Carole F Recipe

Carrot Cake Cheesecake

By Carole F BakersQueen


Rating:
Serves:
16
Cook Time:
Comments:

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.

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
2 c
powdered sugar
2 Tbsp
pineapple juice

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

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28 Comments

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Dee * Qtie
Jun 7, 2011
This also sounds wonderful and perfect for the spring and summer. You could make two at a time and freeze on. Cheese cake does so well in the freezer. :)
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KATHRYN THIGPEN KATHRYNTHIGPEN
May 5, 2011
Lynn, I will be glad to post the picture. And Thank You for posting the recipe, it is one I've searched for for a long time and I'm so excited about getting a chance to try it out!
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Carole F BakersQueen
May 4, 2011
Thanks Kathyrn...if you do end up making it, would you mind to post a picture of it and I will be happy to use it for the main picture for my recipe. I haven't made it in a while, so that is why there is no picture...I hope you enjoy!
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KATHRYN THIGPEN KATHRYNTHIGPEN
May 4, 2011
Atlanta Bread Co.'s Cafe had a wonderful carrot cheesecake that was out of this world and I have been searching for a recipe that would match theirs for years. I think I may have found it in yours. Theirs too had a cake layer and cheesecake layer but no icing...really didn't need it. So I am so excited to try this. In fact my Mother's church is having a Sacred Harp Sing this Sat. and I think I will try it out on them. I bet it will be DROP DEAD DELICIOUS !!!