Carrot Cake Cheesecake

Ingredients:

·      1 box carrot cake mix 

For the cheesecake layer

·      2 eight ounce packages of cream cheese

·      2/3 cup sugar

·      2 eggs

·      2 tsp vanilla extract

·      1/3 cup whipping cream

Directions:

To prepare the carrot cake layer

Preheat oven to 325 degrees F. Grease and flour the bottom of a 10 inch spring form pan. Do NOT grease the sides. Line the bottom with parchment paper.

Mix cake together as directed on package.

Pour evenly into prepared spring form pan.

For the cheesecake layer

Cream together the cream cheese and sugar. Add the eggs, one at a time beating well after each addition. Blend in in the vanilla extract and whipping cream.

Spoon this cheesecake batter slowly and evenly over the carrot cake batter already in the spring form pan.

Bake at 325 degrees F for 1/2 hour and then reduce the heat to 300 and bake for an additional 45 minutes. When the cheesecake begins to turn brown at the edges is a good time to take it out of the oven. Cool on a wire rack for 15 minutes before running a sharp knife all the way around the inside edge of the cake. Leave on the wire rack until completely cooled, then refrigerate, remove from pan and garnish with whipped cream and caramel sauce drizzled over the top.