Description
This deliciously lush and creamy carrot cake cheesecake is easy to make with a layer of one bowl carrot cake on the bottom baked with the most velvety brown sugar spiced cheesecake filling! Made entirely dairy free, vegan and gluten free!
Ingredients
Scale
Cheesecake Filling:
- 4 cups (32 ounces) vegan cream cheese, room temperature
- 1 cup (240 g) dairy free yogurt or vegan sour cream, room temperature
- 1 cup (240 g) heavy vegan cream or coconut cream
- 3/4 cup (150 g) organic brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 1/2 cup + 1 tbsp (70 g) cornstarch or arrowroot starch
- 1 tbsp vanilla extract
- 2 tsp vanilla bean paste
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
Carrot Cake:
- 1/2 cups (52 g) grated carrots, about 1 medium carrot
- 1 1/4 (125 g) cups One Degree Organics sprouted rolled oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tbsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- Pinch sea salt
- 1/3 cup (65 g) brown sugar or coconut sugar
- 1/4 cup (65 g) vegan butter, melted and cooled to room temperature
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (42 g) dairy free yogurt, room temperature
Optional toppings:
- 1 batch vegan caramel
- 1/2 cup pecans or walnuts
- 1/2 cup One Degree Organics sprouted rolled oats
- 1 tbsp maple syrup
Instructions
- Prep: Measure out all ingredients for the cake. Line an 8-inch springform pan with tall walls with parchment paper. Alternatively, you can use a 9-inch springform pan if the walls of your 8″ pan are not tall enough. Preheat the oven to 375F.
- Create the flour mixture: In a food processor, pulse together the One Degree Organics sprouted rolled oats with the baking powder, baking soda, ground cinnamon, ginger, nutmeg, and sea salt until the mixture resembles a rustic flour.
- Make the batter: Pour the dry ingredients into a bowl, and add in the brown sugar, melted vegan butter, sugar, dairy free yogurt, and carrots. Whisk just until the dry ingredients are combined.
- Bake the carrot cake layer: Pour the batter into the springform pan, and bake the cake layer for 35 minutes, or until the top of the cake is set and a toothpick comes out clean. Remove from the oven, but raise the temperature to 400F.
- Make the cheesecake layer: In a stand mixer with whisk attachment or in a large bowl with a hand mixer, cream together the cream cheese and dairy free yogurt until creamy. Then add in the remaining ingredients, and cream together until smooth, stopping the mixer to scrape the bottom as needed.
- Bake: Pour the cheesecake batter on top of the baked cake layer. Place the springform pan onto a baking sheet and into the oven to bake for 60-70 minutes, or until the top of the cheesecake is slightly golden brown and the edges of the cheesecake look set. Remove from the oven.
- Cool: Allow the cheesecake to cool for 30-40 minutes at room temperature before covering it and placing it in the fridge to set for 2-3 hours, or preferably overnight.
- When ready to serve: Prep the desired toppings for the top of the cheesecake. If you want, I like to toss the oats and walnuts together with maple syrup and toast at 300F for 3-4 minutes as a crunchy topping!
- Serve: Use a butter knife to run along the edges of the cheesecake and carefully remove the springform pan. Top with vegan caramel and oats, slice and serve!
- Storage: Store any leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer.
Notes
See blog post for tips & tricks!