CARROT CAKE-SWIRL CHEESECAKE
Combine universally loved desserts with our Carrot Cake-Swirl Cheesecake. This Carrot Cake-Swirl Cheesecake is a complex and delicious pairing of tastes.
Provided by My Food and Family
Categories Cakes
Time 6h30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Beat 2 pkg. cream cheese and 1/2 cup granulated sugar in medium bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended.
- Combine flour, baking soda and cinnamon. Melt 3/4 cup butter. Drain pineapple, reserving 2 Tbsp. juice for later use. Beat remaining eggs in large bowl with mixer on high speed 2 min. or until thickened. Stir in melted butter, carrots, pineapple and remaining granulated sugar. Add flour mixture; mix well.
- Pour half the carrot cake batter into 9-inch springform pan sprayed with cooking spray; spread to evenly cover bottom of pan.
- Drop large spoonfuls of cream cheese batter and remaining carrot cake batter alternately over batter in pan, being careful to completely cover bottom layer of batter with remaining batters. (If necessary, shake pan gently to evenly distribute spoonfuls of batter to rim of pan.)
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Beat remaining cream cheese with powdered sugar, remaining butter and reserved pineapple juice in medium bowl with mixer until blended; spread over top of cheesecake.
Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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