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Carrot Cake Cheesecake




Source of Recipe


Internet


List of Ingredients




Cheesecake:
2 pkgs cream cheese, room temp
¾ cup granulated sugar
1 tbsp. flour
3 eggs
2 tsps. vanilla

Carrot Cake:
¾ cup vegetable oil
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
1 tsp. ground cinnamon
Dash salt
1 can (8 ½ oz) crushed pineapple packed in juice, well drained and juice reserved
1 cup grated carrots
½ cup flaked coconut
½ cup chopped walnuts

Pineapple Cream Cheese Frosting:
2 oz cream cheese, softened
1 tbsp. butter, softened
1 ¾ cups powdered sugar
½ tsp. vanilla
1 tbsp. reserved pineapple juice
Dash salt


Recipe



To make cheesecake, in large bowl beat together 2 pkgs. cream cheese and ¾ cup sugar until smooth. Beat in 1 tbsp. flour, 3 eggs and 2 tsps. vanilla until smooth. Set aside.

Meanwhile prepare Carrot Cake. In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 tsp. vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts. Spread 1 ½ cups carrot cake batter over bottom of greased 9 or 9 ½ inch spring form pan. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.

Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.

When cake is cold, prepare Pineapple Cream Cheese Frosting. In a bowl with an electric mixer, combine 2 ozs. cream cheese, butter, powdered sugar, ½ tsp. vanilla, 1 tbsp. reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.

Note: Don't skimp on the ingredients (and don't use store brands or generic). Use regular cream cheese, real butter, and pineapple packed in juice, not sugar syrup. You will be glad you did.