Carrot Cake Cheesecake




I decided to combine the delicious desserts of carrot cake and cheesecake into one making a carrot cake cheesecake. The bottom is the carrot cake and the top is the cheesecake. I never had the confidence to make a cheesecake until December when I made a Banana Bread Cheesecake and it turned out so delicious that I knew that I wanted to keep trying more and more cheesecake recipes.

For the base of this recipe, I used my Carrot Cake Banana Bread recipe. It is whole-grain, moist and delicious. I hit a home run when I had made my Banana Bread Cheesecake with the cheesecake portion so I kept that same recipe for the cheesecake part. It turned out fabulous! Serve this for Easter or for your next birthday celebration.

INGREDIENTS

Carrot Cake Crust
  • 2 cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 medium ripe bananas, mashed
  • 1/3 cup maple syrup
  • 1 Eggland's Best Egg
  • 1 teaspoon vanilla
  • 1/2 cup unsweetened applesauce 
  • 1 large carrot, shredded
  • 1/3 cup vanilla Greek yogurt


Cheesecake
  • 1 1/2 cups whole-milk plain Greek yogurt, room temperature
  • 16 ounces neufchatel cream cheese, room temperature
  • 1/2-3/4 cup sugar (depending on how sweet you want it)
  • 3 Eggpland's Best Eggs, room temperature
  • 1/4 cup white whole-wheat flour
  • 2 teaspoons pure vanilla extract
  • Zest from 1 lemon

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Spray a springform pan with nonstick spray.
  2. Mix together all ingredients for carrot cake. Pour batter into springform pan and bake for 35 minutes or until when a toothpick is inserted, it comes out clean.
  3. Remove from oven and let cool. Lower oven temperature to 325 degrees.
  4.  .............................................
  5. .......................................................
Full Instructions : Click Here


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