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Lowfat Carrot Cake Cheesecake

Source of Recipe

Krystine's Healthy Gourmet Bakery Cookbook


List of Ingredients

1 graham cracker crust

CARROT CAKE FILLING:
1 cup flour
3/4 cup sugar or fructose
1 teaspoon ground cinnamon
1/2 cup nonfat cottage cheese
1/3 cup pureed cooked carrots OR
baby food carrots

NONFAT CHEESE FILLING:
8 ounces nonfat cream cheese, softened
1/2 cup fructose or table sugar
1/3 cup egg whites or egg substitute
1/2 cup plain nonfat yogurt


Recipe

Press graham cracker crumb crust into bottom of 9" springform pan, and place crust in freezer while making filling. Preheat oven to 325ºF. Make carrot cake filling: In a medium bowl, combine flour, sugar, cinnamon, cottage cheese and carrot puree. Stir until thoroughly combined. Pour into prepared crust and set aside. Make nonfat cheese filling: In another bowl, beat cream cheese, sugar, egg whites and yogurt with electric mixer until light and creamy. Pour over carrot cake batter. Bake 45-50 minutes or until cake jiggles slightly when tapped. Cool in refrigerator for at least 2 hours before removing pan rim.