Carrot Cake Cheesecake

I wasn't sure what I was going to make for dessert on Easter, until I got on Pinterest. I came across the idea of carrot cake cheesecake. The idea I original saw was basically a double layer carrot cake with a cheesecake layered in the middle and covered in cream cheese frosting.  I thought that was a little overboard. 3 layers of cake/cheesecake? The frosting seemed a little unnecessary too with all that cream cheese in the cheesecake. I figured I would just put a layer of cake batter in my spring form pan and pour a layer of cheesecake batter over top and bake it like that.  Well, when I make the brown bottom cheesecake I have to bake the brownie a little bit before adding the cheesecake batter. I wasn't sure if I should bake the carrot cake batter some before adding the cheesecake batter. While I was doing research on the internet I cake across a copycat recipe for Cheesecake Factory Carrot Cake Cheesecake. In this version the carrot cake and cheesecake batters were marbled. I thought that was  fabulous idea so I ended up trying that. So, this cake did not bake flat at all! It was ugly so I ended up adding some cream cheese frosting to the top to make it look flat and a lot prettier.  Boy was this cheesecake delicious!

Carrot Cake Cheesecake
Carrot Cake batter

• 3/4 cup oil
• 1 cup sugar
• 2 eggs
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups grated carrot
• 1/2 cup chopped pecans

In a large bowl Cream oil and sugar. Add eggs. In a second bowl mix together flour, baking powder, baking soda, cinnamon and salt. Add to wet ingredients. Stir in carrots and nuts.

Cheesecake Batter

• 3 8-ounce packages cream cheese, softened
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 2 eggs
• 1 egg yolk
• 1/4 cup milk
• 1/4 cup white chocolate, melted

In a large mixing bowl beat cream cheese until smooth. Add sugar, flour, and vanilla. Beat with an electric mixer on medium speed until combined. Add whole eggs and egg yolk all at once, beating on low speed just until combined (do not over beat). Stir in milk and melted white chocolate

Spread 1/2 of carrot cake batter over bottom of greased 9" or 9 1/2" spring form pan. Drop cheesecake batter over carrot cake batter by spoonfuls; top with spoonfuls of remaining carrot cake batter. Top with spoonfuls of remaining cheesecake batter, spreading evenly with a knife. Bake at 375F for 50-60 minutes or until center appears nearly set when shaken gently.  Remove from oven and  let cool on wire rack for 60 minutes.  Spread icing on the top of the cheesecake and let chill in the fridge at least 8 hours.

Icing

• 2 oz cream cheese, softened
• 2 tablespoons butter, softened
• 1 tsp vanilla
• 2 cups powdered sugar
• Milk (if needed)

Mix together cream cheese, butter, vanilla, and powdered sugar. If mixture is too thick add a little bit of milk.