Carrot Cake Cheesecake

Ingredients

Carrot Cake

Cream Cheese Layer

Cream Cheese Whipped Cream

Method

1. Preheat oven to 180°C bake and grease and line the base of a 20cm round springform baking tin, then set aside.
2. To make the carrot cake mixture, beat together the carrot cake ingredients until smooth and incorporated.
3. Set aside.
4. To make the cream cheese mixture, beat together the cream cheese and sugar until smooth.
5. Then continue to beat in the vanilla, flour and eggs until again smooth and incorporated.
6. Divide and pour batters as follows into a prepared baking tin:In order: ⅔ Carrot cake, ⅓ Cream Cheese, ⅓ Carrot Cake, ⅔ Cream CheeseBake for around 1 hour 25 minutes, or until layers are baked and set and skewer comes out clean.
7. Note, you may need to cover the cheesecake with tin foil around the 40 minute mark to stop top from darkening to much.
8. Once the cheesecake is baked, allow to cool slightly before chilling in the fridge to set for 4 hours or overnight.

Before serving

1. , make the cream cheese whipped cream by beating together the cream cheese and cream until smooth.
2. Then, beat through the icing sugar and vanilla.
3. Set aside and reserve some of the whipped cream for serving.
4. Spread a layer of the cream cheese whipped cream over top of the chilled cheesecake.
5. Optional, sprinkle top with crushed or chopped walnuts.