Carrot Cake Cheesecake

Name: Carrot Cake Cheesecake
Total time: 590
Yield: 16
Ingredients: cooking spray; 3 (8 ounce) packages cream cheese, at room temperature; 1 cup white sugar; 4 large eggs; 1 cup sour cream; 0.5 teaspoon vanilla extract; 3 tablespoons all-purpose flour; 0.75 cup packed dark brown sugar; 0.66666668653488 cup canola oil; 1 egg; 1 cup all-purpose flour; 0.75 teaspoon ground cinnamon; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 1 cup grated carrots; 0.33333334326744 cup chopped walnuts; 2 cups confectioners' sugar; 4 ounces cream cheese; 1 teaspoon almond extract

Recipe by SAUERDOGS from allrecipes.com

Dessert 10 Hr. 50 Mins.

Ingredients

16 servings

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cooking spray
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3 (8 ounce) packages cream cheese, at room temperature
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1 cup white sugar
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4 large eggs
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1 cup sour cream
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0.5 teaspoon vanilla extract
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3 tablespoons all-purpose flour
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0.75 cup packed dark brown sugar
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0.66666668653488 cup canola oil
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1 egg

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1 cup all-purpose flour
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0.75 teaspoon ground cinnamon
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0.5 teaspoon baking powder
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0.5 teaspoon salt
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1 cup grated carrots
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0.33333334326744 cup chopped walnuts
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2 cups confectioners' sugar
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4 ounces cream cheese
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1 teaspoon almond extract

Instructions

Position the oven racks in the center and lower third of the oven. Fill a roasting pan halfway with water and place on the lower rack. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
Make cheesecake: Beat cream cheese in a large bowl with an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat for 2 minutes. Beat in eggs one at a time, mixing well after each addition. Mix in sour cream and vanilla until smooth. Stir in flour and set cheesecake batter aside.
Make carrot cake: Beat together brown sugar and oil in a separate large bowl with an electric mixer on medium speed until smooth. Add egg and beat for 2 minutes; reduce speed to low. Mix in flour, cinnamon, baking powder, and salt until combined. Fold carrots and walnuts into batter.
Spread carrot cake batter into the prepared pan; top with cheesecake batter. Place the pan on the center rack above the roasting pan with water.
Bake in the preheated oven until cheesecake is set, about 1 hour and 10 minutes, covering the top with aluminum foil if browning too quickly. Allow to cool for 10 minutes.
Run a knife around the edge of the pan to loosen cake; cool to room temperature in the pan on a wire rack. Place in the refrigerator for at least 8 hours to overnight.
Make frosting: Beat confectioners' sugar, cream cheese, and almond extract in a medium bowl with an electric mixer until smooth.
Remove the ring of the pan. Spread frosting on top of chilled cheesecake layer.