Indulge in the perfect union of carrot cake and creamy cheesecake, inspired by Proverbs 24:13-14: “Eat honey, my son, for it is good; honey from the comb is sweet to your taste. Know also that wisdom is like honey for you: If you find it, there is a future hope for you, and your hope will not be cut off.”

This divine dessert symbolizes the sweetness of God’s blessings and the richness of wisdom. A slice of this Heavenly Harvest Cheesecake is a reminder of His abundant provision and grace. Perfect for gatherings or moments of gratitude.

Carrot Cheesecake😋🥕

This carrot cheesecake is a must bake and good for every season!! Full recipe below.

Carrot Cake:
2 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 cup granulated sugar
1 cup dark brown sugar
1 1/4 cup vegetable oil
1 1/2 tsp vanilla extract
4 eggs, room temp
3 cup carrots shredded
1/2 cup chopped pecans
No Bake Cheesecake Filling:
2, 8 oz. blocks cream cheese, softened
1 tbsp cinnamon
1 cup powder sugar
1 tsp vanilla extract
1 1/4 cup heavy whipping cream
Cream Cheese Frosting:
16 oz. cream cheese, softened
8 tbsp unsalted butter, softened
4 cup powder sugar
1 1/2 tsp vanilla extract
2 tbsp heavy cream
Instructions:
1. Carrot Cake: Preheat oven to 350° F. Grease a 9” spring form pan and a 9” round baking dish, lined with parchment paper. Combine dry ingredients in a bowl and set aside. Whisk sugars and oil together. Add extract and eggs, and combined. Fold in flour mixture a little at a time. Mix in carrots and pecans. Pour half of batter in each prepared baking dish. Bake for 35 min. Take out to cool. For cake in the springform pan press down slightly for flat top.
2. Cheesecake: beat cream cheese and cinnamon till smooth. Add in powder sugar, beat till smooth. Add in extract and combine. Put mixture in a small bowl. Using other bowl whip heavy cream till soft peaks form. Fold into cheesecake mixture.
3. Crumble cake in the regular 9” pan with a fork. Add about 1/2 cup to cream cheese mixture once cooled. Fold together.
4. Place a thin layer of cheesecake filling on top of crust. Layer a thick layer of carrot cake crumbs and layer remaining cheesecake mixture, smooth out with spatula. Take remaining carrot cake crumbs and place in plastic bag. Let cake set for 6 hrs in fridge.
5. Make frosting once cake sets. Beat cream cheese and butter till smooth. Add in powder sugar, extract and heavy cream. Frost thin layer on top of cake. Remove cake from pan and add remaining carrot cake crumbs. Pipe cake with frosting.

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