Carrot Cake Cheesecake

Carrot Cake Cheesecake Recipe

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Carole F

By
@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.

Rating:

★★★★★ 5 votes

Comments:
Serves:
16
Cook:
55 Min

Ingredients

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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

How to Make Carrot Cake Cheesecake

Step-by-Step

  • 1CARROT 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.
  • 2In 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.
  • 3CHEESECAKE: In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
  • 4Spread 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.
  • 5Bake 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.
  • 6PINEAPPLE 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.

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About Carrot Cake Cheesecake

Course/Dish: Cakes




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