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Ann Thomas' Carrot Cake Cheesecake




Source of Recipe


Buddy Cookbook


List of Ingredients




Cheesecake
2 (8-oz.) pkgs. cream cheese
3/4 c. granulated sugar
1 T. all purpose flour
3 eggs
2 tsp. vanilla

Carrot Cake
3/4 c. vegetable oil
1 c. granulated sugar
3 eggs
1 tsp. vanilla
1 c. all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
dash salt
1 (8-oz.) can crushed pineapple, drained, liquid reserved
1 c. carrots, grated
1/2 c. coconut
1/2 c. pecans or walnuts, chopped

Pineapple Cream Cheese Frosting
1 (3-oz.) pkg. cream cheese, softened
1 T. butter, softened
2 c. powdered sugar
1/2 tsp. vanilla
1 1/2 T. reserved pineapple juice


Recipe



Cheesecake:
Beat cream cheese and sugar until smooth. Add flour, eggs and vanilla. Beat until smooth, then set aside.

Carrot Cake:
Combine oil, sugar, eggs and vanilla in a large bowl and blend thoroughly. Stir in dry ingredients and beat until smooth. Fold in drained pineapple, carrots, coconut and nuts. Spread 1 1/2 cups carrot cake batter over bottom of greased 9-inch springform pan. Drop cheesecake batter in large spoonfuls over carrot cake layer (do not stir). Spoon remaining carrot cake batter over cheesecake and gently spead with a knife (taking care not to marble layers). Bake at 350° for 60-70 minutes, until set and cooked through. Cool to room temperature, then refrigerate. When cake is thoroughly chilled, top with frosting.

Pineapple Cream Cheese Frosting:
Combine cream cheese, butter, sugar, vanilla, and pineapple juice until smooth. Spread on cake. Refrigerate before serving.