Greek Yogurt Carrot Cake Cheesecake Layers
Bake carrot cake cheesecake with a whole-wheat banana-carrot base and a creamy Greek yogurt and Neufchatel layer.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 medium ripe bananas mashed
- 1/3 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1 large carrot shredded
- 1/3 cup vanilla Greek yogurt
- 1 1/2 cups whole-milk plain Greek yogurt at room temperature
- 16 ounces Neufchatel cream cheese at room temperature
- 1/2 to 3/4 cup sugar adjusted to preferred sweetness
- 3 large eggs at room temperature
- 1/4 cup white whole-wheat flour
- 2 teaspoons pure vanilla extract
- 1 lemon lemon zest finely grated
Instructions
Instructions
- Preheat the oven to 350°F and coat a springform pan with nonstick spray.
- Mix together all of the carrot cake ingredients, pour the batter into the prepared springform pan, and bake for 35 minutes or until a toothpick inserted into the cake comes out clean.
- Remove the carrot cake layer from the oven, let it cool, and lower the oven temperature to 325°F.
- Meanwhile, blend all of the cheesecake ingredients in a food processor until very smooth, scraping down the sides with a spatula so everything is evenly combined.
- Spread the cheesecake mixture over the cooled carrot cake layer in the springform pan and smooth the top with a spatula.
- Bake for 45 to 50 minutes, until the outer portion is firm and the center 2 to 3 inches remains slightly jiggly.
- Remove the cheesecake from the oven and cool it for 2 hours, then refrigerate until completely chilled.
Notes
The total time of 1 hour 40 minutes covers the listed preparation and baking time and does not include the two-hour cooling period or final chilling time.
The source describes a whole-grain carrot cake base topped with a Greek-yogurt and Neufchatel cheesecake layer.