Carrot Cake Cheesecake

Who needs the Cheesecake Factory, when you can have a lighter and more delicious version?  This is too good to be true!

1. Preheat oven to 350 F. Spray a 9” spring form pan with vegetable oil
2. Carrot cake: In mixing bowl combine all dry ingredients until combined
3. In a small bowl combine all wet ingredients and mix with dry ingredients until well mixed. Pour into pan. Bake for about 20 minutes or until tester comes out dry
4. Cheesecake: add all ingredients to food processor and purée until smooth. Gently pour over carrot cake and bake just until Center is still slightly loose about 50 – 60 minutes. Let cool then refrigerate until chilled, preferably 6 hours

Carrot cake
1/2 cup pecans toasted and chopped
1 cup flour
1 tsp baking powder
1/2 tsp baking sofa
1 tsp cinnamon
1/2 tsp ginger powder
1/3 cup oil
1/3 cup low fat sour cream
1/2 cup sugar
2 eggs
1 1/2 cups grated carrots

3 – 8 oz packages light cream cheese
2/3 cup low fat sour cream
2/3 cup sugar
2 eggs
3 tbsp flour
2 tbsp lemon juice
1 tsp grated lemon zest
1 tsp vanilla extract

Serves 12
Prep time 20 min
Cook time: 60 min

Nutritional Information per serving
Calories 350
Protein 4 g
Fat 23 g
Saturated Fat 8 g
Carbohydrates 27 g
Cholesterol 115 mg
Sodium 300 mg
Fiber 1 g
Sugar 21 g