Name: Carrot Cake Cheesecake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: Land O Lakes Butter Spread, Garlic & Herb; Fresh Gourmet Walnut Pieces, Honey Roasted; Bob's Red Mill Super-Fine Natural Almond Flour; RxSugar Liquid Sugar, Organic, Allulose; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Carrot; Turtles Egg; O Organics Pumpkin Pie Spice, Organic; Daisy Light Sour Cream; Toll House Premier White Morsels; O Organics Cream Cheese Spread Tub; Value Corner Vanilla Flavor, Imitation

Cheesecake:

Add all ingredients to a food processor. Once processed press against a pan I used a 9x13” glass pan. Bake at 325 for 10 minutes .


Cream cream cheese and sugar together until light and fluffy. Add in vanilla extract and add one egg at a time until fully combined. Add in melted chocolate and mix well. Fold in sour cream. Squeeze the carrot juices using a paper towel and fold them in. Use as much as you like. Pour mixture onto cool crust. Spread evenly and bake for 35 to 40 minutes at 325. Allow to cool to room temperature and place in fridge for 4 hours then slice .

I melted some white chocolate and mix it with shredded carrots and shaped them and set in the fridge. I piped the steam with white chocolate by colored in electric green gel food.

Carrot Cake Cheesecake

Serves 2

35 mins prep

45 mins cook

80 mins total

What you need

How to make