Carrot Cake Cheesecake

Ingredients:

For the Carrot Cake Layer:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/4 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup grated carrots

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts or pecans

1/2 cup shredded coconut (optional)

For the Cheesecake Layer:

16 oz cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup shredded coconut, toasted (optional, for garnish)

1/4 cup chopped walnuts or pecans, toasted (optional, for garnish)

Instructions:

Prepare the Carrot Cake Layer:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

In another bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix well.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Fold in the grated carrots, crushed pineapple, chopped nuts, and shredded coconut (if using).

Pour the batter into the prepared springform pan and spread it evenly.

Prepare the Cheesecake Layer:

In a separate bowl, beat the cream cheese and granulated sugar together until smooth and creamy.

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract and sour cream until fully incorporated.

Pour the cheesecake batter over the carrot cake layer in the springform pan, spreading it evenly.

Bake the Cake:

Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly browned.

Turn off the oven, crack the door slightly, and let the cake cool in the oven for 1 hour.

Remove the cake from the oven and let it cool completely in the pan.

Prepare the Cream Cheese Frosting:

In a mixing bowl, beat the softened cream cheese and butter together until smooth.

Gradually add the powdered sugar, one cup at a time, beating until smooth and creamy.

Stir in the vanilla extract.

Assemble the Cake:

Once the cake is completely cooled, remove it from the springform pan.

Spread the cream cheese frosting evenly over the top of the cake.

Garnish with toasted coconut and chopped nuts if desired.

Chill and Serve:

Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Slice and enjoy this rich and flavorful dessert!

This Carrot Cake Cheesecake is a perfect combination of two classic desserts and is sure to be a hit at any gathering. Enjoy!