What do you get when you combine a cake batter with a cheesecake batter? An absolutely delicious dessert! Combining a simple carrot cake recipe and then dolloping heaping tablespoons of the batter throughout a cheesecake was a surprising success.
This recipe creation is thanks to Mr. Grumbles. When I asked him if he wanted a carrot cake or a cheesecake, he grumbled, "Either one...I like them both". As I was jogging later that morning, debating about which to create, the epic idea of combining the two cakes blew me away.
As I sprinted (well, more like jogging as fast as I could) all the way home, I began to envision this wonderful creation. A bottom layer of carrot cake followed by a layer of cheesecake with droppings of carrot cake throughout sounded heavenly.
I quickly kicked off my shoes and got to work...I'm not kidding, I didn't even bother to shower as I was way too excited to get started.
The end result? A massive success!
The following day, I started telling my patients that I had created the most delectable dessert, thinking of course that, once again, I had come up with the most creative idea.
I was on cloud nine all day until I told a patient of mine about my invention and they replied, "Like the one at the Cheesecake Factory?"
"WWWW-HHHHH-AAAAAA-TTTTTT????? Do you mean the concept already exists?"
I seriously have NEVER eaten at the Cheesecake Factory so I truly did not know they had created such a recipe. When I finally got home from work, deflated by that one patient, I quickly looked up a picture of the Cheesecake Factory Carrot Cake Cheesecake.
And boy am I ever glad I did because the proof is in the pudding! Here is a picture of my Carrot Cake Cheesecake
Clearly, you can see the difference, right? Hopefully, this proves to all my readers that I honestly believed this to be a creative use of two of my recipes. (PS - I don't think the Cheesecake Factory's recipe is gluten-free or sugar-free, so really, there is no way that I copied them!:-)
Anywho, on to the recipe!
How to make Carrot Cake Cheesecake
Step 1: Prepare the layers
First, prep your springform pan by generously greasing the edges and the bottom of the pan. Next, grate a carrot and prepare the cake and cheesecake batters.
Stir the grated carrot into the cake batter. Pour half of the cake batter into the springform pan, pressing the batter down firmly.
Place the base in the oven for 10 minutes. Once the timer is done, let the cake cool slightly. Once cooled, spread half of the cheesecake batter on top. Drop heaping tablespoons of the cake batter over the cheesecake batter. The denseness of the carrot cake will allow the cake to drop and blend into the cheesecake.
Place the cheesecake in a water bath in the oven and bake for 60-70 minutes.
Step 2: Making the caramel ganache (Feel free to omit...the cheesecake is delicious even without!)
As the carrot cake cheesecake is baking, combine butter, golden swerve (or other brown sugar) and half and half in a small saucepan. Bring the mixture to a boil and then reduce to medium-low to simmer, stirring every so often until the mixture thickens (approximately 20 minutes).
Once caramel ganache has reduced to a nice thickness, remove the mixture from the stove, stir in vanilla and let cool to room temperature.
Step 3: "Icing" the Carrot Cake Cheesecake
Once the cheesecake has cooked, remove it from the oven and let it cool to room temperature. Gently pour the caramel ganache over the cheesecake and let the caramel dribble over the edges.
Finally, if you want, crush some walnuts and sprinkle them all over the cheesecake.
Wonderfully moist and absolutely delicious, this Carrot Cake Cheesecake is an absolute winner!
If you are looking for more cheesecake recipes, try these:
- Peanut Butter Chocolate Cheesecake (Low Carb, Keto, Gluten Free)
- Chocolate Coconut Almond Joy Cheesecake (Low Carb, Keto, GF)
- No-Bake Carrot Cake Bars (Keto, Gluten Free)
Carrot Cake Cheesecake (Gluten-Free, Keto, Nut-Free)
This absolutely delicious dessert combines 2 of my favourites - carrot cake and cheesecake. Taking carrot cake and dropping it by the spoonfuls into a decadent cheesecake, makes the ultimate dessert. Gluten-free, keto and easy to make, serve this is the most amazing dessert.
- Total Time: 1 hours 20 minutes
- Yield: 12 slices 1x
Ingredients
Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup stevia (or other sweeteners of choice)
- 3 eggs
- 1 tsp vanilla
Carrot Cake Filling:
- ½ cup coconut oil, melted
- ¾ cup stevia (or other sweeteners of choice)
- ¼ cup Lakanto Golden (or other brown sugar of choice)
- 1 cup coconut flour*
- ½ cup whey isolate*
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- 100 g (1 cup) grated carrots
- 8 oz liquid egg whites
Caramel Ganache (Only ½ of this will be used
- ½ stick of butter (2 oz)
- ½ cup half and half
- 3 tbsp Lakanto Golden (or other brown sugar of choice)
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan and wrap the base with aluminum foil. Fill a roasting dish with water about ¼ inch deep. Set aside
- In a large bowl, beat together coconut oil, brown sugar, egg whites and vanilla until fully combined. Add coconut flour, whey, baking soda and cinnamon. Once everything has been incorporated, stir in shredded carrots.
- Spoon half of the carrot cake filling into the springform pan and press down firmly. Place in the oven for 10 minutes. Remove from oven and let cool.
- As carrot "crust" is cooking, make cheesecake filling by beating cream cheese and stevia in a large bowl. Once combined, add eggs and vanilla and beat until light and fluffy.
- Once "crust" has cooled slightly, pour half of the cream cheese filling over the crust. Next, add spoonfuls of carrot cake filling over top of cream cheese layer until all of the carrot cake has been utilized. Carefully pour remaining cream cheese over carrot cake dollops. Gently shake the pan to ensure cream cheese is evenly spread over carrot cake. Set cheesecake into the roasting pan and place in the oven for 60-70 minutes.
- Once the cheesecake has cooked, remove from the oven and drape and dish towel over cheesecake. This will prevent the cheesecake from cracking. Allow cheesecake to cool (at least 1 hour)
- As cheesecake cools, prepare caramel ganache. Place all the ganache ingredients (except the vanilla) in a small saucepan. Bring to a boil and then reduce to a simmer for 15-20 minutes or until the mixture thickens. Once down, remove from heat and stir in vanilla. Allow mixture to cool slightly.
- To assemble the cheesecake, gently remove springform from cheesecake. Take the caramel ganache and gently pour it over the cheesecake allowing it to dribble down the sides.
- Place cheesecake in the fridge and allow to cool for at least 3 hours.
Notes
- Feel free to sprinkle some walnuts over top of the cheesecake.
- Feel free to omit the caramel ganache.
- Nutritional information for the caramel ganache is as follows: 1 tablespoon is 32 calories, 3.7 grams of fat, 0.3 grams of carbs and 0.3 grams of protein.
- *If you want to use almond flour instead, simply replace the coconut flour and whey with 1.5 cups of almond flour.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: Keto, gluten free, low carb
Nutrition
- Serving Size: 1 slice (without Caramel Ganache)
- Calories: 306
- Sugar: 2.7 g
- Fat: 26.4 g
- Carbohydrates: 8.4 g
- Fiber: 3.6 g
- Protein: 8.5 g
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