Carrot Cake Cheesecake

By lihui

8 Person

495 Minutes

0 Calories

Based on our super-cute carrot patch brownies, this cheesecake is sure to elicit some oohs and ahhs from your Easter dinner guests. Tip: Don't leave out the coconut oil! It makes the white chocolate much easier to work with, and will prevent the chocolate from breaking when food coloring is added.

Ingredients

Topping

1/2 package Robin's Eggs
1 c. Crushed Oreos
1 c. Semisweet chocolate chips
1/3 c. Heavy cream
Medium strawberries
Orange food coloring
1 teaspoon Coconut oil
1 1/2 c. White chocolate chips

Cheesecake

1/4 teaspoon Kosher salt
2 tablespoons All-purpose flour
1/4 c. Sour cream
1 teaspoon Pure vanilla extract
3 Large eggs
1 c. Granulated sugar
8 ounces Cream cheese, softened to room temperature

Crust

Pinch of kosher salt
4 tablespoons Butter, melted, plus more for pan
26 Oreos
Nonstick cooking spray

Method

01

In a food processor, blend Oreos with melted butter and salt. Pat into a springform pan and set aside while you make filling.
02

Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust.
03

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.
04

Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
05

Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
06

In a small bowl, microwave white chocolate chips and coconut oil on high for 1 minute, stirring every 20 seconds until smooth. Add orange food coloring until desired color is reached.
07

Make the crust: Preheat oven to 325℉ and grease an 8" springform pan with cooking spray.
08

Line a small baking sheet with parchment paper. Hold strawberries gently by their leaves and dip in orange chocolate. Place on prepared baking sheet and refrigerate until chocolate is firm, 10 to 15 minutes.
09

Meanwhile, make ganache topping: In a small saucepan over low heat, heat heavy cream until small bubbles appear around the edges. Place chocolate in a heatproof bowl and pour hot cream on top. Let sit 3 minutes, then stir until creamy and no lumps remain.
10

Pour ganache over top of cheesecake and smooth into an even layer. Top with an even layer of Oreo crumbs, then add your strawberry "carrots" and Robin’s Eggs. Refrigerate until ganache is set, 10 minutes more.

Related Tags

Carrot Cake Cheesecake

4.2

( By lihui )

01 Information

Grade hard
Serving 8 servings
Prep Time 15 Mins
Total Time 495 Mins

02 Ingredients

Topping

1/2 package Robin's Eggs

1 c. Crushed Oreos

1 c. Semisweet chocolate chips

1/3 c. Heavy cream

Medium strawberries

Orange food coloring

1 teaspoon Coconut oil

1 1/2 c. White chocolate chips

Cheesecake

1/4 teaspoon Kosher salt

2 tablespoons All-purpose flour

1/4 c. Sour cream

1 teaspoon Pure vanilla extract

3 Large eggs

1 c. Granulated sugar

8 ounces Cream cheese, softened to room temperature

Crust

Pinch of kosher salt

4 tablespoons Butter, melted, plus more for pan

26 Oreos

Nonstick cooking spray

03 Method

Step 1

In a food processor, blend Oreos with melted butter and salt. Pat into a springform pan and set aside while you make filling.

Step 2

Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust.

Step 3

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.

Step 4

Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.

Step 5

Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.

Step 6

In a small bowl, microwave white chocolate chips and coconut oil on high for 1 minute, stirring every 20 seconds until smooth. Add orange food coloring until desired color is reached.

Step 7

Make the crust: Preheat oven to 325℉ and grease an 8" springform pan with cooking spray.

Step 8

Line a small baking sheet with parchment paper. Hold strawberries gently by their leaves and dip in orange chocolate. Place on prepared baking sheet and refrigerate until chocolate is firm, 10 to 15 minutes.

Step 9

Meanwhile, make ganache topping: In a small saucepan over low heat, heat heavy cream until small bubbles appear around the edges. Place chocolate in a heatproof bowl and pour hot cream on top. Let sit 3 minutes, then stir until creamy and no lumps remain.

Step 10

Pour ganache over top of cheesecake and smooth into an even layer. Top with an even layer of Oreo crumbs, then add your strawberry "carrots" and Robin’s Eggs. Refrigerate until ganache is set, 10 minutes more.

04 Author

lihui

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