Cheesecake Carrot Layers (Print Version)

# Ingredients:

→ Cheesecake

01 - 1/2 cup (113 g) sour cream
02 - 16 ounces (454 g) cream cheese, softened to room temp
03 - 1 tsp vanilla extract
04 - 1/2 cup (106 g) sugar
05 - 2 large eggs
06 - 1 tsp flour

→ Carrot Cake

07 - 3/4 cup (159 g) granulated sugar
08 - Pinch of cloves
09 - 1/4 teaspoon salt
10 - 2 large eggs
11 - 1/2 lb grated carrots (makes about 1 cup)
12 - 1/4 cup (53 g) light brown sugar, packed
13 - 3/4 teaspoon cinnamon
14 - 1/2 teaspoon baking soda
15 - 1 teaspoon vanilla extract
16 - 1 1/4 cups (178 g) all-purpose flour
17 - 1/4 teaspoon nutmeg
18 - 3/4 cup any neutral-flavored oil (vegetable, canola, etc.)

→ Cream Cheese Frosting + Pecans

19 - 1/2 cup chopped pecans, toasted (optional garnish)
20 - 2 tablespoons (28 g) butter, softened
21 - 1 tablespoon sour cream
22 - 3 oz (86 g) cream cheese, softened
23 - 1 tsp vanilla
24 - 1 1/2 cups (171 g) powdered sugar

# Instructions:

01 - Using a hand mixer on medium speed, whip the cream cheese, sugar, eggs, and flour in a medium bowl until smooth. Gently stir in the vanilla and sour cream, ensuring it's just combined. Set the bowl aside.
02 - In a big bowl, use an electric mixer to blend the oil, sugars (both brown and white), and eggs until it looks creamy. Add vanilla, then fold in dry ingredients like flour, baking soda, spices (cinnamon, nutmeg, cloves), and salt until it’s just mixed. Lastly, stir in the shredded carrots.
03 - Preheat your oven to 350°F. Prepare a 10-inch springform pan with a light layer of cooking spray.
04 - Spread half of the carrot cake batter at the bottom of the pan. Add big spoonfuls of the cheesecake mix on top but don't mix or smooth them. Spoon the rest of the carrot cake batter on and around the cheesecake dollops, then evenly spread the remaining cheesecake batter across the top. Tap the pan gently on your counter to pop air bubbles.
05 - Let the cheesecake bake for about 60-70 minutes. If it starts looking too dark on top halfway through, cover it loosely with foil. The center should still jiggle slightly (like a 2-3 inch circle in the middle) but the edges should be firm when it's done. Some cracks in the top are fine since they're covered later.
06 - Pop the cheesecake onto a cooling rack and let it fully cool off while still sitting in the pan.
07 - Beat the cream cheese and butter together until smooth. Gradually mix in the powdered sugar and ensure there are no lumps. Stir in the vanilla and sour cream, whisking until fluffy.
08 - Once the cheesecake is cold all the way through, spread the frosting over the top and sprinkle pecans near the edges, if using.
09 - Cover the cheesecake and chill it in the fridge for 2-3 hours to make sure it's fully set and cool.

# Notes:

01 - Let the cream cheese sit out until it's room temperature or it'll be lumpy.
02 - If the top cracks, don't worry. It'll get frosted anyway.
03 - The center might wobble a little when you pull it out of the oven, but it’ll firm up as it cools.
04 - This dessert holds up great if made a day early—just keep it chilled.

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