Carrot Cake Cheesecake
Servings 12 servings
Calories 446kcal
Ingredients
Cheesecake
- 16 ounces cream cheese softened
- ½ cup sour cream
- ¼ cup heavy cream
- 1 teaspoon vanilla liquid stevia
- 1 teaspoon vanilla extract
- ½ cup Swerve Confectioners sweetener
- ¼ teaspoon salt
- 2 eggs
Carrot Cake
- 4 eggs
- ½ cup heavy cream
- ¼ cup oil
- 1 teaspoon lemon juice
- 1 teaspoon vanilla liquid stevia
- ½ cup coconut flour
- ½ cup carrot grated
- ½ cup coconut shredded, unsweet
- ⅓ cup ground flaxseed
- ¾ cup Swerve Brown Sugar Sub or Sukrin
- ½ teaspoon Allspice or use a combination of cinnamon nutmeg, cloves
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Frosting
- 16 oz cream cheese softened or mascarpone cheese
- ⅓ cup heavy cream
- 1 teaspoon vanilla liquid stevia
- pinch salt
Instructions
Cheesecake
- Preheat oven to 325 degrees F.
- Place the cream cheese and sour cream in a stand mixer and blend until smooth. Add the heavy cream, stevia, extract, Swerve and salt and blend on high until combined.
- Add one egg at a time and blend until well incorporated.
- Pour the batter into a greased 9 inch spring form pan. Wrap the bottom and half way up the pan with aluminum foil and place into a roasting pan. Pour hot water into roasting pan to half way up the sides of the spring form pan.
- Bake 45 minutes until golden but still jiggly in the center.
- Allow to cool then refrigerate for 2-3 hours or overnight.
Carrot Cake
- Preheat oven to 350 degrees.
- Place the first 5 ingredients into a stand mixer and blend until combined.
- Add the remaining ingredients and blend until combined.
- Bake for 30 minutes or until a toothpick in center comes out clean.
- Allow to cool 1 hour.
- Prepare frosting by adding all ingredients into a stand mixer. Taste and adjust sweetener if needed.
Assemble
- Remove spring form from around each cake.
- Place the cheesecake onto serving platter.
- Lay the carrot cake on top of the cheesecake.
- Spread frosting over the top of the cake and sides. Decorate around the outer edge of the top of the cake and add a sprinkle of chopped nuts if desired.
- Keep refrigerated until serving.
Notes
Net Carbs: 5g
This recipe was first published in April of 2017 and with updated content and video in February 2019.
Nutrition
Serving: 1slice | Calories: 446kcal | Carbohydrates: 8g | Protein: 10g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 170mg | Sodium: 506mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2085IU | Vitamin C: 0.7mg | Calcium: 119mg | Iron: 1.1mg