Carrot Cake Cheesecake

Ingredients

Carrot cake

• 2 cups flour
• 2 TSP baking powder
• 1 1/2 TSP baking soda
• 1 TSP ground cinnamon
• 1/2 TSP ground ginger
• Salt
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 eggs
• 2-3 medium carrots, shredded

Cheesecake

• 6- 8 ounce packages cream cheese
• 1 1/3 cup sour cream
• 1 1/3 cup sugar
• 6 large eggs
• 6 TBSP flour
• 2 TSP lemon zest
• 2 TBSP lemon juice

Steps

Carrot Cake

• Preheat oven to 350 degrees
• Combine flour, baking powder, baking soda, cinnamon, ginger and 1/2 TSP salt in a large bowl
• Whisk together oil, sugar and eggs in separate bowl
• Stir carrots into egg mixture
• Fold carrot and egg mixture into flour mixture until combined
• Pour into greased 9 inch springform pan and bake 20-25 minutes
• Cool completely

Cheesecake

• Beat cream cheese, sour cream and sugar in stand mixer with paddle attachment until smooth, about 5 minutes
• Add eggs one at a time
• Beat in flour, lemon zest, lemon juice and vanilla. Mix about 1 minute
• Pour mixture over cooled carrot cake
• Wrap bottom and sides of springform pan with foil
• Put springform pan into a large sheet pan with raised sides and put on middle rack of oven
• Using a pitcher of water, fill the bigger pan with water (as much as possible)
• Bake one hour, then turn off oven and let sit 30 minutes. Cool completely and refrigerate overnight