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Carrot cake hot cross bun cheesecake recipe
Carrot cake hot cross bun cheesecake recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Elevate your Easter dessert with a unique twist - Carrot Cake Cheesecake Hot Cross Buns. Indulge in layers of spiced vanilla-infused cream cheese sandwiched between carrot cake buns for a delicious treat.
Ingredients:
  • 3 packets Carrot Cake Filled Hot Cross Buns
  • 3 x 250g Cream Cheese, softened (see note)
  • 300ml Thickened Cream
  • 210g (1 1/3 cups) icing sugar mixture
  • 20.00 ml vanilla bean paste
  • 2.50 gm mixed spice
  • 45g (1/3 cup) chopped walnuts
  • Maple syrup, to serve
Instructions:
  • Prepare your baking dish by greasing a 6cm-deep, 22cm x 30cm (top measurement) baking dish and lining it with baking paper, ensuring the paper extends 10cm over the long sides.
  • With a large bread knife, slice both packets of hot cross buns in half horizontally while keeping them joined together. Then, divide the remaining packet into two and split both halves horizontally.
  • In a large bowl, use electric beaters to whip together cream cheese, cream, sugar, vanilla, and mixed spice until smooth.
  • Lay the bun bases in the dish, making sure they cover the bottom completely, and trim if needed. Spread the cheese mixture over the buns and even it out. Top with walnuts and place the bun tops to sandwich. Refrigerate overnight before serving.
  • Loosen the edges of the cheesecake with a knife. Lift the cheesecake using the overhanging paper to a serving board. Finish with a drizzle of maple syrup before serving.

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