Carrot Cake Cheesecake

This is what I made Greg for his 29th birthday a few weeks ago-a carrot cake/cheesecake hybrid that was amazing. There’s really nothing else to say.

Yum? Delicious? Worth making (again and again)? Yes, yes and yes. Even better the next day and slightly chilled? For sure.

I mean, it’s carrot cake AND cheesecake together. What more do I need to say?

Hold up-found some words. I changed the recipe because I like my cheesecake to have some mascarpone cheese so I did half cream cheese and half mascarpone. I used vanilla bean paste and not just vanilla extract. Again for my ingredient preference. I made sure to drain the carrots and pineapple well. Next time I’d make less frosting. I think half would have sufficed but we’re not big frosting people.

The original recipe said to stagger the layers of each batter 4 times but I don’t see the need. Put the carrot cake batter down (put it down real good) and the cheesecake batter on top (ooh la la) and be done (what the hell is wrong with me). The two cakes will work their way around each other on their own. Scaaan-dalous. Tasty tasty scandal.

Carrot Cake Cheesecake
Serves a birthday boy and his wife over 3 days…or more

Ingredients:

Cheesecake-
8 oz. mascarpone cheese
8 oz. cream cheese (at room temperature)
3/4 cup sugar
1 tbsp flour
3 eggs
1 tsp vanilla bean paste (or extract)

Carrot Cake-
3/4 cup vegetable or canola oil
1 cup sugar
2 eggs
1 tsp vanilla bean paste (or extract)
1 cup all purpose flour
1 tsp baking soda
1 tsp cinnamon
a pinch of salt
8 or so oz. crushed pineapple, well drained and reserve juice for frosting
1 cup grated carrots, well drained
1/2 cup flaked unsweetened coconut
1/2 cup chopped walnuts

Pineapple Cream Cheese Frosting-I halved the original recipe but if you enjoy frosting double this
1 oz. cream cheese (at room temperature)
1/2 tbsp butter
3/4 cup + 1/8 cup powdered sugar
1/4 tsp vanilla (I used extract this time)
1/2 tbsp of the reserved pineapple juice

Set aside a 9 inch springform pan. Preheat the oven to 350F.

For the cheesecake: In a large bowl of an electric mixer (or using a hand mixer), beat together the mascarpone, cream cheese (not the amount for the frosting) and 3/4 cup of sugar until smooth. Then beat 1 tbsp of flour, 3 eggs and 1 tsp of vanilla bean paste (or extract) until smooth. Set aside.

For the carrot cake: Ina large bowl, combine oil, 1 cup of sugar, 2 eggs and 1 tsp vanilla bean paste (or extract); blend thoroughly . Stir in 1 cup of flour, the baking soda, cinnamon and pinch of salt. Mix well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread the carrot cake batter in the bottom of the springform pan then drop the cheesecake batter in large spoonfuls over the top of that. Bake for about an hour or until the center still shakes a bit (the top will look more like cheesecake) then remove and allow it to finish cooking outside of the oven. Refrigerate for 3 or 4 hours. When almost ready to serve, prepare the frosting. In the bowl of an electric mixer, combine the ounce of cream cheese, butter, powdered sugar, vanilla, and reserved pineapple juice. Beat until smooth and spreadable. Frost the cake and serve. We enjoyed this best the following day straight from the refrigerator.