Love carrot cake AND cheesecake? Then combine the two into one fantabulous dessert!
Author: Eva Bakes
28-ounce packagescream cheesesoftened
1 and 1/2teaspoonsall-purpose flour
1/2cupplain Greek yogurt
1 and 1/4cupsall-purpose flour
1 and 1/3cupsfinely grated carrots
1 and 1/4cipspowdered sugar
1/4cup plus 2 Tablespoonsplain Greek yogurt
Preheat your oven to 350 degrees F. Grease a standard 9" or 10" springform pan and set aside.
Make the cheesecake
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, whip the cream cheese on medium speed until smooth. Add the sugar and flour. Add the eggs, one at a time, until it each is fully incorporated. Finally, add the vanilla and Greek yogurt and mix until just blended. Do not overmix or your cheesecake will be prone to cracking. Transfer the batter to another bowl and set aside.
Clean your bowl and the paddle attachment.
In a medium sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
Make the carrot cake
In the clean bowl of your stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the applesauce and sugars together on medium speed until well blended. Turn the mixer to low and add in the dry ingredients. Mix until combined. Then add the vanilla and carrots and mix until well blended.
Assemble the carrot cake cheesecake
Pour half of the carrot cake batter into your prepared springform pan. Smooth the top.
Pour half of the cheesecake batter on top, being careful not to mix or swirl it with the carrot cake. Smooth the top with a spatula.
Pour the remaining carrot cake batter on top and smooth it. Then top with the remaining cheesecake batter.
Bake in your preheated oven for 60-65 minutes or until the center is slightly jiggly. Allow to cool to room temperature. Then cover with aluminum foil and place in the refrigerator for about 7-8 hours.
Make the topping
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, whisk the cream cheese and butter together on medium speed until smooth and creamy, about 2-3 minutes. Add the powdered sugar, Greek yogurt, and vanilla and beat for another 4-5 minutes or until light and fluffy.
Spread the topping over the cheesecake and refrigerate or freeze until set. You may also decorate the top with nuts or whipped cream.
Slice and serve.
Leftover cheesecake should be stored in an airtight container in the refrigerator and will last for several days.Source: Ever so slightly adapted from Cooking Classy