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.
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.