Carrot Cake Cheesecake
__Ingredients:__
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans (optional)
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
__Directions:__
1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots, crushed pineapple, and chopped pecans until evenly distributed.
6. In a separate bowl, beat together the cream cheese, granulated sugar, eggs, and vanilla extract until smooth and creamy.
7. Pour half of the carrot cake batter into the prepared springform pan, spreading it out evenly.
8. Carefully pour the cheesecake filling over the carrot cake batter in the pan.
9. Spoon the remaining carrot cake batter over the cheesecake filling, spreading it out evenly.
10. Bake for 55-65 minutes, or until the center is set and the edges are golden brown.
11. Remove from the oven and let cool completely in the pan on a wire rack.
12. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
13. In a mixing bowl, be
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