A friend of mine recently joked that I must be running out of carrot cake-infused recipes, but she was wrong! My readers keep sending me new ideas they've found, and I’m always thinking up my own creations to see just how far I can take my love for carrot cake. Here’s a recipe from one of those readers that takes carrot cake to a whole new level. I mean, who doesn’t love a good carrot cake and cheesecake? Now, imagine putting those two together—pure dessert magic!
The combination of the spicy flavor of carrot cake with the creamy goodness of cheesecake, all in a handheld, bite-sized cookie? YES, PLEASE! These Carrot Cake Cheesecake Cookies are sure to be a new favorite. I can already picture Annie the Porcupine taking a bite of one of these cookies, only to discover the rich, creamy cheesecake filling inside. She might even prefer these over her classic carrot cake!

Why don’t you give them a try and let me know what you think?
Ingredients:
1 C unsalted butter, softened
1 C brown sugar, packed
½ C sugar
2 large egg
1 t vanilla extract
2 ½ C flour
1 t baking soda
½ t salt
1 t cinnamon
½ t nutmeg
½ t ginger
½ t salt
1 ½ cups finely grated carrots (about 2 large carrots)
1 c white chocolate chips
8 oz cream cheese, softened
1 c powdered sugar
½ cup chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 350. Grease cookie sheet
2. Cream butter, sugar, eggs and vanilla together
3. Add flour, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Fold in carrots, pecans and chocolate chips
5. Make the cheesecake filling
6. In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
7. Form cookies with a scoop of dough, fill with cream cheese and top with another scoop of dough.
8. Bake for 12 to 15 minutes
Thanks again to the reader who shared this fantastic recipe! And the picture, which originally appeared on the Yummy Recipes Facebook page, is making my mouth water.
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