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Carrot Cake Cheesecake

Carrot Cake Cheesecake
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Ingredients

Carrot Cake

1
box Duncan Hines Carrot Cake Mix
1
cup hot tap water (for soaking carrots and raisins, to taste)
2
eggs
¼
cup vegetable oil
8 ½
oz crushed pineapple, packed in juice, drained well, reserve juice
½
cup coconut (optional)
½
cup chopped walnuts

Cheese Cake

2 8
oz packages cream cheese
¾
cup sugar
2 ½
tsp vanilla extract
3
eggs

Frosting

2
oz cream cheese (softened)
1
Tbsp butter (softened)
2
cup powdered sugar
1 ½
tsp vanilla extract
2
Tbsp pineapple juice
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Directions

Step 1

Soak carrots and raisins in 1 cup hot tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins.

Step 2

In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2″ spring-form pan. Reserve remaining carrot cake.

Step 3

In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.

Step 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 with knife.

Step 5

Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.

Step 6

Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.

Step 7

Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.

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My rating for Carrot Cake Cheesecake
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