Carrot Cake Cheesecake

I feel like I've been consumed by school all. day. And it's still not over. Actually, it won't be over until next Thursday.

That is so sad to think about.

I think professors get together and make a pact to give us as much school work as possible right before spring break. Midterms, tests, papers, etc. College overload!

BUT, I will be rewarded with a lovely trip to the beach next Friday. The countdown is on...8 days!

Anyway, I did all that complaining to say this-- I needed a short break from school work, so I thought I'd update the trusty blog.

I have a great recipe for all you carrot cake lovers. I also have a great recipe for all you cheesecake lovers. Oh, wait...it's the same recipe!

Before I get to that, I thought I'd share a verse that's been on my heart this week.

"Be JOYFUL in hope, PATIENT in affliction, FAITHFUL in prayer." 

Romans 12:12

Carrot Cake Cheesecake 

Carrot Cake Cheesecake 

Ingredients

For the cheesecake:

16 oz. cream cheese, room temperature

¾ cup sugar

2 ½ tsp. vanilla

1 tbsp. flour

3 eggs

For the carrot cake:

¾ cup vegetable oil

1 cup sugar

2 eggs

1 ½ tsp. vanilla

1 cup flour

1 tsp. baking soda

1 ½ tsp. cinnamon

8 oz. pureed carrot baby food 

8 ½ oz. pineapple tidbits, drained

½ cup sweetened coconut

1 cup toasted pecans, divided

For the cream cheese frosting:

3 oz. cream cheese, softened

½ cup unsalted butter, at room temperature

2 cups confectioner’s sugar

1-2 tbsp. milk, as needed

1 tsp. vanilla

Directions

For the cheesecake:

Beat cream cheese, vanilla, and sugar until smooth. Beat in flour and eggs (one at a time). Mix thoroughly. Set aside.

For the carrot cake:

Mix together dry ingredients- flour, baking soda, and cinnamon. Set aside. In another bowl, combine oil and sugar. Mix in eggs until blended. Add carrot baby food and vanilla, stirring until well combined. Add dry ingredients to wet ingredients. Mix in pineapple, coconut, and ½ cup pecans.

To assemble:

In a 9 or 91/2 inch springform pan, spread 1 ½ cups carrot cake batter over bottom. Drop dollops of cream cheese mixture over carrot cake batter. Top with more dollops of carrot cake batter, do not swirl. Repeat if necessary to use up batters. You will need to finish with a layer of cream cheese mixture spread over the top (about a cup of the mixture). Again, do not marble.

Bake in a preheated 350° oven for 50 - 60 minutes until edges of cheesecake are slightly puffy and the center (about an inch-and-a-half in) slightly jiggles. Cheesecake will finish setting up as it cools. Cool to room temperature and then refrigerate. When cheesecake has chilled completely, finish with frosting.

For the frosting:

Beat softened cream cheese and butter until well combined & smooth. Lower beater speed and add confectioner’s sugar, adding milk a tablespoon at a time until spreadable. Mix in vanilla.

Spread cream cheese frosting over chilled cheesecake and top with toasted pecans.