Ingredients

The following ingredients have 12 Servings
  • 2/3 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp kosher sea salt
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 cup vegetable oil (OR canola oil)
  • 2 tbsp applesauce
  • 1/3 cup granulated sugar
  • 3 tbsp brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 3/4 cup carrot (finely grated)
  • 8 oz original cream cheese
  • 1/4 cup sour cream (full-fat or light)
  • 1/3 cup granulated sugar
  • 1 tsp all purpose flour
  • 1 egg
  • 2 tsp vanilla extract
  • whipped cream
  • cinnamon
  • toasted walnuts (OR pecans, chopped)

Instruction

  • Preheat oven to 350 degrees. Line a standard size muffin/cupcake tin with paper liners, set aside.
  • In a small mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • In a medium mixing bowl, whisk together the oil, applesauce, sugars, egg, vanilla, and carrot. Mix in the dry ingredients just until combined, set aside.
  • In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the cream cheese for 1 minute or until smooth and creamy. Add the sour cream and mix to combine. Add the sugar, flour, egg and vanilla extract, mix just until combined.
  • Start by placing 1 tablespoon of cake batter into the bottoms of the liners, then add 1/2 tablespoon of cheesecake filling. Repeat the process one more time, ending with cheesecake on top. If you have leftover filling, divide it evenly between the liners.
  • Place in the oven and bake for 25-35 minutes or until the cheesecakes are set. Remove from the oven and allow to cool at room temperature for 30 minutes before transferring to a refrigerator to cool for 2 hours.
  • Before serving, top with homemade whipped cream, a dash of cinnamon and a sprinkle of toasted nuts. Keep refrigerated for up to 4 days.