Description
This Carrot Cake Cheesecake is a delightful fusion of moist, warmly spiced carrot cake layers interwoven with creamy, smooth cheesecake. Perfectly balanced with natural sweetness from maple syrup and honey, it’s topped with a luscious cream cheese frosting and optional crunchy pecans, making it an irresistible dessert for any occasion.
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 cottage cheese (2% fat)
- 1 1/2 cups Greek yogurt (2% fat)
- 3 large eggs
- 1/2 cup cane sugar
- 1/2 tablespoon pure vanilla extract
- 2 tablespoons cornstarch
For Topping:
- 8 ounces block cream cheese, softened and cut into cubes
- 1/4 cup plain Greek yogurt (2% fat)
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Butter the bottom and sides of a springform pan to prevent sticking, then set aside.
- Make Carrot Cake Mixture: In a large bowl, whisk together the egg, applesauce, maple syrup (or honey), avocado oil, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until the mixture is smooth with no lumps. Fold in the grated carrots gently, then add the whole wheat flour and stir just until combined. Avoid overmixing.
- Prepare Cheesecake Mixture: Using a high-speed blender, combine the cottage cheese, Greek yogurt, eggs, cane sugar, vanilla extract, and cornstarch. Blend until completely smooth, pausing to scrape down the sides as needed.
- Assemble the Cake: Spread two-thirds of the carrot cake batter evenly at the bottom of the prepared pan. Drizzle one-third of the cheesecake mixture over the cake batter evenly. Add dollops of the remaining carrot cake batter on top in spots, then pour the rest of the cheesecake mixture over everything. Use a spatula to spread gently to cover and create a marbled effect.
- Bake: Place the pan in the oven and bake for 60 minutes. After 40 minutes, tent the cake loosely with foil to prevent excessive browning. The center should still jiggle slightly when you tap the pan; it will set further during chilling.
- Cool and Chill: Remove the cake from the oven and allow it to cool on a wire rack for 2 hours. Once cooled, cover the cake with foil and refrigerate for at least 6 hours or preferably overnight to fully set.
- Prepare the Topping: Using an electric mixer on high speed, whip together the softened cream cheese, Greek yogurt, maple syrup, and vanilla extract in a large bowl until smooth and creamy, pausing to scrape down the sides.
- Add Topping and Garnish: Spread the cream cheese frosting evenly over the chilled cheesecake. Garnish the edges with chopped pecans if desired.
- Serve: Carefully remove the springform ring, slice the cheesecake into 10 even slices, and serve chilled for best texture and flavor.
Notes
- Storage: Refrigerate leftovers in the springform pan covered tightly with plastic wrap or foil for up to 5 days.
- Freezing: You can freeze the entire cake or individual slices. Wrap the springform pan securely in plastic wrap and then aluminum foil for whole cakes. Store individual slices in airtight containers. Thaw on the counter for a few hours or overnight in the refrigerator.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 75 mg
