CARROT CAKE CHEESECAKE - BUNNY'S WARM OVEN

Carrot Cake Cheesecake - Bunny's Warm Oven image

Provided by @MakeItYours

Number Of Ingredients 22

2 eight ounce packages cream cheese, room temperature
3/4 cup white sugar
1 Tablespoon all purpose flour
3 eggs, room temperature
1 Teaspoon vanilla
3/4 cup vegetable oil
1 cup white sugar
2 eggs, room temperature
1 Teaspoon Vanilla
1 cup all purpose flour
1 Teaspoon baking soda
1 Teaspoon cinnamon
dash of salt
one 8 1/2 ounce can crushed pineapple, drained well with juice from the pineapple reserved
1 cup grated fresh carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
2 ounces cream cheese
1 Tablespoon butter, softened
1 3/4 cups powdered sugar, sifted
1/2 Teaspoon vanilla
1 Tablespoon reserved pineapple juice

Steps:

Make the cheesecake batter:IN a large bowl using an electric mixer beat together the 2 packages of cream cheese and 3/4 cup sugar until smooth. Beat in 1 Tablespoon flour, 3 eggs and 1 Teaspoon vanilla until smooth, set aside.Make the Carrot Cake Batter:In a large bowl combine the 3/4 cup vegetable oil, 1 cup sugar,2 eggs, and 1 Teaspoon vanilla. Mix with an electric mixer until well combined. STIR in 1 cup flour, baking soda, cinnamon and salt. Next , STIR in the drained pineapple, carrots, coconut and walnuts.Spread 11/2 cups of carrot cake batter onto the bottom of a greased 9 inch springform pan.Drop large spoonfuls of cream cheese batter over the carrot cake batter, top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Bake in a preheated 350 degree oven for 50 - 60 minutes or until cake is set and cooked through. Cool to room temperature then refrigerate.When cake is cold, prepare the Pineapple Cream Cheese Frosting.Make the Pineapple Cream Cheese Frosting:In a large bowl combine 2 ounces cream cheese ,butter, powdered sugar, 1/2 Teaspoon vanilla, 1 Tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and the frosting has a spreading consistency. Frost the top of the cheesecake. Refrigerate the cake 3 - 4 hours before serving.