carrot cake cheesecake

(5 ratings)
Recipe by
Carole F
Here, FL

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.

(5 ratings)
yield 16 serving(s)
cook time 55 Min

Ingredients For carrot cake cheesecake

  • 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

  • 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.

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