Description
This Carrot Cake Cheesecake combines the moist and spiced goodness of carrot cake with the creamy richness of cheesecake. Featuring layers of whole wheat carrot cake, a smooth Greek yogurt and cottage cheese cheesecake filling, and a luscious cream cheese topping with optional pecans, this unique dessert offers a delightful balance of flavors and textures. Perfect for special occasions or an indulgent treat, it is baked to perfection, chilled to set, and garnished for an impressive presentation.
Ingredients
Scale
For Carrot Cake:
- 1 large egg
- 1/2 cup unsweetened applesauce
- 1/3 cup maple syrup or honey
- 3 tablespoons avocado oil or any mild oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup grated and packed carrots
- 1 cup whole wheat flour
- Butter for greasing the pan
For Cheesecake:
- 1 1/2 cups 2% cottage cheese
- 1 1/2 cups 2% Greek yogurt
- 3 large eggs
- 1/2 cup cane sugar
- 1/2 tablespoon pure vanilla extract
- 2 tablespoons cornstarch
For Topping:
- 8 ounces cream cheese, softened and cut into cubes
- 1/4 cup 2% plain Greek yogurt
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans, chopped (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Butter the bottom and sides of a springform pan thoroughly to prevent sticking and set the pan aside for later use.
- Mix Carrot Cake Batter: In a large bowl, whisk together the egg, unsweetened applesauce, maple syrup or honey, avocado oil, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until fully combined with no visible lumps. Fold in the grated carrots using a spatula. Add the whole wheat flour and stir just until everything is combined. Avoid overmixing to keep the batter tender. Set this carrot cake mixture aside.
- Blend Cheesecake Mixture: In a high-speed blender, combine the cottage cheese, Greek yogurt, eggs, cane sugar, pure vanilla extract, and cornstarch. Blend thoroughly until the mixture is completely smooth, pausing to scrape down the sides to ensure even blending.
- Assemble the Cake: Pour two-thirds of the carrot cake batter evenly into your prepared springform pan and spread it into an even layer. Drizzle one-third of the cheesecake mixture evenly over the carrot cake layer. Add dollops of the remaining carrot cake batter on top, followed by the remaining cheesecake mixture poured over to cover. Use a spatula to gently spread and smooth the layers together.
- Bake the Cake: Place the pan in the preheated oven and bake for 60 minutes, or until the center still jiggles slightly when the pan is gently tapped. To prevent excessive browning, tent the cake loosely with foil after 40 minutes of baking. Keep in mind the center will remain a bit jiggly compared to a traditional cheesecake, as it will firm up during chilling.
- Cool and Chill: Remove the cake from the oven and let it cool on a wire rack for 2 hours at room temperature. After cooling, cover the cake tightly with foil and refrigerate it for at least 6 hours or preferably overnight to allow it to set fully.
- Prepare the Topping: In a large bowl, beat the softened cream cheese, Greek yogurt, maple syrup, and vanilla extract with an electric mixer on high speed until the frosting is completely smooth and fluffy. Pause occasionally to scrape the sides down for even mixing.
- Frost and Garnish: Spread the cream cheese frosting evenly over the chilled cheesecake. Optionally, press chopped pecans around the edges for added texture and flavor. Carefully remove the springform ring, cut the cheesecake into 10 slices, and serve chilled.
Notes
- Store: Keep leftovers covered tightly with plastic wrap or foil in the springform pan and refrigerate for up to 5 days.
- Freeze: Wrap the entire cheesecake with plastic wrap and then aluminum foil before freezing. Individual slices can be stored in airtight containers. Thaw on the counter for a few hours or in the fridge overnight before serving.
- For a smoother cheesecake texture, ensure blending the filling until completely smooth and strain if needed.
- Use 2% dairy products as specified for balanced fat content and creaminess.
- If you prefer a sweeter cake, increase the maple syrup slightly, adjusting to taste.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 310 kcal
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 85 mg
