Carrot Cheesecake Slice (Printable Recipe Version)
Spiced carrot and creamy cheesecake come together under tart icing with crunchy pecans scattered on top.
# Ingredients You’ll Need:
→ Cheesecake Mixture
01 -
120 ml sour cream
02 -
5 ml vanilla extract
03 -
2 large eggs
04 -
6 g all-purpose flour
05 -
135 g granulated sugar
06 -
450 g cream cheese, softened
→ Carrot Cake Batter
07 -
135 g finely grated carrots
08 -
5 ml vanilla extract
09 -
2 large eggs
10 -
67 g light brown sugar, packed
11 -
135 g granulated sugar
12 -
60 ml unsweetened applesauce
13 -
120 ml canola oil
14 -
0.5 g ground nutmeg
15 -
2.5 g ground cinnamon
16 -
1 g salt
17 -
2 g baking powder
18 -
2 g baking soda
19 -
155 g all-purpose flour
→ Topping
20 -
50 g chopped pecans, optional
21 -
2.5 ml vanilla extract
22 -
75 ml sour cream
23 -
155 g powdered sugar
24 -
14 g unsalted butter, softened
25 -
56 g cream cheese, softened
# Steps to Make It:
01 -
Coat a 23 cm springform pan with butter and have it waiting. Start by cranking your oven up to 175°C.
02 -
Take a sturdy bowl and give the sugar plus flour a good shake together. Toss in all the cream cheese and keep it moving with your mixer on low till it's not lumpy. Drop in one egg, blend, then toss in the next egg but pour the vanilla along with it. Stir in the sour cream at the end. Slam your bowl on the counter a bunch of times to get rid of bubbles. Leave this mix for later.
03 -
First, mix up your flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl. In another bowl, beat together the oil, applesauce, both sugars, eggs, and vanilla for a bit. Slowly add the flour mix to the wet stuff until it just comes together. Fold the grated carrots in last so they're all mixed through. Tap your bowl on the counter a couple times to even things out.
04 -
Spoon about 375 ml of carrot mixture into your pan, smoothing it out. Plop about a third of the cheesecake mix on top in blobs, no need to swirl. Toss the rest of the carrot batter over that, and spread it gently. Drizzle whatever's left of your cheesecake stuff over everything.
05 -
Pop the pan in your hot oven for just over an hour, until the middle is wobbly but not runny. About two-thirds in (after 40 minutes), loosely lay some foil on top so nothing burns, but make sure it doesn't touch the surface.
06 -
Take the pan out. Leave it on a wire rack for around an hour. Cover it up and let it nap in the fridge for at least 6 hours or overnight if you can stand to wait.
07 -
In a bowl, beat the cream cheese and butter with your mixer till smooth. Toss in the powdered sugar, vanilla, and sour cream. Whip on medium until it's fluffy and looks a tad lighter, about 5 minutes.
08 -
Spread your frosting over the chilled cake. Freeze it for 20 to 30 minutes so it gets firm. If you like, toss the chopped pecans around the edge. Unclip the pan, cut it up, and keep any extras in the fridge sealed tight.
# Extra Information:
01 -
Let this chill overnight for the best taste. If you use dairy stuff when it's not cold, everything blends way better.