3. Carrot Cake Cheesecake
If the name alone doesn’t get you slobbering like a Great Dane, nothing will. What a combo. For the carrot cake part, you’ll need: 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/2 cup canola oil, 1/4 cup unsweetened applesauce, 2/3 cup granulated sugar, 1/3 cup packed light-brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 1/3 cups finely grated carrots. For the cheesecake part, have the following near 2 (8 oz) pkg cream cheese, softened well (not melted), 2/3 cup granulated sugar, 1 1/2 teaspoon all-purpose flour, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup sour cream.
Cheesecake how-to part: Whisk together sugar and 1 1/2 teaspoon flour. Add cream cheese blend in granulated sugar mixture until smooth. Mix in eggs until combined, adding vanilla. Mix in each egg one at a time. Now blend in the sour cream. Tap the bowl on your countertop to release air bubbles quite a few times and allow it to rest.
Carrot cake: Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract and blend. Slowly add dry ingredients. Now mix in the carrots till everything is well mixed through. Once again, release air bubbles.
Now in your baking pan add the layers of each in, slowly and by spooning it. Bake for 1 hour at 350F. Now for forty minutes, use the foil from the sides of your lining to make a tent over the mixture and continue baking, until only the middle part jiggles. Remove and cool for one hour, before refrigerating for 6 hours.
Topping: 2 oz cream cheese, softened; 1 tablespoon butter, softened, 1 1/4 cups powdered sugar, 1/4 cup + 2 tablespoons sour cream, 1/2 teaspoon vanilla extract, 1/2 cup chopped pecans (optional). Whip together cream cheese and butter until velvety. Add remaining ingredients and mix until light and fluffy. Spread over cheesecake then put in the freezer for 20 to 30 minutes. Now sprinkle with pecans.