside of the springform pan.
- Beat confectioners' sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. Spread frosting on top of cheesecake layer.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 48.5 g, Cholesterol 118.4 mg, Fat 32.8 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 14 g, Sodium 270.8 mg, Sugar 38.5 g
SURPRISE CARROT CAKE
A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! -Lisa Bowen, Little Britian, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan., In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 570 calories, Fat 30g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 442mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.
CARROT CAKE MUFFINS WITH CHEESECAKE FILLING (LITE)
Although this yummy dessert does not meet the criteria for a 'Lite-Bleu' menu plan, it is still quite low in calories.
Provided by 2Bleu
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Spray bakers joy into 6 Jumbo (or 12 regular) muffin tins and set aside. In a small bowl, blend cheese filling ingredients until thoroughly mixed and set aside.
- In a large bowl or stand mixer, cream butter and brown sugar until fluffy. Add egg, orange juice concentrate and half and half. Stir in carrots to incorporate.
- In a seperate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. Add to batter and mix well. Fold in the pecans.
- Spoon batter 1/3 full into each of the muffin tins. Spoon about 1 Tbsp of the cream cheese mixture into the center, then cover with remaining batter. Bake for 16-18 minutes.
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- Make the cheesecake. Preheat the oven 325 °F. Line a 9-inch springform pan with parchment paper and spray lightly with nonstick cooking spray. Using an electric mixer, combine the cream cheese, sugar, and salt, beating just until smooth. Add in the vanilla extract and sour cream, continuing to mix just until smooth. Add in both eggs, mix to combine. Scrape the filling into the prepared pan and bake cheesecake until edges are set but center is still wobbly, 28-30 minutes, or until cheesecake reaches an internal temperature of 150 °F. Turn off the oven and open the oven door; cool in oven for 30 minutes, then transfer to a wire rack and cool completely. Once cool, refrigerate. Cheesecake can be made up to 2 days in advance and stored in the refrigerator.
- Make the carrot cake. Preheat the oven to 350° F. Line the bottoms of two 9-inch round cake pans with parchment paper, then butter and flour the pans (alternatively: use the same springform pan for the cheesecake, baking the layers separately). In a medium bowl, combine the flour, baking powder, salt, and cinnamon. Whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar. Beat until light and fluffy, 3 to 4 minutes. Mix in the eggs one at a time, followed by the vanilla. With the mixer on low speed, add half the dry ingredients, all the milk, and the rest of the dry ingredients. Beat after each addition until just incorporated. Mix in carrots and pecans by hand. Divide the batter evenly between the two pans. Bake until a toothpick inserted in the center of the cake comes out clean, 23-25 minutes. Transfer the pans to a wire rack and cool for 10 minutes. Invert cakes onto the rack, peel off the parchment, and cool completely.
- Make the frosting. Beat together the butter and cream cheese in the bowl of an electric mixer until smooth. Add in the vanilla extract, followed by the confectioners sugar, half a cup at a time. Once all sugar has been incorporated, turn the mixer to high and beat at full speed for 30 seconds. If the frosting is too stiff, add one to two tablespoons of milk and beat again.
- Assemble the cake. Level the carrot cakes if necessary. Place one of the carrot cake layers on a plate. Top with the refrigerated cheesecake, then place the final layer of carrot cake on top. Frost the sides and top of the cake and decorate with additional pecans. Refrigerate the cake.
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