FALL RECIPES
CARROT CHEESECAKE WITH PECANS
Creamy, velvety cheesecake has been elevated in Stahmanns’ style- with pecans. Satisfy your sweet tooth with an indulgent crunch that tastes like a homemade classic.
Ingredients
carrot cake
3/4 cup vegetable oil
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking soda
1 tsp cinnamon
Pinch of salt
1 cup shredded carrot
1/2 cup of pecans
cheesecake
16 oz cream cheese
3/4 cup sugar
1 tbsp flour
3 eggs
1 tsp vanilla
Frosting
1 cream cheese stick (8oz)
2 tsp of butter
2 cups of powdered sugar
1 tbsp vanilla
Pinch of salt
INSTRUCTIONS
- Preheat the oven to 350˚F (180˚C).
- Make the cheesecake: (make sure the cream cheese is at room temperature) In a bowl beat the cream cheese with the sugar. Add the rest of the ingredients and set aside.
- Make the carrot cake: In a separate large bowl, start by mixing the oil, sugar, eggs, and vanilla. Add the flour, baking soda, cinnamon and salt. Mix to incorporate. Add the carrot and the pecans.
- In the pan, pour 3/4 of the carrot cake mixture, then half of the cheesecake batter, then the rest of the carrot cake and finish with the other half of the cheesecake.
- Bake at 350˚F for 50 – 60 min or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 5 hours, or overnight.
- Make the frosting: in another bowl, mix the butter and cream cheese. Add the sugar, vanilla and salt. Decorate and add the pecans on top.
- Serve it very cold. Enjoy!
