Carrot Cake Cheesecake April 30, 2015 16:09
3/4 Cup Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sweet Spice Blend
1/4 tsp Salt
2 tsp Cocoa Powder
1/2 Cup Butter, softened to room temperature
1/3 Cup Brown Sugar
1/4 Cup Sugar
1 tsp vanilla
1/4 Cup Water
1 Cup Finely Grated Carrots
Combine the flour, baking powder, baking soda, sweet spice blend, and salt. In the Bosch bowl, beat together the butter and sugars until light and fluffy. Add the vanilla and the egg. Add the water and beat for another minute. And the carrots and beat for another minute. On low speed, gradually beat in the dry mixture until well blended. Set aside.
28 oz Cream Cheese, softened to room temperature (3 1/2 bricks)
1 Cup Sugar
1 tsp Vanilla
Using a hand mixer, beat together the cream cheese and sugar until well blended. Add the vanilla and the eggs one at a time, beating until well blended.
Spread about 1/2 of the carrot cake batter over the bottom of the pan and sprinkle with 1/3 cup chopped pecans (optional). Drop large spoonfuls of about 1/2 of the cheesecake mixture on top of the carrot cake. Drop large spoonfuls of the remaining carrot cake mixture on top of and around the cheesecake. Pour the remaining cheesecake mixture over the top. Use a spatula to smooth the cheesecake on top. Place bake liner directly on filling and cover with foil making sure to crimp the edges well so that no moisture gets into the cheesecake.
Pressure on the second red ring for about 55-60 minutes. Let pressure drop on its own. Remove cheesecake and chill for 4 hours or overnight.