Thanks to Imperial Sugar for being a sponsor of #Choctoberfest. I’ve had so much fun working on new recipes and satisfying my sweet tooth! Make sure to check out what the other participants are making, and don’t forget to enter the amazing giveaway with over $450 worth of prizes! All the details are at the bottom of the post.
I love to come up with different cheesecake flavors. I’m sure I’ve talked before about the pastry chef at the restaurant that I worked at as a teenager. Every night he had a cheesecake of the day(or night!), and they were almost always amazing (I wasn’t a huge fan of the banana cheesecake). Anyway, I’m always on the lookout for new flavor combinations, and a few weeks ago I saw a carrot cake cheesecake as a dessert special at a restaurant. Sometimes just the name will give me major inspiration. I think carrot cake and cheesecake are a perfect combination. The best part of carrot cake is the cream cheese frosting, and in this dessert the carrot cake acts as the base, and the creamy white chocolate cheesecake is a version of the frosting.
White chocolate might be a bit controversial for #Choctoberfest, but I’m a rebel that way! I love white chocolate, and so it makes me happy to use it in a recipe here.
Carrot Cake Cheesecake
- 1/2 c. Imperial Sugar
- 2 eggs
- 1/2 c. whole wheat flour
- 1/2 c. white flour
- 1/2 c. vegetable oil
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 1 tsp. cinnamon
- 1 c. shredded carrots
- 1/2 c. raisins
- 3 x 8 oz. cream cheese
- 3/4 c. Imperial Sugar
- 3 eggs
- 1 tsp. vanilla
- 1 tsp almond flavoring
- 2 c. white chocolate chips, melted
- To make the carrot cake base: combine the sugar, oil and eggs.
- Add dry ingredients to the sugar mixture.
- Fold in the carrots and raisins.
- Bake in a greased springform pan at 350º for 10 minutes.
- While the carrot cake is baking, prepare the cheesecake.
- Cream the sugar and cream cheese.
- Mix in the eggs, one at a time.
- Add in the vanilla, almond flavoring and chocolate.
- Pour batter into the springform pan and bake at 425º for ten minutes and the lower the heat to 250º and bake for another 45 minutes.
- When the time is up, turn off the oven and open the oven door. Let the cake cool in the oven.
- Chill overnight in the fridge.