These cupcakes are an absolute necessity for Easter, or any Spring gathering. The cake layer comes together in one bowl with just a few steps, and the cheesecake is just as simple, creamy and delicious. It's equal parts favorite desserts, and new and exciting treat. These little cupcakes are perfect to make in advance and stay moist and fresh for several days. Plus, they're always a big hit!

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Tip

This recipe makes 24 cupcakes.

For the Cake Layer:

Things You\’ll Need

• 1 cup flour

• 1 cup packed brown sugar

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon cinnamon

• 1 cup shredded carrots

• 1 cup chopped pecans

• 2 large eggs

• 2/3 cup vegetable oil

• 1 teaspoon vanilla extract

• 24 cupcake papers

For the Cheesecake Layer:

Things You\’ll Need

• 2 (8oz) ounce package cream cheese, room temperature

• 2/3 cup granulated sugar

• 1 teaspoon vanilla

• 2 large eggs room temperature

• 1 teaspoon salt

For the Frosting Layer:

Things You\’ll Need

• 8oz package cream cheese, room temperature

• 1/2 cup unsalted butter, room temperature

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• Carrot candy decorations, optional

Step 1

In a large bowl stir together the dry ingredient for the cake layer; flour, brown sugar, baking powder, salt, cinnamon, carrots and pecans.

Step 2

Stir in the egg, vegetable oil and vanilla extract.

Step 3

Line a muffin tin with 24 cupcake papers. Distribute the batter evenly between all 24 of the papers.

Step 4

Using a handheld mixer, beat the cream cheese for two minutes, then add all the remaining cheesecake layer ingredients. Beat until well combined.

Step 5

Add the cheesecake layer on top of the cake layer, evenly distributing between the 24 cupcake papers.

Step 6

Bake for 18-25 minutes or until the top has puffed slightly and no longer jiggles when you shake the rack. Allow to cool completely before frosting.

Step 7

To make the frosting, use a handheld mixer to beat together the cream cheese and butter until well combined. Add the remaining ingredients (besides carrot candies, if using), beating until well combined. Frost all the cupcakes, adding a candy garnish if suing.

Step 8

Refrigerate until ready to serve, up to 4 days.

Keep sugar cream pie cold to keep it fresh. Image Credit: Stockbyte/Stockbyte/Getty Images

Sugar cream pie is so beloved in certain areas of the U.S. that an Indianan state representative attempted to designate it the state's official pie. Generally created from sugar, cream, butter, vanilla and cornstarch, the pie resembles a thick custard in a pie shell. Generally served with whipped cream or ice cream, the milk-based ingredients in the recipe give it a short shelf life. Store it in the refrigerator or freezer, as it will spoil if left at room temperature.

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Fresh Baked

Serve the sugar cream pie fresh from the oven, still warm, within 10 to 20 minutes of taking it out of the oven. As soon as it reaches room temperature, refrigerate the pie until ready to serve. The milk products can spoil after 30 minutes if left at room temperature, allowing harmful bacteria to grow.

Refrigerator

Place a freshly baked, and cooled, pie into the refrigerator, lightly covered with plastic wrap or tinfoil. Eat it within two to three days of baking. Serve it chilled or warm the whole pie in an oven set to 425 degrees Fahrenheit for eight to 10 minutes, or three to four minutes for individual slices, or in the microwave at full power for one to two minutes.

Freezer

Wrap the pie tightly in tinfoil, then plastic wrap, and place it in the freezer. Ensure all the air is pushed out from the wrappings to prevent freezer burn. The pie will store for up to six months if sealed properly. Remove the pie from the freezer and place it, still covered with tinfoil, into an oven heated to 325 F. Bake for 50 to 60 minutes covered, then remove the foil and bake for another five to 10 minutes to ensure even browning.

Considerations

Pie crusts can also be made, lightly baked, and frozen to reduce preparation and baking time for sugar cream pies. They will keep in the freezer for up to three months. Prepare the sugar cream pie filling, and pour into a prebaked crust that has been defrosted for several hours in the refrigerator. Bake for the time required by the recipe. To prevent the edges from burning, cover with tinfoil before you put it in the oven. Remove the tinfoil 10 to 15 minutes before the pie is finished baking.

When it comes to holiday baking, you have enough to worry about. You have grocery store shopping to do, dishes to cook, relatives to keep separated, and even food allergies to accommodate. This pie makes things a little simpler. With a crust made of a familiar favorite cereal, it won't feel "gluten-free," it will feel deliciously nostalgic. It just so happens that everyone at the table can eat and enjoy it, and it also just so happens that you can and should make it in advance. Making your holiday baking just a little less complicated.

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Tip

This pie is best the day after making when the flavors can meld and mellow and the pie has time to set. Don't be afraid to make it ahead of time!

Things You\’ll Need

• 3 cups Cherrios cereal

• 1/4 cup brown sugar, packed

• 1/3 cup melted butter

• 4 large eggs

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 4 ounces bittersweet chocolate (62% cacao)

• 1 cup unsalted butter

• 1 1/2 cups heavy cream

• 1/4 cup powdered sugar

• 2 cups whipped cream (try this homemade recipe)

• Chocolate curls or shavings for garnish

Step 1: Grind the cereal.

Add the Cheerios and brown sugar to a food processor. Process until just crumbs remain.

Step 2: Add the butter.

While the food processor is running, slowly add in the butter until all the crumbs have been moistened.

Step 3: Bake.

Add the crumbs to a 9-inch pie pan, pressing firmly into the bottom and sides with a flat-bottomed measuring cup or heavy mug. Bake at 350 degrees Fahrenheit for 8 to 10 minutes. Allow to cool completely.

Step 4: Heat the eggs and sugar.

In the top of a double boiler set over gently simmering water, whisk together the eggs, sugar, vanilla and salt. Whisk continuously until the mixture is heated and thickens slightly, about 6 minutes.

Step 5: Stir in the chocolate.

Remove from heat and stir in the chocolate until well combined and melted. Allow to cool to about room temperate.

Step 6: Whip the butter.

Add the butter to a bowl, beat on high with a hand mixer until light and fluffy.

Step 7: Combine the butter and chocolate.

Slowly pour the chocolate mixture into the butter mixture, mixing until well combined.

Step 8: Whip the cream.

Add the heavy cream and powdered sugar to a bowl, beat with a hand mixer until medium peaks form.

Step 9: Combine and chill.

Fold the chocolate mixture into the cream mixture, pour into the filling. Top with whipped cream and chocolate shavings. Chill until set, about 4 hours.