CARROT CAKE CHEESECAKE

Carrot Cake Cheesecake image

Provided by Food Network

Categories dessert

Time 50m

Yield Varies

Number Of Ingredients 12

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1 box Duncan Hines® Decadent Carrot Cake
1 cup hot tap water (for soaking carrots and raisins)
2 eggs
1/4 cup vegetable oil
8 1/2 oz can crushed pineapple, packed in juice, drained well
1/2 cup coconut (optional)
1/2 cup chopped walnuts
2 (8oz) packages cream cheese
3/4 cup sugar
2 1/2 teaspoons of vanilla extract
3 eggs
1 tub Duncan Hines® Creamy Home-Style Cream Cheese Frosting

Steps:

Cheesecake
1. Beat cream cheese, sugar, vanilla, and eggs until smooth
Carrot Cake Batter
1. Soak carrots and raisins in 1 cup HOT tap water for 5 mins. Drain and squeeze out excess water.
2. Mix dry mix, eggs, oil, drained carrots, coconut, pineapple and walnuts.
Assemble Cake
1. Spread 2 cups batter on bottom of 9" or 9 1/2" springform pan. Reserve remaining batter.
2. Layer 1/2 of cheesecake batter on top of carrot cake batter. Spoon on remaining carrot cake batter and top with remaining cheesecake filling.
3. Bake in a 350-degree preheated oven for 50-60 mins. Allow to cool completely. Top with Duncan Hines Cream Cheese Frosting. Refrigerate and serve.
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