Description
These Carrot Cake Cheesecake Cookies combine the comforting flavors of classic carrot cake with a creamy cheesecake filling for an indulgent dessert that’s soft, chewy, and absolutely irresistible. Made with warm spices, grated carrots, pineapple, and a hint of nutty crunch, these cookies are easy to make yet taste like a decadent bakery treat!
Ingredients
Scale
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the Cheesecake Filling: In a medium bowl, beat together softened cream cheese, sugar, vanilla extract, and egg until smooth. Set aside.
- Make the Cookie Dough:
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla, mixing well.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until combined. Fold in grated carrots, crushed pineapple, and optional nuts.
- Assemble the Cookies:
- Bake: Bake for 12-15 minutes or until the edges are lightly golden. The centers will remain soft. Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Freshly grated carrots are key to the perfect moist texture in these cookies.
- The nuts are optional but add a delicious crunch that pairs beautifully with the creamy cheesecake filling.
- If the dough is too sticky to work with, refrigerate it for 20-30 minutes before assembling the cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg