Carrot Cake Cheesecake

Carole F Recipe

By Carole F BakersQueen

I found this recipe online..it read "A scrumptious Carrot Cake Cheesecake with the added sweetness of pineapple frosting"...YEP they were right. I made this for an open house this past summer..it was a huge hit. Not one crumb was left on the plate..in fact people were looking for more. Next time I will make two. It is rich, but, oh soooo delicious.


Recipe Rating:
 5 Ratings
Serves:
16
Cook Time:

Ingredients

CARROT CAKE:
1 box
duncan hines decadant carrot cake mix (this cake mix has the carrots and raisins inside the box)
1 c
hot tap water (for soaking carrots and raisins)
2
eggs
1/4 c
vegetable oil
8 1/2 oz
can crushed pineapple, packed in juice, drained well, reserve juice
1/2 c
walnuts
CHEESE CAKE FILLING:
2
8 ounce packages cream cheese
3/4 c
sugar
2 1/2 tsp
vanilla extract
3
eggs
PINEAPPLE CREAM CHEESE FROSTING:
2 oz
cream cheese, softened
1 Tbsp
butter, softened
Find more recipes at goboldwithbutter.com
2 c
powdered sugar
2 Tbsp
pineapple juice
Janet Tharpe

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Directions Step-By-Step

1
CARROT CAKE: You will find carrots and raisins inside cake mix box...soak carrots and raisins in the 1 cup HOT water, allow to stand for 5 minutes. Drain and squeeze out excess water from carrots and raisins. Discard water.
2
In large bowl add dry mix, 2 eggs, 1/4 C. oil. Add well drained carrots, raisins, pineapple and walnuts. Mix well..do not use an electric mixer..do by hand. Spread 2 cups of carrot cake on bottom of greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
3
CHEESECAKE: In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
4
Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. DO NOT marble this mixture at all.
5
Bake in a 350 degree preheated oven for 50-60 minutes or until cake is set and cooked through. Cool to room temperature. Then frost with pineapple frosting, if desired.
6
PINEAPPLE FROSTING: Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost once cake is completely cooled. Refrigerate for at least 3 hours.

About this Recipe

Course/Dish: Cakes
  • Comments

  • 1-5 of 28
  • user
    Carole F BakersQueen - Nov 6, 2010
    Lynn McLean [BakersQueen] has shared this recipe with discussion group:
    "Cakes from Cake Mixes"
  • user
    Kimi Gaines kimijo - Nov 6, 2010
    Oh my goodness...I always wondered if those cake mixes were good. This is a MUST TRY!!
  • user
    Carole F BakersQueen - Nov 6, 2010
    It is fabulous...you will get requests to make it in your little business, I am sure. I guess I need to request a cut of the deal from you..LOL.., no really all kidding aside, it is a wonderful cakey cheesecake, and I hope you will enjoy it. It is rich..but I am telling you..people wouldn't leave a crumb on their plates while eating this luscious dessert. They just kept saying..Oh my goodness this is so delicious. I am making it for Thanksgiving for my family. Just a note...you don't have to use the frosting..I actually prefer it without...but, I am not a frosting person. You be the judge once you make it.
  • user
    Debi McMurray MCFOODIE - Nov 6, 2010
    I cannot wait to make this. My daughter is a chef and we saw this and we were like "WHOA this is so good" and then we saw your comments... Yeah baby. Can't wait. We are making this before Thanksgiving. LOL...
  • user
    Debi McMurray MCFOODIE - Nov 6, 2010
    I will let you know how it turns out.