A combination of carrot cake and cheesecake just in time for this Easter weekend! This rich and creamy cheesecake is not only studded with white chocolate chips it also has a carrot cake crust. Which is my favorite part!
But the crust is not made with an actual carrot cake, instead it is made from a big giant cookie. A big giant cookie made from scratch! Yup, I made a big giant oatmeal cookie with lots of grated carrots. It smelled so good I could eat it all up with a giant glass of milk. But then the cheesecake would be crust-less. And that’s not fair to the cheesecake.
(That’s cinnamon, it’s not burnt!)
There is one big reason for adding carrots and oats to this cheesecake crust. The more nutrients there is, the more excuses why I should be allowed to have another slice!
Ok, I lie. Adding vegetables and stuff doesn’t necessarily fit this cheesecake into the health food category. It’s still dessert. Nope, it’s not low in calories either. I checked. I still can’t eat this cheesecake all by myself. (But I really do want to!)
White Chocolate Cheesecake and Carrot Cake Crust!
Because why should we have to decide?
Cheesecake or carrot cake?
With white chocolate chips as a bonus!
Creamy, smooth, white chocolate chip cheesecake with a cinnamon-spiced carrot and oat crunch.
White Chocolate Cheesecake and Carrot Cake Crust
- 1/3 Cup plus 1 Tablespoon all-purpose flour
- Pinch of baking powder and baking soda
- 1/2 tablespoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 stick (unsalted butter)
- 2 1/2 tablespoons brown sugar
- 1 1/2 tablespoon sugar
- 1 egg yolk
- 1/2 cup oats
- 4 medium carrots (grated)
- 3 tablespoons unsalted butter
- 1 tablespoon brown sugar
white chocolate cheesecake
- 2 packages cream cheese (8 oz each)
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2/3 cups white chocolate chips (divided)
Recipe adapted from: Kraft Recipes
|For cookie: Preheat oven to 375F. Sift flour, baking powder, baking soda, and salt. In a separate bowl beat softened butter and sugars at medium speed until light and fluffy. Reduce speed to low and beat in egg yolk. Scrape down sides of bowl and gradually add flour. Then stir in oats and carrots. Spread cookie dough evenly onto a parchment-line baking sheet like a big giant cookie. Bake until golden brown, about 20 minutes. Let cool. When cool enough to touch, crumble into big pieces.|
|For crust: Transfer cookie pieces to a food processor. Add butter, brown sugar, and pulse. Press crumb mixture onto a 9 in. pie dish. Press against bottom and sides of pie dish. Store in the freezer while you prepare the cheesecake filling.|
|For cheesecake: Preheat oven to 350F. In a large bowl beat softened cream cheese, sugar, and vanilla at medium speed until well blended. Add eggs, one at a time, beating each until blended. Stir in 1/3 cup of the white chocolate chips. Pour over crust. Sprinkle remaining white chocolate chips. Bake for 35 minutes or until center is almost set. Allow to cool. Then refrigerate for 3 hours or overnight.|