Ingredients
16ozcream cheese,2 pkgs, softened well but not melted
⅔cupgranulated sugar
1½tspall-purpose flour
2large eggs
1tspvanilla extract
½cupsour cream
1¼cupsall-purpose flour
½tspbaking soda
½tspbaking powder
¼tspsalt
1tspground cinnamon
⅛tspground nutmeg
½cupcanola oil
¼cupapplesauce,unsweetened
⅔cupgranulated sugar
⅓cuplight-brown sugar,packed
2large eggs
1tspvanilla extract
1⅓cupscarrots,finely grated
2ozcream cheese,softened
1tbspbutter,softened
1¼cupspowdered sugar
¼cupsour cream,plus 2 tbsp
½tspvanilla extract
½cuppecans,chopped, optional
Preparation
Preheat oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
In a mixing bowl, whisk together sugar and flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth.
Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with the second egg. Blend in sour cream.
Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.
Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds.
To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute.
With the mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed.
Tap bowl forcefully against the counter, about 3 times, just to release large air pockets.
Pour 1½ cups carrot cake mixture into the buttered springform pan and spread into an even layer. Dollop about ⅓ of the cream cheese mixture by the spoonful over the carrot cake layer. Don’t spread or swirl.
Spoon the remaining carrot cake mixture over the cream cheese layer, then finish by drizzling the remaining cheesecake mixture over the carrot cake layer, working to cover all of the carrot cake mixture.
Bake in preheated oven 60 to 65 minutes, until center portion only jiggles slightly. Tent with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn’t touch cheesecake or it will stick).
Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.
In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix for about 4 to 5 minutes until pale and fluffy.
Spread evenly over cheesecake then chill cheesecake in the freezer for 20 to 30 minutes. Sprinkle edges with chopped pecans. Cut into slices. Store in refrigerator in an airtight container.
