Annamaria Settanni McDonald Recipe

Carrot Cake Cheesecake

By Annamaria Settanni McDonald ArtByASM


Rating:
Serves:
16
Prep Time:
Cook Time:
Comments:

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.)

Ingredients

CHEESECAKE MIXTURE
16 oz
cream cheese softened
3/4 c
sugar
2 1/2 tsp
pure vanilla extract
1 Tbsp
flour
3
eggs
CARROT CAKE MIXTURE
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
PINEAPPLE FROSTING
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
GARNISH
chopped walnuts
whip cream

Directions Step-By-Step

1
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.
2
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.
3
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.
4
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.
5
Garnish sides of cake with walnuts and pipe whip cream swirls on cake.

About this Recipe

Course/Dish: Cakes, Other Desserts
Hashtags: #Carrot, #cheesecake

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70 Comments

user
Janice Moio JaeMarie
May 11, 2014
please please do not take this personal. . I am just giving my own personal opinion coming from a baker's daughter. . .growing up in my grandfather's bakery. I would never combine a rich cheesecake and rich carrot cake together! It is a blasphemy...no disrespect anyone. .for those of you that like this nothing wrong with that either. . .but for me it is like taking macaroni and cheese homemade that is rich already as it is and then deep frying it like Paula Deen recipe no no no...!!!
user
Janice Moio JaeMarie
May 11, 2014
please please do not take this personal. . I am just giving my own personal opinion coming from a baker's daughter. . .growing up in my grandfather's bakery. I would never combine a rich cheesecake and rich carrot cake together! It is a blasphemy...no disrespect anyone. .for those of you that like this nothing wrong with that either. . .but for me it is like taking macaroni and cheese homemade that is rich already as it is and then deep frying it like Paula Deen recipe no no no...!!!
user
Sea Sun Seasun
Jun 15, 2013
Saving this!
user
Gina Brenner gnok
May 17, 2013
what preparation is there for the springform pan?
user
Gina Darling GinaC61
Mar 10, 2013
I made this today and 3 people including myself tried it. The results of my cake was not a whole lot of flavor. The cake relies heavily on the frosting for flavor, otherwise the cake itself alone without it was really kind of bland. I was a little disappointed after all of the hard work and effort put into this. My boyfriend refused to go beyond one fork full. Will have make extra frosting to give it more kick. Thanks for sharing.