Carrot Cake Cheesecake – Two delicious desserts in one! Plus a secret healthy ingredient!
Happy Monday friends! How did the weekend treat you?
Friday night I went out for some good times dancing with my friend Shelby. I adore dancing, and is just a bit more satisfying when it is done in a club than in front of my bathroom mirror. Although singing into a hair straightener isn’t as socially acceptable.
Aside from that my weekend was pretty low key. Lots of catching up on my blog reading with endless cups of coffee. I’ve been trying to drink tea during the week and saving coffee for the weekends. I have become a coffbie (Coffee + zombie. Yes, this literary genius just came up with that) and miss the way coffee made me feel when I could actually feel the effects.
I don’t think it’s working much since I can still go through a half a pot of coffee and still settle in for a long Winter’s nap. I guess all caffeine is created equal if I really want to get it under control. I’m sure my coworkers are gunna love me in the morning.
I also got some fresh air with another walk around the neighborhood for an hour or so. I haven’t had much of an urge to start running again, which I am totally okay with.
Having a change up in my exercise routine with Insanity has been a big motivator to keep me active throughout the Winter. Call me crazy, but feeling my face is something I enjoy. I have a whole 3 other seasons to enjoy running so let’s give Winter something to rave about. It does feel good to at least get outside and enjoy a smidgen of sunshine while I can. Plus it’s a great time to catch up on the new Best Life Ever podcast. I love these ladies and all of their tips. Makes me miss HLS like cray.
And now, the sweet spot. The motherload. The crackpot. The if this is wrong, I don’t evah wanna be right.
Carrot Cake Cheesecake. Two desserts and a full serving of vegetables all in one pan. And guess what else…
Ah Ee Oo. Killah Tofuu!! Only 90’s kids will get my reference. If I didn’t just tell you this was in there you woulda never known.
Nasoya contacted a few weeks back to review their new TofuPlus line to contribute to their #MeatlessMondays campaign. Seeing as I have been experimenting with new tofu recipes with great success, such as my Vegan Vegetable Lasagna I jumped at the opportunity to get the creative soybean brain going.
Nasoya is a leading brand in organic, non-GMO soy foods, from tofu to noodles, and vegan mayo. The company even started near by me in Leominster, MA in 1978 which I had never known until now.
The TofuPlus line is composed of 4 different varieties of Tofu all which are fortified with vitamins D and K, as well as Calcium for added nutrients that most tofu products do not contain. This is especially helpful for vegans or those who don’t consume a lot of dairy products since those are the main sources of calcium and vitamin D in the diet.
I opted for the ‘sprouted’ variety since I had never seen a sprouted version of tofu before. This means the soybeans were well..sprouted before processing into tofu which helps for better digestion and absorption of the nutrients.
Now I really wanted to make something different with the tofu. I’ve baked it. Made sandwiches with it. Omelets. Tacos. But it has been a while since I’ve made any desserts here on the blog or with tofu for that matter. Thus I knew what my mission had to be. And you better believe it had to be made with carrots.
I knew I wanted to make a cheesecake with the tofu, but the thing is I don’t really like cheesecake. Maybe that was a good reason to make it so I wouldn’t eat it for every meal over the course of the weekend, but I’m too selfish for that. As if it was a surprise, my favorite cake is carrot cake which I really only have around Easter time. Well I’m pretty sure the Easter Bunny will be hopping on over early this year for a slice of this bad boy. Can’t say I blame him either. Just make sure you leave a trail of Starburst jellybeans on your way out.
How can you have carrot cake without cream cheese frosting? By merging the best of both worlds into one delicious, creamy, and nutrient absorbent cake of wonder. Duh.
- 8 oz Nasoya TofuPlus Extra Firm Tofu
- 8 oz Neufchatel Cream Cheese, softened
- ¾ cup sugar
- 1 tsp vanilla
- 2 tbsp soy milk
- 1 tbsp corn starch
- 2 tsp cinnamon
- 2 cup grated carrot (about 2 medium)
- 1 prepared graham cracker crust
- Preheat oven to 350 degrees
- Using a hand mixer, blend together tofu, cream cheese, sugar, soy milk, cornstarch, vanilla, and cinnamon until blended, but not completely smooth.
- Fold in grated carrot.
- Add mixture to graham cracker crust.
- Bake for 20 minutes, lower the heat to 325 and bake an additional 20 minutes, or until firm.
- Chill on counter for 30 minutes.
- Refrigerate overnight before serving.
Deglutify: Use or make certified GF graham cracker crust
Now I used a 10″ spring form pan to make mine because that is what I had on hand, but I suggest using an 8″ to make a thicker cheesecake. I also used Katie’s recipe for a graham cracker crust using milk instead of oil, but had some issues with it staying together in the pan. It was still delicious and I had no problem sprinkling the graham cracker crumbs all over my slice of orange-hued heaven. Tofu, you’ve done it again. Finding a way to sneak yourself and carrots into every dish imaginable.
Now it’s YOUR chance to get down to Tofu town and WIN TWO FREE COUPONS for ANY Nasoya product. Enter below for your chance to win! I will pick and announce a winner next Monday.
Make it a great day!
Have you ever tried tofu?
What’s your favorite way to eat it?
*Disclaimer: I was provided with two free vouchers for Nasoya products in exchange for a review. No other compensation was provided, and all thoughts, opinions, and recipes are my own.