Carrot Cake Cheesecake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Half carrot cake, half plain cheesecake, this hybrid dessert is a slice of heaven.
Ingredients
- Cooking spray
- for pan
Instructions
- Preheat oven to 350 degrees F and grease a 9" springform pan.
- Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt, and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots, raisins, and nuts and mix until combined.
- Make cheesecake mixture: In a stand mixer fitted with the paddle attachment or in a large bowl with hand mixer, beat cream cheese and sugar until smooth. Stir in salt and flour.
- Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream.
- Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula.
- Bake until center is only slightly jiggly, 1 hour.
- Let cool completely, 1 hour, then transfer to the fridge to cool at least 4 hours and preferably overnight.
- When ready to serve, make icing: Beat powdered sugar, butter cream cheese, and vanilla until smooth.
- Frost cheesecake, then garnish with pecans or walnuts and chill 10 minutes before serving.
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