Carrot Cake Cheesecake

Langkah-langkah

1. Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan wit cooking oil spray, line with baking paper and set aside.
2. In a large bowl, whisk together flour(s), cinnamon, baking powder, baking soda and salt until well combined.
3. In a separate bowl, mix together the oil, applesauce, almond milk, eggs and vanilla. Whisk the granulated sweetener (or sugar) and coconut sugar (or brown sugar) into the wet ingredients, and beat until well combined.
4. Add in the dry ingredients and the grated carrots, mixing to form a smooth batter.
5. Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
6. Evenly pour half of the carrot cake batter into the prepared pan. Pour 1/3 of the cream cheese mixture over carrot cake layer (don't swirl it through). Spoon remaining carrot cake mixture over cream cheese layer, then pour the remaining cheesecake mixture over the carrot cake layer to completely cover.
7. Bake in preheated oven 65 - 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.
8. Beat all cream cheese ingredients together until smooth. Spread the frosting evenly over the top and sides of the cheesecake. Decorate with chopped pecans or walnuts.