Carrot Cake Cheesecake - Cooked by Julie - Episode 65

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 325°F (160°C).

Grease a springform pan with butter and line the bottom with parchment paper.

In a bowl, mix grated carrots with sugar until well combined.

Add eggs and vanilla extract to the carrot mixture and mix until smooth.

In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the carrot mixture, stirring until just combined.

Fold in melted butter and chopped pecans until evenly distributed.

Pour the carrot batter into the prepared springform pan and spread evenly.

In another bowl, beat cream cheese until smooth and creamy.

Add sugar, eggs, and sour cream to the cream cheese and mix until well combined.

Pour the cream cheese mixture over the carrot layer in the springform pan.

Bake in the preheated oven for 60-70 minutes, or until the center is set and slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove from the oven and let cool completely at room temperature.

Chill in the refrigerator for at least 4 hours or overnight before serving.

Cooking Techniques

Spice Level:

Allergens