Carrot Cake Cheesecake

Step 01

Heat the oven to 180C/350F.

Step 02

Make the carrot cake: shred the carrots by hand or in a food processor then set aside.

Step 03

In a large bowl, whisk the brown sugar, powdered sugar and eggs until smooth then whisk in the oil.

Step 04

Add the vanilla, flour, baking powder, cinnamon, nutmeg and shredded carrots and stir with a spatula to combine.

Step 05

Make the cheesecake: in a separate large bowl, whisk the cream cheese and powdered sugar until smooth then whisk in the eggs one at a time. Add the vanilla and sour cream and whisk until well blended.

Step 06

Pour three quarters of the carrot cake batter into a greased 20cm springform pan and smooth the top. Add half the cheesecake batter then the rest of the carrot cake batter and finally the remaining cheesecake batter.

Step 07

Bake for 45-60 minutes until the cheesecake is set then cool to room temperature, about 1 hour. Refrigerate for 4 hours or overnight.

Step 08

Release from the springform then slice and enjoy!