Vegan Carrot Cake Cheesecake Recipe

Ingredients:

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 1/2 cups (52 g) grated carrots, about 1 medium carrot
• 1 1/4 cups (125 g) 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
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (42 g) dairy-free yogurt, room temperature

Optional Toppings:

• Vegan caramel
• 1/2 cup pecans or walnuts
• 1/2 cup sprouted rolled oats
• 1 tbsp maple syrup

Instructions:

1. Prep: Preheat oven to 375°F (190°C). Line an 8-inch springform pan with parchment paper.
2. Create Flour Mixture: Pulse the oats, baking powder, baking soda, and spices in a food processor until resembling rustic flour.
3. Make Batter: Combine the dry mix with brown sugar, vegan butter, sugar, dairy-free yogurt, and carrots. Stir just until combined.
4. Bake Carrot Cake Layer: Pour batter into the pan. Bake for 35 minutes. After baking, increase oven temperature to 400°F (205°C).
5. Cheesecake Layer: Cream the vegan cream cheese and yogurt. Mix in the sugars, starch, vanilla, and spices until smooth.
6. Combine & Bake: Pour the cheesecake batter over the cake layer. Bake on a baking sheet for 60-70 minutes or until set.
7. Cool: Allow cooling at room temperature, then chill in the fridge for 2-3 hours or overnight.
8. Toppings (Optional): Toss oats and nuts with maple syrup and toast if desired. Prepare vegan caramel.
9. Serve: Run a knife around the edges, remove the springform, top with caramel and toasted oats, and serve.
10. Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

This recipe provides a lush combination of textures and flavors that’s sure to please any crowd, vegan or otherwise. Enjoy your baking!