CARROT CAKE CHEESECAKE

Carrot Cake Cheesecake image

Provided by Traci Coleman

Time 1h20m

Number Of Ingredients 24

CHEESECAKE FILLING
2 pkg cream cheese, softened (8 oz each)
3/4 c sugar
2 1/2 tsp vanilla (I used vanilla bean paste)
1 Tbsp all-purpose flour
3 eggs
CARROT CAKE
3/4 c vegetable oil
1 c sugar
2 eggs
1 1/2 tsp vanilla extract
1 c all-purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 can(s) crushed pineapple, packed, in juice; drain well and reserve juice; 8.5 oz can
1 c grated carrots
1/2 c coconut flakes
1/2 c chopped nuts (I used pecans, of course)
PINEAPPLE CREAM CHEESE FROSTING
2 oz cream cheese, softened
1 Tbsp butter, softened
1 3/4 c powdered sugar
1 tsp vanilla extract
1 Tbsp reserved pineapple juice

Steps:

1. Preheat oven to 350 degrees. Make cheesecake filling. In a large bowl, beat together cream cheese, sugar, and vanilla.
2. Add flour and eggs and beat until smooth. Set aside and make the carrot cake batter.
3. Carrot Cake Batter: In a large bowl combine oil, sugar, eggs, and vanilla.
4. Add in flour, baking soda, and cinnamon. Mix well.
5. Stir in drained pineapple, carrots, coconut, and pecans.
6. In a greased springform pan, spread about 1/2 of the carrot cake batter in the bottom.
7. Spoon 1/2 of the cream cheese mixture over the carrot cake batter.
8. Top with remaining carrot cake batter.
9. Lastly, spread remaining cream cheese mixture on top. Do NOT marble the mixtures together; just create layers.
10. Bake at 350 for 50-65 minutes.
11. Let cool to room temperature and then refrigerate.
12. Once the cake has chilled through, prepare the frosting by mixing all ingredients until smooth.
13. Frost top of cheesecake and refrigerate 3-4 hours before serving. (Note in my pic, I frosted the sides, too, because I didn't read my own instructions very well!)