Homemade Marshmallow Easter Eggs (Print Version)

# Ingredients:

→ Cheesecake

01 - 16 ounces (454 g) cream cheese, softened to room temperature
02 - ½ cup (106 g) granulated sugar
03 - 2 large eggs
04 - 1 teaspoon flour
05 - 1 teaspoon vanilla extract
06 - ½ cup (113 g) sour cream

→ Carrot Cake

07 - ¾ cup vegetable, canola or other neutral-flavored oil
08 - ¼ cup (53 g) packed light brown sugar
09 - ¾ cup (159 g) granulated sugar
10 - 2 large eggs
11 - 1 teaspoon vanilla extract
12 - 1 ¼ cups (178 g) all-purpose flour
13 - ½ teaspoon baking soda
14 - ¾ teaspoon cinnamon
15 - ¼ teaspoon nutmeg
16 - Pinch cloves
17 - ¼ teaspoon salt
18 - ½ pound finely grated carrots (about 1 cup or so)

→ Cream Cheese Frosting + Pecans

19 - 3 ounces (86 g) cream cheese, softened to room temperature
20 - 2 tablespoons (28 g) butter, softened to room temperature
21 - 1 ½ cups (171 g) powdered sugar
22 - 1 teaspoon vanilla
23 - 1 tablespoon sour cream
24 - ½ cup chopped, toasted pecans for garnish (optional)

# Instructions:

01 - In a medium bowl using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Set aside.
02 - In a large bowl using an electric mixer, beat together the oil, brown sugar and granulated sugar until smooth. Add the eggs and vanilla and beat until the mixture is light creamy and light. Stir in the flour, baking soda, cinnamon, nutmeg, cloves and salt until just combined. Mix in the carrots.
03 - Preheat the oven to 350 degrees F. Lightly grease a 10-inch springform pan with cooking spray.
04 - Spread half of the carrot cake batter into the bottom of the prepared pan. Dollop half of the cheesecake batter on top of the carrot cake layer in large spoonfuls. Don't spread or swirl together. Dollop the rest of the carrot cake batter on and around the spoonfuls of cheesecake batter. Spread the last half of the cheesecake batter over the top in a thin layer. Tap the pan on the counter a couple of times to get rid of any air bubbles.
05 - Bake the cheesecake for 60-70 minutes, tenting the top of the cheesecake with foil the last 20-30 minutes of baking if it is browning too quickly. Take care not to over bake the cheesecake or the carrot cake bottom and sides will be dry. The top center part of the cheesecake (just about a 2- or 3-inch diameter circle) should still be slightly soft and jiggly when you take it out, but the sides should be set. It's ok if the top of the cheesecake cracks as it will be covered with frosting.
06 - Let the cheesecake cool completely on a wire rack in the pan.
07 - Whip together the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined with no lumps. Add the vanilla and sour cream and mix well.
08 - When the cheesecake has cooled completely, spread the frosting evenly over the top of the cheesecake. Sprinkle the pecans around the edge of the cheesecake.
09 - Cover and refrigerate 2-3 hours so it is set up and well-chilled.

# Notes:

01 - It's important to have the cream cheese at room temperature to avoid lumps in the batter.
02 - Don't worry if the top of the cheesecake cracks during baking as it will be covered with frosting.
03 - The center of the cheesecake should still be slightly jiggly when removed from the oven as it will continue to set while cooling.
04 - This cheesecake can be made a day ahead and kept refrigerated until serving.

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