Birthday Shenanigans for the Food Monster!

Everyone, including you, has a play name for his or her significant other, some can be disclosed, others cannot. 🙂 If you don’t fall into this category, your relationship might need some spice, food or otherwise. I lovingly call mine, the “Food Monster.” As time goes on, you will learn just who the Food Monster is and how he got his name, really you can determine that from this post. The Food Monster will make an appearance every now and again, so say, “Hi,” if you see him.

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Exhibit 1: Caramel Apple Pie Blondie was here – Time of Death – between 7:00 p.m. and 12 Midnight. This iron skillet looks like Jesus’ tomb on the third day! EMPTY!

 

When it’s the Food Monster’s birthday, not satisfying a kitchen request is not an option.

Request 1: Carrot Cake Cheesecake – HANDLED like a BOSS!

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Request 2: Sushi – I’m good, just not THAT good!

So, Peony Asian Bistro it is, tomorrow! Today, we’re going to partake in Nana Taco – a cool locale for “sophisticated takes on Mexican comfort classics.” If you’re in the Durham, North Carolina area, you should check both of these spots out! They’re both fabulous and no, I have not been paid for this advertisement. I just really love good food! Being in business for myself, a referral is the best compliment anyone can give me.

I first made this cheesecake for Thanksgiving a couple of years ago, it was nothing less than a hit. Between the cheesecake, carrot cake and icing, the sugar content in this cake is not for faint of heart, but who wouldn’t love two desserts in one? imageGrating the carrots for the cake is probably the most tedious part of this recipe. However, I can assure you, it’s 110% worth it. Store bought, pre-grated carrots tend to be dry and add no moisture to a cake. If you’re in a hurry, okay, but otherwise, no excuses – choose to be grate and GRATE, GRATE, GRATE those carrots!!

You will want to start making this cake a day before you plan to partake in its goodness, as it’s best chilled overnight. The Food Monster tried his hardest to leave the springform pan looking like Exhibit 1 long before it was time.

 

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Carrot Cake Cheesecake


Yield: 8 servings

Prep Time: 45 minutes

Cook Time: 1 hour

INGREDIENTS

For the Cheesecake:

  • 2 (8 oz) pkg Cream Cheese, softened
  • 2/3 Cup Granulated Sugar
  • 1 1/2 tsp All-Purpose Flour
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • ½ Cup Sour Cream

For the Carrot Cake:

  • 1 1/4 Cups All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/8 tsp Ground Nutmeg
  • 3/4 Cup Canola Oil *
  • 2/3 Cup Granulated Sugar
  • 1/3 Cup Light-Brown Sugar, packed
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 1/3 Cups Finely Grated Carrots

For the Topping:

  • 2 oz Cream Cheese, softened
  • 1 Tbsp Butter, softened
  • 1 1/4 Cups Powdered Sugar
  • 1/4 Cup + 2 Tbsp Sour Cream
  • 1/2 tsp Vanilla Extract
  • 1/2 Cup Chopped Pecans (for garnish)

DIRECTIONS

Preheat oven to 350 degrees F. Grease a 9-inch springform pan and set aside.

For the Cheesecake Mixture:

  1. In a mixing bowl, whisk sugar and 1 1/2 tsp flour together until well combined. Add cream cheese and using an electric mixer (Stand or Hand) set on low speed, blend together cream cheese and granulated sugar mixture until smooth.

  2. Mix in eggs, one at a time, mixing just until combined after each addition. Add vanilla with second egg, then blend in sour cream. Tap bowl against counter to release air bubbles.

  3. Set mixture aside and rinse beater(s) clean.

For the Carrot Cake:

  1. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds.

  2. Make sure you have PLENTY of space to make this creation, because in yet another separate large mixing, preferably of a stand mixer, add canola oil, granulated sugar, brown sugar, eggs and vanilla extract.image
  3. Blend mixture, using electric mixer, set on low speed, for 1 minute. While the mixer is working on low speed, gradually add the dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Be careful not to over mix.

 

To Assemble Cheesecake:

  1. Pour 1 1/2 cups carrot cake mixture into greased springform pan and spread into an even layer. Drop blobs of the cream cheese mixture by the spoonfuls over carrot cake layer (don’t spread or swirl). Use about 1/3 of the mixture.

  2. Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture.

  3. Bake in preheated oven for 60 – 65 minutes, until center portion only jiggles slightly . If the cheesecake is browning too quickly, tent with foil. Be sure the foil is not touching the cheesecake, it will stick.

  4. Once the cheesecake is done cooking, turn the oven off, but allow the cheesecake to remain in the oven, until cool, about 1 1/2 hours. If the cheesecake is exposed to varying temperatures, it may crack. Remove from the oven and place on a wire rack to continue cooling. Cover and chill in the refrigerator at least 6 hours. Overnight is even better.

For the Topping:

  1. In a mixing bowl, using an electric mixer (Stand or Hand), mix cream cheese and butter until smooth. Add remaining ingredients and mix until fluffy, about 4 – 5 minutes.

  2. Spread evenly over cheesecake, sprinkle edges (or entire top) with chopped pecans, then chill cheesecake in the freezer for 30 minutes.  Cut into slices. Store in refrigerator in an airtight container.

*Note: the original recipe called for 1/4 Cup of unsweetened apple sauce; however, I just increased the canola oil by 1/4 Cup. When substituting oil for apple sauce or apple sauce for oil, the substitution ratio is 1:1.

Recipe adapted from Cooking Classy.



Carrot Cake Cheesecake
Print Recipe
Carrot Cake and Cheesecake in one! It doesn't get much better than these sweet layers of goodness.
Servings Prep Time
8 Slices 45 Minutes
Cook Time
1 Hour
Servings Prep Time
8 Slices 45 Minutes
Cook Time
1 Hour
Carrot Cake Cheesecake
Print Recipe
Carrot Cake and Cheesecake in one! It doesn't get much better than these sweet layers of goodness.
Servings Prep Time
8 Slices 45 Minutes
Cook Time
1 Hour
Servings Prep Time
8 Slices 45 Minutes
Cook Time
1 Hour
Ingredients
For the Cheesecake
For the Carrot Cake
For the Topping
Servings: Slices
Instructions
For the Cheesecake
  1. In a mixing bowl, whisk sugar and 1 1/2 tsp flour together until well combined. Add cream cheese and using an electric mixer (Stand or Hand) set on low speed, blend together cream cheese and granulated sugar mixture until smooth.
  2. Mix in eggs, one at a time, mixing just until combined after each addition. Add vanilla with second egg, then blend in sour cream. Tap bowl against counter to release air bubbles.
  3. Set mixture aside and rinse beater(s) clean.
For the Carrot Cake
  1. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds.
  2. Make sure you have PLENTY of space to make this creation, because in yet another separate large mixing, preferably of a stand mixer, add canola oil, granulated sugar, brown sugar, eggs and vanilla extract.
  3. Blend mixture, using electric mixer, set on low speed, for 1 minute. While the mixer is working on low speed, gradually add the dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Be careful not to over mix.
To Assemble the Cheesecake
  1. Pour 1 1/2 cups carrot cake mixture into greased springform pan and spread into an even layer. Drop blobs of the cream cheese mixture by the spoonfuls over carrot cake layer (don’t spread or swirl). Use about 1/3 of the mixture.
  2. Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture.
  3. Bake in preheated oven for 60 – 65 minutes, until center portion only jiggles slightly . If the cheesecake is browning too quickly, tent with foil. Be sure the foil is not touching the cheesecake, it will stick.
  4. Once the cheesecake is done cooking, turn the oven off, but allow the cheesecake to remain in the oven, until cool, about 1 1/2 hours. If the cheesecake is exposed to varying temperatures, it may crack. Remove from the oven and place on a wire rack to continue cooling. Cover and chill in the refrigerator at least 6 hours. Overnight is even better.
For the Topping
  1. In a mixing bowl, using an electric mixer (Stand or Hand), mix cream cheese and butter until smooth. Add remaining ingredients and mix until fluffy, about 4 – 5 minutes.
  2. Spread evenly over cheesecake, sprinkle edges (or entire top) with chopped pecans, then chill cheesecake in the freezer for 30 minutes. Cut into slices. Store in refrigerator in an airtight container.
Recipe Notes

Note: the original recipe called for 1/4 Cup of unsweetened apple sauce; however, I just increased the canola oil by 1/4 Cup. When substituting oil for apple sauce or apple sauce for oil, the substitution ratio is 1:1.

Recipe adapted from Cooking Classy.

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