Carrot Cake Pineapple Cheesecake (Test Kitchen)
Updated: Apr 3, 2020
The name of this dessert is quite the mouthful! I was on instagram and saw an ad for carrot cake cheesecake swirl bars and it inspired me. So I made a carrot cake crust and then topped it with a pineapple cheesecake! See me make the cheesecake in this video here!
For the carrot cake
2 cups rolled oats, blended into oat flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
dash of salt
1 carrot, peeled and shredded
1 very ripe banana, mashed
2 tablespoons vegetable oil
1/2 cup water
2 tablespoons sunflower seeds, chopped (sub for whatever seed/nut you want)
For the pineapple cheesecake
1 454g package of regular (firm?) tofu, I used 3/4 of the block
1 cup sunflower seeds, soaked or boiled
3/4 cup sugar
1/3 cup lemon/lime juice (I did about a 50/50 mix)
1/3 cup coconut oil
1 cup frozen pineapple chunks
-Start by mixing the oat flour, sugar, baking powder, and spices in a large bowl.
-Add your shredded carrot and mashed banana and mix it up a bit.
-Then add the oil and water and mix until well combined, add water 1 tablespoon at a time if it's too dry still.
-Mix in your chopped seeds/nuts.
-Add your carrot cake mixture to a greased 9 inch springform pan.
-Add all of your ingredients to a blender and blend until very smooth.
-Add cheesecake mixture on top of the carrot cake base.
-Preheat oven to 350.
-Cook for 50-60 minutes or until the edges are browned and the top looks firmer.
-Cool on the counter until you can move the pan without an oven mitt, move to the fridge and chill for at least 4 hours before removing the outer edge of the pan and enjoying!
Caramel would be good drizzled on top of this recipe! I tried to make some, but it failed epically.