Cinbarra's Carrot Cake Cheesecake
To Make the Crust:
2 C. Raisins(soak these in 1 and 1/2 boiling water for 10 minutes-better to just boil it gently on the stove. To this water, add 1 TBSP. Lorann Gourmet Island Spice Bakery Flavoring. This is available through King
Arthur Flour.) Drain raisins, reserve liquid. When I did this, I had 3/4 C. of liquid left.
2 cups finely shredded carrots, tossed with 1 tsp. cinnamon (Vietnamese cinnamon is best)
1 can crushed pineapple, well drained. Reserve enough juice to add to the raisin water to make 1-1/4 cups of liquid.
2 C. finely chopped toasted pecans
2 tsp. Vietnamese(Saigon) cinnamon
1 ½ tsp. cloves
1 tsp. nutmeg
½ tsp. allspice
1 tsp. ginger
1 TBSP. Lorann Gourmet Island Spice Bakery Flavoring (there is no substitute for this…use is optional, but it adds that little something special).
1 pkg. Butter Pecan(or spice, or carrot)Cake Mix
Make cake as directed, but do NOT use water…instead, use the raisin water/pineapple juice mixture. Stir in raisins, carrots, pecans, and pineapple. Add spices and flavoring and mix well.
3 8 oz. packages cream cheese, room temperature
6 oz. sour cream(3/4 C.)
3 eggs, room temperature
2 TBSP Vanilla
1 can sweetened condensed milk
1 tsp. Lorann Gourmet Island Spice Bakery Flavoring
With a stand mixer or electric hand held mixer, cream together all ingredients except the eggs. Beat on medium speed (KA stand mixer speed 4) until smooth and there are no lumps. Reduce speed to low, and add eggs one at a time, mixing each time until well blended. After the last egg is thoroughly incorporated, let the batter stand for 10 minutes. Pour half of the batter into the springform pan over the carrot cake crust.
At this time, cut or break the half jelly roll pan of carrot cake into 1" pieces. Layer pieces of carrot cake on top of the cheesecake batter till cheesecake is covered, but do not heap the pieces. There will be some
pieces left over…that's okay, nibble away. Pour the rest of the cheesecake batter over the carrot cake pieces gently, until they are completely covered, and the batter comes to the top of the pan. Let the cake rest for
Meanwhile, fill a 9 by 13 pan half way with water. Place this on the bottom rack of your oven, and preheat the oven to 400 degrees. Bake cheesecake on the rack above the rack with the pan of water for 10 minutes. Reduce the temperature to 250 degrees, and bake for 50-70 minutes. The edges may brown lightly, this is okay. Unlike a plain cheesecake made with this formula, this one WILL crack. That's okay. Let the cheesecake cool completely. When cool, chill for 4 hours, then remove the sides of the springform.
For the Frosting and garnish:
1 8 oz. pkg. cream cheese, softened
1/2 stick butter, softened
2 C. confectioner's sugar
Combine ingredients, beat until very smooth and there are no lumps. Chill for an hour. Ice the top of the cheesecake, filling in the cracks, till the top is smooth. Chill for half an hour. Sprinkle lightly with Saigon
Garnish as desired. (I made rosettes of cream cheese icing, sprinkling them with Saigon cinnamon, and placed a whole pecan half on the top of each rosette. I also made an icing carrot in the center of the cake.)