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Photo: Will Dickey
Active Time:25 minsTotal Time:9 hrs 25 minsServings:16Jump to Nutrition Facts
Active Time:25 minsTotal Time:9 hrs 25 minsServings:16
Active Time:25 mins
Active Time:
25 mins
Total Time:9 hrs 25 mins
Total Time:
9 hrs 25 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCheesecake Batter2(8-ounce) packagesreduced-fat cream cheese, softened½cupgranulated sugar½cupsour cream2largeeggs1tablespoongrated orange zest1 ½teaspoonsall-purpose flour1teaspoonvanilla extractCarrot Cake Batter1 ½cupspacked shredded or matchstick-cut carrots (see Tip)2tablespoonslight brown sugar plus 1/2 cup, divided1 ¼cupswhite whole-wheat flour1teaspoonground cinnamon½teaspoonbaking soda½teaspoonbaking powder¼teaspoonsalt¼teaspoonground ginger1cupunsweetened applesauce⅓cupgranulated sugar2largeeggs1tablespoongrated orange zest1teaspoonvanilla extract1cupchopped toasted pecans
Cook Mode(Keep screen awake)
Ingredients
Cheesecake Batter
2(8-ounce) packagesreduced-fat cream cheese, softened
½cupgranulated sugar
½cupsour cream
2largeeggs
1tablespoongrated orange zest
1 ½teaspoonsall-purpose flour
1teaspoonvanilla extract
Carrot Cake Batter
1 ½cupspacked shredded or matchstick-cut carrots (see Tip)
2tablespoonslight brown sugar plus 1/2 cup, divided
1 ¼cupswhite whole-wheat flour
1teaspoonground cinnamon
½teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonsalt
¼teaspoonground ginger
1cupunsweetened applesauce
⅓cupgranulated sugar
1teaspoonvanilla extract
1cupchopped toasted pecans
DirectionsPreheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.To prepare cheesecake batter: Combine cream cheese, ½ cup granulated sugar, sour cream, eggs, orange zest, 1 ½ teaspoons flour and vanilla in a medium bowl. Beat with an electric mixer on medium speed until completely smooth, 1 to 2 minutes, stopping to scrape down sides as needed. Set aside.To prepare carrot cake batter: Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer; place over the bowl and drain for 10 minutes; discard excess liquid.Meanwhile, whisk flour, cinnamon, baking soda, baking powder, salt and ginger together in a medium bowl. Whisk applesauce, granulated sugar, eggs, orange zest, vanilla and the remaining ½ cup brown sugar together in a separate bowl. Add the applesauce mixture to the flour mixture and whisk until blended. Stir in the drained carrots.Pour 1 ½ cups of the carrot cake batter into the prepared pan, smoothing to make an even layer. Dollop on one-third of the cheesecake batter (do not swirl). Pour the remaining carrot cake batter over the dollops, smoothing gently to create an even layer. Pour the remaining cheesecake batter over the the top to completely cover the carrot cake batter, spreading gently with an offset spatula, if needed.Place the cake pan on a rimmed baking sheet. Bake until almost set (center will jiggle slightly), 55 to 65 minutes, tenting with foil after 45 minutes if needed to prevent overbrowning. Cool completely on a wire rack, about 1 ½ hours. Cover loosely with foil and refrigerate for at least 8 hours or overnight. Sprinkle the outside edges of the cheesecake with pecans before serving.TipsTip:To make prep easier, look for bagged shredded or matchstick-cut carrots at your grocery store.Originally appeared: EatingWell.com, January 2021
Directions
Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.To prepare cheesecake batter: Combine cream cheese, ½ cup granulated sugar, sour cream, eggs, orange zest, 1 ½ teaspoons flour and vanilla in a medium bowl. Beat with an electric mixer on medium speed until completely smooth, 1 to 2 minutes, stopping to scrape down sides as needed. Set aside.To prepare carrot cake batter: Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer; place over the bowl and drain for 10 minutes; discard excess liquid.Meanwhile, whisk flour, cinnamon, baking soda, baking powder, salt and ginger together in a medium bowl. Whisk applesauce, granulated sugar, eggs, orange zest, vanilla and the remaining ½ cup brown sugar together in a separate bowl. Add the applesauce mixture to the flour mixture and whisk until blended. Stir in the drained carrots.Pour 1 ½ cups of the carrot cake batter into the prepared pan, smoothing to make an even layer. Dollop on one-third of the cheesecake batter (do not swirl). Pour the remaining carrot cake batter over the dollops, smoothing gently to create an even layer. Pour the remaining cheesecake batter over the the top to completely cover the carrot cake batter, spreading gently with an offset spatula, if needed.Place the cake pan on a rimmed baking sheet. Bake until almost set (center will jiggle slightly), 55 to 65 minutes, tenting with foil after 45 minutes if needed to prevent overbrowning. Cool completely on a wire rack, about 1 ½ hours. Cover loosely with foil and refrigerate for at least 8 hours or overnight. Sprinkle the outside edges of the cheesecake with pecans before serving.TipsTip:To make prep easier, look for bagged shredded or matchstick-cut carrots at your grocery store.
Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.
To prepare cheesecake batter: Combine cream cheese, ½ cup granulated sugar, sour cream, eggs, orange zest, 1 ½ teaspoons flour and vanilla in a medium bowl. Beat with an electric mixer on medium speed until completely smooth, 1 to 2 minutes, stopping to scrape down sides as needed. Set aside.
To prepare carrot cake batter: Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer; place over the bowl and drain for 10 minutes; discard excess liquid.
Meanwhile, whisk flour, cinnamon, baking soda, baking powder, salt and ginger together in a medium bowl. Whisk applesauce, granulated sugar, eggs, orange zest, vanilla and the remaining ½ cup brown sugar together in a separate bowl. Add the applesauce mixture to the flour mixture and whisk until blended. Stir in the drained carrots.
Pour 1 ½ cups of the carrot cake batter into the prepared pan, smoothing to make an even layer. Dollop on one-third of the cheesecake batter (do not swirl). Pour the remaining carrot cake batter over the dollops, smoothing gently to create an even layer. Pour the remaining cheesecake batter over the the top to completely cover the carrot cake batter, spreading gently with an offset spatula, if needed.
Place the cake pan on a rimmed baking sheet. Bake until almost set (center will jiggle slightly), 55 to 65 minutes, tenting with foil after 45 minutes if needed to prevent overbrowning. Cool completely on a wire rack, about 1 ½ hours. Cover loosely with foil and refrigerate for at least 8 hours or overnight. Sprinkle the outside edges of the cheesecake with pecans before serving.
Tips
Tip:To make prep easier, look for bagged shredded or matchstick-cut carrots at your grocery store.
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)269Calories14gFat32gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
