Carrot Cake Cheesecake - Fall Recipes - La Cooquette

It’s hard to find the right match, but when you do: you gotta tie the knot! Just like this carrot cake and this cheesecake did to form a delicious union: Carrot Cake Cheesecake! Ingredients below and here: http://lacooquette.com/carrot-cake-cheesecake/

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Ingredients

For the cheesecake:
-12 oz cream cheese, room temperature
-2/3 cup granulated sugar
-2 large eggs
-3 tablespoons all purpose flour
-1 teaspoon pure vanilla extract (or vanilla bean paste!)
-1 cup greek yogurt

For the carrot cake:
-3/4 cup vegetable or canola oil
-1 cup packed light brown sugar
-3 large eggs
-1 cup pulverized pecans
-1 teaspoon pure vanilla extract
-1 1/4 cups all purpose flour
-1 teaspoon baking soda
-2 teaspoons ground cinnamon
-1 teaspoon ground nutmeg
-1/2 teaspoon fine salt
-1 1/2 cup finely grated carrots

For the cream cheese topping (double for a 10-inch cheesecake):
-8 oz cream cheese, room temperature
-½ cup unsalted butter, softened
-1 1/2 cups confectioner's sugar, sifted
-1 teaspoon pure vanilla extract

-If you need to convert any units/measurements, this is a great tool: http://lacooquette.com/ConversionsEN

Thanks for watching and see you on the next La Cooquette episode! ;)