Carrot Cake Cheesecake
|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)|
|1/4 c||vegetable oil|
|8 1/2 oz||can crushed pineapple, packed in juice, drained well, reserve juice|
|CHEESE CAKE FILLING:|
|2||8 ounce packages cream cheese|
|2 1/2 tsp||vanilla extract|
|PINEAPPLE CREAM CHEESE FROSTING:|
|2 oz||cream cheese, softened|
|1 Tbsp||butter, softened|
|2 c||powdered sugar|
|2 Tbsp||pineapple juice|
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DirectionsCARROT 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.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.CHEESECAKE: In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.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.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.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.