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Carrot Cake Cheesecake is a fluffy and super moist carrot cake layered with a creamy, lemon scented cheesecake. The BEST of both worlds!
Carrot Cake Cheesecake smothered with a cream cheese frosting and crushed pecans to add crunch, this impresses everyone. Especially when slicing and seeing those perfect layers of soft, creamy cheesecake AND carrot cake in one! And if you want to take the whole experience even further, try pairing it with Nutella Stuffed Churro French Toast for an extra hit of sweet comfort that makes the whole spread feel celebratory.
A few of you have emailed me, planning your Easter menus with the One Pan Lemon Garlic Salmon and Asparagus and those Crispy Garlic Butter Parmesan Smashed Potatoes. You’ve also been asking me for a dessert, and its not in my nature to leave you hanging. Having said that, the Nutella Stuffed Chocolate Chip Skillet Cookie would be a good idea and a definite crowd pleaser, or Nutella Churro Donut Holes, Strawberry Cheesecake Donut Holes or a 3-Ingredient Chocolate Mousse come to think of it! But this cheesecake is my gift to you.
Carrot Cake Cheesecake
With all of the carrot cakes floating around on the world wide web lately, I wanted to make this cake for those of us wanting to enjoy our Easter weekend with less guilt than normal carrot cakes, but still so decadent that your family would never guess this is lower in fat! Well, mine had absolutely no idea.
Inspired by The Cheesecake Factory, this cake is safe for all of us to eat! The original adaption calls for a lot of oil, but I’ve cut the oil down to 1/3! You can also keep this carrot cake cheesecake lower in calories and WW points with a natural granulated sweetener OR use normal sugar — it’s up to you!
Our Easter family tradition is made up of seafood and Flan (Creme Caramel) with shards of toffee on the top, or Rice Pudding (Arroz Con Leche) for dessert. Now we’re breaking traditional and having Carrot Cake Cheesecake.
Love this Carrot Cake Cheesecake but want something a little more traditional? Perhaps you can give my regular Carrot Cake a try! The same scrumptious flavors, just without the cheesecake.
WATCH US MAKE THIS Carrot Cake Cheesecake ON VIDEO RIGHT HERE:
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Carrot Cake Cheesecake
Ingredients
Carrot Cake:
- 3/4 cup all-purpose plain flour
- 1/2 cup whole wheat flour wholemeal flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup oil you can use melted coconut oil
- 1/4 cup unsweetened applesauce or oil
- 1/4 cup unsweetened almond milk or any milk
- 2 eggs large
- 1 teaspoon vanilla extract
- 2/3 cup natural granulated sweetener or sugar
- 1/3 cup coconut sugar or light-brown sugar
- 1 1/4 cups carrots finely grated
Cheesecake:
- 1 cup light cream cheese at room temperature
- 1/2 cup non-fat plain Greek yogurt
- 1/3 cup natural powdered sweetener or sugar
- 1 tablespoon all-purpose flour plain flour
- 1 egg large
- 2 teaspoons lemon juice fresh squeezed, optional
- 1 teaspoon vanilla extract
Frosting (optional)
- 1/3 cup cream cheese at room temperature
- 3/4 cup natural powdered sweetener or sugar
- 1/3 cup non fat plain Greek yogurt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup pecans chopped, or walnuts to garnish
Instructions
- Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan wit cooking oil spray, line with baking paper and set aside.
For The Cake:
- In a large bowl, whisk together flour(s), cinnamon, baking powder, baking soda and salt until well combined.
- In a separate bowl, mix together the oil, applesauce, almond milk, eggs and vanilla. Whisk the granulated sweetener (or sugar) and coconut sugar (or brown sugar) into the wet ingredients, and beat until well combined.
- Add in the dry ingredients and the grated carrots, mixing to form a smooth batter.
For The Cheesecake Mixture:
- Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
Assemble cheesecake:
- Evenly pour half of the carrot cake batter into the prepared pan. Pour 1/3 of the cream cheese mixture over carrot cake layer (don’t swirl it through). Spoon remaining carrot cake mixture over cream cheese layer, then pour the remaining cheesecake mixture over the carrot cake layer to completely cover.
- Bake in preheated oven 65 – 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.
For The Frosting:
- Beat all cream cheese ingredients together until smooth. Spread the frosting evenly over the top and sides of the cheesecake. Decorate with chopped pecans or walnuts.
Notes
Store in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could i use a 9 inch springform pan?
Hi Andy, yes that should work out fine!
I Love this recipe my getting mouth watering while seeing this pictures.
I made this for Easter dessert. I followed the recipe exactly and it came out perfect. It’s not too sweet, which I like. The cheesecake layer is a little wetter than a normal cheesecake because of the Greek yogurt but I love Greek yogurt so I didn’t mind. All in all, very tasty.
This may sound silly but when do I take the cake from the pan? I would guess after its been in the refrigerator overnight because by then it would have set. Please let me know soon as I’d love to make this next week.
Thanks!
Hi Patricia. Not silly at all. Yes, take it out of the pan after it’s been refrigerated 🙂 I hope you like it!
Hi! I love your blog, I’ll have to try making this (after I convert everything to British measurements!) Quick question – do you think I could sub the oil for applesauce? xx
Hi Sophie, thank you! I tried subbing all of the oil with apple sauce when testing the recipe and it came out really rubbery, so I don’t recommend it. That is, however, if texture is something you’re not too fussed about? It’s completely up to you in that case! The flavour is still good, but texture not so good 🙂
Can I just omit the wholewheat flour and use regular flour? Does this change anything specifically, besides calories?
Hi Marie! That’s fine! Nothing will change if you use regular flour 🙂
Words can’t describe my first look at this delectable creation!!!! I pinned it 3 times……..couldn’t decide on just one photo. Love carrot cake and cheesecake….winner. Thanks for sharing this recipe.
Aw thank you so much Mary! I’m so happy you liked it! I hope you try the recipe! I’m eating a slice right now as I type!
Can this be made successfully gluten free?
Yes I’m sure it can be. Do you normally substitute flour for gluten free flour when baking? If so, the conversions you use can easily be modified for this recipe 🙂 I haven’t baked with Gluten free flour myself unfortunately!
Hi, just wondering if these could be made in cupcake form? Do you know what the baking adjustment would be, and would the cheesecake work in paper cupcake liners?
Hi Sierra! Yes that should be fine! I would say give them a baking time of 25-30 minutes, and check them to see how they are baking! 🙂
This cheesecake is like hannah montana; you get the best of both worlds in one! I love cheesecake and carrot cake, so this is a dream come true! The fact that its low and calories doesnt hurt either 🙂