Marshmallow Easter Eggs (Print Version)

# Ingredients:

→ Cheesecake

01 - Half a cup (113 g) sour cream
02 - 16 ounces (454 g) cream cheese, brought to room temp until soft
03 - Two large eggs
04 - 1 teaspoon vanilla extract
05 - Half a cup (106 g) granulated sugar
06 - 1 teaspoon flour

→ Carrot Cake

07 - Half a pound of finely shredded carrots (a little over 1 cup)
08 - Pinch of cloves
09 - Quarter teaspoon salt
10 - Three-quarter teaspoon cinnamon
11 - Half a teaspoon baking soda
12 - One and a quarter cups (178 g) all-purpose flour
13 - Quarter teaspoon nutmeg
14 - Three-quarter cup of vegetable oil or other neutral oil like canola
15 - Two large eggs
16 - Three-quarter cup (159 g) granulated sugar
17 - Quarter cup (53 g) packed light brown sugar
18 - 1 teaspoon vanilla extract

→ Cream Cheese Frosting + Pecans

19 - 3 ounces (86 g) cream cheese, softened
20 - One tablespoon sour cream
21 - Two tablespoons (28 g) butter, softened
22 - One and a half cups (171 g) powdered sugar
23 - 1 teaspoon vanilla
24 - Half a cup of toasted and chopped pecans for decoration (optional)

# Instructions:

01 - Grab a medium bowl and an electric mixer set on high. Beat the cream cheese, flour, sugar, and eggs together until you've got a smooth, creamy mixture. Mix in the sour cream and vanilla gently—don't overdo it. Set it aside.
02 - In a big bowl, combine the oil, both sugars, and beat until smooth using an electric mixer. Add the eggs plus vanilla, blend until creamy and lighter in texture. Mix in the flour, spices (cinnamon, nutmeg, cloves), baking soda, and salt, stopping as soon as it's combined. Stir in the shredded carrots last.
03 - Turn the oven on to preheat at 350°F. Spray a 10-inch springform pan lightly with nonstick cooking spray.
04 - Spoon half of the carrot cake batter into your prepared pan to cover the bottom. Add spoonfuls of cheesecake batter over it but don't spread them out. Drop the rest of the carrot cake batter here and there over the first layers, then pour and carefully even out the remaining cheesecake batter over the top. Gently tap the pan against the counter to pop any air bubbles.
05 - Pop it in the oven and bake for about an hour, maybe 70 minutes. If it looks like the top is browning too much in the last 20-30 minutes, cover it loosely with foil. When ready, the edges should look set but the center (about 2-3 inches) will jiggle a bit—this is what you want. Don't worry if there are cracks; frosting will hide them anyway.
06 - Let it sit in the pan and cool completely on a wire rack. Leave it there until it's no longer warm.
07 - Using a mixer, whip the softened butter and cream cheese together until smooth and fluffy. Slowly add powdered sugar in portions, blending until everything is lump-free. Add sour cream and vanilla, mixing until fully combined.
08 - Spread the frosting across the top of the chilled cheesecake. Sprinkle pecans along the outer edge for a nice final touch.
09 - Cover it and chill in the fridge for a few hours (2-3 is plenty) so it firms up nicely.

# Notes:

01 - Room temperature cream cheese prevents lumps from showing up in the batter.
02 - Don’t worry if cracks form on top—they’ll be hidden under that frosting later.
03 - The middle of the cheesecake will firm up as it cools, so leave it a bit wobbly straight out of the oven.
04 - You can prepare this whole dessert the day before and store it in the fridge until ready.

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