Healthier Carrot Cake Cheesecake

If you want to add more lacto ovo vegetarian recipes to your recipe box, Healthier Carrot Cake Cheesecake might be a recipe you should try. This recipe serves 8. This side dish has 222 calories, 5g of protein, and 16g of fat per serving. For 60 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of carrots, vanilla, spelt flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. Plenty of people made this recipe, and 1983 would say it hit the spot. It is perfect for Easter. It is brought to you by Texanerin. From preparation to the plate, this recipe takes roughly 5 hours and 10 minutes. With a spoonacular score of 24%, this dish is not so awesome. A “healthier” Carrot Cake, Healthier Carrot Cake Cookies, and healthier carrot cake cupcakes and cinnamon cream cheese frosting are very similar to this recipe.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Lightly grease a 6½" springform pan and set aside.In a medium mixing bowl using an electric hand mixer, beat together the cream cheese and sugar until smooth.Add the salt, vanilla and egg and beat until smooth.Stir in the Greek yogurt and set this bowl aside.Preheat the oven to 350°F (176°C).Prepare the cake batter by mixing together all the dry ingredients (flour through salt) in a medium bowl.In another medium mixing bowl, mix together the oil, apple sauce, sugars and egg.Add the dry mix to the wet and stir just until combined.Fold in the carrots.Pour half of the cake batter on the bottom of the prepared pan.Dollop large spoonfuls of half the cheesecake batter over the carrot cake batter. Do not swirl or mix it together.Dollop the remaining carrot cake batter over the cheesecake batter layer.Evenly spread the remaining cheesecake on top.Bake for 30 minutes or until the middle of the cheesecake is still jiggly but appears to be almost set. The cake will rise and crack but don't worry as you'll be covering the cake with frosting.Let the cheesecake cool completely and then refrigerate for 3 hours.After the cheesecake has cooled thoroughly, prepare the frosting by mixing together the cream cheese and sugar until smooth. Add the Greek yogurt, oil, vanilla and salt and mix until thoroughly combined.Spread the frosting over the top of the cheesecake and chill for another hour until the frosting firms up just a bit.Refrigerate until ready to serve.Cover and refrigerate for up to 4 days.

 

Step by step:

1. Lightly grease a 6½" springform pan and set aside.In a medium mixing bowl using an electric hand mixer, beat together the cream cheese and sugar until smooth.

2. Add the salt, vanilla and egg and beat until smooth.Stir in the Greek yogurt and set this bowl aside.Preheat the oven to 350°F (176°C).Prepare the cake batter by mixing together all the dry ingredients (flour through salt) in a medium bowl.In another medium mixing bowl, mix together the oil, apple sauce, sugars and egg.

3. Add the dry mix to the wet and stir just until combined.Fold in the carrots.

4. Pour half of the cake batter on the bottom of the prepared pan.Dollop large spoonfuls of half the cheesecake batter over the carrot cake batter. Do not swirl or mix it together.Dollop the remaining carrot cake batter over the cheesecake batter layer.Evenly spread the remaining cheesecake on top.

5. Bake for 30 minutes or until the middle of the cheesecake is still jiggly but appears to be almost set. The cake will rise and crack but don't worry as you'll be covering the cake with frosting.

6. Let the cheesecake cool completely and then refrigerate for 3 hours.After the cheesecake has cooled thoroughly, prepare the frosting by mixing together the cream cheese and sugar until smooth.

7. Add the Greek yogurt, oil, vanilla and salt and mix until thoroughly combined.

8. Spread the frosting over the top of the cheesecake and chill for another hour until the frosting firms up just a bit.Refrigerate until ready to serve.Cover and refrigerate for up to 4 days.

Nutrition Information:

covered percent of daily need