Carrot Cake Cheesecake

Traci Coleman

By
@TraciB70

Do not let the long ingredient list scare you away. This recipe is actually pretty darn easy. The hardest part about it is waiting for the cooling and chilling of the cake before you can dig in!

I have no idea where this original recipe came from. I found it in a pile of handwritten recipes and when I wrote it (it's been so long, I don't even remember doing it!) I didn't note a source. I did make some very, very slight changes, but for the most part, this recipe is true to my handwritten note!


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Comments:

Serves:

8

Prep:

25 Min

Cook:

55 Min

Ingredients

CHEESECAKE FILLING

2
8 oz packages of cream cheese, softened (total of 16 ounces)
3/4 c
sugar
2 1/2 tsp
vanilla (i used vanilla bean paste)
1 Tbsp
flour
3
eggs

CARROT CAKE

3/4 c
vegetable oil
1 c
sugar
2
eggs
1 1/2 tsp
vanilla extract
1 c
flour
1 tsp
baking soda
1 1/2 tsp
cinnamon
8 1/2 oz
can crushed pineapple, packed in juice; drain well and reserve juice
1 c
grated carrots
1/2 c
coconut flakes
1/2 c
chopped nuts (i used pecans, of course)

PINEAPPLE CREAM CHEESE FROSTING

2 oz
cream cheese, softened
1 Tbsp
butter, softened
1 3/4 c
powdered sugar
1 tsp
vanilla extract
1 Tbsp
reserved pineapple juice

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Make cheesecake filling:
In large bowl, beat together cream cheese, sugar and vanilla. Add flour and eggs and beat until smooth. Set aside and make the carrot cake batter.
3
Carrot Cake Batter:
In large bowl combine oil, sugar, eggs and vanilla. Add in four, baking soda, cinnamon, mixing well. Stir in drained pineapple, carrots, coconut and pecans.
4
In a greased springfoam pan, spread about 1/2 of the carrot cake batter in the bottom. Spoon 1/2 of the cream cheese mixture over the carrot cake batter. Top with remaining carrot cake batter and then, lastly, spread remaining cream cheese mixture on top. Do NOT marble the mixtures together; just create layers.
5
Bake at 350 for 50-65 minutes. Let cool to room temperature and then refrigerate.
6
Once cake has chilled through, prepare frosting by mixing all ingredients until smooth. Frost top of cheesecake and refrigerate 3-4 hours before serving. (Note in my pic, I frosted the sides, too, because I didn't read my own instructions very well!)

About this Recipe

Course/Dish: Cakes, Other Desserts