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Carrot Cake Cheesecake




Source of Recipe


CD Kitchen


List of Ingredients




Cheesecake:

16 oz. cream cheese, room temperature
3/4 c. sugar
2 1/2 tsp. vanilla extract
1 T. flour
3 eggs

Carrot Cake:

3/4 c. vegetable oil
1 c. sugar
2 eggs
1 1/2 tsp. vanilla extract
1 c. flour
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
8 1/2 oz. can crushed pineapple, packed in juice, drained well, reserve
juice
1 c. grated carrots
1/2 c. coconut
1/2 c. chopped walnuts

Pineapple Cream Cheese Frosting:

2 oz. cream cheese, softened
1 T. butter, softened
1 3/4 c. confectioners' sugar
1 tsp. vanilla extract
1 T. reserved pineapple juice


Recipe



Cheesecake:
In large bowl of electric mixer, beat cream cheese, sugar and vanilla until
smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside.
Meanwhile prepare Carrot Cake.
In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir
in dry ingredients; mixing well. Stir in drained pineapple, carrots,
coconut and walnuts.

Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9 1/2
springform pan. Drop cream cheese batter over carrot cake batter by
spoonfuls; 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 350ºF oven for 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 of electric mixer, combine cream cheese, butter, confectioners'
sugar, vanilla extract and reserved pineapple juice. 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.