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.)
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.