Healthy Recipes Healthy Cookie & Dessert Recipes Healthy Cake Recipes Healthy Cheesecake Recipes Carrot Cake Cheesecake 5.0 (2) 2 Reviews This orange-scented carrot cake cheesecake has a wonderfully moist and flavorful carrot cake shell which holds the creamy cheesecake portion. The swirl effect of dollops of cheesecake batter is a fun and festive way to round out this rich dessert. By Karen Rankin Karen Rankin Karen Rankin is a recipe tester, developer and food stylist. She is also a writer whose work has appeared in EatingWell, Southern Living, MyRecipes, Cooking Light, Real Simple and Food & Wine. She has served as a food stylist for many of those same brands and produces a series of videos for Southern Living called Tips from the Test Kitchen. EatingWell's Editorial Guidelines Updated on April 19, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Will Dickey Active Time: 25 mins Total Time: 9 hrs 25 mins Servings: 16 Nutrition Profile: Soy-Free Vegetarian Jump to Nutrition Facts Ingredients Cheesecake Batter 2 (8-ounce) packages reduced-fat cream cheese, softened ½ cup granulated sugar ½ cup sour cream 2 large eggs 1 tablespoon grated orange zest 1 ½ teaspoons all-purpose flour 1 teaspoon vanilla extract Carrot Cake Batter 1 ½ cups packed shredded or matchstick-cut carrots (see Tip) 2 tablespoons light brown sugar plus 1/2 cup, divided 1 ¼ cups white whole-wheat flour 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt ¼ teaspoon ground ginger 1 cup unsweetened applesauce ⅓ cup granulated sugar 2 large eggs 1 tablespoon grated orange zest 1 teaspoon vanilla extract 1 cup chopped toasted pecans 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. Tips Tip: To make prep easier, look for bagged shredded or matchstick-cut carrots at your grocery store. Originally appeared: EatingWell.com, January 2021 Rate It Print Nutrition Facts (per serving) 269 Calories 14g Fat 32g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Serving Size 1 slice Calories 269 % Daily Value * Total Carbohydrate 32g 12% Dietary Fiber 2g 7% Total Sugars 22g Protein 6g 12% Total Fat 14g 18% Saturated Fat 5g 25% Cholesterol 73mg 24% Vitamin A 791IU 16% Sodium 203mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved