Carrot Cheesecake Recipe Demonstration - Joyofbaking.com

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia provides sweetness with fewer calories

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts are often less expensive and provide a similar texture

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and calories while adding creaminess

Preheat the oven to 375°F (190°C).

Prepare a 9-inch springform pan with non-stick spray and line the bottom with parchment paper.

Place the springform pan on a larger baking sheet to catch any drips.

In a stand mixer with a paddle attachment, beat 1 package of cream cheese until smooth.

Add 1/3 cup granulated sugar and 1 teaspoon vanilla extract, mixing until combined.

Scrape down the sides of the bowl, then add 1 large egg and mix until incorporated.

Add 1/2 cup full fat sour cream and mix until smooth, then transfer to another bowl.

Wash the mixing bowl and beater before preparing the carrot cake batter.

Toast 1/2 cup pecans on a baking sheet for about 6 minutes, then chop them coarsely.

In the mixing bowl, beat 2 large eggs until frothy, about 1 minute.

Add 3/4 cup granulated sugar and 1 teaspoon vanilla extract, mixing on medium-high speed until thick and light in color, about 2-3 minutes.

Gradually pour in 1/2 cup flavorless oil while mixing on low speed, then increase speed to fully combine.

In a separate bowl, whisk together 1 cup all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon kosher salt, and 3/4 teaspoon ground cinnamon.

Add the dry ingredients to the wet mixture, mixing until just combined.

Fold in 2 cups raw grated carrot and the toasted pecans until evenly distributed.

Pour the carrot cake batter into the prepared springform pan, smoothing the top.

Spoon the cheesecake mixture over the carrot cake batter, spreading it evenly.

Bake in the preheated oven for about 50-60 minutes, or until the center is set but slightly jiggly.

Allow the cheesecake to cool in the oven with the door cracked for 1 hour before removing.

Cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens