A slice of spring magic!
This Easter Carrot Cheesecake layers spiced carrot cake with fluffy vanilla cheesecake, then tops it all off with white chocolate and walnuts. Make it extra festive with your favorite Easter candy on top!
Carrot Cheesecake
Yield: 1 cake
INGREDIENTS
Cake
- 1 box spice cake mix
- 1 cup grated carrot
- 1 cup coconut
- 4 eggs
- 1 stick butter, melted
- 2/3 cup vanilla Greek yogurt
Cheesecake
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
Topping
- 1/2 cup chopped walnuts
- 1/2 cup chopped white chocolate chips
DIRECTIONS
Heat oven to 350 F.
To make cake: Mix cake mix with carrot and coconut. Using hand mixer, blend in eggs, butter and yogurt. Pour mixture into greased springform pan and bake 30 minutes. Let completely cool in pan.
To make cheesecake: Using hand mixer, whip whipping cream and sugar to form whipped cream and set aside.
Using hand mixer, whip cream cheese, vanilla and powdered sugar. Add in whipped cream and mix. Pour onto completely cooled carrot cake in springform pan. Let set in refrigerator at least 4 hours or overnight before unspringing pan.
For topping: Sprinkle chopped nuts and chocolate chips on cake before serving.
Tip: For extra festive appearance, add desired Easter candy on top.
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Find more recipes in the Where The Food Comes From Cookbook!
