Carrot Cake Cheesecake

This is a recipe that I found on a website......and then all of a sudden it's all over Facebook! I intended to make it last week.......went camping instead.  If you like Carrot Cake and Cheesecake, this is a marriage made in heaven!!  These are truly 2 of my favorite things. I just wish there was a way I could get the P+ lower <sigh>. But......it is SO worth every P+.  And please......don't be an 'ingredientaphobe'....don't be afraid of this recipe because it looks like a lot of ingredients!!!

CARROT CAKE CHEESECAKE

Makes 12 Servings @ 7 PointsPlus™

Makes 14 Servings @ 6 PointsPlus™

Makes 16 Servings @ 5 PointsPlus™

 

 

CHEESECAKE:

18 oz. Neufchatel cream cheese (at room temperature)
3/4 cup Splenda granulated
1 TBSP all-purpose flour
3/4 cup fat-free egg substitute
1 tsp vanilla

CARROT CAKE:
3/4 unsweetened applesauce
1 cup Splenda granulated
1/2 cup fat-free egg substitute
1 tsp vanilla
1 cup all-purpose flour
1 tsp baking soda
1 tsp cinnamon
pinch of salt
1 (8 oz.) can of crushed pineapple, well drained, reserve juice
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts – OPTIONAL

FROSTING:

4 oz. Neufchatel cream cheese, softened
1 TBSP light butter, softened
1 1/2 cup powdered sugar, sifted
1/2 tsp vanilla
2 TBSP pineapple juice
dash of salt

Preheat oven to 350º. Spray a 9” springform pan; set aside.

CHEESECAKE:

In the large bowl of a stand mixer, beat together the cream cheese and Splenda until smooth. Beat in the flour, egg substitute and vanilla until smooth. Set aside.

 

CARROT CAKE:

In a large bowl, combine the applesauce, Splenda, egg substitute and vanilla; blend thoroughly. Stir in the flour, baking soda, cinnamon and salt; mix well. Stir in the pineapple, carrots and coconut (and walnuts if you choose to use them).

 

 

TO 'ASSEMBLE' THE CAKE:

Spread 1 1/2 cups of the carrot cake batter over the bottom of the springform pan. Drop large spoonfuls of the cream cheese batter over this. Top with large spoonfuls of the remaining carrot cake batter. top with large spoonfuls of the cream cheese batter, spreading evenly with a knife, being careful that you do NOT marble the cream cheese.

Bake 50 – 60 minutes until the cake is 'set'. Cool on a rack to room temperature and then refrigerate.

When the cake is completely cooled, prepare the frosting: In a medium bowl, using an electric mixer, mix all the frosting ingredients until smooth and of a spreading consistency. Frost the top of the cake. 

 

Refrigerate 3 – 4 hours before serving.

 

 

MY SPIN: I think the only thing I would change would be to use only 1 TBSP of the pineapple juice in the frosting to make it a thicker consistency.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life!
Jan