CARROT CAKE CHEESECAKE CAKE

By
Jodie Lawrence
-
0
1809

SPICED CHEESECAKE INGREDIENTS

  • 3 – 8 oz cream cheese softened
  • 1 C sugar
  • 3 tbsp flour
  • 1 C full fat sour cream
  • 1 tbsp Pure vanilla extract
  • 1 ½ tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 4 large eggs

FROSTING INGREDIENTS

  • 2 – 8 oz cream cheese softened
  • 1 C unsalted sweet cream butter softened
  • 12 C powdered sugar
  • 2 tsp Pure vanilla extract
  • 1 tbsp ground cinnamon
  • 5 tbsp heavy whipping cream
  • 1 disposable piping bag fitted with a star tip
  • 4 C pecan chips

INSTRUCTIONS

CHEESECAKE DIRECTIONS

  1. Preheat oven to 300 degrees.
  2. Line the inside of a 9inch springform pan with non stick foil
  3. Using a standing mixer, cream together the cream cheese, sugar and flour together until combined.
  4. Mix in the sour cream, vanilla extract and and spices and mix on low speed until well combined.
  5. Mix in the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
  6. Pour the cheesecake batter into the lined springform pan.
  7. Bake in the preheated oven for 1 hour.
  8. When the timer goes off, turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes.
  9. When the 30 minute timer goes off, crack oven door and leave the cheesecake in the oven for another 30 minutes.
  10. Remove cheesecake from oven and chill in the fridge overnight

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