Healthy Carrot Cake Cheesecake with Cream Cheese Frosting Recipe
Carrot Cake Cheesecake combines the moist, spiced goodness of carrot cake with the creamy richness of cheesecake, topped with a smooth cream cheese frosting and optional pecans. This healthier take uses whole wheat flour, cottage cheese, and Greek yogurt for a higher protein dessert perfect for special occasions or anytime indulgence.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 9 hours 45 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Carrot Cake Layers
- 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
Cheesecake Mixture
- 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
Topping
- 8 ounces 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 Pan: Preheat your oven to 350°F (175°C). Butter the bottom and sides of a 9-inch springform pan to prevent sticking. Set aside.
- Mix Carrot Cake Batter: In a large bowl, whisk together the egg, unsweetened applesauce, maple syrup (or honey), avocado oil, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until the batter is smooth and no streaks remain. Fold in the grated carrots, then gently stir in the whole wheat flour just until combined. Avoid overmixing.
- Prepare Cheesecake Mixture: Using a high-speed blender, combine cottage cheese, Greek yogurt, eggs, cane sugar, vanilla extract, and cornstarch. Blend until the mixture is completely smooth, pausing occasionally to scrape down the sides of the blender to ensure even texture.
- Assemble the Cake: Spread two-thirds of the carrot cake batter evenly in the prepared springform pan. Drizzle one-third of the cheesecake mixture over it evenly. Add dollops of the remaining carrot cake batter on top, then pour the remaining cheesecake mixture over everything. Use a spatula to gently spread and smooth the top.
- Bake the Cake: Bake for 60 minutes. After 40 minutes, loosely tent the pan with foil to shield the cake from excessive browning. The center will still be slightly jiggly when done, which is normal for this cake. It will firm up during chilling.
- Cool and Chill: Remove the cake from the oven and let it cool on a wire rack for 2 hours. Cover the cake with foil and refrigerate for a minimum of 6 hours or overnight to fully set.
- Prepare the Topping: In a large bowl, whip together softened cream cheese, Greek yogurt, maple syrup, and vanilla extract using an electric mixer on high speed until smooth and creamy. Scrape down the sides as needed to ensure uniform texture.
- Frost and Garnish: Spread the cream cheese frosting evenly over the chilled cheesecake. Optionally, garnish the edges with chopped pecans for added texture and flavor.
- Serve: Carefully remove the springform ring. Cut the cheesecake into 10 slices and serve chilled for best taste and texture.
Notes
- The center of the cheesecake will be slightly jiggly when baked; this is normal and will firm up after chilling.
- Use a high-speed blender to achieve a smooth cheesecake batter without lumps.
- Whole wheat flour adds a wholesome texture and flavor, but you can substitute with all-purpose flour if preferred.
- Butter the pan well to prevent the cake from sticking to the springform sides and bottom.
- Allow the cheesecake to chill overnight for optimal flavor and firmness.
- For a nut-free version, omit the pecans on top.
