Carrot Cake Cheesecake! A fluffy and super moist, lower in fat, lighter in calories carrot cake layered with a creamy cheesecake. The BEST of both worlds! Weight Watchers Smart Points PER SLICE (not including frosting): 5 if using sweetener OR 8 if using normal sugar.
Author: Karina - Cafe Delites
1/2cupwhole wheat(wholemeal) flour
1/4cupoil(you can use melted coconut oil)
1/4cupunsweetened applesauce(or oil)
1/4cupunsweetened almond milk(or any milk)
2/3cupnatural granulated sweetener(or sugar)
1/3cupcoconut sugar(or light-brown sugar)
1 1/4cupsfinely grated carrots
1cup(8 oz | 250 g) light cream cheese, at room temperature
1/2cupnon-fat, plain Greek yogurt
1/3cupnatural powdered sweetener(or sugar)
1tablespoonall-purpose flour(plain flour)
2teaspoonsfresh squeezed lemon juice(optional)
1/3cupcream cheese, at room temperature
3/4cupnatural powdered sweetener(or sugar)
1/3cupnon fat plain Greek yogurt
1/2teaspoonpure vanilla extract
1/4cupchopped pecans or walnuts to garnish
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).
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.