Carrot Cake Cheesecake is a great recipe mash-up. Cream cheese frosting is the best part carrot cake, so why not bake a cheesecake on top of a carrot cake?
Place the oven rack in the middle position of the oven and preheat to 350 degrees F. (You will need an ungreased 9-inch springform cake pan.)
Bake the pecans spread out onto a baking sheet, until golden, about 10 minutes. Allow them to cool and chop them up.
In a large bowl, combine the chopped pecans, flour, baking powder, baking soda, cinnamon, ginger, and ¼ teaspoon salt; set aside.
In a separate medium bowl, whisk the oil, sugar, and eggs together. Once they are incorporated, stir in the carrots. Fold the carrot mixture into the flour mixture until just combined.
Pour into the springform cake pan. Tap the pan on the counter to even out the batter and bring bubbles to the surface. Bake 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool completely, before adding the cheesecake layer.
Make the cheesecake layer
Preheat oven to 350 degrees F. Make sure you have a large roasting pan and hot water ready to go when needed.
Using a mixer, beat the cream cheese, sour cream, and granulated sugar, until smooth, about 3-5 minutes. Be sure to scrape down the sides of the bowl as needed. Crack the eggs one at a time into a small bowl and then add to the mixing bowl, beating well after each addition. Beat in the flour, lemon zest, lemon juice, and vanilla extract.
Wrap aluminum foil around the bottom and sides of the springform pan with the carrot cake inside, to seal out any water. Pour the cheesecake mixture over the carrot cake; smooth out with a spoon or offset spatula. Place the springform pan inside the roasting pan; fill with water halfway up the sides of the foil covered springform pan.
Bake for 1 hour or until the cheesecake is pale yellow. Turn off the oven, leaving the cheesecake inside to rest for 30 minutes. Remove from the oven; let cool completely on a rack. Cover and refrigerate for at least 8 hours.
Make the sour cream glaze
Run a knife along the side of the springform pan. Remove the ring exposing the carrot cake cheesecake.
In a small bowl, whisk together confectioners' sugar, sour cream, vanilla, and salt. It will start thick, but will quickly thin out, just keep stirring.
Pour the glaze on top of the cheesecake; garnish with chopped pecans, if desired. Place the cheesecake back in the refrigerator for at least 30 minutes before serving.
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