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Directions

Cheesecake Mixture

1、Prepare Cheesecake Mixture:

1. In a mixing bowl, whisk together 2/3 cup granulated sugar and 1 ½ tsp flour.

2. Add 2 packages of softened cream cheese and blend with an electric hand mixer on low speed until smooth.

3. Mix in 2 large eggs, one at a time, just until combined. Add 1 tsp vanilla extract with the second egg.

4. Blend in ½ cup sour cream. Tap the bowl against the countertop about 30 times to release air bubbles. Set aside.

Carrot Cake Mixture

1、Prepare Carrot Cake Mixture:

1. Preheat the oven to 350°F (175°C). Butter a 9-inch springform pan and set aside.

2. In a separate mixing bowl, whisk together 1 ¼ cups flour, ½ tsp baking soda, ½ tsp baking powder, ¼ tsp salt, 1 tsp ground cinnamon, and 1/8 tsp ground nutmeg for 30 seconds.

3. In another large mixing bowl, add ½ cup canola oil, ¼ cup unsweetened applesauce, 2/3 cup granulated sugar, 1/3 cup light-brown sugar, 2 large eggs, and 1 tsp vanilla extract. Blend with an electric hand mixer on low speed for 1 minute.

4. Gradually add the dry ingredients to the wet ingredients and mix until well blended. Add 1 1/3 cups finely grated carrots and mix until evenly distributed. Tap the bowl against the counter to release large air pockets.

Assemble Cheesecake

1、Layer and Bake:

1. Pour 1 ½ cups of the carrot cake mixture into the buttered springform pan and spread into an even layer.

2. Dollop about 1/3 of the cream cheese mixture by spoonfuls over the carrot cake layer (do not spread or swirl).

3. 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.

4. Place the pan on a baking sheet. Bake in the preheated oven for 60-65 minutes, until the center jiggles slightly. Tent with aluminum foil after 40 minutes to prevent excessive browning.

5. Remove from the oven and let cool on a wire rack for 1 hour. Cover with foil and chill in the refrigerator for at least 6 hours or overnight.

Topping

1. 1、Prepare Topping:

2. In a mixing bowl, use an electric hand mixer to whip together 2 oz softened cream cheese and 1 tbsp softened butter until smooth.

3. Add 1 ¼ cups powdered sugar, ¼ cup + 2 tbsp sour cream, and ½ tsp vanilla extract. Mix until pale and fluffy, about 4-5 minutes.

4. Spread evenly over the chilled cheesecake. Chill in the freezer for 20-30 minutes. Sprinkle edges with ½ cup chopped pecans, if desired.

5. Remove the springform pan ring, then cut into slices. Store in the refrigerator in an airtight container.