Carrot Cake Cheesecake

Recipe Rating:
 19 Ratings
Serves: 16
Prep Time:
Cook Time:


16 oz cream cheese softened
3/4 c sugar
2 1/2 tsp pure vanilla extract
1 Tbsp flour
3 eggs
3/4 c vegetable oil
1 c sugar
2 eggs
1 1/2 tsp pure 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 sweetened coconut
1/2 c chopped walnut
2 oz cream cheese, softened
1 Tbsp butter, softened
1 3/4 c powdered sugar
1 tsp pure vanilla extract
1 Tbsp reserved pineapple juice
1/2 c crushed pineapple well drained of liquid and squeezed dry
chopped walnuts
whip cream

The Cook

Annamaria Settanni McDonald Recipe
Well Seasoned
Brooklyn, OH (pop. 11,169)
Member Since Aug 2010
Annamaria's notes for this recipe:
I have had this carrot cake from a restaurant and it was so good. I also had it at an Italian import store. To get either one of these cheesecake, I had to travel, so I decided to try my knack at it and try to search a way to get it all together. In the end, I think it's as close as it gets. So very yummy and a great twist on traditional cheesecake. (I think I am at war with my camera because sometimes with really good recipes it just doesn't capture it correctly so photo is borrowed from internet, source unknown.)
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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.
To assemble the cheesecake, pour 1 cup of the carrot cake batter over the bottom of the prepared 9 or 10 inch springform pan. Drop spoonfuls of the cream cheese batter over the bottom layer of carrot cake, using up 1/4 of the batter and reserving the rest for the top layer. 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, reserved pineapple juice and 1/2 crushed pineapple that has been squeezed to remove excess liquid. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Garnish sides of cake with walnuts and pipe whip cream swirls on cake.

About this Recipe


1-5 of 70 comments

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user Annamaria Settanni McDonald ArtByASM - Jun 2, 2011
I shared a photo of this recipe. View photo
user Wendy Rusch snooksk9 - Jun 3, 2011
Shut the heck up!!! Flippin YUM!!!!!!!!!!!!
user Doreen Fish dfish - Jun 3, 2011
OMG Annamarie....I can't wait to try this!!Thank u!!
user NIKKI SMITH adorefood - Jun 3, 2011
user Rose Rauhauser NewYorkWoman - Jun 3, 2011
Annamaria: I am in love with you......yikes this looks too good to be true....can't wait to try this. Thanks girl.

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